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KMID : 0881720170320050343
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Journal of Food Hygiene and Safety
2017 Volume.32 No. 5 p.343 ~ p.347
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Analytical Method of Silicon Dioxide in Health Functional Food Products using ICP-OES
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Ka Mi-Hyun
Lee Kwang-Geun
Lim Heung-Youl
Lee Gun-Young
Yun Sang-Soon
Lim Ho-Soo
Kim Yong-Suk
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Abstract
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The analytical method of silicon dioxide (SiO2) in health functional food products was developed employing inductively coupled plasma optical emission spectrometry (ICP-OES) method assisted by acid (hydrofluoric acid and boric acid) digestion in open system without alkali fusion. The limit of detection (LOD) and limit of quantification (LOQ) of this method were found to be 0.07 and 0.20 mg/L, respectively. Linearity (r2) and linear range were 0.99 and 0.20~20.0 mg/L, respectively. The accuracy and precision of SiO2 (0.4, 1.0, and 2.0%, w/w) in spiked glucosamine exhibited to be the range of 90.22~94.14% and 0.72~1.67%, respectively. The contents of SiO2 in 11 health functional food products were detected in range of 0.02~1.80% (w/w). Every sample showed below content of the permitted use level (2%, w/w) of SiO2. Therefore ICP-OES method with acid can analyze the content of SiO2 in health functional food products easily and rapidly. Consequently, the application of specification analysis of SiO2 in health functional food products could be a significant work.
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KEYWORD
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Silicon Dioxide , ICP-OES , Analytical Method , Health Functional Food Products , Acid Digestion
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