Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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A Survey of the Presence of Aflatoxins in Food

식품 중 아플라톡신 오염도 조사

  • Park, Min-Jung (Gyeonggi-do Institute of Health and Environment, North branch) ;
  • Yoon, Mi-Hye (Gyeonggi-do Institute of Health and Environment, North branch) ;
  • Hong, Hae-Geun (Gyeonggi-do Institute of Health and Environment, North branch) ;
  • Joe, Tae-Suk (Gyeonggi-do Institute of Health and Environment, North branch) ;
  • Lee, In-Sook (Gyeonggi-do Institute of Health and Environment, North branch) ;
  • Park, Jeong-Hwa (Gyeonggi-do Institute of Health and Environment, North branch) ;
  • Ko, Hoan-Uk (Gyeonggi-do Institute of Health and Environment, North branch)
  • 박민정 (경기도보건환경 연구원북부지원) ;
  • 윤미혜 (경기도보건환경 연구원북부지원) ;
  • 홍해근 (경기도보건환경 연구원북부지원) ;
  • 조태석 (경기도보건환경 연구원북부지원) ;
  • 이인숙 (경기도보건환경 연구원북부지원) ;
  • 박정화 (경기도보건환경 연구원북부지원) ;
  • 고환욱 (경기도보건환경 연구원북부지원)
  • Published : 2008.06.30
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Abstract

A survey of total aflatoxin levels was conducted on 158 samples (nuts, fermented foods and their processed products) collected in local markets in Gyeonggi-do and Domestic Internet Site. The total aflatoxins were quantified by the immunoaffinity column clean-up method followed by high performance liquid chromatography (HPLC)-fluorescence detector (FLD). Aflatoxins were found in 45(28.5%) samples including 34 nuts and nut products, 7 soybean pastes, 1 meju, 1 bean product and 2 corn snacks with a range of $0.02{\sim}3.96\;{\mu}g/kg$. These results show that the contamination level of aflatoxin in foods consumed in Korea is low compared with the standard in Korea Food Code($10\;{\mu}g/kg$ as aflatoxin $B_1$). Aflatoxin $B_1$ content was increased in peanuts and com snacks during storage but it was decreased in doenjang (soybean paste).

경기지역 시중마트와 국내 온라인상에서 유통되고 있는 견과류 및 그 가공식품 79건, 장류 29건, 곡류가공품 등 가공식품 50건에 대해 immunoaffinity column 정제방법을 이용하여 HPLC-FLD로 아플라톡신 오염실태를 조사한 결과 총 158건 중 45건(28.5%)에서 아플라톡신 오염이 확인되었고, 오염수준은 아플라톡신 $B_1$으로서 $0.02{\sim}3.13\;{\mu}g/kg$, 총 아플라톡신으로서 $0.02{\sim}3.96\;{\mu}g/kg$ 범위로 국내 기준치인 $10\;{\mu}g/kg$을 초과하는 것은 없었다. 아플라톡신이 검출된 식품은 견과류 및 그 가공식품에서 34건(43.0%) 장류에서 8건(27.6%),그 외 가공식품에서 3건(6.0%)으로 견과류 및 그 가공식품에서 검출빈도가 가장 높았다. 식품을 개봉하여 1개월, 6개월 보관 후의 아플라톡신$B_1$ 함량은 저장기간이 길어질수록 땅콩, 옥수수스낵에서는 증가하는 경향을 보였으나 된장의 경우에는 다소 감소하였다.

Keywords

References

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