Analysis and management of new hazard chemicals in foods

최동미; 허수정; 서정혁; 윤태형; 김은주; 최장덕; 박성국; 이광호

오늘 하루 그만보기

P-ISSN1225-0163
E-ISSN2288-8985
SCOPUS, ESCI, KCI

Home

Browse Articles

Article Detail

Home > Article Detail

P-ISSN 1225-0163
E-ISSN 2288-8985

e-Submission

Vol.22, No.2

PubReader PDF Citation

Analysis and management of new hazard chemicals in foods

Analytical Science and Technology / Analytical Science and Technology, (P)1225-0163; (E)2288-8985

2009, v.22 no.2, pp.172-185

& (2009). Analysis and management of new hazard chemicals in foods. , 22(2), 172-185.

copy

Abstract

To help understanding about hazard chemicals occurring newly in food, it has been reviewed characteristics, mechanism, food standards and analytical trend of the hazard chemicals occurring avoidably in food manufacturing process. The new hazard chemicals in food are classified by 4 regarding mechanism such as heat, fermentation, additives and unknowns. The new hazard chemicals by heat process are acrylamide, furan, HCAs and PAHs. By the fermentation, ethylcarbamate and biogenic amines are occurred. According to food additives, 3-MCPD, benzene and nitrosamines can be produced. And the last group is the illegal compounds including anti-impotence drug analogues and anti-obesity drug analogues. To analyze the new hazard chemicals in food, GC or LC with UVD, FLD or MSD are used mainly after sample pretreatment by LLE, SPE or headspace method.