건강기능식품에서 이산화규소 분석 방법을 확립하기 위하여 산(불산과 붕산)분해를 이용한 ICP-OES 방법을 수행하였다. 이 방법의 검출한계와 정량한계는 각각 0.07 mg/ L, 0.20 mg/L 이었다. 검량선은 0.2~20.0 mg/L의 농도범위 에서 우수한 직선성(r2 0.99)을 보였다. 글루코사민 제품에 이산화규소 0.4, 1.0, 2.0% (w/w)를 첨가하여 시험한 결과 90.22~94.14%의 회수율과 0.72~1.67%의 정밀성을 나타내었다. 확립된 방법으로 시중에 유통되는 건강기능식품 11 품목의 이산화규소 함량을 분석한 결과 0.02~1.80% (w/w) 로 나타났다. 이 결과는 건강기능식품에 이산화규소의 사 용기준 2% (w/w) 이하를 만족하는 결과로 시험한 제품들 은 규격에 적합하였다. 따라서 본 연구에서 확립된 이 방법은 건강기능식품 중 이산화규소를 쉽고, 빠르게 분석할 수 있으며, 건강기능식품 중 이산화규소 함량 분석에 효율 적으로 사용될 수 있다

The analytical method of silicon dioxide (SiO2) in health functional food products was developed employing inductively coupled plasma optical emission spectrometry (ICP-OES) method assisted by acid (hydrofluoric acid and boric acid) digestion in open system without alkali fusion. The limit of detection (LOD) and limit of quantification (LOQ) of this method were found to be 0.07 and 0.20 mg/L, respectively. Linearity (r 2) and linear range were 0.99 and 0.20~20.0 mg/L, respectively. The accuracy and precision of SiO2 (0.4, 1.0, and 2.0%, w/w) in spiked glucosamine exhibited to be the range of 90.22~94.14% and 0.72~1.67%, respectively. The contents of SiO2 in 11 health functional food products were detected in range of 0.02~1.80% (w/w). Every sample showed below content of the permitted use level (2%, w/w) of SiO2. Therefore ICP-OES method with acid can analyze the content of SiO2 in health functional food products easily and rapidly. Consequently, the application of specification analysis of SiO2 in health functional food products could be a significant work.

Materials and Methods
  Reagents and materials
  Sample preparation
  ICP-OES analytical method
  Method validation
  Statistical analysis
 Results and Discussion
  Validation of method
  Silicon dioxide levels in health functional foodproducts in Korea
 Acknowledgement
 국문요약
 References

• Mi-Hyun Ka(Korea Health Supplements Association Sub. Korea Health Supplements Institute, Sungnam, Korea)
• Kwang-Geun Lee(Department of Food Science and Biotechnology, Dongguk University Biomedi Campus, Goyang, Korea)
• Heung-Youl Lim(Korea Health Supplements Association Sub. Korea Health Supplements Institute, Sungnam, Korea)
• Gunyoung Lee(Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Osong, Korea)
• Sang Soon Yun(Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Osong, Korea)
• Ho Soo Lim(Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Osong, Korea)
• Yong-Suk Kim(Department of Food Science & Technology, College of Agriculture and Life Sciences, Chonbuk National University) Correspondence to