Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Monitoring of Aluminium Phosphide Residues in Wheat and Wheat Flour

밀과 밀가루 중 알루미늄포스파이드 잔류량 모니터링

  • Choi, Yong-Hoon (Test and Analytical Laboratory, Gyeongin Regional Korea Food and Drug Administration) ;
  • Yoon, Sang-Hyeon (Test and Analytical Laboratory, Gyeongin Regional Korea Food and Drug Administration) ;
  • Hong, Hye-Mi (Department of Food and Nutrition, Inha University) ;
  • Kang, Yun-Sook (Test and Analytical Laboratory, Gyeongin Regional Korea Food and Drug Administration) ;
  • Chae, Kab-Ryong (Test and Analytical Laboratory, Busan Regional Korea Food and Drug Administration) ;
  • Lee, Jong-Ok (Test and Analytical Laboratory, Gyeongin Regional Korea Food and Drug Administration)
  • 최용훈 (경인지방식품의약품안전청 시험분석실) ;
  • 윤상현 (경인지방식품의약품안전청 시험분석실) ;
  • 홍혜미 (인하대학교 식품영양학과) ;
  • 강윤숙 (경인지방식품의약품안전청 시험분석실) ;
  • 채갑용 (부산지방식품의약품안전청 시험분석실) ;
  • 이종옥 (경인지방식품의약품안전청 시험분석실)
  • Published : 2005.08.31
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Abstract

GC-NPD analysis was performed on residues of aluminium phosphide in raw wheat and wheat products by trapping gaseous phosphine in the headspace of vessel. In Australian wheat, over 95% of samples were detected below 1 ppb, considered as safe level, whereas in American wheat, about 70% of 58 samples were detected within 1-10 ppb with 4 showing over 10 ppb. About 14-22% phosphine residues of raw wheat were retained after milling process. Wheat samples of same origin showed significant varying levels of phosphine.

우리나라에서 사용하는 수입원맥에 잔류하는 알루미늄포스 파이드에 대해 모니터링을 실시하였으며 원맥과 함께 밀가루에 대하여도 포스파인의 잔류량을 모니터링하였다. 묽은 황산과 시료 중의 잔류 포스파인을 반응시켜 발생된 포스파인가스를 GC-NPD를 이용하여 측정하였다. 호주산 밀의 경우 전체 27건의 시료 중 95% 이상이 1 ppb 이하로 검출되었다. 그러나 미국산 밀의 경우 58건중 70% 정도가 1-10ppb 범위에서 검출되었으며, 10ppb가 넘는 시료도 4건이나 되는 등 상대적은 높은 수준의 알루미늄포스파이드 잔류량을 나타내었다. 원료에서 제품으로 포스파인이 이행되는 정도는 14-22%인 것으로 나타났으며 모의실험을 통하여 제분 중에 제거되는 포스파인의 양에는 한계가 있음을 알 수 있었다. 같은 산지의 밀이라도 다양한 농도 범위에서 불규칙한 잔류량을 보이고 있었으며 동일 물량이라 하더라도 포스파인의 잔류량은 균질하지 않음을 확인하여 알루미늄포스파이드제제를 사용하여 훈증소독을 실시할 경우, 훈증방법이나 훈증시간 이외에도 훈증 후의 개방시간, 주위환경 등이 매우 중요함을 알 수 있었다.

Keywords

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