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- E-ISSN 2288-8985
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- P-ISSN1225-0163
- E-ISSN2288-8985
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HPLC-PDA를 이용한 가공식품 중 보존료 9종 동시분석
Simultaneous determination of 9 preservatives in processed foods using high-performance liquid chromatography with photo diode array detector
분석과학 / Analytical Science and Technology, (P)1225-0163; (E)2288-8985
2020, v.33 no.6, pp.233-239
https://doi.org/10.5806/AST.2020.33.6.233
(한국첨단시험연구원)
(한국첨단시험연구원)
(한국첨단시험연구원)
(한국첨단시험연구원)
(한국첨단시험연구원)
이도연,
김민희,
&
안장혁.
(2020). HPLC-PDA를 이용한 가공식품 중 보존료 9종 동시분석. 분석과학, 33(6), 233-239, https://doi.org/10.5806/AST.2020.33.6.233
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초록
본 연구에서는 식품첨가물 중 보존료로 사용되는 데히드로초산(DHA), 소브산(SA), 안식향산(BA), 파라옥시안식향산메틸(MP) 및 파라옥시안식향산에틸(EP)과 사용이 금지된 파라옥시안식향산프로필(PP), 파라옥시안식향산부틸(BP) 및 그 이성체(IPP, IBP) 9종에 대한 동시분석법 시료 전처리 과정에서 단백질과 지질을 효과적이고 간편하게 제거하기 위해 카레즈 시액을 침전제로 사용하는 분석 방법에 대하여 연구하였다. 시료 중에 함유된 단백질과 지질 등 간섭저해물질들을 간편하게 제거한 시험용액 중의 보존료9종에 대하여 HPLC 분리분석시에 효과적인 선택성을 도출할 수 있었다. 확립된 보존료 9종 동시분석법의 직선성은 0.999 이상의 우수한 직선성을 나타내었으며, 검출한계는 0.09~0.12 mg/L의 범위를 나타내었고, 정량한계는 0.28~0.37 mg/L의 범위를 나타내었다. 절임식품류, 치즈류, 식육가공품류, 음료류, 소스류및 유화식품에 회수율 시험을 한 결과, DHA는 90.9~107.7 %, SA는 85.4~113.7 %, BA는 90.7~111.6%, MP 는 84.5~111.2%, EP는 81.3~110.9 %, IPP는 82.5~102.2%, PP는 81.1~110.0 %, IBP는 80.9~109.0% 그리고BP는 82.4~110.3%의 회수율을 나타내었다. 본 연구에서 개발된 동시분석법을 활용하여 다양한 가공식품에 대한 적용 가능성을 확인할 수 있었다.
- keywords
- preservatives, carrez reagent, simultaneous determination, processed foods
Abstract
This study was performed to develop an analytical method using Carrez reagents as the precipitant to effectively and easily remove proteins and lipids while pretreating samples for the simultaneous determination of preservatives, including dehydroacetic acid (DHA), sorbic acid (SA), benzoic acid (BA), methyl ρ-hydroxybenzoate (MP), ethyl ρ-hydroxybenzoate (EP), propyl ρ-hydroxybenzoate (PP), isopropyl ρ-hydroxybenzoate (IPP), butyl ρ-hydroxybenzoate (BP), and isobutyl ρ-hydroxybenzoate (IBP). The effective selectivity was determined by HPLC separation analysis for nine preservatives in the test solution, after removing interfering materials such as lipids and proteins. The method developed in this study showed excellent linearity at 0.999 or higher. The limit of detection (LOD) ranged from 0.09 to ~0.12 mg/L and the limit of quantitation (LOQ) was ~0.280.37 mg/L. The results of the recovery test on processed foods, including pickles, cheeses, processed meat products, beverages, sauces, and emulsified foods showed DHA, SA, BA, MP, EP, IPP, PP, IBP, and BP at 90.9~107.7 %, 85.4~113.7 %, 90.7~111.6 %, 84.5~111.2 %, 81.3~110.9 %, 82.5~102.2 %, 81.1~110.0 %, 80.9~109.0 %, and 82.4~110.3 %, respectively. The probability of the simultaneous analytical method developed in this study as a quantitative method was confirmed for various processed foods.
- keywords
- preservatives, carrez reagent, simultaneous determination, processed foods
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