서울지역 유통 반찬류의 나트륨, 칼륨 함량 및 식중독균 오염도 조사

서지정보

ㆍ발행기관 : 한국식품위생안전성학회 ㆍ수록지정보 : 한국식품위생안전성학회지 / 32권 / 1호
ㆍ저자명 : 황인숙, 장미라, 김욱희, 이성득, 박영애, 최부철, 이경아, 김리라, 김동규, 정애희, 오영희, 김정헌, 정권

목차

Materials and Methods
실험재료
시약 및 표준물질
시료전처리
기기분석조건
표준인증물질 측정
통계적 해석
Results and Discussion
반찬 유형별 나트륨 및 칼륨 함량
반찬 종류별 나트륨 및 칼륨 함량
주요 반찬류의 1회 제공량당 나트륨 함량 및 칼륨/나트륨 비
식중독 원인균 확인
국문요약
References

영어 초록

To determine the contents of sodium and potassium in side dishes, 92 samples from 22 different kinds of side dishes that can be classified into 3 groups were collected in Seoul area and analysed using ICP-OES. The highest sodium content was detected in pepper doenjang muchim, while potassium content was the highest in kong jorim. When comparing the content of sodium and potassium in 3 groups, namely namul, muchim, and jorim, the sodium content of namul group was significantly different from those of jorim and muchim (p-value < 0.05). Sodium intake per serving size was the highest in parae muchim among the samples as estimated to 20.2% of WHO recommendation that is 2,000 mg/day. The amount of sodium by simultaneously intake of soybean sprouts namul, anchovy jorim and parae muchim per one serving size was estimated to 1,000 mg. The potassim/sodium ratios of spinach namul and kong jorim were 1.70 and 0.81, respectively, while that of bracken namul was very low as about 0.1. Foodborne pathogens were not detected out of 92 side dishes.

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