→ 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
1강원대학교 농업생명과학대학 환경융합학부, 2강원대학교 자연과학대학 환경학과, 3강원대학교 산림환경과학대학 제지공학과
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.
Dichloroacetic acid, fresh-cut salad, GC-MS, trichloroacetic acid
한국식품과학회지 2019 Feb; 51(1): 12 - 17