Determination of Mineral and Heavy Metal Contents of Various Salts

소금의 종류별 무기질 및 중금속 함량

  • Park, Jeong-Wook (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Kim, Seon-Jae (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Kim, Sul-Hee (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Kim, Bo-Hee (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Kang, Seong-Gook (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Nam, Sang-Ho (Department of Chemistry, Mokpo National University) ;
  • Jung, Soon-Teck (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
  • 박정욱 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 김선재 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 김설희 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 김보희 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 강성국 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 남상호 (목포대학교 화학화) ;
  • 정순택 (목포대학교 식품공학과 및 식품산업기술연구센터)
  • Published : 2000.12.30

Abstract

This study was carried out to investigate the contents of minerals and heavy metals in the sea salts of Korean products and imported products. NaCl was major component, which ranged from $80.31{\sim}89.84%$ for Korean products and from $91.59{\sim}97.66%$ for imported products. Minerals and heavy metals of Korean products and imported products were analyzed with ICP-AES and AAS, respectively. Mineral contents of K and Mg in Korean products were relatively higher than those in imported ones, but no significant differences were found for heavy metals between them.

Keywords

sea salt;mineral content;heavy metal content