Contents of Heavy Metals in Soybean Curd and Starch Jelly Consumed in Korea

전체 글

(1)KOREAN J. FOOD SCI. TECHNOL. Vol. 37, No. 1, pp. 1~5 (2005). ©The Korean Society of Food Science and Technology. ]Ú FÛ L¦~ 5 [~ % %.³ ï BB*ÁJÿ1Á;Î;1Á;9]1Á«K1 ®~£®n*Ó ]ãë9\ö *9\¦, ®~£®n*Ó1. Contents of Heavy Metals in Soybean Curd and Starch Jelly Consumed in Korea Meehye Kim*, Yun Dong Lee1, Hyo Jung Park1, Sung Kug Park1, and Jong Ok Lee1 Department of Risk Analysis, National Institute of Toxicological Research, Korea Food and Drug Administration 1 Korea Food and Drug Administration Contents of heavy metals [mercury (Hg), lead (Pb), cadmium (Cd), and arsenic (As)] in 218 samples including soybean curds (n = 138), processed bean curds (n = 37), starch jellies (n = 33), and mixed starch jellies (n = 10) were determined using mercury analyzer, atomic absorption spectrophotometer (AAS) or inductively coupled plasma spectrometer (ICP). Ranges and means of heavy metals in soybean curds and starch jellies were as follows [min-max (mean) values]: soybean curds - Hg 0.1-8.2 (0.3), Pb not detectable (ND)-203.9(23.3), Cd ND46.0 (8.1), and As ND-61.3 (0.7) µg/kg, starch jellies - Hg 0.1-1.3 (0.3) µg/kg, Pb ND-90.2 (22.4) µg/kg, Cd ND31.0 (3.7), and As ND-23.6 (1.1) µg/kg. Daily intakes of Hg, Pb, and Cd from soybean curds and starch jellies were 0.001-0.3% of Provisional tolerable weekly intake established by FAO/WHO. Key words: soybean curd, starch jelly, heavy metal, lead, cadmium. B . JãB GEMS(Global Environment Monitoring System)~ ¢~ FAO/WHO ÿ ®J"bî ÎîVçÒëf ^ê'~ ®ö FB 7.³ J"bî~ ïö & ¶ò¢ > ÷, ï&~ ö & æj *2b '. ®B ¾ &Ò O»j êf" ® . $ ; f FAO/ WHO ÿ ®Ï*ö²(The Joint FAO/WHO Codex Alimentarius Commission)ö B>Ú ®7 J"bî~ V&J ;j * BÏ ·ëj æö~ ® (3). ÖÒ¾¢öBº æ.ræ ³Öb, >Öb &æ ® 7 7.³ ïö & & B® >¯>îb "öº ~, ~ &®ö &Bê B : ® (4-9). ¾ v¦~ 5 [~~ ãÖº S && ;>Ú ®º &ê ~ ¶ò& ~ ì Ï Bê 7.³ö & ¶ò º ÚÁöê ~ ìº ; . V¢B öBº ÚöB FÛ> ®º v¦~ 5 [ ~ B®~ 7.³ ïj Ò~ ®~ n*Wj { ~¶ ~& .. 7.³¦ z'b Ï, >f, Ú j7 4.0 ç~ ZÚ .³b ÚÚ »'W ¸j "; GöB * W ^B& «« ¢¦ > ® . Öë~ /Ï B &V, >î, Æ· J"Nö V¢ ®7~ 7.³ J"Ö Jê Æ Ã&> ® . J"bîf Öëæ, ¶ÿN VV&Ê, Öë.V j Û Æ·, b, &V b ¯~ «'b ®ö »'B (1). 7.³ 7 Æ, j, Ò, * f Úö jº bî¾, Ï, Ú, >f f bÚö F öò jî¢, ÚÚöB &Ò>æ p » '>æ "~¢ VÞ¢ ~ &'bê ®7~ B ~¢ ;~ &Ò~ ® (2). 1974j FAO/WHO ÿ²~öBº 6&ç >º z' J"bî(Chemical contaminant) 7 ß® 7.³ J"bîB >f, Ï, Ú, j² j ÖF B* V ·~B, ^ê 'öBº ®J"bî~ *Òf Oæ&k >ãö &j <V ·~& . ß® UNEP(United Nations Environment Programme)ö ~. Òò 5 O». þÒò. þö ÒÏ Ò&ç ®f BÞ, &*, *", &, ¦ Ö ~ æöB FÛ>º v¦~ 5 [~ Ë 5 Bë ² öB «~¾ >~& . 6v¦, Bv¦ ~ v¦ ~(soybean curds) 138, F¦ ~ &v¦~(processed bean. *Corresponding author: Meehye Kim, Department of Risk Analysis, National Institute of Toxicological Research, Korea Food and Drug Administration, 5 Nokbun-dong, Eunpyung-Gu, Seoul Korea Tel: 82-2-380-1783 Fax: 82-2-380-1786 E-mail: [email protected] 1.

(2) ®"²æ B 37 ² B 1 ^ (2005). 2. Table 1. Operating condition of mercury analyzer Classification. Heating condition. Standard solution (10 ng/mL). Samples. Additive. 50, 100, 200 µL 1 1 min 4 min Unnecessary. 100 µL 2 10 min 6 min *M+S+M+B+M or B+S+B+M. Washing liquid Measuring range Combustion gas flow Carrier gas flow. Distilled deionized water 2 ng 0.5 (L/min) 0.5 (L/min). Sample amount Mode selector 1st step 2nd step. *M; Sodium carbonate anhydrous : Calcium hydroxide = 1 : 1 (w/w). B; Aluminium oxide anhydrous. S; Sample. Solid sample; M+S+M+B+M. Liquid sample; B+S+B+M.. Table 2. Operating conditions of ICP and AAS ICP Classification. Wavelength (nm). Sample gas flow (L/min) Plasma gas flow (L/min) Auxilary gas flow(L/min). AAS Condition. Cd: 214.438. 0.5 11.0 0.9. Element. Pb1). As2). Classification. Condition. Wavelength (nm) Low slit (nm) Temperature (oC) pyrolysis atomization. 283.3 0.7. Wavelength (nm) Low slit(nm) Temperature (oC) pyrolysis atomization. 193.7 0.7. 900 1600. 1200 2000. 1). Chemical modifier: 0.05 mg NH4H2PO4 + 0.003 mg Mg(NO3)2. Chemical modifier: 0.005 mg Pd+0.003 mg Mg(NO3)2.. 2). curds) 37, êÆÒ[ ~ ¢>[~(starch jellies) 33" £ ~ b[~(mixed starch jellies) 10 C 218~ ¦Ú¢ > ê ¢;ïj îz~ Òö2 ÏVö j ïÿ& ê ªCö ÒÏ~& . >f ªC >f &Ïf ö¶7ªCÏ &ö(Wako Pure Chemical Industry Ltd., Japan)j ÒÏ~ 0.001% L-ÊrÏb C~ ÒÏ~& . >f G;Ï £f Î&BB Z> Özrª(Nakari Chem. Ltd., Japan) 5 Z> êÖ¾Þ (Nakari Chem. Ltd., Japan)" >Öz¢¾(Nakari Chem. Ltd., Japan)j 1 : 1(w/w) b ©j 800oCöB 2* &¾Ò ê, Oï~ ÒÏ~& . >f(Hg) ïf &Vz.jö6»(combustion gold amalgamation method)ö ~~(10) Table 1~ ö V¢ Mercury analyzer(SP-3D, Nippon Instrument Co., Japan)¢ ÒÏ~ ªC~& . Ï, Ú, j² ªC Ï(Pb), Ú(Cd), j²(As) G;Ï £b Ö(Dong Woo Fine Chem. Co. Ltd., Korea) 5 îÖ(Dong Woo Fine Chem. Co. Ltd., Korea)j ÒÏ~& . $ &Ïf ' 7 .³~ ö¶7ªCÏ &ö(Wako Pure Chemical Industry. Ltd., Japan)j ÒÏ~ Ï" j²º 0.2% îÖ, Úf 0.3% îÖ Ïb C~ ÒÏ~& . Ã~>º ÒÃ~ ê N j BÎ î N>¢ ÒÏ~& . ªCj *Bº ò ¢;ïj j îÖ, Öj Ò2¢ Êö IÚ Ûª~& . *¾ÒB þÏf Table 2~ ö V¢ Úf Inductively coupled plasma spectrometer (Model MX2, GBC Co., Australia) Ï" j²º GraphiteAAS(Model 5100 ZL, Model FIAS 400, Perkin Elmer Co., USA) G;~& .. Ö 5 8 >f ï >ff ¶êö 6Ò Ò~º ï .³b zÖ ·Ï ¾ Öë ÿ ö ~ WB (11). >f~ 7ëÃçf «Á Þö "Ã, Ë¶ç, ãN, n., .JÒ, J j ¢ bÊ ß® ëW ; z >fö ËV* Âöº ãê ç, Ò j FB > ® (12). ö ÒÏB v¦~~ >f ïf Table 3" ? ï £ 0.3 µg/kg ¾ æÒb JÊÞ.¢ÒjöB ÒB v¦~ >f ï(5 µg/ kg) Ô² ¾æÒ (13). [~f b[~~ >f ïf 0.20.4 µg/kgb v¦~f jÝ >&b ¾æÒ ..

(3) ÚFÛ v¦~ 5 [~ 7 7.³ ï. 3. Table 3. Range and mean values of Hg in various soybean curds and starch jellies consumed in Korea Samples. (Unit: µg/kg). No. of Samples. Mean value. Minimum value. Maximum value. Soybean curd Processed soybean curd Total. 138 37 175. 0.3 0.3 0.3. 0.1 0.1 0.1. 8.2 1.0 8.2. Starch jelly Mixed starch jelly Total. 33 10 43. 0.2 0.4 0.3. 0.1 0.2 0.1. 1.0 1.3 1.3. Table 4. Range and mean values of Pb in various soybean curds and starch jellies consumed in Korea No. of Samples. Mean value. Soybean curd Processed soybean curd Total. Samples. 138 37 175. 17.1 38.6 23.3. Starch jelly Mixed starch jelly Total. 33 10 43. 22.7 21.4 22.4. Minimum value 1). (Unit: µg/kg) Maximum value. ND1) ND ND. 203.9 149.6 203.9. ND 8.8 ND. 90.2 62.1 90.2. ND: Not detected (Pbß1 µg/kg).. 1). Table 5. Range and mean values of Cd in various soybean curds and starch jellies consumed in Korea No. of Samples. Mean value. Soybean curd Processed soybean curd Total. Samples. 138 37 175. 7.8 9.4 8.1. Starch jelly Mixed starch jelly Total. 33 10 43. 3.6 4.0 3.7. Minimum value 1). (Unit: µg/kg) Maximum value. ND1) ND ND. 46.0 39.3 46.0. ND ND ND. 30.8 11.9 31.0. ND: Not detected (Cdß0.1 µg/kg).. 1). ~º ©b rJ^ ®º Úf j, Ò, Ï~ BN Vº ö>f ³·b~ ÒV ÒÏ>º jòöB J">º © b rJ^ ® (16,17). öB v¦~f [~~ Ú ïf Table 5ö ¾æ Úî . v¦~f &v¦~~ Ú ïf £ 8-9 µg/kgb jÝ >&î . Ö"º JÊÞ.¢ÒjöB ÒB v¦~ Ú ï(9 µg/kg)" jÝ~& (14). ¾ ¢ ~ ~ö ~~ v¦~ Ú ï 19 µg/kgb Ö" ¸~ (18). ¢>[~ 5 b[~~ Ú ï ïf £ 4 µg/kgb [~~ «~ê Nº ~ ìî .. Ï ï Ïf j>.³" ãç~ Î&n" ?f ª¶ " Ö ~ VËj O~ n.j ¢bÊº ., ã ç, Ëö »'>Ú ^B¢ ¢bÒ > ®º .³b /W ë WÃçf b, ², ò¶çîj, ãË, n. ¾æ¾ , òW ëWÃçbº Ú76², î£, »6, vÛ, K Ë ® (14). öB ÒB v¦~ 5 [~~ Ï ïf Table 4ö ¾æ¾ ® . v¦~~ ï Ï ïf £ 17 µg/kg, & v¦~º £ 39 µg/kgb v¦~ ¸f Ï ïj ¾æÚ î . ö ÒÏB ò~ ï >ªïj Ò Ö ", v¦~º £ 85%, &v¦~º 55%, [~º 89%, b[ ~º 93% ¾æ¾, &v¦~~ ¸f Ïïf ®~ >ªï Nö ¢¦ VF >ê ®º ©b . $ º B";~ N, böò «~ ö V¢ Ï 7.³ ï ¢î > ®º ©b ÒòB . ö Ò ÏB v¦~~ >ªïf ¶~ ~fê FÒ~ & (15). öB ÒÏB v¦~~ Ïï Ö"º JÊÞ .¢ÒjöB ÒB Ö"f jÝ~& (13). [~~ ï Ï ïf £ 22 µg/kgb ¾æÒb, ¢>[~" b[~~ Ï ïöº F~' N& ìî .. j² ï j²º æçö Ò~º b, ÿbçö ·~² Ò >Ú ®b, ZVj² zbf ÚBB, B.B b Ï > ~ãö 6Ò ª>Ú ®V r^ö &¦ª~ ®f j ²¢ F~ ® (19). v¦~f [~~ j² ïf Table 6ö ¾æîb, v¦~ ö Ú®º j²~ ïïf £ 0.8 µg/kgb ¾æÒb º JÊÞ.¢ÒjöB ÒB v¦~ j² ï(6 µg/kg). Ô~ (14). ö ÒÏB [~öº £ 1 µg/kg~ j²& F>Ú ®îb b [~öBº j²& *& ¦Â>æ p~ .. Ú ï " 40^ ç~ Wö² ºÛ, ., Ã j FB. L¦~ 5 [~¢ Û %.³ Sï 2001 "'·Ò Ö"Bö(20) V ÖÒ¾¢ ".

(4) ®"²æ B 37 ² B 1 ^ (2005). 4. (Unit: µg/kg). Table 6. Range and mean values of As in various soybean curds and starch jellies consumed in Korea Samples. No. of Samples. Mean value. Minimum value. Maximum value. Soybean curd Processed soybean curd Total. 138 37 175. 0.8 ND 0.7. ND ND ND. 61.3 ND1) 61.3. Starch jelly Mixed starch jelly Total. 33 10 43. 1.4 ND 1.1. ND ND ND. 23.6 ND 23.6. ND: Not detected (Asß0.1 µg/kg).. 1). Table 7. Comparison of average weekly intakes of heavy metals from various soybean curds and starch jellies with PTWI established by FAO/WHO Food. Elements. Mean conc. (µg/kg). Metal intake1). Total weekly intake2). PTWI3). % PTWI. Soybean Curds. Hg Pb Cd. 0.3 23.3 8.1. 0.007 0.563 0.196. 0.001 0.066 0.023. 5 25 7. 0.02 0.26 0.33. Starch Jellies. Hg Pb Cd. 0.3 22.4 3.7. 0.001 0.043 0.007. 0.0001 0.005 0.0008. 5 25 7. 0.001 0.02 0.01. 1). Daily intakes of metals per adult (µg/day/person) : Heavy metal concentration (mg/kg) of foodsÜDaily intakes of foods (g/day/person). Weekly intakes of metals (µg/kg b.w./week) : [Daily intakes of metals per adult (µg/day/person)Ü7]Ý60 (body weight per adult). 3) Provisional tolerable weekly intakes (µg/kg b.w./week) : source of FAO/WHO. 2). ~ v¦~ 5 [~ Sïf 1 1¢ 24.2 g, 1.9 gb ¾æ Òb, ¢ Ï~ öB áÚê v¦~ 5 [~ 7 7.³ ï ïj Æ& 7.³ "* Sïj ÖÂ~&. (Table 7). Table 7öB º :f ? ÖÒ¾¢öB FÛ>º v¦~¦V S~º 7.³ïf FAO/WHOöB J;B Æ; "*SîÏï PTWI(Provisional Tolerable Weekly Intake)f jv v¦~~ ãÖ >f 0.02%, Ï 0.3%, Ú 0.3% [~~ ãÖ >f 0.001%, Ï 0.02%, Ú 0.01% B Ö Ôf >&ªj r > ®î .. º. £. º Ú FÛ> ®º v¦~ C 175" [~ C 43ö &~ FêÖ2¢Êî ª7V(ICP), ö¶77êê (AAS), >fªCV j Ï~ Ï, Ú 7.³ ï j G;~& . v¦~ 7 7.³~ ²~, &~ 5 ï~ º >f 0.1-8.2(0.3) µg/kg, Ï ND-203.9(23.3) µg/kg, Ú ND-46.0(8.1) µg/kg, j² ND-61.3(0.7) µg/kgb ¾æÒ . $ [~7 7.³ ïf >f 0.1-1.3(0.3) µg/kg, Ï ND90.2(22.4) µg/kg, Ú ND-31.0(3.7) µg/kg, j² ND-23.6(1.1) µg/kgî . Ö", ÖÒ¾¢ " v¦~ 5 [~¢ Û >f, Ï, Ú Sïf FAO/WHOöB J; Æ;" *SîÏï~ '' £ 0.02% 0.3%, 0.3% ~ Ö Ôf >&î .. ^. ò. 1. Lee SJ, Kim MJ. Heavy metal exclusion and neutralize a poison of green tea, oolong tea, black tea from Korea. Food Sci. Ind. 28: 17-28 (1995) 2. Somer E. Toxic potential of trace metals in foods. A review J. Food Sci. 39: 215-217 (1974). 3. UNEP/FAO/WHO. The Contamination of Food. UNEP, Nairobi, Kenya (1992) 4. Kim M, Chang MI, Chung SY, Sho YS, Hong MK. Trace metal contents in cereals, pulses and potatoes and their safety evaluations. J. Korean Soc. Food Sci. Nutr. 29: 364-368 (2000) 5. Chung SY, Kim M, Sho YS, Won KP, Hong M. Trace metal contents in vegetables and their safety evaluations. J. Korean Soc. Food Sci. Nutr. 30: 32-36 (2001) 6. Sho YS, Kim J, Chung SY, Kim M, Hong MK. Trace metal contents in fishes and shellfishes and their safety evaluations. J. Korean Soc. Food Sci. Nutr. 29: 549-554 (2000) 7. Chung SY, Kim M, Kim JS, Hong M, Lee JO, Kim CM. Trace metal contents in sugar products and their safety evaluations. Korean J. Food Sci. Technol. 34: 992-997 (2002) 8. Chung SY, Kim JS, Kim EJ, Park SK, Kim M, Hong M, Kim MC, Lee JO. Trace metal contents in tea products and their safety evaluations. Korean J. Food Sci. Technol. 35: 812-817 (2003) 9. Kim M, Lee YD, Kim EJ, Chung SY, Park SK, Lee JO. Heavy metal contents in beverage consumed in Korea. Korean J. Food Sci. Technol. 35: 342-346 (2002) 10. Korea Food and Drug Administration. The General method. In: Food Code, Korea Food & Drug Administration, Korea. pp. 1315 (2000) 11. WHO Codex alimentarius commission. Report of the 28th session of the Codex Committe on the Food Additives and Contaminants, Manila. The Philippines. pp. 18-22 (1996) 12. Friberg L, Nordberg F. A toxicological and epidemiological appraisal. 5-22 In: Mercury, Mercurials, and Mercaptans. Miller MW, Clarkson TW (eds). Thomas Co., Springfield-Illinois, USA (1973) 13. National Food Authority. The Australian market basket survey 1996. National Food Authority, Australia (1998) 14. WHO. Environmental Health Criteria 3-Lead. World Health Organization, Geneva, Switzerland. pp. 44-54 (1997) 15. National Rural living Science Institute, R.D.A. Food Composition Table, Sixty Revision, Sanglok press, Suweon, Korea (2001) 16. WHO. Environmental Health Criteria 134-Cadmium. World Health Organization, Geneva, Switzerland. pp. 52-66 (1992) 17. Conor R. Metal contamination of food. Applied science publisher, London U.K., 119-122 (1980).

(5) ÚFÛ v¦~ 5 [~ 7 7.³ ï 18. Kikuchi Y, Nomiyama T, Kumagai N, Uemura T, Omae K. Cadmium concentration in current Japanese foods and beverages. J. Occupa. Health 44: 240-247 (2002) 19. Choi SY. Food contamination. Ulsan Univ. press, Ulsan, Korea (1994). 5. 20. MOHW. 2001 National health and nutrition survey report. Ministry of health & welfare, Seoul, Korea (2002) (2004j 2ú 2¢ 7>; 2004j 12ú 2¢ j).

(6)