Shim Jaeyoung, Cho Taeyoung, Leem Donggil, Cho Youngmi, Lee Changhee
a Center for Food & Drug Analysis , Busan Regional Korea Food and Drug Administration , Busan , Republic of Korea.
b Department of Oriental Medicine Biotechnology , College of Life Sciences, Kyung Hee University , Yongin , Republic of Korea.
Food Addit Contam Part B Surveill. 2019 Mar;12(1):52-58. doi: 10.1080/19393210.2018.1546772. Epub 2018 Nov 22.
Levels of lead (Pb), cadmium (Cd), arsenic (As), and mercury (Hg) were evaluated in 359 samples of commonly consumed spices (cinnamon, parsley, basil, oregano, coriander seed, nutmeg, cumin, bay leaf, fenugreek, rosemary, thyme, fennel, sage, clove, marjoram, tarragon, caraway, dill seed, pepper, and turmeric) from the market in the Republic of Korea. The content of Pb, Cd, and As was assessed by acid wet digestion using a microwave oven and inductively coupled plasma mass spectrometry (ICP-MS). The content of Hg was analysed using a direct mercury analyzer (DMA). Pb, Cd, As, and Hg mean content in spices ranged from 0.039-0.972 mg kg, 0.013-0.315 mg kg, 0.121-0.861 mg kg, and 0.001-0.025 mg kg, respectively.
对来自韩国市场的359份常见食用香料（肉桂、欧芹、罗勒、牛至、芫荽籽、肉豆蔻、小茴香、月桂叶、葫芦巴、迷迭香、百里香、茴香、鼠尾草、丁香、马郁兰、龙蒿、葛缕子、莳萝籽、胡椒和姜黄）样本中的铅（Pb）、镉（Cd）、砷（As）和汞（Hg）含量进行了评估。采用微波炉酸湿法消解和电感耦合等离子体质谱法（ICP-MS）测定铅、镉和砷的含量。使用直接测汞仪（DMA）分析汞的含量。香料中铅、镉、砷和汞的平均含量分别为0.039 - 0.972毫克/千克、0.013 - 0.315毫克/千克、0.121 - 0.861毫克/千克和0.001 - 0.025毫克/千克。
