Journal of the Korean Society for Marine Environment & Energy (한국해양환경ㆍ에너지학회지)

The Korean Society for Marine Environment and Energy (한국해양환경•에너지학회)
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Heavy Metal Contents and Food Safety Assessment of Processed Seaweeds and Cultured Lavers

국내 가공 해조류와 미가공 김의 중금속 함량 및 식품 안전성평가

  • Yang, Won Ho (Department of Marine Environmenntal Engineering, Gyeongsang National University) ;
  • Lee, Hyo Jin (Department of Marine Environmenntal Engineering, Gyeongsang National University) ;
  • Lee, Sang Yong (Marine and Fisheries Bio-resources Division, Ministry of Oceans and Fisheries) ;
  • Kim, Seong Gil (Marine Environment Monitoring Team, Korea Marine Environment Management Corporation) ;
  • Kim, Gi Beum (Department of Marine Environmenntal Engineering, Gyeongsang National University)
  • 양원호 (경상대학교 해양환경공학과) ;
  • 이효진 (경상대학교 해양환경공학과) ;
  • 이상용 (해양수산부 해양수산생명자원과) ;
  • 김성길 (해양환경관리공단 해양수질팀) ;
  • 김기범 (경상대학교 해양환경공학과)
  • Received : 2016.04.19
  • Accepted : 2016.08.10
  • Published : 2016.08.25
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Abstract

In this study, nine heavy metals were analyzed in seaweeds collected from market and laver culture farm of Korea and a food safety assessment were also carried out for these heavy metals. The level of heavy metal concentrations in seaweeds was in the following order: Fe>As>Zn>Cu>Cd>Pb>Cr>Ni>Hg. Except for zinc and cadmium, seven heavy metals were significantly higher in cultured laver than in processed laver. Significant correlation was observed Cr-Fe in cultured laver and Cu-Zn, Cd-Cu, Cd-Zn and Pb-Ni in processed laver and Cu-Cr, Cu-Zn, Cd-Cr and Ni-Fe in sea tangle and Zn-Fe, Cr-Fe, Cr-Zn, Cd-Ni, Cu-Cd and Cu-Pb in processed sea mustard. Considering differences in heavy metal concentration between processed laver and cultured laver and in correlation among heavy metals, removal efficiency of heavy metals may be attributed to seaweed treatment process. The average weekly intakes of Cu, Cd, Zn, Fe and Hg via seaweeds consumption were about 0.1~7.6% of PTWI (Provisional Tolerable Weekly Intakes). Therefore, it was found that heavy metals in the seaweeds were very safe for consumption.

본 연구는 국내에서 유통되고 있는 해조류(김, 다시마, 미역)와 양식장에서 채취한 미가공 김에서 9종의 중금속 함량을 분석하고, 해조류 섭취에 따른 식품 위해성평가를 실시하였다. 가공된 해조류에서의 중금속 함량은 Fe>As>Zn>Cu>Cd>Pb>Cr>Ni>Hg 순으로 높게 나타났다. 미가공 김과 가공 김의 중금속 농도를 비교한 결과 미가공 김이 가공된 김보다 Cd과 Zn을 제외한 7종의 중금속 농도가 높게 나타났다. 해조류에서 검출된 중금속 성분간 상관관계는 미가공 김에서 Cr-Fe간에 통계적으로 유의한 상관관계를 나타내었고, 가공된 김에서 Cu-Cd, Cu-Zn, Cd-Zn, Pb-Ni간에 통계적으로 유의한 상관관계를 나타내었으며, 다시마에서 Cu-Cr, Cu-Zn, Cd-Cr, Ni-Fe간에 높은 상관관계를 나타내었고 미역에서는 Cu-Cd, Cu-Pb, Cd-Ni, Cr-Zn, Cr-Fe, Zn-Fe간에 높은 상관관계를 나타내었다. 미가공 김과 가공 김에서 중금속의 농도차이나 중금속간에 상관관계의 양상이 다른 것을 고려하면 가공과정 중에 중금속에 따라 제거효율이 다른 것으로 예상되어졌다. 해조류를 통한 Cu, Cd, Zn, Fe, Hg의 주간섭취량은 잠정주간섭취허용량의 0.1~7.6%에 해당되므로 해조류 내 중금속 함량은 매우 안전한 농도수준으로 판단된다.

Keywords

References

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