Development of Analytical Method for Propylene Glycol in Foods

식품 중 프로필렌글리콜의 분석법 개발

  • 김희연 (경인지방식품의약품안전청 시험분석팀) ;
  • 홍기형 (식품의약품안전청 식품첨가물팀) ;
  • 최장덕 (식품의약품안전청 연구기획조정팀) ;
  • 박성관 (식품의약품안전청 식품첨가물팀) ;
  • 정시섭 ((주)랩프런티어) ;
  • 최우정 (식품의약품안전청 식품오염물질팀) ;
  • 이신호 (대구가톨릭대학교 식품.외식산업학부) ;
  • 문동철 (충북대학교 약학대학)
  • Published : 2005.12.31

Abstract

Standardized method based on extraction, filtration, and gas chromatography (GC) was developed far propylene glycol analysis to set hygienic norm of safety measure for foods under governmental control. Various columns were tested fur propylene glycol analysis by GC with flame ionization detector. Known amount of propylene glycol was spiked into wheat flour dough and analyzed by developed method. Results showed 101.60% recovery rate for propylene glycol with HP-5 column. Reproducibility test of standards recorded 0.30 for standard variation and 0,42% for relative variation. Using analytical method established, contents of propylene glycol in more than hundred different foods were monitored. Propylene glycol was detected in most foods, indicating propylene glycol is not only commonly added during food preparation, but also is contained naturally in food.

Keywords

propylene glycol;foods

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