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호남지역 전통식품의 중금속 함량 분석

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Author(s)
장경애
Issued Date
2006
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.
Alternative Title
Analysis Of Heavy Metal Contents Of Traditional Foods in Honam region
Alternative Author(s)
chang, kyung ae
Affiliation
조선대학교 대학원
Department
일반대학원 식품의약학과
Advisor
李明烈
Awarded Date
2007-02
Table Of Contents
ABSTRACT = Ⅴ
제1장 서론 = 1
제2장 재료 및 방법 = 4
제1절 실험재료 = 4
1. 실험재료 = 4
제2절 실험방법 = 4
1. 시약 및 시액 = 4
2. 측정기기 = 4
3. 분석 = 5
가. 수은 = 5
나. 납, 카드뮴, 비소 = 6
4. 중금속회수율 = 7
제3장 실험결과 및 고찰 = 8
제1절 유해중금속 함량 = 8
1. 수은 = 8
2. 납 = 9
3. 카드뮴 = 10
4. 비소 = 11
제2절 식품별 중금속 함량 = 14
1. 간장 = 14
2. 고추장 = 17
3. 된장 = 20
4. 다류 = 23
5. 대나무 관련 식품 = 26
6. 젓갈류 = 29
제4장 요약 = 32
참고문헌 = 34
Degree
Master
Publisher
조선대학교 대학원
Citation
장경애. (2006). 호남지역 전통식품의 중금속 함량 분석.
Type
Dissertation
URI
https://oak.chosun.ac.kr/handle/2020.oak/6784
http://chosun.dcollection.net/common/orgView/200000234282
Appears in Collections:
General Graduate School > 3. Theses(Master)
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