Formation of volatile halogenated compounds in fresh-cut cabbage treated with sodium hypochlorite

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  • Kubota Hiroki
    National Institute of Health Sciences
  • Sato Kyoko
    National Institute of Health Sciences
  • Sasaki Nobuhiro
    Department of Biotechnology and Life Science, Faculty of Engineering, Tokyo University of Agriculture and Technology
  • Kawamura Yoko
    National Institute of Health Sciences
  • Ozeki Yoshihiro
    Department of Biotechnology and Life Science, Faculty of Engineering, Tokyo University of Agriculture and Technology
  • Akiyama Hiroshi
    National Institute of Health Sciences

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  • 次亜塩素酸ナトリウム処理によるカットキャベツからの揮発性ハロゲン化合物の生成

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Abstract

This study was conducted to investigate factors affecting the formation of disinfection by-products in fresh-cut cabbage during sodium hypochlorite treatment. Fresh cabbage was disinfected with a sodium hypochlorite solution (100mg/L) for 10 min, with and without organic acids. Volatile organic compound residues in the fresh-cut cabbage were analyzed using headspace GC/MS. Chloroform was detected as the main by-product. Chloroform formation was dependent on contact time, pH, temperature and initial concentration of sodium hypochlorite solution. The use of sodium hypochlorite solution in combination with hydrochloric acid or some organic acids did not affect chloroform formation, except that citric acid reacted with hypochlorite to produce large amount of chloroform. When the citric acid was coupled with sodium hypochlorite solution, the chloroform level in the sample was dependent on the pre-mixing time of the solution, but was independent on the contact time of the mixed solution with the sample. Rinsing with water effectively reduced chloroform contaminants in the fresh-cut cabbage to the levels of chlorinated drinking water.

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