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KMID : 1134820060350101412
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Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 10 p.1412 ~ p.1419
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Analysis of Formaldehyde and Acetaldehyde in Alcoholic Beverage
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Park Young-Suk
Lee Yoon-Jeong
Lee Ki-Teak
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Abstract
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Concentrations of formaldehyde and acetaldehyde were respectively analysed in forty-five alcoholic beverages obtained from the market. After derivatization with PFBHA, GC-ECD and GC-MSD were employed for analysis. The peak area of aldehyde oximes (derivatives with PFBHA) increased with the increasing ethanol content (5%, 10%, 15%, 20% and 40%). When three-point calibration curves for the selected ethanol concentration (5, 13, 21 and 40%, v/v) were studied, suitable linearity against ethanol concentration was observed only under 5, 13, and 21% (ethanol, v/v). After analysis, maximum content of formaldehyde (average of 0.272 ppm) and acetaldehyde (average of 15.262 ppm) among the observed 45 alcoholic beverages was found from whisk (2 species) while minimum content of formaldehyde (average of 0.009 ppm) and acetaldehyde (average of 0.805 ppm) was found from diluted soju (4 species).
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KEYWORD
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formaldehyde, acetaldehyde, oxime derivatization, alcoholic beverages
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