Determination of Semicarbazide in PVC Gaskets of Food Bottle Cap and Foods

식품병마개 PVC gasket과 식품에 함유된 semicarbazide의 분석

  • Park, Sang-Wook (Department of Applied Biology and Chemistry, Konkuk University) ;
  • Lee, Kwang-Ho (Packaging Division, Korea Food and Drug Administration) ;
  • Kwak, In-Shin (Packaging Division, Korea Food and Drug Administration) ;
  • Jeon, Dae-Hoon (Packaging Division, Korea Food and Drug Administration) ;
  • Lee, Si-Kyung (Department of Applied Biology and Chemistry, Konkuk University)
  • 박상욱 (건국대학교 응용생물화학과) ;
  • 이광호 (식품의약품안전청 용기포장과) ;
  • 곽인신 (식품의약품안전청 용기포장과) ;
  • 전대훈 (식품의약품안전청 용기포장과) ;
  • 이시경 (건국대학교 응용생물화학과)
  • Published : 2005.06.30

Abstract

Method was developed to efficiently analyze semicarbazide (SEM) in foods. Although SEM is produced by thermal decomposition of blowing agent azodicarbonamide, it is too small to be activated by ultraviolet light or fluorescence. When 2-nitrobenzaldehyde semicarbazone, derivatization of SEM, was analyzed by HPLC with triple column system, coefficient correlation over 0.9997 and detection limit of 0.48 ng/g were observed. SEM level in commercial bottle cap gasket was 812.20-5771.30ng/g. Recoveries for SEM in food and PVC gasket were 83.45-97.33% and 92.12-98.71%, respectively. SEM level in plastic seals of press twist-off metal lids was ND-5771.330ng/g.

Keywords

semicarbazide;PVC gasket;carcinogen;azodicarbonamide

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