The analytical method for the determination of phosphorus in foods was validated by inductively coupled plasma optical emission spectrometry (ICP-OES) in terms of precision, accuracy, recovery efficiency and linearity. Regression analysis revealed good correlation coefficient, higher than 0.999. Recovery efficiencies of the minerals ranged from 90.36% to 110.63%, and the limit of detection (LOD) and the limit of quantification (LOQ) were 0.0745 mg/ kg and 0.2482 mg/kg, respectively. The value of inter-day and intra-day ranged from 1.43 to 3.23% and from 0.40 to 1.77%. The recovery efficiencies ranged from 97.8 to 110.6%. The method was also compared with Molybdenum blue colorimetric method using certified and statistically significant difference was also not observed in the between two different analytical methods. The ICP-OES method was applied to phosphorus determination in commonly consumed foods. The obtained results suggest that the method verified in the present study may be used as an official analytical method for clear understanding of phosphorus database for national health promotion.

초고속 액체크로마토그래피를 이용한 고춧가루의 capsaicinoids 분석남궁배·이윤열·하재호 ★ 한국식품연구원 식품분석센터 (2013. 6. 4. 접수, 2013. 7. 29. 수정, 2013. 7. 29. 승인)Abstract: The efficiency of the two extractions (refluxing extraction and heating-block extraction) was compared to develop the simple analytical method for the determination of capsaicinoids, including capsaicin and dihydrocapsaicin in red pepper powder. For the method development, the parameters, including particle size, extraction time and sample size, were evaluated using ultra high performance liquid chromatography (u-HPLC).It was found that the most effective extraction time of the refluxing extraction was 3 hr. The higher extraction efficiency was obtained with the fine particle of a mild red pepper powder, while the particle size did not affect the extraction efficiency in case of the hot red pepper powder. The higher extraction efficiency was obtained with the small size of sample taken because of the ratio of the large extracting solvent to sample amount. The extraction efficiency of the refluxing method was 3-9% higher than that of the heating-block method, however, the heating-block method could be applied to the determination of capsaicinoids in the red pepper powder for the purpose of quality control of the product.

The analytical method for the determination of minerals (sodium, calcium, potassium, phosphorus, magnesium, iron, copper, manganese, and zinc) in both infant and adult nutritional formulas, using inductively coupled plasma optical emission spectrometry, was validated in terms of precision, accuracy, and linearity. Certified reference material 1849a, purchased from national institute of standards & technology, was used for the infant and adult nutritional formula. All calibration curves exhibited strong correlation linearity (r2=0.9999) within the tested ranges. The recovery values of mineral compounds ranged from 90.35 to 110.63%, and the limit of detection and of quantification was less than 0.1005 mg/kg and 0.3351 mg/kg, respectively. The inter-day precision (n=12) values ranged from 1.19 to 18.19%, and intra-day precision (n=3) values ranged from 0.09 to 4.80%. Therefore, microwave digestion and inductively coupled plasma optical emission spectrometry were useful analytical methods for 9 types of minerals in food. The analytical methods verified in this study may be used to build up a food composition database for national health promotion.