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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 495.85 µg/kg bw, benzoic acid is 215.34 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 1,012.06 µg/kg bw, benzoic acid 229.56 µg/kg bw, and parahydroxybenzoate 11.58 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 156-050, Korea Tel: 82-2-2194-7339 Fax: 82-2-824-1766 E-mail: 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). 2004 t ƒ» z t ƒ sƒ sƒ w w t ƒ sƒ e ( ) t t w (25), e 2005 t (26), 2006 503

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, 2007 3 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 2005-2006 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 20-30 500 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 709 358 (50.5%) ƒ ƒ. t p 95%

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) 22.3 14.37 47.02 6.55 22.09 Dried confectioneries 5 2(40) 205.7 7.44 21.00 38.44 103.69 Candies 5 1(20) 30.3 0.92 0.00 0.63 0.00 Jams 5 4(80) 287.2 0.25 0.00 1.05 0.00 Syrups 9 5(55.6) 247.3 0.00 0.00 6.42 0.00 Butters 8 1(12.5) 33.0 0.11 0.00 0.07 0.00 Cheeses 40 26(65) 700.8 0.58 0.00 9.92 0.00 Dry-stored meat 40 38(95) 418.2 0.01 0.00 0.08 0.00 Bacon 6 2(33.3) 58.5 0.20 0.00 0.23 0.00 Sausage 22 17(77.3) 628.7 1.86 0.00 26.43 0.00 Meat products 16 15(93.8) 396.1 1.07 0.00 9.10 0.00 Ham 20 16(80) 755.2 3.31 0.00 56.69 0.00 Processed fish product 29 25(86.2) 696.5 8.80 22.64 115.63 308.24 Margarine 20 7(35) 197.2 0.02 0.00 0.17 0.00 Fruit and vegetable beverages 9 3(33.3) 35.6 24.16 0.00 17.37 0.00 Carbonated beverages 31 1(3.2) 0.6 32.49 76.99 0.38 0.86 Oer beverages 61 1(1.6) 0.7 8.81 0.00 0.12 0.00 Soy sauce 44 1(2.3) 1.0 7.57 18.91 0.14 0.37 Soybean paste 7 5(71.4) 615.6 8.80 27.21 96.09 307.02 Gochujang (fermented hot pepper soybean paste) 5 2(40) 274.1 6.43 18.98 29.90 90.64 Chunjang (black sauce paste) 6 3(50) 409.4 1.36 0.00 11.13 0.00 Mixed soybean paste wi gochujang 12 9(75) 396.3 2.28 6.00 14.64 35.28 Sauces 18 1(5.6) 7.2 0.35 0.00 0.05 0.00 Dressing 6 3(50) 218.3 0.17 0.00 0.65 0.00 Salted and fermented seafood (jeotkal) 12 1(8.3) 0.9 1.49 1.04 0.02 0.02 Sugaring pickle 24 21(87.5) 325.6 0.17 0.00 0.50 0.00 Pickle 80 58(72.5) 287.0 7.33 23.40 43.50 143.86 Wine 40 33(82.5) 58.5 0.46 0.00 0.43 0.00 Dried shellfish and fish fillet 67 54(80.6) 269.1 1.59 0.00 7.98 0.00 Canned bottled braising 3 2(66.7) 254.8 0.19 0.00 0.98 0.00 Hamburger 6 1(16.7) 9.3 2.86 0.00 0.55 0.00 Total 709 358(50.5) 325.6 0.17 0.00 495.85 1,012.06 %ADI 2.0 4.1 90 š ƒœt(93.8%), (87.5%), ƒœt(86.2%) ùkû. s³ w ƒ 755.2 mg/kg ƒ ùkû, e 700.8 mg/kg, ƒœt 696.5 mg/kg, 628.7 mg/kg, 615.6 mg/kg ùkû. w : 16 t w s³w w Table 3 w. w 440 115 (26.1%) w ƒ,» k ƒ 90.2% ƒ ùkþš k (64.5%), Á (44.4%) ùkû. s³ w»k 283.1 mg/kg ƒ ùkû, k 146.2 mg/kg, Á 137.0 mg/ kg ùkû. q w l : 6 t q w l s³w w Table 5 w. w 258 39 (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 495.85 µg/kg bw/day, ADI 2% w sƒ.

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(115.63 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 1,012.06 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 1-2 4.7%, 3-6 4.9%, 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) 3.9 14.37 47.02 1.15 3.89 Dried confectioneries 5 1(20.0) 8.1 7.44 21.00 1.51 4.08 Candies 5 1(20.0) 10.0 0.92 0.00 0.21 0.00 Jams 5 0(40.0) 5.8 0.25 0.00 0.03 0.00 Syrups 9 1(11.1) 0.1 0.00 0.00 0.00 0.01 Butters 8 1(12.5) 40.4 0.11 0.00 0.08 0.00 Cheeses 40 9(22.5) 3.7 0.58 0.00 0.05 0.00 Margarine 20 2(10.0) 61.6 0.02 0.00 0.05 0.00 Fruit and vegetable beverages 9 4(44.4) 137.0 24.16 0.00 66.90 0.00 Carbonated beverages 31 20(64.5) 146.2 32.49 76.99 95.20 213.40 Oer beverages 61 55(90.2) 283.1 8.81 0.00 47.30 0.00 Soy sauce 44 3(6.8) 8.9 7.57 18.91 1.20 3.13 Chunjang (black sauce paste) 6 1(16.7) 4.0 1.36 0.00 0.11 0.00 Sugaring pickle 8 2(25.0) 4.5 0.17 0.00 0.01 0.00 Pickle 96 6(6.3) 11.4 7.33 23.40 1.52 5.02 Wine 40 6(15.0) 3.1 0.46 0.00 0.02 0.00 Total 440 115(26.1) 215.34 229.56 % ADI ¾ ¾ 4.3 4.6 90

3.3%, 13-19 2.2%, 20-29 2.0%, 30-49 1.6%, 50-64 1.2%, 64 1.0% w sƒ (Fig. 1). ADI w 1-12 13 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 215.34 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 229.56 µg/kg bw/day ùkû ù, ADI 4.6% w sƒ (Table 3). w ƒ ƒ t x e 10 90 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 1-2 11.0%, 3-6 11.7%, 7-12 7.6%, 13-19 6.0%, 20-29 5.7%, 30-49 3.0%, 50-64 1.5%, 65 0.9% w sƒ (Fig. 1). w w 1-12 13 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 2 11.58 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 1-2 0.1%, 3-6, 0.1%, 7-12 0.1%, 13-19 0.0%, 20-29 0.1%, 30-49 0.0%, 50-64 0.0%, 64 0.0% 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) 0.4 0.01 0.00 0.00 0.00 Oer beverages 61 6(9.8) 2.7 8.81 0.00 0.45 0.00 Soy sauce 46 20(43.5) 29.7 7.57 18.91 4.04 10.50 Mixed soybean paste wi gochujang 12 1(8.3) 2.9 2.28 6.00 0.11 0.26 Sauces 19 6(31.6) 22.4 0.35 0.00 0.16 0.00 Pickle 80 5(6.3) 1.9 7.33 23.40 0.25 0.82 Total 258 39(15.1) 5.01 11.58 % ADI ¾ ¾ 0.1 0.1 90

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