호남지역 전통식품의 중금속 함량 분석

Abstract

This study was conducted to estimate contents of heavy metals in traditional foods in Honam region and to provide a scientific basis for heavy metal standardization of Korea Food Code. The contents of mercury(Hg), lead(Pb), cadmium(Cd), arsenic(As) were determined in a total of 202 samples of traditional foods in Honam region using a mercury analyzer and inductively coupled plasma spectrophotometer(ICP). The contents of heavy metals in traditional foods in Honam region were as follows[min-max(mean);㎍/㎎; in case of average contents of Hg were soy sauce(2,91), fermented red pepper paste(0.44), soy bean paste (2.46), teas(7.51), bamboo related product(5.76) and salt fermented fish(7.46). Average contents of Pb were soy sauce(7.42), fermented red pepper paste(238.59), soy bean paste (124.06), teas(345.96), bamboo related product(247.3), salt fermented fish(119.9). Average contents of Cd were soy sauce(0.01), fermented red pepper paste(4.87), soy bean paste (1.26), teas(0.03), bamboo related product(10.07), salt fermented fish(26.97). Average contents of As were soy sauce(0.0), fermented red pepper paste(80.74), soy bean paste (79.82), teas(0.07), bamboo related product(52.54), salt fermented fish(340.38). It is thought that our results could be utilized the important reference to established the standard of heavy metals in related foods.