HPLC를 이용한 식품 중 아조디카르본아미드 분석
(주)코리아스칼라
- 최초 등록일
- 2023.04.05
- 최종 저작일
- 2010.06
- 6페이지/ 어도비 PDF
- 가격 4,000원
* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국식품위생안전성학회
ㆍ수록지정보 : 한국식품위생안전성학회지 / 25권 / 2호
ㆍ저자명 : 임호수, 변경녀, 김준현, 장귀현, 양효진, 박성관, 박혜경, 김소희, 문귀임
영어 초록
This study was conducted to establish a method to analyze azodicarbonamide (ADA) in wheat flour. A new method using high performance liquid chromatography (HPLC) was developed for the determination of ADA in wheat flour. The recovery rate was 91.93~97.54%. The limit of detection for ADA was 0.02 mg/kg and the limit of quantification was 0.05 mg/kg. The monitoring results for ADA contents using the established methods showed that it was detected as the low value of 0.95 mg/kg in one of 51 flour samples (detection rate : 2%), but not detected in 59 bakery samples. The detected ADA level was suitable to its usage standard, compared to the standard (45 mg/kg). Although the detection rate was very low, the established analytical method of ADA will contribute to the management of ADA in processed foods such as wheat flour and bakery.
참고 자료
없음
"한국식품위생안전성학회지"의 다른 논문
더보기 (5/10)