한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제31권2호
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- Pages.301-307
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- 1999
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- 0367-6293(pISSN)
쇠고기, 돼지고기, 닭고기로부터 방사선 조사에 의해 유도된 Hydrocarbon 류의 정량적 비교 분석
Quantitative Comparison of Radiation-induced Hydrocarbons from Irradiated Beef, Pork and Chicken
- 김경수 (조선대학교 식품영양학과) ;
- 김은아 (조선대학교 식품영양학과) ;
- 이해정 (조선대학교 식품영양학과) ;
- 양재승 (한국원자력연구소 방사선식품공학연구팀) ;
- 변명우 (한국원자력연구소 방사선식품공학연구팀)
- Kim, Kyong-Su (Department of Food and Nutrition, Chosun University) ;
- Kim, Eun-Ah (Department of Food and Nutrition, Chosun University) ;
- Lee, Hae-Jung (Department of Food and Nutrition, Chosun University) ;
- Yang, Jae-Seung (Department of Food Irradiation, Korea Atomic Energy Research Institute) ;
- Byun, Myung-Woo (Department of Food Irradiation, Korea Atomic Energy Research Institute)
- 발행 : 1999.04.30
초록
쇠고기, 돼지고기, 닭고기를 방사선 조사시켜 생성된 hydrocarbon류의 양을 비교 분석하였다. 쇠고기와 닭고기의 지방추출은 n-pentane과 isopropanol 혼합용매 (3 : 2, v/v)를 사용하였다. 돼지고기는 가열 융해시켜 지방을 추출한 뒤 florisil로 충전한 column을 이용하여 hydrocarbon류를 분리하였으며, GC-FID 및 GC/MS 분석기기로 성분을 확인하였다.
When fats are irradiated, hydrocarbons contained one or two fewer carbon atoms are formed from the parent fatty acids. A method to detect radiation-induced hydrocarbons consists of the extraction of fat from beef, pork and chicken, separation of hydrocarbons with a florisil column and identification of GC/MS methods. When beef, pork and chicken were irradiated, pentadecane, 1-tetradecene, heptadecane, 1-hexadecene, 8-heptadecene, 1,7-hexadecadiene, 6,9-heptadecadiene and 1,7,10-hexadecatriene were formed from palmitic, stearic, oleic and linoleic acids. Concentrations of the produced hydrocarbons tended to increase linearly with the dose levels of irradiation. Concentrations of hydrocarbons produced by