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KMID : 0380620210530060792
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Korean Journal of Food Science and Technology
2021 Volume.53 No. 6 p.792 ~ p.798
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Determining the residual surfactants in the fruits and vegetable washed with detergent
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Lee So-Jeong
Park Na-Youn
Kho Young-Lim
Kim Jung-Hoan
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Abstract
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This study was conducted to determine the washing conditions in which surfactants were not detected after washing fruits and vegetables with detergent. Residual surfactants were analyzed using LC-MS/MS. The analyzed surfactants were LAS, SLES, AOS, SLS, CAPB, and LDAO. The survey found that 14% of the respondents used detergent correctly according to the directions indicated. After soaking the samples with 0.2% detergent, the average residual surfactant content was 2.61%. Soaking under 1% and 5% of the detergent, 4.68-5.50% of surfactant remained in the sample. In cherry tomatoes, the surfactants were below the LOD after rinsing twice. However, lettuce was rinsed three times. These results suggest that when using detergent for washing fruits and vegetables, following the labelled usage and rinsing at least three times in 30 seconds could minimize residual surfactants.
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KEYWORD
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dishwashing detergent, fruits and vegetable, surfactants, LC-MS/MS
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