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KMID : 0881720100250020100
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Journal of Food Hygiene and Safety
2010 Volume.25 No. 2 p.100 ~ p.105
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Analysis of Azodicarbonamide in Food Products by High Performance Liquid Chromatography
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Lim Ho-Soo
Kim So-Hee
Park Hye-Kyung
Bahn Kyeong-Nyeo
Kim Jun-Hyun
jang Gui-Hyeon
Moon Gui-Im
Yang Hyo-Jin
Park Sung-Kwan
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Abstract
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This study was conducted to establish a method to analyze azodicarbonamide (ADA) in wheat flour. A new method using high performance liquid chromatography (HPLC) was developed for the determination of ADA in wheat flour. The recovery rate was 91.93~97.54%. The limit of detection for ADA was 0.02 mg/kg and the limit of quantification was 0.05 mg/kg. The monitoring results for ADA contents using the established methods showed that it was detected as the low value of 0.95 mg/kg in one of 51 flour samples (detection rate : 2%), but not detected in 59 bakery samples. The detected ADA level was suitable to its usage standard, compared to the standard (45 mg/kg). Although the detection rate was very low, the established analytical method of ADA will contribute to the management of ADA in processed foods such as wheat flour and bakery.
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KEYWORD
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Azodicarbonamide, HPLC, Wheat flour, Monitoring
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