Analytical Science and Technology (분석과학)

The Korean Society of Analytical Sciences (한국분석과학회)
권호 표지
DOI QR코드

DOI QR Code

Ion chromatographic determination of chlorite and chlorate in chlorinated food using a hydroxide eluent

  • Kim, Dasom (Department of Environmental Science, Kangwon National University) ;
  • Jung, Sungjin (Department of Environmental Science, Kangwon National University) ;
  • Lee, Gunyoung (Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation) ;
  • Yun, Sang Soon (Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation) ;
  • Lim, Ho Soo (Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation) ;
  • Kim, Hekap (School of Natural Resources and Environmental Science, Kangwon National University)
  • Received : 2016.12.02
  • Accepted : 2017.02.08
  • Published : 2017.04.25
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to develop an analytical technique for determination of chlorite and chlorate concentrations in fresh-cut food and dried fish products by an ion chromatography/conductivity detection method using a hydroxide mobile phase. Deionized water was added to homogenized samples, which were then extracted by ultrasound extraction and centrifuged at high speed (8,500 rpm). Subsequently, a Sep-Pak tC18 cartridge was used to purify the supernatant. Chlorite and chlorate ions were separated using 20 mM KOH solution as the mobile phase and Dionex IonPac AS27 column as the stationary phase. Ethylenediamine was used as sample preservative and dibromoacetate was added to adjust for the disparity in extraction efficiencies between the food samples. The method detection limit) for chlorite and chlorate were estimated to be 0.2 mg/kg and 0.1 mg/kg, respectively, and the coefficient of determination ($r^2$) that denotes the linearity of their calibration curves were correspondingly measured to be 0.9973 and 0.9987. The recovery rate for each ion was 92.1 % and 96.3 %, with relative standard deviations of 7.47 % and 6.18 %, respectively. Although neither chlorite nor chlorate was detected in the food samples, the analytical technique developed in this study may potentially be used in the analysis of disinfected food products.

Keywords

References

  1. Ministry of Food and Drug Safety, Korean Food Standards Codex, 2015.
  2. G. T. F. Wong and J. A. Davidson, Water Res., 11(11), 971-978 (1977). https://doi.org/10.1016/0043-1354(77)90154-3
  3. K. S. Werdehoff and P. C. Singer, J. Am. Water Works Assoc., 79(9), 107-113 (1987).
  4. R. C. Hoehn, A. A. Rosenblatt, and D. J. Gates, AWWA Water Quality Technology Conference, Boston, MA (1996).
  5. US EPA, http://water.epa.gov/drink/contaminants/basicinformation/disinfectionbyproducts.cfm, Accessed 7 Nov. 2016.
  6. US EPA, https://www.epa.gov/sites/production/files/2015-06/documents/epa-300.1.pdf, Accessed 7 Nov. 2016.
  7. US EPA, http://www.caslab.com/EPA-Method-317_0rev2_0/, Accessed 7 Nov. 2016.
  8. US EPA, https://nepis.epa.gov/Exe/ZyPURL.cgi?Dockey=P1005E7V.TXT, Accessed 7 Nov. 2016.
  9. B. Zhu, Z. Zhong, and J. Yao, J. Chromatogr. A, 1118(1), 106-110 (2006). https://doi.org/10.1016/j.chroma.2006.01.139
  10. S. N. Ronkart, http://www.dionex.com/en-us/webdocs/111539-CAN114-HighThroughputICAnionsBromate- 21Dec2011-LPN3023[1].pdf, Thermo Scientific Customer Application Note 114, Accessed 7 2016.
  11. D. Thomas and J. Rohrer, https://tools.thermofisher.com/content/sfs/brochures/AN149-IC-On-Line-Sub-Microgramper-Liter-Bromate-Analysis-AN70411_E.pdf,Thermo Scientific Application Note 149, Accessed 7 Nov. 2016.
  12. J. Kim, M. R. Marshall, W. X. Du, W. S. Otwell, and C. L. Wei, J. Agric. Food Chem., 47(9), 3586-3591 (1999). https://doi.org/10.1021/jf981397h
  13. Ministry of Food and Drug Safety, 'Analytical Methods of Food Additives in Foods - Chapter 7. Bleach, 5. Chlorine Dioxide', 2014.
  14. J. Suzuki, C. Okumoto, Y. Katsuki, T. Tomomatsu, Y. Tamura, Y. Ito, H. Ishiwata, T. Yamada, and N. Motohiro, J. Food. Hyg. Soc. Jpn., 38(1), 22-26 (1997). https://doi.org/10.3358/shokueishi.38.22
  15. V. Trinetta, N. Vaidya, R. Linton, and M. Morgan, J. Food Sci., 76(1), T11-T15 (2011). https://doi.org/10.1111/j.1750-3841.2010.01911.x
  16. National Institute of Environmental Research, m.me.go.kr/m/file/readDownloadFile.do?fileId=10911&fileSeq=1, Accessed 7 Nov., 2016.
  17. Thermo Scientific, http://www.dionex.com/en-us/webdocs/115350-PS-71209-IonPac-AS27-PS71209-EN.pdf, Accessed 7 Nov. 2016.
  18. S. B. Butt, M. Riaz, and M. Z. Iqbal, Talanta, 55(4), 789-797 (2001). https://doi.org/10.1016/S0039-9140(01)00502-1
  19. T. Akiyama, M. Yamanaka, Y. Date, H. Kubota, H. M. Nagaoka, Y. Kawasaki, T. Yamazaki, C. Yomota, and T. Maitani, J. Food Hyg. Soc. Jpn., 43(6), 348-351 (2002). https://doi.org/10.3358/shokueishi.43.348
  20. A. J. Krynitsky, R. A. Niemann, and D. A. Nortrup, Anal. Chem., 76(18), 5518-5522 (2004). https://doi.org/10.1021/ac049281+
  21. Z. Wang, D. Forsyth, B. P.-Y. Lau, L. Pelletier, R. Bronson and D. Gaertner, J. Agric. Food Chem., 57(19), 9250- 9255 (2009). https://doi.org/10.1021/jf901910x
  22. M. D. L Guardia and S. Garrigues, 'Handbook of Mineral Elements in Food', 1st Ed., Wiley, Hoboken, New Jersey, 2015.
  23. L. S. Tsai, C. C. Huxsoll, and G. Robertson, J. Food Sci., 66(3), 472-477 (2001). https://doi.org/10.1111/j.1365-2621.2001.tb16133.x
  24. K. Seo, B. Cho, G. Gang, J. Kim, Y. Yang, S. Hong, Y. Moon, and E. Kim, J. Food Hyg. Safety, 25(4), 310-319 (2010).
  25. M. H. Yoon, H. G. Hong, I. S. Lee, M. J. Park, S. J. Yun, J. H. Park, and Y. K. Kwon, A survey of the safety in seasoned dried fishes, J. Food Hyg. Safety, 24(2), 143-147 (2009).