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KMID : 1007520220310131639
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Food Science and Biotechnology
2022 Volume.31 No. 13 p.1639 ~ p.1646
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Determination of alcohols in various fermented food matrices using gas chromatography-flame ionization detector for halal certification
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Kim Yu-Ri
Shim You-Shin
Lee Kwang-Geun
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Abstract
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In this study, an analytical method for the determination of alcohols by gas chromatography-flame ionization detection was applied to fermented foods. The limit of detection and limit of quantitation were 0.79 and 2.40 mg/kg for methanol, 0.55 and 1.66 mg/kg for ethanol, 0.51 and 1.56 mg/kg for n-propanol, 0.35 and 1.05 mg/kg for n-butanol, and 0.38 and 1.16 mg/kg for n-pentanol, respectively. The recoveries from the matrices of gochujang, soy sauce, and kimchi were 93.80?102.03%, 93.27?99.69% and 89.06?102.17%, respectively, and the corresponding intra- and inter-day relative standard deviations were below 5.33%, 5.35% and 4.10%. In 95 fermented foods, ethanol showed the highest mean, median and maximum values among the five alcohols. The detection rate of ethanol was 86.3% among all samples and 100% in gochujang and gochujang-based sauces. A total of 22 samples had an alcohol content above 0.5%, of which 16 were gochujang.
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KEYWORD
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Alcohol, Fermented food, Halal, Method validation
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