Ho-Soo Lim

HPLC-MS/MS analysis of 9 artificial sweeteners in imported foods

An analytical method for the simultaneous determination of 9 artificial sweeteners (acesulfame-K, cyclamate, sodium saccharin, aspartame, alitame, neotame, sucralose, dulcin, and neohesperidine dihydrochalcone) in imported foods by HPLC-MS/MS was developed. Samples were extracted with buffer solution (pH 4.5). The supernatant was analyzed by HPLC-MS/MS after centrifugation and filtration. The sample was separated on a thermo hypersil BPS C18 (250×3 mm, 5-μm) column, and detected by MS/MS with selective reaction monitoring (SRM) mode. The correlation coefficients (r2) of the calibration curve were >0.99. The recoveries were 90.0–107.5% with good coefficients of variation of 1.8–8.6%. The limits of detection and limits of quantification were between 0.001 and 0.375 mg/mL and between 0.003 and 1.125 mg/mL, respectively. The proposed method has been successfully applied to the determination of the 9 sweeteners in various foods.

Assessment of Estimated Daily Intake of Sweeteners in the Korean Population

국내 사용빈도가 높은 삭카린나트륨, 아스파탐, 아세설팜칼륨, 수크랄로스의 일일추정섭취량을 평가하였다. 식품별 인공감미료의 농도와 국민건강 영양조사의 성별, 연령별 식품섭취자료와 체중을 이용하여 일일추정섭취량을 산출하였고, 이를 JECFA에서 제시한 ADI와 비교 검토하여 섭취수준을 통한 안전성을 평가하였다. ...

Determination of Liquid Paraffins in Foods by Using GC-FID

Se-Jong Park, Jae-Chun Choi, Ho-Soo Lim, Su-Jin Jang, So-Hee Kim, and Meehye Kim*Food Additives and Packages Division, Food Safety Evaluation Department, Ministry of Food and Drug SafetyAbstract Liquid paraffin is a mixture of heavier alkanes derived from petroleum. It can be used as a lubricant inprocessing machinery, as a coating agent, or as a releasing agent. The purpose of this study was to analyze liquid paraffinsin foods by using a gas chromatography-flame ionized detector (GC-FID). Liquid paraffin was extracted from the foodsamples using n-hexane. Non-polar aromatic or olefinic co-extractives were removed by alkaline permanganate oxidationfollowed by clean up on an aluminium oxide SPE cartridge before the GC-FID analysis. The results of recovery tests were91.5-103.2%. Based on this optimized method, we investigated the amount of liquid paraffin in various food samplespurchased from domestic markets. The levels of liquid paraffin in bread were 95.5±156.0 mg/kg (0.008%), those incapsules were 40.2±54.5 mg/kg (0.001%), and those in dried fruits and vegetables were 3.0±18.1 mg/kg (0.0001%). Noliquid paraffin was detected in fresh fruits and vegetables. We propose that our method can be used to monitor and detectliquid paraffin in foods for food safety management.Keywords: food additive, liquid paraffin, gas chromatography-flame ionized detector

Assessment of Estimated Daily Intake of Sorbic Acid and Benzoic Acid in the Korean Population

In this study, sorbic acids and benzoic acids frequently used in foods retailed in Korea were mon- itored and their estimated daily intakes were assessed for a purpose to ensure food additives safety management. The estimated daily intakes were calculated by categorizing the assessment items into the national average, by gender, by age and the high intake (95 th ) groups based on concentrations of preservatives in foods as well as national health and nutrition survey data. The calculations were then compared with the ADI of the JECFA and the possibility of risk to be imposed on the people was examined. The results indicated that the estimated daily average intakes of preserva- tives were 221.60 µg/kg·bw/day of sorbic acids and 27.30 µg/kg·bw/day of benzoic acids. Compared to the ADI, the intake levels were 0.89 and 0.55% respectively, which were in a safe range. The estimated daily intakes of sorbic acids and benzoic acids in the high intake group (95 th ) were 1140.27 µg/kg·bw/day and 194.95 µg/kg·bw/day, which were 4.56% and 3.90% of the ADI (%) respectively, indicating that the intake levels of sorbic acids and benzoic acids in the high intake group were within a safe range. As for gender difference, the amount of benzoic acids intake was slightly larger in men than in women. However, gender differences were not observed in terms of the intake of sorbic acids. In terms of the levels of intake by age, the rates were found to be in the range of 0.52-2.10% for sorbic acids and 0.15- 1.23% for benzoic acids. Therefore, the levels of sorbic acids and benzoic acids intakes were found not to exceed the ADI in all groups, and thus were within the safe ranges.

A Study on Residual Amounts of Vinyl Chloride/Vinylidene Chloride in Poly(vinyl chloride)/Poly(vinylidene chloride) Food Packaging using Headspace GC/MS

Jun Hyun Sung, In Shin Kwak, Sung Kwan Park, Hyung Il Kim, Ho Soo Lim,Ju Young Lee, Mi Yun Byun, and So Hee Kim*Food Additives and Packages Division, National Institute of Food and Drug Safety EvaluationAbstract Vinyl chloride (VC) and vinylidene chloride (VDC), which may be present in poly(vinyl chloride) (PVC) andpoly(vinylidene chloride) (PVDC) food packaging, were analyzed by using a headspace-gas chromatograph (GC)/massspectrometer (MS) equipped with a PLOT Q column. 1-Chloropropane (1-CP) was used as an internal standard. Thedeterminations of VC and VDC were carried out by monitoring the characteristic ions for each compound: m/z=61, 62,64 and m/z=61, 96, 98, respectively. The method validated in this study can be suitable for the compliance test of EUregulation. Among 103 food packaging samples, VC and VDC were not detected, except in one PVDC food package.However, the detected level of VDC in the sample was below the EU regulatory specific limitation.Keywords: vinyl chloride, vinylidene chloride, food packaging