분석과학 (Analytical Science and Technology)

  • 제23권2호
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  • Pages.196-204
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  • 2010
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  • 1225-0163(pISSN)
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  • 2288-8985(eISSN)
한국분석과학회 (The Korean Society of Analytical Sciences)
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가공식품 중 다환방향족탄화수소 분석

Determination of polycyclic aromatic hydrocarbons in processed foods

  • 허수정 (식품의약품안전평가원 식품위해평가부) ;
  • 진선희 (식품의약품안전평가원 식품위해평가부) ;
  • 이광호 (식품의약품안전평가원 식품위해평가부) ;
  • 최동미 (식품의약품안전평가원 식품위해평가부)
  • Hu, Soo-Jung (Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation) ;
  • Jin, Sun-Hee (Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation) ;
  • Lee, Kwang-Ho (Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation) ;
  • Choi, Dong-Mi (Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation)
  • 투고 : 2010.01.07
  • 심사 : 2010.03.02
  • 발행 : 2010.04.25
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초록

가공식품의 특성에 따른 PAHs (Polycyclic Aromatic Hydrocarbons, 다환방향족탄화수소) 분석방법 확립 및 실태 파악을 위하여 가공식품 24종 165건 및 조리육류 6종 45건 총 210건을 분석하였다. 가공식품의 특성에 따라 식육 어육가공품, 유가공품, 조리육류 등은 알칼리분해방법, 음료류는 액-액 추출방법, 견과류가공품, 과채가공품은 초음파 추출방법으로 추출하고 Sep-Pak Florisil Cartridge로 정제하여 HPLC/FLD (High Performance Liquid Chromatography/Fluorescence Detector)로 동시 정량 분석하였다. 각각의 PAHs에 대한 회수율은 약 92~103%였고 검출한계는 PAH에 따라 차이가 있었으며 $0.1\sim1.0\;{\mu}g/kg$ 수준이었다. 대상식품 총 30종 중 26종에서 8종의 PAHs가 모두 불검출이었으며 검출된 식품 중 PAHs의 평균농도는 훈제연어에서 benzo(b)fluoranthene $0.9\;{\mu}g/kg$, 건바나나에서 benzo(b)fluoranthene $1.0\;{\mu}g/kg$, benzo(k)fluoranthene $0.3\;{\mu}g/kg$, benzo(a)pyrene $0.9\;{\mu}g/kg$, 훈제치킨에서 benzo(b)fluoranthene $0.2\;{\mu}g/kg$, benzo(k)fluoranthene $0.1\;{\mu}g/kg$, benzo(a)pyrene $0.2\;{\mu}g/kg$, 돼지고기 숯불석쇠구이에서 benzo(b)fluoranthene $1.3\;{\mu}g/kg$, benzo(k)fluoranthene $0.3\;{\mu}g/kg$, benzo(a)pyrene $0.9\;{\mu}g/kg$이었다.

In this study, the following concentrations of some PAHs (Polycyclic Aromatic Hydrocarbons) were investigated; [benzo(a)anthracene, chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, dibenzo(a,h)anthracene, benzo(g,h,i)perylene, indeno(1,2,3-c,d)pyrene] in processed foods (n=165) and cooked meats (n=45) and established the analytical method by characteristics of processed foods. The methodology involved extraction (alkali digestion, liquid-liquid extraction, microwave extraction), clean-up on Sep-Pak Florisil Cartridges and determination by HPLC/FLD (High Performance Liquid Chromatography/Fluorescence Detector). The recovery of overall method for 8 PAHs spiked into these products ranged from 92 to 103%. The mean level of detected foods was found to be benzo(b)fluoranthene $0.9\;{\mu}g/kg$ in smoked salmon, benzo(b)fluoranthene $1.0\;{\mu}g/kg$, benzo(k)fluoranthene $0.3\;{\mu}g/kg$, benzo(a)pyrene $0.9\;{\mu}g/kg$ in dried banana, benzo(b)fluoranthene $0.2\;{\mu}g/kg$, benzo(k)fluoranthene $0.1\;{\mu}g/kg$, benzo(a)pyrene $0.2\;{\mu}g/kg$ in smoked chicken, benzo(b)fluoranthene $1.3\;{\mu}g/kg$, benzo(k)fluoranthene $0.3\;{\mu}g/kg$, benzo(a)pyrene $0.9\;{\mu}g/kg$ in charcoal grilled pork, respectively.

키워드

참고문헌

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피인용 문헌

  1. Study on analysis of PAHs in consumer products vol.27, pp.4, 2014, https://doi.org/10.5806/AST.2014.27.4.201
  2. Analysis of benzo[a]pyrene content from smoked food products in Korea vol.21, pp.4, 2012, https://doi.org/10.1007/s10068-012-0142-x
  3. Analysis of Benzo[a]pyrene Content and Risk Assessment vol.31, pp.6, 2011, https://doi.org/10.5851/kosfa.2011.31.6.960