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KMID : 1007520200290081063
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Food Science and Biotechnology
2020 Volume.29 No. 8 p.1063 ~ p.1069
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Comparative analysis of lead content during food processing
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Lee Joon-Goo
Hwang Jeong-Yun
Lee Hye-Eun
Choi Jang-Duck
Kang Gil-Jin
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Abstract
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Heavy metals in groups 3?16 in periods 4 and greater. They exist naturally in the earth’s crust. People are exposed to heavy metals by the inhalation of polluted air and via the intake of contaminated food. People are exposed to lead (Pb), one of heavy metals, by consuming foods that are contaminated from the environment. Pb is ubiquitous in the environment and accumulates in plants and animals that eat contaminated plants. The Pb in foods before and after processing were analyzed via Inductively coupled plasma with mass spectrometry to determine the effects of the procedures on the Pb migration and residue. This analytical method was verified to have a limit of detection of 0.011?0.859 μg/kg, acceptable linearity with the regression coefficient of 0.999, relative recoveries of 78.1?89.9% and repeatability of 1.4?7.7%. The amount of Pb was reduced during the following processes: more than 79.6% by extracting ginseng, extracting red ginseng and balloon flower roots via alcohol, more than 47.9% by blanching Chwinamul, more than 18.2% by brewing coffee with cold and hot water, more than 22.2% by extracting juices from fruits and peeling fruits. Therefore, proper cooking and food processing can be advantageous in terms of reducing exposure to Pb.
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KEYWORD
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Lead, Migration rate, Residual rate, Food processing, Exposure
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