Comparison of Standard and Lead Limit Test of Various Institutes on Lead Limit of Synthetic and Natural Food Additives
2006
Shin, D.H. (Chonbuk National University, Jeonju, Republic of Korea) | Kim, Y.S. (Chonbuk National University, Jeonju, Republic of Korea) | Jeong, D.Y. (Chonbuk National University, Jeonju, Republic of Korea) | Lee, Y.H. (AnF Co., Ansan, Republic of Korea) | Bang, J.H. (AnF Co., Ansan, Republic of Korea) | Om, A.S. (Hanyang University, Seoul, Republic of Korea) | Shin, J.W. (Korea Advanced Food Research Institute, Seoul, Republic of Korea) | Lee, T.S. (Korea Food and Drug Administration, Seoul, Republic of Korea) | Jang, Y.M. (Korea Food and Drug Administration, Seoul, Republic of Korea) | Hong, K.H. (Korea Food and Drug Administration, Seoul, Republic of Korea) | Park, S.K. (Korea Food and Drug Administration, Seoul, Republic of Korea) | Park, S.K. (Korea Food and Drug Administration, Seoul, Republic of Korea) | Kwon, Y.K. (Korea Food and Drug Administration, Seoul, Republic of Korea)
Standard and lead limit test in general test method of Korea, Japan, Joint FAO/WHO Expert Committee of Food Additives (JECFA), USA, and EU on synthetic and natural food additives were compared. There were found that the general test methods in 'Korea Food Additives Code' were different from standards of various institutes on lead limit test. For the lead limit test of food additives, Korea used dithizone method, Japan used atomic absorption spectrophotometry, and USA used dithizone method, flame atomic absorption spectrophotometric method, atomic absorption spectrophotometric graphite furnace method, and APDC extraction method.
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