Mi-Ra Jang

Contents of Sodium and Potassium for Restaurant Dishes in Seoul

To determine the contents of sodium (Na) and potassium (K) for restaurant dishes, 194 cases clas- sified 26 kinds of restaurant dishes were collected from restaurants in Seoul and were analysed using the atomic absorption spectroscopy. Average contents of Na and K in Kimchi among restaurant dishes were highest as 554.9 ± 155.5 mg/100 g, 225.1 ± 69.1 mg/100 g, while average contents of Na and K were lowest in Seolleongtang as 24.2 ± 5.8 mg/100 g, 12.7 ± 3.9 mg/100 g respectively. The contents between Na and K in restaurant dishes had a strong cor- relation of positive linear judging from 0.782 (p-value < 0.01) of the correlation coefficient. The Na/K ratio of Bul- gogi was appropriate as 1.17 ± 0.44, while those of Udon, banquet noodles, Kalguksu were very high as shown more than 10. The contents of Na and K were examined 5 dish groups as Gook/Tang, Jjigae/Jeongol, stir-fried dish, noodle and Kimchi. Average contents of Na and K classified by dish groups were significantly difference (p-value < 0.001). Average content of Na among dish groups was highest in Kimchi as 554.9 ± 155.5 mg/100 g followed by Jjigae/Jeon- gol, Gook/Tang, stir-fried dish and noodle. Similar to Na content, average content of K was highest in Kimchi as 225.1 ± 69.1 mg/100 g followed by stir-fried dish, Jjigae/Jeongol, Gook/Tang and noodle. The ratio of Na/K by clas- sified groups of dishes was shown as significantly difference (p-value < 0.001). Stir-fried dish was 1.18 ± 0.44 close to 1 followed by Kimchi, Jjigae/Jeongol, Gook/Tang, and noodle.

A Study on Contents of Sugars and Sugar Alcohols in Processed Foods Met to Children's Taste

In this study, HPLC-RI was used to determine sugars and sugar alcohols contents in 102 different kinds of processed foods met to childrens taste. The average amount of sugars per 100 g of candies was 70.25 g, of processed cocoa products was 65.34 g, of processed chocolate products was 47.53 g, of breads was 25.66 g, of cookies was 22.28 g, of ices was 12.47 g, of snacks was 9.74 g. Processed cocoa product items had relatively higher sucrose contents (56.80 g/100 g) than any other items. The average amount of sucrose per 100 g of candies was 44.20 g, of processed chocolate products was 32.89 g, of breads was 23.11 g. When the contents of sugars in processed foods met to childrens taste per on serving size were compared to WHO guidelines, the percentages were 5.84~28.52 about rec- ommended daily intake of total sugar of 50 g. The result for the analysis of confectioneries showed that 13 samples of 102 were detected and the sugar alcohols content of samples investigated varied between 0.01~15.06%.

Analysis and Risk Assessment of Benzo(a)pyrene in Edible Oils

ABSTRACT - To assess the health risk for benzo(a)pyrene by the intake of edible oils, 288 cases of edible oilscollected from food markets were analysed using the high performance liquid chromatography with fluorescencedetector. The levels of benzo(a)pyrene were from non-detection to 4.78µg/kg, and the average was 0.11µg/kg. Thechronic daily exposures of benzo(a)pyrene for total population group and consumer-only group were estimated usingthe food consumption data in the fifth Korea National Health and Nutrition Examination Survey in 2011. The esti-mated daily intake of benzo(a)pyrene was 4.26 × 10 −3 ng/kg b.w./day for total population group and 7.64 × 10 −3 ng/kgb.w./day for consumer-only group. The MOE (margin of exposure) of benzo(a)pyrene for total population group andconsumer-only group was 7.28 × 10 7 ~1.74 × 10 8 and 3.95 × 10 7 ~9.42 × 10 7 , respectively. Accordingly, the health riskfrom benzo(a)pyrene caused by the intake of edible oils was considered as a very low level.Key words : benzo(a)pyrene, edible oils, risk assessment, margin of exposure

Monitoring of Uniconazole by GC-NPD

The monitoring of the uniconazole residual pesticide for agricultural products was conducted by multiclass pesticide multiresidue methods. Samples were collected from June to November, 2011. Uniconazole pesticide was detected in 49 samples from a total of 3,939 samples. The amount of uniconazole pesticide ranged from 0.09 to 17.89 mg/kg in 49 samples. This method was described for the simultaneous determination of uniconazole by gas chromatography with a nitrogen phosphorus detector (GC-NPD) and mass spectrometry (MS). The limit of detection and quantification were 0.006 and 0.018 mg/kg GC-NPD, respectively. For an evaluation of the GC-NPD method, uniconazole spiked into gyeojachae at a level of 0.5, 5 mg/kg was determined. The recoveries of uniconazole by the GC-NPD method ranged from 83.4 to 101.4%. The results indicate that the method of simultaneous analysis is applicable to uniconazole analysis.

Determination of Ethylenethiourea in Fruits

Eun-Hee Kim*, Mi-Ra Jang, Jin-A Kim, Tae-Rang Kim, Dong-Hyun Yook, In-Sook Hwang, and Jung-Hun KimGangnam Agro-marine Products Inspection Center,Seoul Metropolitan Government Research Institute of Public Health and EnvironmentAbstract A rapid and very sensitive high-performance liquid chromatography/atmospheric-pressure chemical-ionizationmass spectrometry method to detect ethylenethiourea (ETU) fungicide residues in fruits was developed. Methylene chloridewas used as the surface extraction solvent for the target component. Recovery rates improved when cysteine hydrochlorideand sodium carbonate were added to product prior to fortification. The limits of detection and quantification wereapproximately 0.006 and 0.02 mg/kg, respectively, from mandarin oranges. Recoveries from mandarin oranges, oranges,bananas, and pears, spiked in the range of 0.05-0.5 mg/kg, averaged 80-100%. The proposed method was used to monitorthe presence of ETU in commercial fruits purchased from different markets in Seoul, Korea. ETU was found in fourorange peels and in three mandarin orange peel samples. The highest ETU residue levels were 73.6µg/kg and 29.8µg/kg.Keywords: dithiocarbamates, ETU, ethylenethiourea