한국분석과학회 춘계학술대회

2014. 06.11. 일산 킨텍스

디아조법과 고성능 음이온 교환수지 크로마토그래피를 이용한 식품중의 아질산 분석

서울시보건환경연구원 한약재검사팀

홍길동․성춘향․심청

Determination of Nitrite by High-Performance Anion-Exchange Chromatography and Diazoa method

Project inspection team

Seoul Metropolitan Government Research Institute of Public Health and Environment

Gil-Dong Hong, Choon-Hyang Seong and Cheong Sim

Abstract

The aim of using nitrite ion in food is an important preservative effect in some meat products in particular by inhibiting the growth of several undesirable microorganisms, including Clostridium botulinum. The use of nitrites may, however, lead to the formation of carcinogenic nitrosamines in meat products. The nitrite were analysed using high-performance anion-exchange chromatography with UV detection and diazoa method (540 nm). The detection recoveries of nitrite by diazoa method in spiked ham was 95.2%, and LOQ(Limit of quantitation) was 0.2 mg/kg. The recovery rate high-performance anion-exchange chromatography was 94.6% and LOQ was 2 mg/kg. The better result of LOQ was shown by diazoa method. So, quantitative monitoring of nitrite from 103 commercial food was performed by diazoa method. Meat product sample was 23,  marine products was 12, salted and fermented fish product was 52 , 16 was fish meat products. Among them, three cases were exceed Korea Food Code , one was salmon and others are salted pollac. The range of estimated violated cases from sample by Korea food code was 0.007-0.035 g/kg.

Key words : HPLC, quality assessment, botanic medicine