韓國食品의 弗素 및 그 關連物質에 대한 연구(第1報) : 植物性 食品中의 弗素 Fluorine in Vegetable Foods = Studies on Fluorine and Other Related Components of Korean Food(part 1)

다국어 초록 (Multilingual Abstract)

We determined the content of fluorine in 140 plant food materials as a part of a studies on fluorine and other related components of Korean foods. The results are as follows:
1. All plant materials analyzed contain fluorine.
2. Generally hard tissues contain much more fluorine than soft tissues. Seeds contain a large amount of fluorine at their crust and the content decreases gradually toward the core.
3. The content of fluorine of a food material varies according to such growth conditions as water and soil factors.
4. The content of fluorine of rice varies according to the degree of pollishing. The average fluorine content of unpolished rice is 9.26 p.p.m. while Polished rice contain 3.43p.p.m. of fluorine.
5. Of plant food materials, sea weed contains the greatest amount of fluorine and its content is up to five times that of grains.
6. The content of fluorine on the fresh basis is high in grains, beans, and seeds, and is low in vegetables and fruits.