Detailed Information
Cited 5 time in 
Cited 6 time in 
Cited 6 time in
Metadata Downloads
Lead and cadmium in functional health foods and Korean herbal medicines
- Authors
- Kim, Wooseok; Lee, Kwang-Geun
- Issue Date
- 1-Jun-2013
- Publisher
- TAYLOR & FRANCIS LTD
- Keywords
- lead; cadmium; functional health food; Korean herbal medicine; standard addition method; ICP-MS
- Citation
- FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE, v.6, no.2, pp 146 - 149
- Pages
- 4
- Indexed
- SCI
SCIE
SCOPUS
- Journal Title
- FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE
- Volume
- 6
- Number
- 2
- Start Page
- 146
- End Page
- 149
- ISSN
- 1939-3210
1939-3229
- Abstract
- Lead (Pb) and cadmium (Cd) in functional health foods (FHF) and Korean herbal medicines (KHM) were analysed by the standard addition method with inductively coupled plasma-mass spectrometry. A total of 672 samples were collected from 2347 people (1015 adults, 557 students and 775 infants and children) who lived in Korea. Pb and Cd concentrations were analysed in the samples (FHF, n=535; KHM, n=50). Method validation was carried out using standard reference material (SRM), recovery rate and limits of detection and quantification. Recovery rates for Pb and Cd using three SRMs were 94.9%-101.6% and 96.7%-115.2%, respectively. Mean Pb values in FHF and KHM were 0.146 and 0.349mgkg(-1), respectively. Mean Cd levels in FHF and KHM were 0.035 and 0.056mgkg(-1), respectively. Mean values in Spirulina and yeast products were the highest in the FHF samples (0.940mgkg(-1) for Pb in Spirulina products and 0.115mgkg(-1) for Cd in yeast products).
- Files in This Item
- There are no files associated with this item.
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
Related Researcher
- Lee, Kwang Geun
- College of Life Science and Biotechnology (식품바이오융합공학과)