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한국식품과학회지
→ 한국식품과학회지2019 ; 51(1): 12-17
Determination of dichloroacetic acid and trichloroacetic acid in fresh-cut salads using gas chromatography-mass spectrometry
GC-MS를 이용한 신선편의 샐러드 중 dichloroacetic acid와 trichloroacetic acid의 분석
Hekap Kim1,*, Seong-gyun Lee2, and A-hyeon Yun3
1School of Natural Resources and Environmental Science, Kangwon National University, 2Department of Environmental Science, Kangwon National University, 3Department of Paper Science and Engineering, Kangwon National University
김희갑1,*·이성균2·윤아현3
1강원대학교 농업생명과학대학 환경융합학부, 2강원대학교 자연과학대학 환경학과, 3강원대학교 산림환경과학대학 제지공학과
ABSTRACT
Dichloroacetic acid (DCAA) and trichloroacetic acid (TCAA) in fresh-cut salads available from the market were determined by gas chromatography-mass spectrometry (GC-MS). The target compounds in 3 g of acidified homogenates were extracted with 20 mL of methyl t-butyl ether (MTBE). The extract was concentrated to 1 mL and heated for 1 h at 55°C. The analytes were separated using a DB-1701 column and detected with a mass spectrometer. The method detection limit was approximately 6 μg/kg, and both analytical accuracy and precision were found to be satisfactory. The linearity of the calibration curves expressed as the coefficients of determination was >0.996. The analysis of seven samples using the established method showed that the four samples contained considerable amounts of analytes (25.4-31.2 μg/kg of DCAA and 18.8-46.1 μg/kg of TCAA). These results raised a concern about the impact of fresh-cut salad consumption on human health.
KEYWORD
Dichloroacetic acid, fresh-cut salad, GC-MS, trichloroacetic acid
한국식품과학회지 2019 Feb; 51(1): 12 - 17
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