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최효정 ( Hyo Jung Choi ),홍인석 ( In Suk Hong ),최윤화 ( Yoon Hwa Choi ),이윤희 ( Youn Hui Lee ),김창기 ( Chang Gi Kim ),이덕주 ( Duck Joo Lee ),이정학 ( Jung Hark Lee ) 한국가축위생학회 2007 韓國家畜衛生學會誌 Vol.30 No.3
This study was carried out to investigate the sorts and the quantity of preservatives in 2,575 samples of 10 kind products which had been sold in the markets from 2004 to 2006. These analyses were done using HPLC. By the result of investigation, the most frequently detected preservative was sorbic acid in 222 cases. Detection rate of sorbic acid was 8.62%. Dehydroacetic acid(DHA) was detected in 8 cases among 36 butter samples and one of 278 sausage samples. Detection rate of DHA was 0.0035%. In detail, the detection rate was 71.5%(88/123) in dried meat, 22.2%(8/36) in processed butter, 17.3%(48/278) in sausage, 10.4%(17/163) in canned meat etc., 7.9%(49/619) in ham, 7.48%(19/254) in processed cheese and 4%(2/49) in bacon, respectively. The content range of sorbic acid and its average in each of the processed meat and milk products are as follows: ND~1.64g/㎏, 0.26 g/kg in dried meat, ND~1.34g/㎏, 0.114g/㎏ in sausage, ND~0.41g/㎏, 0.015g/㎏ in canned meat etc., ND~1.37g/㎏, 0.038g/㎏ in ham, ND~1.63g/㎏, 0.056g/㎏ in processed cheese, ND~0.57g/㎏, 0.022g/㎏ in bacon, respectively. Amount of detected DHA was less than 0.23 g/kg, and its average was 0.022 g/kg in processed butter.