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KMID : 0667719890260000475
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Report Natlonal Institute of Health
1989 Volume.26 No. 0 p.475 ~ p.486
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Studies on Test Methods of Food Additives in Foods (Ⅰ)
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김길생/Kim, K. S.
이철원/이달수/이영자/김길녀/김연교/홍기형/Lee, C. W./Lee, T. S./Lee, Y. J./Kim, K. N./Kim, Y. K./Hong, K. H.
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Abstract
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As there are a lot of permitted food additives without official analytical methods in Korea trials to establish the official analytical methods was carried out on ethylenediamine tetraacetic acid (EDTA), propylene glycol (PG) and benzoyl peroxide (BP) in foods.
1. The disodium or calcium disodium salts of EDTA are permitted in mayonaise, salad dressing and margarine. The method was based on dispersing sample in dichloromethane, extracted with water in the case of mayonaise and salad dressing, and with diluted ammonia water in the case of margarine rich in emulsifier, and clean-up through DEAE Sephadex A-25 column by using 0.01N-HCL and elutriation of EDTA by using 0.2N-HC1.
Recovery rates were 93-95% by HPLC with μ-Bondapak C_(18).
2. Propylene glycol is permitted as wetting agent in several wheat flour foods or solvent in food additives and consequently appears in various kinds of foods. Dough made from wheat flour was used as a sample for recovery tests.
A small amount of sample was taken into cap-tube, dispersed with 5ml water following 5ml ethyl alcohol addition, mixed and centrifuged to make test solution for injection.
Recovery rates were 1007) by gas chromatography (FID) with chromosorb 101.
3.Benzoyl peroxide is permitted as a improving agent in wheat flour. Ethyl ether extraction solution was oncentrated and treated with potassium iodide solution to change benzoyl peroxide to benzoic acid, and after acidifying, it, was re-extracted with ethyl ether.
Recovery rates were 98-104% by gas chromatography (FID) with chromosorb w.
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