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KMID : 0385520090220020172
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Analytical Science & Technology
2009 Volume.22 No. 2 p.172 ~ p.185
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Analysis and management of new hazard chemicals in foods
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Choi Dong-Mi
Hu Soo-Jung
Suh Jung-Hyuk
Yoon Tae-Hyung
Kim Eun-Ju
Choi Jang-Duck
Park Sung-Kug
Lee Kwang-Ho
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Abstract
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To help understanding about hazard chemicals occurring newly in food, it has been reviewed characteristics, mechanism, food standards and analytical trend of the hazard chemicals occurring avoidably in food manufacturing process. The new hazard chemicals in food are classified by 4 regarding mechanism such as heat, fermentation, additives and unknowns. The new hazard chemicals by heat process are acrylamide, furan, HCAs and PAHs. By the fermentation, ethylcarbamate and biogenic amines are occurred. According to food additives, 3-MCPD, benzene and nitrosamines can be produced. And the last group is the illegal compounds including anti-impotence drug analogues and anti-obesity drug analogues. To analyze the new hazard chemicals in food, GC or LC with UVD, FLD or MSD are used mainly after sample pretreatment by LLE, SPE or headspace method.
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KEYWORD
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food, new, hazard, chemicals, analysis
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FullTexts / Linksout information
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Listed journal information
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