Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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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
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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.

본 연구는 식품병마개 PVC 가스켓과 식품에 함유된 SEM을 효과적으로 분석하기 위해 연구했다. SEM은 발포제로 사용되는 ADC의 열분해산물로 알려졌다. 그러나 SEM은 분자량이 낮으며 ultraviolet light나 fluorescence에 활성을 갖지 않는다. 따라서 2-NBA-SEM으로 유도체화하여 HPLC triple column system으로 분석했을 때 상관관계는 0.9997이상이며 검출한계는 0.48ng/g으로 나타났다. 식품병마개 PVC 가스켓에서 SEM의 검출율은 77.08%로 나타났으며, 유통중인 병마개 PVC 가스켓에서 SEM은 812.20-5771.30ng/g 수준이였다. 그리고 회수율은 PVC 가스켓과 식품에서 각각 92.12-98.71%와 83.45-97.33%로 측정되었다.

Keywords

References

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