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한국식품과학회지
→ 한국식품과학회지2017 ; 49(06): 591-598
Evaluation of measurement uncertainty for quantitative determination of chlorite and chlorate in fresh-cut vegetables using ion chromatography
Sungjin Jung, Dasom Kim, Gunyoung Lee1, Sang Soon Yun1, Ho Soo Lim1, Young Rim Jung2, and Hekap Kim3,*
Department of Environmental Science, Kangwon National University 1Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation 2Research Institute, Seoul Pharma Laboratories 3School of Natural Resources and Environmental Science, Kangwon National University
ABSTRACT
This study aimed to evaluate the measurement uncertainty for the quantitative determination of chlorite and chlorate in ready-to-eat fresh-cut vegetables using ion chromatography with a hydroxide-selective column. One gram of the homogenized sample in deionized water was sonicated and centrifuged at 8,500 rpm. The supernatant was purified by passing it through a Sep-Pak tC18 cartridge, followed by chromatographic determination using a Dionex IonPac AS27 column. The linearity of the calibration curves, recovery, repeatability, and reproducibility of the method were satisfactory. The method detection limit was estimated to be approximately 0.5 mg/kg. Each uncertainty component was evaluated separately, and the combined and expanded uncertainty values were calculated at the 95% confidence level. The measured concentrations for 3 mg/kg of chlorite and chlorate standard materials were 3.18±0.32 and 3.10±0.42 mg/kg, respectively. These results confirmed the reliability of the developed method for measuring the two chlorine-based oxyanions in fresh-cut vegetables.
KEYWORD
chlorite, chlorate, fresh-cut vegetable, ion chromatography, measurement uncertainty
한국식품과학회지 2017 Dec; 49(06): 591 - 598
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