Monitoring of Heavy Metal Content in Alcoholic Beverages
2010
No, K.M., National Institute of Food and Drug Safety Evaluation, Seoul, Republic of Korea | Kang, K.M., National Institute of Food and Drug Safety Evaluation, Seoul, Republic of Korea | Baek, S.L., National Institute of Food and Drug Safety Evaluation, Seoul, Republic of Korea | Choi, H., National Institute of Food and Drug Safety Evaluation, Seoul, Republic of Korea | Park, S.K., National Institute of Food and Drug Safety Evaluation, Seoul, Republic of Korea | Kim, D.S., National Institute of Food and Drug Safety Evaluation, Seoul, Republic of Korea
This study was conducted to estimate the contents of heavy metals including lead, cadmium, arsenic and total mercury in alcoholic beverages in Korea. Concentration of Hg was analyzed by gold amalgamation method, using mercury analyzer, while concentration of Pb, Cd and As was analyzed by ICP-MS. Concentration (㎍/kg) of heavy metal in fermented liquors were; for Pb 9.9 ± 8.4(0~38.0), Cd 5.8 ± 4.9(0~5.4), As 28.6 ± 19.4(1~96.4), Hg 0.7 ± 1.2 (0~10.6). Concentration (㎍/kg) of distilled liquors were ; for Pb 4.4 ± 5.7(0~29.3), Cd 2.0 ± 2.5(0~10.3), As 12.0 ± 17.0(0~95.6), Hg 0.2 ± 0.3(0~2.3). Concentration(㎍/kg) of other liquous were ; for Pb 7.5 ± 5.1(0~13.7), Cd 5.8 ± 3.9(0.6~11.2), As 25.2 ± 39.0(0.5~103.3), Hg 0.3 ± 0.1(0.1~0.5). The present study showed that difference of the amount of constituent in a same category of food are not affect to the content of heavy metals among them. The residual levels of takju, yakju, sake, beer, fruit wine, soju, whiskey, brandy, general distilled liquor, liquor, other liquors are within the maximum levels, prescribed by Korea food code. It is given that heavy metal exposure of Pb, Cd, As, Hg from consumption of alcoholic beverages (takju, yakju, sake, beer, fruit wine, soju, whiskey, brandy, general distilled liquor, liquor, other liquors) are less than 0.03%, 0.06%, 0.01%, 0.01% (mean) in provisional tolerable weekly intake (PTWI) respectively, indicated by FAO/WHO.
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