Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

A study on the development of analytical methods for undesignated food additives in Korean foods

국내 미지정 식품첨가물의 식품 중 분석법 개발에 관한 고찰

  • Lee, Se-Jeong (Department of Food Biotechnology and Environmental Science, Kangwon National University) ;
  • Kwon, Min-Seop (Department of Food Biotechnology, Kangwon National University) ;
  • Han, Xionggao (Department of Food Biotechnology and Environmental Science, Kangwon National University) ;
  • Men, Xiao (Department of Food Biotechnology and Environmental Science, Kangwon National University) ;
  • Choi, Sun-Il (Department of Food Biotechnology and Environmental Science, Kangwon National University) ;
  • Lee, Ok-Hwan (Department of Food Biotechnology and Environmental Science, Kangwon National University)
  • 이세정 (강원대학교 식품환경융합학과) ;
  • 권민섭 (강원대학교 바이오산업공학부 식품생명공학과) ;
  • 한웅호 (강원대학교 식품환경융합학과) ;
  • 문효 (강원대학교 식품환경융합학과) ;
  • 최선일 (강원대학교 식품환경융합학과) ;
  • 이옥환 (강원대학교 식품환경융합학과)
  • Received : 2022.01.14
  • Accepted : 2022.02.04
  • Published : 2022.03.30
Download PDF
⟨ Previous Next ⟩

Abstract

Processed foods using food additives designated as the other countries but not yet in Korea can be mixed and distributed among imported foods in Korea. Accordingly, it is necessary to develop an analysis method of undesignated food additives in order to continuously monitor. This paper introduced a study on the development and validation of analytical methods conducted in academia. The development of analytical methods was conducted using the analytical methods presented in previous studies. We first exhibited that simultaneous analysis of 12 food dyes was easy to reproduce, but the second introduced analytical method of emulsifiers cannot be utilized analysis using expensive equipment not provided in general laboratories, and it is difficult to reproduce due to the old publications. Therefore related national institutions, research and industry-academia circles need to constantly conduct research on the development of analytical methods for undesignated food additives.

제외국에는 지정되었지만 국내에는 아직 미지정된 식품첨가물의 종류가 많다. 전세계적으로 가공식품이 꾸준히 개발됨에 따라 새로운 유형의 가공식품의 등장이 증가하고 있으며, 국가별로 수출입에 관한 법률 규정이 상이하여 우리나라에서는 안전성 검정 및 사용량 제한이 되어있지 않은 식품첨가물을 이용한 새로운 가공식품이 국내 수입식품 중 혼입되어 유통될 수 있다. 이에 따라 국민의 안전한 먹거리를 보장하기 위한 지속적인 모니터링을 하기 위하여 미지정 식품첨가물의 분석법 개발이 필요하다. 본 고에서는 학계에서 진행된 분석법 개발과 검증에 대한 연구를 소개하였으며, 선행연구에서 제시된 분석법을 활용하여 분석법 개발을 진행하였다. 첫 번째 소개된 12가지 식품 착색료에 대한 동시분석법은 선행연구 분석법의 재현이 용이하였지만, 두 번째 소개된 유화제의 분석법은 일반적인 연구실에는 구비되지 않은 고가의 장비를 이용한 분석법에 대해 활용이 불가하고, 선행 연구된 간행물이 오래되어 재현이 어려운 문제점이 있었다. 가공식품 시장이 커지면서 식품첨가물이 신생되기도 하고, 까다로운 분석물질이 등장함에 따라 미지정 식품첨가물의 분석법 개발 연구는 중요하다. 따라서 이에 관련된 국가기관(식약처 등)과 산업계, 연구계, 학계에서는 미지정 식품첨가물의 분석법 개발에 대한 끊임없는 연구 진행이 필요하며, 본 연구 분야의 발전 가능성은 무궁무진할 것으로 사료된다.

Keywords

Acknowledgement

본 논문은 한국연구재단의 재원(NRF-2017R1D1A3B06028469) 및 2021년도 교육부의 재원(NRF-2021R1A6A1A03044242)과 한국연구재단의 4단계 두뇌한국21 사업(4단계 BK21 사업)(4299990913942)의 지원으로 수행되었으며 이에 감사드립니다.

References

  1. Borras E, Ferre J, Boque R, Mestres M, AcenaL, Busto O. Data fusion methodologies for food and beverage authentication and quality assessment - A review. Anal.Chim. Acta 891: 1-14 (2015) https://doi.org/10.1016/j.aca.2015.04.042
  2. Choi SH, Weon J, Park HK, M GI, Kim MS, Lee MS. Survey of food additive intake. Food Sci. Ind. 42(3): 20-27 (2009) https://doi.org/10.23093/FSI.2009.42.3.20
  3. Choi SH. Evaluation of food additive intake. Food Sci. Ind. 19(1): 38-47 (2016)
  4. Conacher HBS, Chadha RK. Gas-liquid chromatographic estimation of sucrose diacetate haxaisobutyrate in soft drinks. J. AOAC Int. 55(3): 511-513 (1972) https://doi.org/10.1093/jaoac/55.3.511
  5. Conacher HBS, Chadha RK, Lyengar JR. Determination of sucrose diacetate hexaisobutyrate in soft drinks by gas-liquid chromatographic analysis of isobutyric and acetic acid components as decyl esters. J. AOAC Int. 56(5): 1264-1266 (1973) https://doi.org/10.1093/jaoac/56.5.1264
  6. EFSA Panel on Food additives and Nutrient Sources added to Food (ANS). Re-evaluation of sucrose acetate isobutyrate (E 444) as a food additive. EFSA J. 14(5): e04489 (2016)
  7. Gonzalez O, Blanco ME, Iriarte G, Bartolome, L, Maguregui MI, Alonso RM. Bioanalytical chromatographic method validation according to current regulations, with a special focus on the non-well defined parameters limit of quantification, robustness and matrix effect. J. Chromatogr. A 1353: 10-27 (2014) https://doi.org/10.1016/j.chroma.2014.03.077
  8. Hori K, Tsumura K, Fukusaki E, Bamba T. High-throughput analysis of Sucrose fatty acid esters by supercritical fluid chromatography/tandem mass spectrometry. Mass Spectrom. 3(1): A0033 (2014) https://doi.org/10.5702/massspectrometry.A0033
  9. Hubert P, Nguyen-Huu JJ., Boulanger B, Chapuzet E, Chiap P, Cohen N, Compagnon PA, Dewe W, Feinberg M, Lallier M, Laurentie M, Mercier N, Muzard G, Nivet C, Valat L. Harmonization of strategies for the validation of quantitative analytical procedures: A SFSTP proposal-part I. J. Pharm. Biomed. Anal. 36(3): 579-586 (2004) https://doi.org/10.1016/S0731-7085(04)00329-2
  10. Jang GW, Choi SI, Choi SH, Han X, Men X, Kwon HY, Choi TE, Ok-Hwan Lee. Method validation of 12 kinds of food dye in chewing gums and soft drinks, and evaluation of measurement uncertainty for soft drinks. Food Chem. 356: 129705 (2021). https://doi.org/10.1016/j.foodchem.2021.129705
  11. Kaufman VR, Garti. N. Analysis of sucrose fatty acid esters composition by HPLC. J. Liq. Chromatogr. 4(7): 1195-1205 (1981) https://doi.org/10.1080/01483918108068805
  12. Kwon YK, Choi JD, Kim MS, Lim HS, Chang SY, Kim MS, Moon GI, Hong KH, Hong JH, Kim MC. Management on standards and specifications for food additives. Food Sci. Ind. 40(4): 55-60 (2007) https://doi.org/10.23093/FSI.2007.40.4.55
  13. Lee JS, Kim YH, Kim JM, Gang SR, Lee C, Shin JW, Chun HS, Lee OH. Current permitted status and management system of food additives in the inside and outside of the country. Food Sci. Ind. 47(1): 46-53 (2014) https://doi.org/10.23093/FSI.2014.47.1.46
  14. Lee JY, Kim KD. A study on the perception of and concern for food safety among urban housewives. Korean J. Food Preserv. 16(6): 999-1007 (2009)
  15. Moh MH, Tang TS, Tan GH. Improved separation of sucrose ester isomers using gradient high performance liquid chromatography with evaporative light scattering detection. Food Chem. 69: 105-110 (2000) https://doi.org/10.1016/S0308-8146(99)00226-5
  16. Petkova N, Vassilev D, Grudeva R, Tumbarski Y, Vasileva I, Koleva M, Denev P. "Green" synthesis of sucrose octaacetate and characterization of its physicochemical properties and antimicrobial activity. Chem. Biochem. Eng. Q. 31(4): 395-402 (2017) https://doi.org/10.15255/CABEQ.2017.1117
  17. Uematsu Y, Hirata K, Suzuki K, Iida K, Kan T and Saito K. Determination of sucrose esters of fatty acids in food additive premixes by gas chromatography and confirmation of identity by gas chromatography/mass spectrometry. J. AOAC Int. 84(2): 498-506 (2001) https://doi.org/10.1093/jaoac/84.2.498
  18. CODEX. CODEX STAN 192-1995 (2014)
  19. EU. REGULATION (EC) No 1333/2008 제 3조 제 2항 (2008)
  20. FAO JECFA. Online Edition: "Combined Compendium of Food Additive Specifications" (2006)
  21. Joint FAO/WHO Expert Committee on Food Additives. Guide to specifications for general notices: general analytical techniques, identification tests, test solutions, and other reference materials (1991)
  22. 식품의약품안전처. 식품위생법 제 2조 (2016)
  23. 식품의약품안전처. 식품 등 기준 설정 원칙 (2017)
  24. 식품의약품안전처. 식품첨가물의 기준 및 규격 (2021)
  25. 한국보건사회연구원. 식품첨가물의 안전성에 대한 국민 인식 개선전략 (2015)
  26. Krull I. 분석법 검증(analytical method validation) 가이드라인: 재현 불가능한 결과와 게재 철회를 피하는 방법. Available from https://www.editage.co.kr/insights/guidelines-for-analyticalmethod-validation-how-to-avoid-irreproducible-results-andretractions. Accessed Apr. 19, 2017.