Korean Journal of Human Ecology (한국생활과학회지)

Korean Association of Human Ecology (한국생활과학회)
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A Study on the Contents of Sodium Saccharin in Kimchi and Salted Vegetables Served by Restaurants

외식업체에서 제공되는 김치류와 채소절임류의 삭카린나트륨 함량에 관한 연구

  • Hong, Wan-Soo (Dept. of Food service Management & Nutrition, Sangmyung University) ;
  • Lee, Yeu-Lim (School of Life Sciences and Biotechnology, Korea University) ;
  • Ko, Jong-A (Dept. of Food service Management & Nutrition, Sangmyung University) ;
  • Lee, Jin-Sil (Dept. of Food service Management & Nutrition, Sangmyung University)
  • 홍완수 (상명대학교 외식영양학과) ;
  • 이여림 (고려대학교 생명공학원) ;
  • 고정아 (상명대학교 외식영양학과) ;
  • 이진실 (상명대학교 외식영양학과)
  • Received : 2011.09.08
  • Accepted : 2011.11.03
  • Published : 2011.12.31
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Abstract

This study was done to investigate the content of sodium saccharin in Kimchi and salted vegetables served by restaurants. 99 samples were collected from restaurants which were located mainly in the Seoul metro area. Sodium saccharin was analyzed by HPLC. The types of restaurants were privately owned(68.7%) and franchised(31.3%). The composition ratio of sodium saccharin in Kimchi & salted vegetables at Korean, Chinese, Japanese, fast food, family, flour based food, and buffet restaurants was 60%, 14%, 2%, 7%, 13%, 4%, respectively. The composition ratio of sodium saccharin in kaktugi,, danmooji, kimchi, moosangchai, jangajji, mool kimchi, pickle, jjasai, oijii was 19.2%, 16.2%, 16.2%, 14.1%, 12.1%, 9.1%, 5.1%, 4.0%, 4.0% respectively. The mean of sodium saccharin detection rate of the 99 samples was 30.30%.

Keywords

References

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