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Hazardous Heavy Metal Contents of Mushrooms from Retail Markets in Seoul

서울 지역에서 유통되는 버섯류의 유해중금속 함량 조사에 관한 연구

  • Cha, Hyun-A (Department of Food Science and Technology, Seoul National University of Science and Technology) ;
  • Kang, Soon-Hwa (Nonghyup Food Safety Research Institute) ;
  • Choe, Su-Bin (Department of Food Science and Technology, Seoul National University of Science and Technology) ;
  • Kim, Hyung-Kook (Nonghyup Food Safety Research Institute) ;
  • Kang, Sung-Tae (Department of Food Science and Technology, Seoul National University of Science and Technology)
  • 차현아 (서울과학기술대학교 식품공학과) ;
  • 강순화 (농협식품안전연구원) ;
  • 최수빈 (서울과학기술대학교 식품공학과) ;
  • 김형국 (농협식품안전연구원) ;
  • 강성태 (서울과학기술대학교 식품공학과)
  • Received : 2013.11.26
  • Accepted : 2014.03.04
  • Published : 2014.06.30

Abstract

This study determined the hazardous heavy metal content of mushrooms from markets in Seoul, Korea. One hundred and fifty mushroom samples were digested by the microwave method then the hazardous heavy metal (Pb, Cd, As, Cr, Ni and Hg) content was determined by the inductively coupled plasma-mass spectrometry (ICP-MS) and mercury analyzer. The average values of heavy metals in the samples were as follows: (mean [minimum-maximum], ${\mu}g/kg$); Pb 7.8 (1.9-30.0), Cd 45.3 (0.7-292.4), As 54.6 (24.2-229.3), Cr 42.6 (8.4-334.3), Ni 22.4 (up to 180.4), and Hg 8.9 (2.0-25.0). The contents of hazardous heavy metal in mushrooms were lower than those reported previously and also lower than the Provisional Tolerable Weekly Intake (PTWI) limit prescribed by the FAO/WHO. Thus, it could be suggested that the hazardous heavy metals levels in the mushrooms of retail market were adequately safe for consumption.

Keywords

heavy metals;mushrooms;PTWI;lead;cadmium

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