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KMID : 0665220190320040379
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Korean Journal of Food and Nutrition
2019 Volume.32 No. 4 p.379 ~ p.384
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Monitoring of the Sorbic Acid, Benzoic Acid and Sulfur Dioxide for Commonly Consumed Beverages, Snacks and Instant Ramens in Korea
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Han Xionggao
Choi Sun-Il
Choi Seung-Hyun
Cho Bong-Yeon
Sim Wan-Sup
Jang Gill-Woong
Kwon Hee-Yeon
Choi Ye-Eun
Kim Dan-Bi
Lee Ok-Hwan
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Abstract
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This study was to investigate the sorbic acid, benzoic acid and sulfur dioxide in commonly consumed beverages, snacks and instant ramens in Korea. A total of 150 food samples including 50 beverages, 50 snacks and 50 instant ramens were examined using the Korea Food Code method. Sorbic and benzoic acid were analyzed by the HPLC method, whereas sulfur dioxide was measured by Monnier-Williams method. Our results indicated that benzoic acid was detected in six beverages samples, and its concentration was in the range of 3.08-11.94 mg/kg. The contents of both sorbic and benzoic acid in 50 beverage samples did not exceed the residue allowance standards set by the Ministry of Food and Drug Safety (MFDS).
Sulfur dioxide was detected in 12 beverages samples, but its content was lower than the detection limit specified in the method by the Korea Food Code. On the other hand, sorbic acid was not detected all samples. These results provide a basic data regarding sorbic acid, benzoic acid and sulfur dioxide in commonly consumed beverages, snacks and instant ramens in Korea.
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KEYWORD
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commonly consumed foods, food additives, sorbic acid, benzoic acid, sulfur dioxide
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