한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제34권2호
  • /
  • Pages.236-242
  • /
  • 2005
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

방사선조사 고추가루로부터 휘발성 표지물질의 구명

Identification of Irradiation -induced Volatile Marker Compounds in Irradiated Red Pepper Powder

  • 김훈 (창원대학교 식품영양학과) ;
  • 안준석 (창원대학교 식품영양학과) ;
  • 신영민 (부산지방식품의약품안전청 시험분석실) ;
  • 이영자 (부산지방식품의약품안전청 시험분석실) ;
  • 이경혜 (창원대학교 식품영양학과) ;
  • 변명우 (한국원자력연구소 방사선식품생명공학연구팀) ;
  • 차용준 (창원대학교 식품영양학과)
  • 발행 : 2005.02.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

방사선 조사된 고춧가루의 휘발성 화합물로부터 방사선 조사 표지물질의 선정에 의한 새로운 검지방법의 개발 가능성을 검토하기 위해, 각 선량별(0, 1, 3, 5, 10 kGy)로 조사된 고춧가루를 시료로 하여 SPME법 및 P&T법으로 휘발성 화합물을 추출한 후 GC/MS법으로 분석하였다. 그 결과 SPME법 및 P&T법에 의해 각각 51종과 34종의 휘발성 화합물이 검출되었다. 이 중 방사선 조사선량과 유의 적 상관성 (p<0.05 또는 p<0.01)을 가지는 총 25종의 화합물이 SPME법 및 P&T법에 선별되었으며 이는 주로 탄화수소류(4종, dodecane, tridecane, tetradecene, pentadecane), 알데히드류(7종: propanal, 2-methylpropanal, 2-propenal, hexanal, (E)-2-octenal, benzaldehyde, (E)-2-noneal), 케톤류(1종: 2,2,6-trimethyl-cyclohexanone), 알콜류(3종: 1-ponton-3-ol, hexanol, 1-octen-3-ol), 방향족화합물류(4종: toluene, ethyl benzene, o-xylene, 1,3-bis(1,1-dimethylethyl)benzene), 에스테르 화합물류(2종, methyl acetate, ethyl acetate) 및 기타 화합물(4종: p-cymene, tetramethyl-pyrazine, dimethyl disulfide, $\beta$-ocimene)로 구성되어 있었다. 하지만 방사선 조사선량과 화합물의 함량 간의 회귀분석에 의한 결정계수($R^2$) 0.80 이상을 나타내며, 방사선 조사된 시료에서만 검출되는 조건을 만족하는 화합물은 1,3-bis(1,1-dimethylethyl)benzene 1종 뿐이었으며, 1,3-bis(1,1-dimethylethyl)benzene이 SPME법 과 P&T법에 의한 고춧가루의 방사선 조사 판별을 위한 휘발성 표지물질로 선정되었다.

To develop a new detection method using irradiation-induced volatile marker compounds of red pepper powder (RP), the volatile compounds of irradiated RP (0, 1, 3, 5, and 10 kGy) were analyzed by purge and trap (P&T)/solid phase microextraction (SPME)/gas chromatography/mass spectrometry (GC/MS) methods. A total of 51 and 31 compounds were detected in IRP by SPME and P&T methods, respectively. Among these, 25 compounds, which were composed of 4 hydrocarbons, 7 aldehydes, 1 ketone, 3 alcohols, 4 aromatic compounds, 2 esters and 4 miscellaneous compounds, showed irradiation dependent manner with significant positive correlation (p<0.01 or p<0.05) between irradiation dose and relative concentration. However, all compounds except 1,3-bis(1,1-dimethylethyl)benzene were not suitable as marker compounds because of their low determination coefficients ($R^2$<0.80) between irradiation dose and their concentrations, and detectablilty in nonirradiated sample. Therefore, only one compound, 1,3-bis(1,1-dimethylethyl)benzene, was tentatively identified as a volatile marker compound to detect irradiated RP.

키워드

참고문헌

  1. Byun MW, Lee JW. 2003. Application of irradiation technology for food safety and security. Food Science and Industry 36: 25-41
  2. Yang JS, Kim CK, Lee HJ. 1999. Detection of irradiated chicken, pork and beef by ESR spectroscopy. Korean J Food Sci Technol 31: 606-611
  3. 정형욱, 핸디델리세, 권중호. 1999. 방사선 조사식품의 검지방법 연구. 식품산업 148: 55-71
  4. Kwon JH. 2003. Commercialization of food irradiation technology and the identification of irradiated foods. Food Science and Industry 36: 50-55
  5. Korean Food and Drug Administration. 2004. Food Code. http://www.kfda.go.kr
  6. Korean Customs Service. 2004. Trade Statistics. http://www.customs.go.kr
  7. Bruhn CM. 1995. Consumer attitudes and market response to irradiated food. J Food Protect 58: 175-181 https://doi.org/10.4315/0362-028X-58.2.175
  8. Mammon A, Zaheer A, Abu-Abdullah S. 1996. Variation in thermoluminescence of irradiated brands of foodstuffs. A test for hygienic quality. Radiat Phys Chem 48: 683-687 https://doi.org/10.1016/0969-806X(95)00049-4
  9. Wiranen G, Sjoberg, AM. 1993. A microbiological method (DEFT/APC) for the identification of irradiation of spices and seafood. In Processing of the workshop on recent advances on detection of irradiated food. The European Communities, Belgium. p 25-34
  10. Morishita N, Kume T, Kawakami W, Ishigaki I. 1988. Identification of irradiated pepper by ESR measurment. Food Irrad Japan 23: 28-32 https://doi.org/10.5986/jrafi.23.28
  11. Hayashi T, Todoriki S, Kohyama K. 1994. Irradiation effects on pepper starch viscosity. J Food Sci 59: 118-120 https://doi.org/10.1111/j.1365-2621.1994.tb06912.x
  12. Nam HS, Yang JS. 2001. Detection of gamma-irradiated spices by ESR spectroscopy. J Korean Soc Food Sci Nutr 30: 239-242
  13. Han JE, Lee EJ, Yang JS. 2003. Detection of gamma-irradiation treatment in imported spices by ESR spectroscopy. Korean J Food Sci Technol 35: 1060-1063
  14. 양재승. 1997. 일반식품중 조사식품의 검출법. 식품과학과 산업 30(2): 121-130
  15. Ahn DU, Jo C, Olson DG. 2000. Analysis of volatile components and the sensory characteristics of irraidated raw pork. Meat Sci 54: 209-215 https://doi.org/10.1016/S0309-1740(99)00081-9
  16. Ahn DU, Olson DG, Jo C, Love J, Jin SK. 1999. Volatiles production and lipid oxidation in irradiated cooked sausage as related to packaging and storage. J Food Sci 64: 226-229 https://doi.org/10.1111/j.1365-2621.1999.tb15870.x
  17. Cha YJ, Kim H, Park SY, Kim SJ, Yoo YJ. 2000. Identification of irradiation-induced volatile flavor compounds in beef. J Korean Soc Food Sci Nutr 29: 1042-1049
  18. Cha YJ, Kim H, Park SY, Cho WJ, Yoon SS, Yoo YJ. 2000. Identification of irradiation-induced volatile flavor compounds in chicken. J Korean Soc Food Sci Nutr 29: 1050-1056
  19. Kim H, Cho WJ, Jung YJ, Lee YM, Jeong EJ, Yoo YJ, Byun MW, Cha YJ. 2002. Irradiation-induced volatile compounds in irradiated chicken by P&T method. J Korean Soc Food Sci Nutr 31: 958-984 https://doi.org/10.3746/jkfn.2002.31.6.958
  20. Patterson RLS, Stevenson MH. 1995. Irradiation-induced off-odour in chicken and its possible control. Brit Poultry Sci 36: 425-441 https://doi.org/10.1080/00071669508417789
  21. Kim YH, Nam KC, Ahn DU. 2002. Volatile profiles, lipid oxidation and sensory characteristics of irradiated meat from different animal species. Meat Sci 61: 257-265 https://doi.org/10.1016/S0309-1740(01)00191-7
  22. Bhattacharjee P, Singhal RS, Gholap AS, Variyar PS, Bongirwar DR. 2003. Hydrocarbons as marker compounds for irradiated chashew nuts. Food Chem 80: 151-157 https://doi.org/10.1016/S0308-8146(02)00240-6
  23. Mau JL, Hwang SJ. 1997. Effect of ${\gamma}-irradiation$ on flavor compounds of fresh mushrooms. J Agric Food Chem 45: 1849-1852 https://doi.org/10.1021/jf960560a
  24. Yang MS, Chyau CC, Horng DT, Yang JS. 1998. Effects of irradiation and drying on volatile components of fresh shiitake (Lentinus edodes Sing). J Sci Food Agric 76: 72-76 https://doi.org/10.1002/(SICI)1097-0010(199801)76:1<72::AID-JSFA921>3.0.CO;2-0
  25. Nam KC, Min BR, Yan H, Lee EJ, Mendonca A, Wesley I, Ahn DU. 2003. Effect of dietary vitamin E and irradiation on lipid oxidation, color, and volatiles of fresh and previously frozen turkey breast patties. Meat Sci 65: 513-521 https://doi.org/10.1016/S0309-1740(02)00243-7

피인용 문헌

  1. Comparison of Volatile Flavor Compounds in Commercial Crab-like Flavorants by Analyzing Methods vol.16, pp.7, 2006, https://doi.org/10.5352/JLS.2006.16.7.1243
  2. Comparison of Volatile Flavor Compounds in Meat of the Blue Crab Using V-SDE and SPME Methods vol.39, pp.6, 2006, https://doi.org/10.5657/kfas.2006.39.6.441
  3. 부재료 첨가에 따른 별미장의 향기특성 vol.35, pp.6, 2005, https://doi.org/10.3746/jkfn.2006.35.6.738