- Volume 30 Issue 2
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Ion chromatographic determination of chlorite and chlorate in chlorinated food using a hydroxide eluent
- Kim, Dasom (Department of Environmental Science, Kangwon National University) ;
- Jung, Sungjin (Department of Environmental Science, Kangwon National University) ;
- Lee, Gunyoung (Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation) ;
- Yun, Sang Soon (Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation) ;
- Lim, Ho Soo (Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation) ;
- Kim, Hekap (School of Natural Resources and Environmental Science, Kangwon National University)
- Received : 2016.12.02
- Accepted : 2017.02.08
- Published : 2017.04.25
This study was conducted to develop an analytical technique for determination of chlorite and chlorate concentrations in fresh-cut food and dried fish products by an ion chromatography/conductivity detection method using a hydroxide mobile phase. Deionized water was added to homogenized samples, which were then extracted by ultrasound extraction and centrifuged at high speed (8,500 rpm). Subsequently, a Sep-Pak tC18 cartridge was used to purify the supernatant. Chlorite and chlorate ions were separated using 20 mM KOH solution as the mobile phase and Dionex IonPac AS27 column as the stationary phase. Ethylenediamine was used as sample preservative and dibromoacetate was added to adjust for the disparity in extraction efficiencies between the food samples. The method detection limit) for chlorite and chlorate were estimated to be 0.2 mg/kg and 0.1 mg/kg, respectively, and the coefficient of determination (
Supported by : Ministry of Food and Drug Safety
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