Lead and cadmium in functional health foods and Korean herbal medicines

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 0.349 mg kg⁻¹, respectively. Mean Cd levels in FHF and KHM were 0.035 and 0.056 mg kg⁻¹, respectively. Mean values in Spirulina and yeast products were the highest in the FHF samples (0.940 mg kg⁻¹ for Pb in Spirulina products and 0.115 mg kg⁻¹ for Cd in yeast products).

Keywords:

• lead
• cadmium
• functional health food
• Korean herbal medicine
• standard addition method
• ICP-MS

Acknowledgement

This research was supported by a grant (S-2010-A0399-00004) from the Korean Food and Drug Administration (KFDA) and R&D Convergence Center Support Program, Ministry for Food, Agriculture, Forestry and Fisheries, Republic of Korea.