Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Analysis of Biurea Decomposed from Azodicarbonamide in Food Products by High Performance Liquid Chromatography Mass/Mass Spectrometry

LC/MS/MS를 이용한 식품 중 아조디카르본아미드 분해산물인 Biurea 함량 분석

  • Lim, Ho-Soo (Food Additives and Packages Division, National Institute of Food and Drug Safety Evaluation) ;
  • Pahn, Kyeong-Nyeo (Imported Food Analysis Division, Center for Food and Drug Analysis, Gyeongin Regional Korea Food and Drug Administraion) ;
  • Kim, Jun-Hyun (Food Additives Standardization Division, Korea Food and Drug Administration) ;
  • Jang, Gui-Hyeon (Health/Functional Food Standardization Division, Korea Food and Drug Administration) ;
  • Moon, Gui-Im (Food Additives Standardization Division, Korea Food and Drug Administration) ;
  • Yang, Hyo-Jin (Food Additives and Packages Division, National Institute of Food and Drug Safety Evaluation) ;
  • Park, Sung-Kwan (Food Additives and Packages Division, National Institute of Food and Drug Safety Evaluation) ;
  • Park, Hae-Kyong (Nutrition Policy Division, Korea Food and Drug Administration) ;
  • Kim, So-Hee (Food Food Additives and Packages Division, National Institute of Food and Drug Safety Evaluation)
  • 임호수 (식품의약품안전평가원 첨가물포장과) ;
  • 반경녀 (경인지방식품의약품안전청 수입식품분석과) ;
  • 김준현 (식품의약품안전청 첨가물기준과) ;
  • 장귀현 (식품의약품안전청 건강기능식품기준과) ;
  • 문귀임 (식품의약품안전청 첨가물기준과) ;
  • 양효진 (식품의약품안전평가원 첨가물포장과) ;
  • 박성관 (식품의약품안전평가원 첨가물포장과) ;
  • 박혜경 (식품의약품안전청 영양정책과) ;
  • 김소희 (식품의약품안전평가원 첨가물포장과)
  • Received : 2009.08.31
  • Accepted : 2010.04.01
  • Published : 2010.08.31
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Abstract

This study was conducted to establish a method to analyze biurea decomposed from azodicarbonamide in processed foods such as wheat flour and bread. New method was developed using high performance liquid chromatography mass/mass spectrometry to determine biurea in wheat flour and bakery products. The recovery rate was 94.3-112.5%. The limit of detection for biurea was 0.003 mg/kg, and the limit of quantification was 0.01 mg/kg. The monitoring results for biurea content using established methods showed that biurea was detected at 2.76 mg/kg in the azodicarbonamide-detected flour (detection rate, 2%). The detection rate in processed foods such as baked goods was 27% (16/59). The detection range was 0.19-18.01 mg/kg (average, 3.79 mg/kg). However, it was thought that the detection level was safe due to much lower values than the standard (45 mg/kg). As a result, the newly established biurea analytical method will contribute to the management of azodicarbonamide in processed foods such as wheat flour and bakery products.

ADC는 밀가루개량제로 사용기준이 설정되어 있는 식품첨가물이나 이의 사용량과 잔류량을 확인할 수 있는 시험분석법이 확립되어 있지 않은 상태임으로 사전 사후 안전관리를 위해서 ADC의 분해산물인 biurea를 밀가루 및 빵류에서 분석 가능한 방법을 확립하고자 하였다. 식품 중 ADC의 분해산물인 biurea 분석을 위하여 컬럼, 이동상 조건, 전처리 조건, 기기조건 등을 검토하여 LC/MS/MS를 이용한 분석법을 확립하였으며, 개발된 분석법의 회수율, 분석법의 유효성 검증 등을 검토하였다. 회수율은 94.3-112.5%로 양호하였으며, 검출한계(LOD)는 0.003 mg/L의 농도이었고, 정량한계(LOQ)는 0.01 mg/L의 농도이었다. 확립된 분석법에 의해 밀가루 등 51건, 빵 등의 가공식품 59건에 대하여 biurea 함량을 분석한 결과 밀가루 1건에서 2.76 mg/kg의 농도로 검출되었고(검출율: 2%), 빵 등 가공식품에서는 16건이 검출(검출율: 27%)되었으며 검출농도범위는 0.19-18.01 mg/kg(평균: 3.79 mg/kg)이었다. ADC의 사용기준인 밀가루 1 kg당 45mg에 비하여 매우 낮은 값을 나타내었다. 본 연구를 통하여 확립된 식품 중 biurea 분석법으로 밀가루, 빵류 등의 가공식품에 대한 ADC의 사후관리에 기여할 것으로 본다.

Keywords

References

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