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1 KOREAN J. FOOD SCI. TECHNOL. Vol. 40, No. 5, pp. 503~509 (2008) w mw sƒ *Á Á Á Áy»x 1 Á 1 Á½ 1 Áy y 1 w, 1 t t Assessment of Estimated Daily Intakes of Preservatives in e Korean Population Sunghee Choi*, Jeeyeon Lee, Eunyoung Park, Jun Won, Kihyoung Hong 1, Guiim Moon 1, Minsik Kim 1, and Jinhwan Hong 1 Korea Heal Industry Development Institute 1 Korea Food and Drug Administration The Korean Society of Food Science and Technology Abstract In is study, e daily of preservatives in e Korean population was estimated, using data from national heal and nutrition studies regarding e concentration of preservatives in each type of food, food by sex, age group, and weight. The level of safety of ese preservatives was evaluated via comparisons wi e acceptable daily (ADI) data established by e Joint FAO/WHO expert committee on food additives (JECFA). The Estimated daily (EDI) of sorbic acid is µg/kg bw, benzoic acid is µg/kg bw and parahydroxybenzoate is 5.01 µg/ kg bw per day each. Their percentages in relation to ADI are 2, 4.3, and 0.1%, respectively. The comparatively highconsuming groups were taking sorbic acid 1, µg/kg bw, benzoic acid µg/kg bw, and parahydroxybenzoate µg/kg bw per day, and eir levels as a percentage of ADI were 4.1, 4.6, 0.1%, all wiin safe levels. Males were found to h taken more benzoic acid an women, whereas we detected no sighificant differences in e s of sorbic acid and parahydroxybenzoate between males and females. The EDI of sorbic acid, benzoic acid, and parahydroxybenzoate were lower an e ADI in all age groups studied. Keywords: food additives, preservatives, acceptable daily, estimated daily *Corresponding auor: Sunghee Choi, Center for Quality Improvement & Certification, Korea Heal Industry Development Institute, Seoul , Korea Tel: Fax: choish@khidi.or.kr Received July 2, 2008; revised September 18, 2008; accepted September 18, 2008 t ƒ t t,»y w j 1970 z y x y w ƒ š (1-3). t ƒ wƒ xƒƒ š t ƒ w w ƒ š š (4-9) w š. w t ƒ w 3/4 ƒ t ƒ w w wš (10), 70%ƒ t ƒ w w š w (11). w t ƒ e w w ùküš (3). t ƒ ƒ w s w y ƒ š t mw t ƒ x Ásƒw v ƒ (12-13). t³ z(codex Alimentarius Commission)(14) t ƒ w t w t ƒ w Budget w t ƒ sƒ e wš ƒ «šwš. w EU(15) ƒ mww sƒ wš, (16) t» ƒ t w, (17) National Consumption Survey t ƒ w, y (18-19) National Nutrition Survey ƒ w ù ql w ƒ t ƒ sƒ wwš. p, (20) 1986 l x ¾ f f w t ƒ sƒ wwš. ù 1989 w sƒ w ù(21), 2000 ¾ t ƒ w œ w ù, Budget w w ù, t t w ù, ƒ t ƒ š w r ƒ sƒ w ƒ w l w sƒƒ w (22-24) t ƒ» z t ƒ sƒ sƒ w w t ƒ sƒ e ( ) t t w (25), e 2005 t (26),

2 504 w t wz 40 «5y (2008) k (27), 2007 y (28) p t ƒ w sƒƒ š. w sƒ t ƒ t w ƒ s³ sƒƒ v, w US FDA(Food and Drug Administration) FASEB(Federation of American Societies for Experimental Biology) 90 percentile(90 ) 90% t ƒ t ƒ ƒ e «wš (29). w t w w (30),, w, q w, t, t, y t w (31). ù p»ù ƒ»(pseudo-allergy) k š(4-6), w w»,,, j k (7), q w q w p, - p, -v v, - p û» w öe (8-9) Ÿ w w ƒ w öe š š. k w w t ƒ (28), w, q w l sƒ t wš, s³,,, (90 ) w. w Joint FAO/WHO Expert Committee on Food Additives(JECFA) wš x (acceptable daily ; ADI)(32) Á mw sƒw. v v t t w w t ƒ sƒ e ( )(25) w w. w w» w t ƒ œ (33)» t x w š, w,» y, x p ww t k w. m t x ƒ e w w. y, x p w, t û ƒ, t q w. q w l w t ƒ t š š šw. ƒ t x 709t, w 440t, q w 258t w w., w, q w l t Sigma Co.(St. Louis, MO, USA) Tokyo Kasei Kogyo Co. (Tokyo, Japan) t w. w yù p (sodium chloride), (tartaric acid), ƒƒ Junsei(Koyto, Japan), Acros(Pittsburgh, PA, USA), J&T Baker (Phillipsburg, NJ, USA) t w. HPLC w m p (acetonitrile) (phosphoric acid) HPLC Table 1. Analysis condition of HPLC Instruments Nanospace SI-2 (Shiseido, Tokyo, Japan) Column CAPCELL PAK MF C8 (4.6 mm 150 mm, 5 µm) (Shiseido) Temperature 40 Detector UV 235nm, PDA 235nm Mobil phase 0.1% Phosphoric acid: 60% Acetonitril=90:10 Flow rate 1.0 ml/min Injection Volumn 20 µl ƒƒ J&T Baker Matsunoen chemicals(osaka, Japan) t w. w w tœ 7. x x (34) t t ƒ 1 (35) šw w. w 50 g yùp 80 g, 15% 15 ml, 100 ml ƒw. e(vapodest 10; Gerhardt, Konigsberg, Germany) w ml z 0.45 µm vl w k x w Table 1 HPLC w., e, e w w q w l q w w. sƒ t t w w t ƒ sƒ e ( ) (25) ww. s³,, (estimated daily ; EDI) t s³ w (C ) 2005 Á - (36) ƒ t, (F ) w z 2005 Á - (37), s³ (bw) ù w. EDI= C F /bw (90 ) 90 t ƒ w. w JECFA wš x (ADI)(32) 25 mg/kg bw/day, w 5mg/ kg bw/day, q w 10 mg/kg bw/day w w wš m ƒ sƒw. w (%)=(1 /ADI) 100 š t w : 31 t s³w w Table 2 w. w (50.5%) ƒ ƒ. t p 95%

3 Table 2. Concentration of sorbic acid in foods and estimated daily Food category sƒ 505 detected (%) Mean conc. (mg/kg) Average Food (g/day) Estimated daily of sorbic acid (µg/kg bw/day) 90 Average Breads or rice cakes 53 15(28.3) Dried confectioneries 5 2(40) Candies 5 1(20) Jams 5 4(80) Syrups 9 5(55.6) Butters 8 1(12.5) Cheeses 40 26(65) Dry-stored meat 40 38(95) Bacon 6 2(33.3) Sausage 22 17(77.3) Meat products 16 15(93.8) Ham 20 16(80) Processed fish product 29 25(86.2) Margarine 20 7(35) Fruit and vegetable beverages 9 3(33.3) Carbonated beverages 31 1(3.2) Oer beverages 61 1(1.6) Soy sauce 44 1(2.3) Soybean paste 7 5(71.4) Gochujang (fermented hot pepper soybean paste) 5 2(40) Chunjang (black sauce paste) 6 3(50) Mixed soybean paste wi gochujang 12 9(75) Sauces 18 1(5.6) Dressing 6 3(50) Salted and fermented seafood (jeotkal) 12 1(8.3) Sugaring pickle 24 21(87.5) Pickle 80 58(72.5) Wine 40 33(82.5) Dried shellfish and fish fillet 67 54(80.6) Canned bottled braising 3 2(66.7) Hamburger 6 1(16.7) Total (50.5) , %ADI š ƒœt(93.8%), (87.5%), ƒœt(86.2%) ùkû. s³ w ƒ mg/kg ƒ ùkû, e mg/kg, ƒœt mg/kg, mg/kg, mg/kg ùkû. w : 16 t w s³w w Table 3 w. w (26.1%) w ƒ,» k ƒ 90.2% ƒ ùkþš k (64.5%), Á (44.4%) ùkû. s³ w»k mg/kg ƒ ùkû, k mg/kg, Á mg/ kg ùkû. q w l : 6 t q w l s³w w Table 5 w. w (15.1%) q w l ƒ, 43.5% ƒ ùkûš ƒ 31.6% ùkû. s³ w 29.7 mg/kg ƒ ùkû, ƒ 22.4 mg/kg ùkû. sƒ : s³,,, w sƒ Table 2 Fig. 1 w. 31 t s³ µg/kg bw/day, ADI 2% w sƒ.

4 506 w t wz 40 «5y (2008) Fig 1. The percentage compare to ADI of preservatives for rage, sex, age, and high consumer of national population. ƒœt( µg/kg bw/day), (96.09 µg/ kg bw/day), w (56.69 µg/kg bw/day)ƒ 50% w» t (Table 2). (38) w ƒœt» t ù y Á (18) ƒœ e ƒ w» t. y Á ƒœt ƒ t sw (41t 2t ) ƒ j w öe ƒ. (90 ), 90% t ƒ s³ 2 1, µg/kg bw/day ùkû ù ADI 4.1% w sƒ (Table 2). ƒ t x e 21 t ƒ t w ƒ 90% ƒ ƒ ù j, 90 ƒ» 0.00 µg/kg bw/day. ADI û 2.0%, 1.9% j (Fig. 1). y Á (18) w ADI û 3.0%, 3.0%. w t» ƒ. ADI %, %, 7-12 Table 3. Concentration of benzoic acid in foods and estimated daily Food category detected (%) Mean conc. (mg/kg) Average Food (g/day) 90 Average Estimated daily of benzoic acid (µg/kg bw/day) Breads or rice cakes 53 9(17.0) Dried confectioneries 5 1(20.0) Candies 5 1(20.0) Jams 5 0(40.0) Syrups 9 1(11.1) Butters 8 1(12.5) Cheeses 40 9(22.5) Margarine 20 2(10.0) Fruit and vegetable beverages 9 4(44.4) Carbonated beverages 31 20(64.5) Oer beverages 61 55(90.2) Soy sauce 44 3(6.8) Chunjang (black sauce paste) 6 1(16.7) Sugaring pickle 8 2(25.0) Pickle 96 6(6.3) Wine 40 6(15.0) Total (26.1) % ADI ¾ ¾

5 3.3%, %, %, %, %, % w sƒ (Fig. 1). ADI w ùkû ù 1-12 t mw 13 w 13 û ùkü. w ƒ ADI x,»» (13-29 ) ƒ t»(30 ) z w wì ƒ. w : w s³,,, sƒ Table 3 Fig. 1 w. 16 t w s³ µg/kg bw/day, ADI 4.3% w sƒ. w k (95.20 µg/kg bw/day), Á (66.90 µg/kg bw/day),»k (47.3 µg/kg bw/day)ƒ w 97% w (Table 3). (38) t, y Á (18) g (Cordial, regular),, k (g )ƒ» t, WHO z 9 ƒ w w» t w k (39) ü. w ùkù w w w x w ƒ. (90 ) s³ µg/kg bw/day ùkû ù, ADI 4.6% w sƒ (Table 3). w ƒ ƒ t x e ƒ w t x w 0.00 µg/kg bw/day. w ADI û ƒ ƒƒ 4.6%, 4.0% û ƒ w w ùkû (Fig. 1). y Á (18) ADI û 15%, 10% ù, (40) Table 4. Concentration of esters of p-hydroxybenzoic acid in foods and estimated daily Food category sƒ 507 detected (%). t p û k 2 w t»w ù (40) k w k 0 mg/kg bw/day w ƒ. ADI ƒƒ %, %, %, %, %, %, %, % w sƒ (Fig. 1). w w w ADI ùkû, ƒ wì ADI. q w l : q w l,,, s ƒ Table 4 Fig. 1 w. 6 t q w l s³ 5.01 µg/kg bw/day, ADI 0.1% w sƒ. q w l (4.04 µg/kg bw/day) 80% w (Table 4). (38) w t q w l» t. (90 ) s³ µg/kg bw/day ùkû ù ADI 0.1% w sƒ (Table 4). q w l w w ƒ t x 3 t 90 ƒ t x w 0.00 µg/kg bw/day. ADI ƒƒ 0.1%, 0.0% j ƒ (Fig. 1). ADI ƒƒ %, 3-6, 0.1%, %, %, %, %, %, % w sƒ (Fig. 1). q w l w ƒ j ùkù Mean conc. (mg/kg) Average Food (g/day) 90 Average Estimated daily of esters of p-hydroxybenzoic acid (µg/kg bw/day) Dry-stored meat 40 1(2.5) Oer beverages 61 6(9.8) Soy sauce 46 20(43.5) Mixed soybean paste wi gochujang 12 1(8.3) Sauces 19 6(31.6) Pickle 80 5(6.3) Total (15.1) % ADI ¾ ¾

6 508 w t wz 40 «5y (2008) ƒ wì ADI x. Á 1 t w t ƒ wš w ADI sƒw ù ƒ x (ADI) w ƒ w. w Codex(14) t³ z t ƒ ƒœ t w w «šwš ù Á t, š, ƒ ƒœ t sw (40) sƒ. ù, w, q w l s³,, ADI w, s³ ù ADI w sƒ. w w. w ƒ w mw t ƒ w w. ü ƒ, w, q w l sƒw. t Á, t w w š, JECFA w ADI Á mw sƒw µg/kg bw/day, w µg/kg bw/day, q w l 5.01 µg/ kg bw/day, ADI ƒƒ 2, 4.3, 0.1% w sƒ. (90 ) 1, µg/kg bw/day, w µg/kg bw/day, q w l µg/kg bw/day ADI 4.1, 4.6, 0.1% w s ƒ. w û ƒ w ù q w l., w, q w w sƒ (07062» 112) w. x 1. Kim HC, Kim MR. Consumer attitudes towards food additives. J. East Asian Soc. Diet. Life 15: (2005) 2. Tfouni SAV, Toledo MCF. Estimates of e mean per capita daily of benzoic and sorbic acids in brazil. Food Addit. Contam. 19: (2002) 3. Yoon HJ, Cho YH, Park JY, Lee CH, Park SK, Cho YJ, Han KW, Lee JO, Lee CW. Assessment of estimated daily s of benzoates for rage and high consumers in Korea. Food Addit. Contam. 20: (2003) 4. Hannuksela M, Haahtela T. Hypersensitivity reactions to food additives. Allergy 42: (1987) 5. Safford RJ, Basketter DA, Allenby CF, Goodwin BFJ. Immediate contact reactions to chemicals in e fragrance mix and a study of e quenching action of eugenol. Brit. J. Dermatol. 123: (1990) 6. Walker R. Toxicology of sorbic acid and sorbates. Food Addit. Contam. 7: (1990) 7. WHO. Benzoic acid and sodium benzoate. Concise International Chemical Assessment Document 26. World Heal Organization, Geneva, Switzerland (2000) 8. Routledge EJ, Parker J, Odum J, Ashby J, Sumpter JP. Some alkyl hydroxy benzoate preservatives (Parabens) are estrogenic. Toxicol. Appl. Pharm.153: (1998) 9. Oishi S. Effects of propyl paraben on e male reproductive system. Food Chem. Toxicol. 40: (2002) 10. Kim SY. Purchase action of processed foods and e recognition for food additives of housewives. MS esis, Korea university, Seoul, Korea (1995) 11. McNutt KW, Powers ME, Sloan AE. Food color, flavors and safety: A consumer viewpoint. Food Technol.-Chicago 40: (1986) 12. Kim HY, Lee YJ, Hong KH, Ha SC, Ahn MS, Jo JS, Kim KS. Intake of food additives in foods by total diet. Korean J. Food Sci. Technol. 30: (1998) 13. Lee CH, Park SK, Kwon WJ, Yoon HJ, Young MC, Lee JO, Lee CW. Assessment of estimated daily for preservatives from survey data. J. Food Hyg. Saf. 17: (2002) 14. Codex Committee on Food Additives and Contaminants. Consideration of e proposed draft revised annex A to e codex general standard for food additives. CX/FAC 97/9 Codex Alimentarius Commission, Geneva, Switzerland (1996) 15. Commission of The European Communities. Report from e commission on Dietary Food Additive Intake in e European Union. Available from: Accessed May 02, Food Standard Agency. Diary Survey of e Intake of Intense Sweeteners by Young Children from Soft Drinks. Available from: softdrink. Accessed May 02, Norwegian Food Safety Auority, Intakes of Preservatives in Norway: Benzoic acid and sorbic acid. Available from: in_norway benzoic_acid_and_sorbic_acid_ Accessed May 02, Food Standards Australia and New Zealand. The Australian Total Diet Study. Available from: Accessed May 02, Food Standards Australia and New Zealand. Consumption of Intense Sweeteners in Australia and New Zealand. Avaliable from: intensesweetenerssurveymarch2004. Accessed May 02, Ito Y. Daily of food additives in Japan determination of food additives residues in food-from 1976 to 2000 year by market basket meod. FFI J. 212: (2007) 21. Lee CW, Lee TS, Moon BS. A study on s of some food additives by Korean. J. Food Hygi. 4: 1-20 (1989) 22. Park SM, Lee SR. Estimation of e total dietary of saccharin by Korean population. Korean J. Food Sci. Technol. 24: (1992) 23. Yoon HJ, Lee MG, Lee CH, Lee JO, Lee CW. Assessment of maximum use levels and estimation of eoretical maximum daily for 9 food additives in Korea by e budget meod. J. Food Hyg. Saf. 14: (1999) 24. Yoon HJ, Cho YH, Park JY, Lee CH, Park SK, Cho YJ, Han KW, Lee JO, Lee CW. Assessment of estimated daily s of sorbates, benzoates and esters of p-hydroxybenzoic acid for rage consumers in Korea. J. Food Hyg. Saf. 16: (2001) 25. KFDA. Daily dietary of food additive by Korean population. Korea Food & Drug Administration, Seoul, Korea (2004) 26. KFDA. Dietary of food additive by Korean populationbleaching, color retention agent. Korea Food & Drug Administration, Seoul, Korea (2005) 27. KFDA. Dietary of food additive by Korean population-coal tar dye, combined diet. Korea Food & Drug Administra-

7 sƒ 509 tion, Seoul, Korea (2006) 28. KFDA. Dietary of food additive by Korean population-preservatives, antioxidant. Korea Food & Drug Administration, Seoul, Korea (2007) 29. Nutiscan. An evaluation of e meodologies for e estimation of s of food additives and contaminant in European Community. The O Reilly Institute, Trinity College, Dublin, Ireland. p. 20 (1992) 30. Li XQ, Zhang F, Sun YY, Yong W, Chu XG, Fang YY, Zweigenbaum J. Accurate screening for synetic preservatives in beverage using high performance liquid chromatography wi time-offlight mass spectrometry. Anal. Chim. Acta 608: (2008) 31. Lee MR, Lin CY, Li ZG, Tsai TF. Simultaneous analysis of antioxidants and preservatives in cosmetics by supercritical fluid extraction combined wi liquid chromatography-mass spectrometry. J. Chromatogr. A 1120: (2006) 32. IPCS INCHEM. JECFA monographs. Available from: inchem.org/pages/jecfa.html. Accessed Oct. 01, KFDA. Korean Food Additives Code. Korea Food & Drug Administration, Seoul, Korea. pp (2007) 34. KFDA. Korean Food Code. Korea Food & Drug Administration, Seoul, Korea. pp (2007) 35. KFDA. Analysis meod for food additives in food. Korea Food & Drug Administration, Seoul, Korea (2006) 36. MHW. The 3rd Korea National Heal & Nutrition Examination Survey (KNHANES)-Nutrition Survey. Ministry of Heal and Welfare, Seoul, Korea (2005) 37. MHW. The Third Korea National Heal & Nutrition Examination Survey (KNHANES)-Heal Examination. Ministry of Heal and Welfare, Seoul, Korea. pp (2005) 38. The Japan Food Chemical Research Foundation. Daily Intake Study of Food Additives by Age Cohort based on e Market Basket Meod. Available from: FFCRHOME.nsf/pages/DI-study. Accessed May 02, WHO. Evaluation of Certain Food Additives (51st Report of e Joint FAO/WHO Expert Committe on Food Additives). WHO Technical Report Series No World Heal Organization, Geneva, Switzerland (2000) 40. Yoon HJ, Cho YH, Park JY, Lee CH, Park SK, Cho YJ, Han KW, Lee JO, Lee CW. Assessment of estimated daily s of sorbates for rage and high consumers in Korea. J. Food Hyg. Saf. 16: (2001)

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14.531~539(08-037).fm G Journal of the Korea Concrete Institute Vol. 20, No. 4, pp. 531~539, August, 2008 š x y w m š gj p { sƒ z 1) * 1) w w Evaluation of Flexural Strength for Normal and High Strength Concrete with Hooked