調理用具の次亜塩素酸処理による有機塩素化合物の生成に関する研究(第2報)

概要

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We investigated the formation of chlorinated organic compounds produced during the disinfection of cooking utensils with sodium hypochlorite solution. Used cooking utensils were treated with sodium hypochlorite solution, and products were detected by gas chromatography-mass spectrometry(GC-MS). For each of dish towel, cutting board and sponge, trihalomethanes were major products of volatile compounds. Tetrachloromethane, dichloromethane and 1,1-dichloroethene were also produced as the minor products. On this chlorination trihalomethanes increased with rising the concentration of available chlorine or pH of solution. For the semi-volatile compounds we considered they were also a part of products. As the result of a trace, chlorophenols were found in extracts from the treatment solution of dish towels.
日本食品化学学会の論文
1999-06-28