This study was done to analyze the contents of minerals and to investigate the ratio of measured values to labeled values and to analyze the ratio of calcium to other minerals in 68 specimen with minerals - fortified commercial beverages, noodles, cereals and grain products. Content of calcium, iron and zinc in samples after microwave digestion was analyzed with an ICP-OES. The measured values of calcium were ranged 82.2~293.1% of the labeled values in 38 samples composed calcium - fortified commercial beverages, noodles, cereals and grain products. The measured values of iron and zinc were ranged 83.3~301.0%, 90.1~314.1% of the labeled values in minerals - fortified commercial beverages, noodles, cereals and grain products, 42, 24 samples. The Ca : Fe ratios were 90.55 (50.55~220.64) in fruit & vegetable juice, 850.41 in fruit & vegetable beverage, 553.49 in blended beverage, 179.07 (118.37~238.01) in soy milk, 204.39(41.64~397.52) in noodle, 296.97(121.64~868.88) in fried noodle, 30.89(15.69~ 62.05) in cereal and 7.73(0.22~49.92) in grain product. The Ca : P ratios were 1.44(0.96~1.98) in fruit & vegetable juice, 1.92 in fruit & vegetable beverage, 1.66 in blended beverage, 4.23(2.25~7.72) in soy milk, 1.14(0.28~1.97) in noodle, 1.88(1.17~2.42) in fried noodle, 1.29(0.87~2.92) in cereal and 0.30(0.06~1.57) in grain product. The Ca : Mg ratios were 1.85(0.87~5.04) in fruit & vegetable juice, 28.72 in fruit & vegetable beverage, 2.97 in blended beverage, 5.27(2.93~9.36) in soy milk, 3.97(1.34~7.57) in noodle, 6.77(4.63~10.78) in fried noodle, 4.40(2.30~12.55) in cereal and 1.17(0.23~7.48) in grain product. These results suggest calcium contents and the ratio of calcium contents to other minerals in calcium-fortified food products should be strictly controlled. Moreover, to avoid problems with Excessive nutrition, there must be initiatives for better understanding on food labelling and nutrition for fortified food.

ABSTRACT
 재료 및 방법
  재료
  시약 및 분석기기
  시료전처리
  분석방법 검증
 결과 및 고찰
  영양강화식품 중 무기질의 함량
  무기질류의 표시량과 검출량의 비교
  칼슘과 다른 무기질과의 분석
 요 약
 참고문헌

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• 김영숙(경기도보건환경연구원 식품분석팀) | Young-Sug Kim (Food Analysis Team, Gyeonggi-do Institute of Health and Environment)
• 김영수(경기도보건환경연구원 식품분석팀) | Young-Su Kim (Food Analysis Team, Gyeonggi-do Institute of Health and Environment)
• 이성봉(경기도보건환경연구원 식품분석팀) | Seong-Bong Lee (Food Analysis Team, Gyeonggi-do Institute of Health and Environment)
• 유경신(경기도보건환경연구원 식품분석팀) | Kyong-Shin Ryu (Food Analysis Team, Gyeonggi-do Institute of Health and Environment)
• 윤미혜(경기도보건환경연구원 식품분석팀) | Mi-Hye Yoon (Food Analysis Team, Gyeonggi-do Institute of Health and Environment)
• 이정복(경기도보건환경연구원 식품분석팀) | Jong-Bok Lee (Food Analysis Team, Gyeonggi-do Institute of Health and Environment)