한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)

  • 제25권1호
  • /
  • Pages.65-72
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  • 2010
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  • 1229-1153(pISSN)
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  • 2465-9223(eISSN)
한국식품위생안전성학회 (The Korean Society of Food Hygiene and Safety)
권호 표지

향신료 및 건조과실류 중 총 아플라톡신의 분석

Analysis of Total Aflatoxins in Spices and Dried Fruits

  • 강영운 (식품의약품안전평가원 식품위해평가부 오염물질과) ;
  • 조태용 (대구지방식품의약품안전청 유해물질분석과) ;
  • 박희라 (식품의약품안전평가원 식품위해평가부 오염물질과) ;
  • 오금순 (식품의약품안전청 식품안전국 수입식품과) ;
  • 김동술 (식품의약품안전평가원 식품위해평가부 오염물질과)
  • Kang, Young-Woon (Food Contaminants Division, Food Safety Evaluation Department) ;
  • Cho, Tae-Yong (Hazardous Substances Analysis Division, Daegu Regional KFDA) ;
  • Park, Hee-Ra (Food Contaminants Division, Food Safety Evaluation Department) ;
  • Oh, Keum-Soon (Food Import Division, Korea Food & Drug Administration) ;
  • Kim, Dong-Sul (Food Contaminants Division, Food Safety Evaluation Department)
  • 투고 : 2009.12.15
  • 심사 : 2010.02.24
  • 발행 : 2010.03.31
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초록

총아플라톡신의 분석을 위하여 대상 시료로부터 추출된 용액을 면역친화성칼럼 (immunoaffinity column)을 이용하여 정제하고 트리플루오로초산(TFA, trifluoroacetic acid) 유도체법과 광유도체화 형태인 PHRED (Photochemical reactor enhanced detection) 유도체 법을 비교 검토하여 분석하였다. 결과적으로 재현성 및 편리성은 PHRED유도체법이 우수하였으나 분리도 및 검출한계는 TFA유도체법이 우수하였다. 확립된 시험법은 아플라톡신 B1, B2, G1은 80% 이상, G2는 70% 이상의 회수율을 보였고, 아플라톡신 B1, B2, G1 및 G2 각각 0.05, 0.05, 0.2 및 $0.1\;{\mu}g/kg$의 검출한계를 나타내었다. 확립된 시험법으로 향신료 및 건조과실류 중 총 아플라톡선에 대한 실태 조사를 위하여 향신료 10종 179건 및 건조과실류 9종 137건 총 316건을 분석하였다. 그 결과, 건조과실류 건망고 등 9종 137건 중 27건(19.7%)에서 아플라톡신이 소량 검출되었으며, 건조향신료 육구두 등 10종 179건 중 87건 (48.6%)에서 아플라톡선이 검출되었다.

We used fluorescence detector to analyse total aflatoxins (G1, G2, B1, B2) with TFA (Trifluoroacetic acid) derivation method and PHRED (Photochemical reactor enhanced detection) method. PHRED method was superior in reproduction and convenience, but TFA derivation method was superior in selectivity and sensitivity. The recovery rate of aflatoxin B1, B2, G1 were more than 80%, and G2 was more than 70%. The detection limit of B1, B2, G1 and G2 were respectively 0.05, 0.05, 0.2 and $0.1\;{\mu}g/kg$. Confirmed method was used to analyse total aflatoxins in total 316 items as 9 kinds 137 dried fruits and 10 kinds 179 spices. By the result, Aflatoxins were detected in 27 dried fruits (19.7%) and in 87 spices (48.6%).

키워드

참고문헌

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