초록
아몬드와 땅콩의 비조사 시료와 1, 3, 5, 10 kGy로 전자선을 조사한 시료에서 유도된 hydrocarbon류의 생성량을 분석하기 위하여 지방을 n-hexane으로 추출하여 florisil column으로 분리 및 GC/MS로 분석하였다. 전자선 조사된 아몬드와 땅콩에서 유래한 hydrocarbon류는 oleic acid에서 1,7-hexadecadiene($C_{16:2}$)과 8-heptadecene($C_{17:1}$), linoleic acid에서 1,7,10-hexadecatriene($C_{16:3}$)과 6,9-heptadecadiene($C_{17:2}$), 그리고 palmitic acid에서 1-tetradecene($C_{14:1}$) 및 pentadecane($C_{15:0}$) 생성되었고, oleic acid와 palmitic acid에서는 $C_{n-2}$, linoleic acid에서는 $C_{n-1}$ 화합물이 보다 더 높게 생성되었다. 전자선을 1, 3, 5, 10 kGy의 선량별로 조사한 시료에서 생성된 hydrocarbon류의 함량은 조사선량에 따라 증가하였고 비조사 시료에서는 확인되지 않았다. 특히, oleic acid와 linoleic acid에서 유래한 1,7-hexadecadiene($C_{16:2}$), 8-heptadecene($C_{17:1}$)과 1,7,10-hexadecatriene($C_{16:3}$) 및 6,9-heptadecadiene($C_{17:2}$)의 경우 아몬드와 땅콩 모두에서 다른 hydrocarbon류에 비해 전자선 조사에 의한 생성량이 높게 나타난바 전자선 조사유무 판별 marker로 사용 가능함을 확인하였다.
Food irradiation has recently become one of the most successful techniques to preserve food with increased shelf life. This study aims to analyze hydrocarbons in almonds (Prunus amygosalus L.) and peanuts (Arachis hypogaea) induced by electron beam irradiation. The samples were irradiated at 0, 1, 3, 5 and 10 kGy by e-beam and using florisil column chromatography fat, and content was extracted. The induced hydrocarbons were identified using gas chromatography-mass spectrometry (GC/MS). The major hydrocarbons in both irradiated samples were 1,7-hexadecadiene ($C_{16:2}$) and 8-heptadecene ($C_{17:1}$) from oleic acid, 1,7,10-hexadecatriene ($C_{16:3}$) and 6,9-heptadecadiene ($C_{17:2}$) from linoleic acid and 1-tetradecene ($C_{14:1}$) and pentadecane ($C_{15:0}$) from palmitic acid. Concentrations of the hydrocarbons produced by e-beam were found to be depended upon the composition of fatty acid in both almonds and peanuts. The $C_{n-2}$ compound was found to be higher than $C_{n-1}$ compound in oleic acid and palmitic acid, while in case of linoleic acid, $C_{n-1}$compound was higher than $C_{n-2}$ compound. The radiation induced hydrocarbons were detected only in irradiated samples, with 1 kGy or above, and not in the non-irradiated ones. The production of 1,7-hexadecadiene ($C_{16:2}$), 8-heptadecene ($C_{17:1}$), 1,7,10-hexadecatriene ($C_{16:3}$) and 6,9-heptadecadiene ($C_{17:2}$), in high concentration gave enough information to suggest that these may be the possible marker compounds of electron beam irradiation in almonds and peanuts.
