The characteristics of photocatalytic degradation of tar colorants such as brilliant blue FCF(BBF) and tartrazine(TTZ) with zinc oxide suspension was studied in a batch reactor under irradiation of ultra-violet ray. Photocatalytic degradation of TTZ with ZnO was more higher than that of BBF, and was increased with dosage of ZnO below 5g, but was nearly affected with initial pH of two tar colorants aqueous solution. Ammonium persulfate was more effective oxidant than potassium bromate which slightly increased the degradation of BBF, but not increased the degradation of TTZ. The photocatalytic degradation rates of BBF and TTZ were pseudo-first order with rate constants of 0.0066, 0.0092 and 0.015min-1 for BBF, 0.042, 0.077 and 0.110min-1 for TTZ at the dosage of 1, 2 and 5g ZnO, respectively.

광주광역시 내에 있는 초등학교 주변에서 판매되고 있는 어린이와 청소년들의 선호 식품인 사탕류, 청량음료류, 껌류, 건과류, 빙과류 100품목을 대상으로 고속액체크로마토그래프(HPLC) 동시분석법으로 타르색소 사용량을 분석하여 식품의 안전성 확보를 위한 기초 자료로 활용코자 하였으며 검출되는 허용 타르색소 9종의 분석 결과는 다음과 같다. 1. 종류별 타르색소의 최대 검출량은 사탕류 74.10 mg/100g, 건과류 20.10 mg/100 g, 껌