한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

국내생산식품의 아크릴아마이드 함량분석

Acrylamide Monitoring of Domestic Food Products

  • 박재영 (이화여자대학교 식품영양학과) ;
  • 김청태 ((주)농심 개발본부 분석팀) ;
  • 김혜영 (이화여자대학교 식품영양학과) ;
  • 금은희 (이화여자대학교 식품영양학과) ;
  • 이미선 (이화여자대학교 식품영양학과) ;
  • 정소영 (식품의약품안전청 오염물질과) ;
  • 소유섭 (식품의약품안전청 오염물질과) ;
  • 이종옥 (식품의약품안전청 오염물질과) ;
  • 오상석 (이화여자대학교 식품영양학과)
  • Park, Jae-Young (Department of Food & Nutritional Sciences, Ewha Womans University) ;
  • Kim, Cheong-Tae (R & D Center, Analysis Team, Nong Shim Co., Ltd) ;
  • Kim, Hye-Young (Department of Food & Nutritional Sciences, Ewha Womans University) ;
  • Keum, Eun-Hee (Department of Food & Nutritional Sciences, Ewha Womans University) ;
  • Lee, Mi-Seon (Department of Food & Nutritional Sciences, Ewha Womans University) ;
  • Chung, So-Young (Food Contaminant Division, Center for Food Safety Evaluation, KFDA) ;
  • Sho, You-Sub (Food Contaminant Division, Center for Food Safety Evaluation, KFDA) ;
  • Lee, Jong-Ok (Food Contaminant Division, Center for Food Safety Evaluation, KFDA) ;
  • Oh, Sang-Suk (Department of Food & Nutritional Sciences, Ewha Womans University)
  • 발행 : 2004.12.31
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초록

스웨덴에서 발암 가능성이 높은 물질 아크릴아마이드가 굽거나 튀긴 음식에서 검출되었다고 발표한 후 아크릴아마이드에 대한 연구가 전세계적으로 진행되고 있다. 본 연구에서는 국내 식품에 대한 모니터링을 위해 다양한 식품을 선택하여 327개 식품을 분석하였다 모티터링 결과 원료식품은 ND-17 ppb, 밥은 ND-14 ppb, 떡은 ND-<10 ppb, 빵은 <10-33 ppb, 유탕면은 ND-27 ppb, 영유아식은 ND-15 ppb, 후렌치 후라이는 141-1,118 ppb, 뻥튀기 누룽지 강냉이 및 건빵은 15-587 ppb,단백질 식품은 ND-<10 ppb, 포테이토 칩, 포테이토 스낵은 278-3,277 ppb, 크래커, 스낵, 비스킷은 13-459 ppb, 시리얼은 <10-236 ppb, 차 및 음료는 ND-24 ppb, 커피는 394-1026 ppb, 초콜릿은 13-30 ppb, 사탕, 캐러멜은 ND-34 ppb, 통조림은 ND-20 ppb, 버터, 마가린 및 유제품은 ND-<10 ppb, 장류은 ND-60 ppb, 소스는 ND-51 ppb, 기타(땅콩, 호두)는 ND-13 ppb 범위의 아크릴아마이드가 검출되었다 국내 제품의 아크릴아마이드 함량은 외국에서 분석된 아크릴아마이드 함량과 비슷하였다.

Food products selected based on their annual sales and international acrylamide research data were analyzed for quantitation of acrylamide. Samples including raw food, substitute meal, snack, drink, and sauce products were analyzed by LC/MS/MS methods adopted by PDA. Upon comparison, concentrations of acrylamide in these products were similar to those analyzed in other countries.

키워드

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