This study was conducted to establish a method to analyze azodicarbonamide (ADA) in wheat flour. A new method using high performance liquid chromatography (HPLC) was developed for the determination of ADA in wheat flour. The recovery rate was 91.93~97.54%. The limit of detection for ADA was 0.02 mg/kg and the limit of quantification was 0.05 mg/kg. The monitoring results for ADA contents using the established methods showed that it was detected as the low value of 0.95 mg/kg in one of 51 flour samples (detection rate : 2%), but not detected in 59 bakery samples. The detected ADA level was suitable to its usage standard, compared to the standard (45 mg/kg). Although the detection rate was very low, the established analytical method of ADA will contribute to the management of ADA in processed foods such as wheat flour and bakery.

• 임호수(식품의약품안전평가원 첨가물포장과)
• 변경녀(경인지방식품의약품안전청 수입식품분석과)
• 김준현(식품의약품안전청 첨가물기준과)
• 장귀현(식품의약품안전청 건강기능식품기준과)
• 양효진(식품의약품안전평가원 첨가물포장과)
• 박성관(식품의약품안전평가원 첨가물포장과)
• 박혜경(식품의약품안전청 영양정책과)
• 김소희(식품의약품안전평가원 첨가물포장과) Correspondence to
• 문귀임(식품의약품안전청 첨가물기준과)