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Heavy metals including Lead (Pb), Cadmium (Cd), Arsenic (As) and Aluminium (Al) were analysed in oilseeds, noodles, tea leaves and their processed or cooked products to study the effects of food processing methods on migration of heavy metals. The heavy metals were determined with ICP-MS and ICP-OES following microwave-assisted acid digestion. Heavy metals in oilseeds, noodles and teas were reduced by extracting oils, boiling noodles, and infusing teas. And the transfer of heavy metals into boiling water and infusion tea was increased as the boiling and infusion time is increased. Heavy metals in foods are water soluble and heavy metals in foods would be decreased when foods are processed or cooked with water. Furthermore, it is needed to determine the migration rates in other cooked foods and assess the risk of heavy metals with concentrations calculated by the migration rates.

In this study, the detection method was developed using real-time PCR to distinguish 4 species (bovine, porcine, horse, and chicken) of raw meats. The genes for distinction of species about meats targeted at 12S rRNA and 16S rRNA parts in mitochondrial DNA. Probes were designed to have a 5' FAM and a TAMRA at the 3' end. This study is to develop 4 species-specific primer and probes about raw materials and real-time PCR on 10 strains to observe the products of non-specific signal for similar species. As a result, any non-specific signal were not detected among each other. Real-time PCR method was developed for quantitation and identification of intentional and unin- tentional mixture in ground mixed meat (The difference of C T value between intentional mixture and 100% meat: ≤ 4 cycles, The difference of C T value between unintentional mixture and 100% meat: ≥ 6 cycles). The detection and dif- ferentiation of intentional and unintentional mixture in this study would be applied to food safety management for eradication of adulterated food distribution and protection of consumer's right.

This study was performed to investigate the usage and management of flavorings inside or outside (Europe, Japan, JECFA and USA) for that establish a legislation about the flavoring management in Korea. Also, this study contributed to prevent confusion when manufacturers produce flavorings used in food industry. 6,434 among 8,386 flavorings authorized by Korea Food and Drug administration are compound flavorings, and 618 among 6,434 compound flavorings are synthetic flavorings. Many other substances except for flavorings are using as solvent in flavoring manufacture. Flavorings used in food industries of Korea are listed at least one among FEMA, JECFA, CoE and JFFMA except for isooctyl acetate and tricyclene. 493 items out of total 618 synthetic flavorings have completed safety evaluation by JECFA. 106 synthetic flavorings out of the rest listed FEMA as GRAS and 20 synthetic flavorings used in Japan. The replier answered that the most frequently used flavorings are strawberry, grape, orange, plum, lemon and vanilla flavor and that the usage of flavoring added to foodstuffs is less than 0.5%.

We have examined the linear solvation energy relationships (LSER) based on the Kamlet/Taft solvatochromic polarity scales for normal phase liquid chromatography (NPLC), using retention data of 58 solutes in the system composed of 2-propanol/hexane as the eluent and silica particles as the stationary phase. Correlation coefficients of the LSER regressions for NPLC have been proven to be lower than those obtained for reversed phase liquid chromatography (RPLC). Furthermore, we observed inconsistency in LSER correlations among different solute subgroups. Nevertheless, the sign of each regression coefficient is in agreement with chemical senses, and polarities of the stationary phase are greater than those of the mobile phase. The polarity difference between the stationary and mobile phases clearly decreases with increase in mobile phase polarity, at least for hydrogen bond related polarities. We interpreted the LSER results in view of the retention process in NPLC to account for the general LSER trends and anomalies. We conclude that the LSER methods are inappropriate in predicting solute retention in NPLC where silica particles are used as the stationary phase, although the LSER correlations are roughly in agreement with chemical senses.