한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)

  • 제38권6호
  • /
  • Pages.476-482
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  • 2023
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  • 1229-1153(pISSN)
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  • 2465-9223(eISSN)
한국식품위생안전성학회 (The Korean Society of Food Hygiene and Safety)
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가열조리에 따른 냉동식품의 아크릴아마이드 함량조사

Investigation of Acrylamide Contents in Frozen Foods According to the Cooking Method

  • 이유진 (경기도보건환경연구원 식품분석팀) ;
  • 김명길 (경기도보건환경연구원 식품분석팀) ;
  • 권혜정 (경기도보건환경연구원 식품분석팀) ;
  • 배호정 (경기도보건환경연구원 식품분석팀) ;
  • 임경숙 (경기도보건환경연구원 식품분석팀) ;
  • 백은진 (경기도보건환경연구원 식품분석팀) ;
  • 이명진 (경기도보건환경연구원 식품분석팀)
  • You-Jin Lee (Food Analysis Team, Gyeonggi Province Institute of Health and Environment) ;
  • Myung-Gil Kim (Food Analysis Team, Gyeonggi Province Institute of Health and Environment) ;
  • Hye-Jung Kwon (Food Analysis Team, Gyeonggi Province Institute of Health and Environment) ;
  • Ho-Jeong Bae (Food Analysis Team, Gyeonggi Province Institute of Health and Environment) ;
  • Kyong-Suk Lim (Food Analysis Team, Gyeonggi Province Institute of Health and Environment) ;
  • Eun-Jin Baek (Food Analysis Team, Gyeonggi Province Institute of Health and Environment) ;
  • Myung-Jin Lee (Food Analysis Team, Gyeonggi Province Institute of Health and Environment)
  • 투고 : 2023.07.17
  • 심사 : 2023.11.04
  • 발행 : 2023.12.30
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초록

본 연구는 가열하여 섭취하는 냉동식품 중 빵류 20건 및 서류가공품 30건과 식품접객업소의 조리식품 중 감자튀김 20건을 대상으로 가열조리에 따른 아크릴아마이드 함량을 분석하였다. 에어프라이어를 이용한 냉동식품의 조리 전·후 아크릴아마이드 함량과 식품접객업소 조리식품의 아크릴아마이드 함량을 LC-MS/MS를 이용하여 분석하고 비교하였다. 아크릴아마이드 함량은 에어프라이어 조리 후 빵류 4건에서 0.167-0.401 mg/kg, 서류가공품 24건에서 0.071-0.694 mg/kg으로 나타났으며, 식품접객업소 조리식품은 모든 제품에서 0.118-0.977 mg/kg으로 나타났다. 이 중 국내 아크릴아마이드 권장규격인 1 mg/kg을 초과한 제품은 없었다. 하지만 유럽연합의 benchmark level (0.5 mg/kg)을 초과한 냉동 제품 3건을 튀김기 조리법으로 가열 조리하였을 때, 서류가공품 1건이 국내 권장규격을 초과하여 1.83 mg/kg으로 검출되었다. 아크릴아마이드에 대한 국내 노출량이 증가하는 추세이므로 아크릴아마이드 저감화를 위해 지속적인 평가와 관리가 필요한 것으로 판단된다.

This study aimed to investigate the acrylamide content in frozen food products after cooking. Twenty samples of bread (Group 1) and 30 samples of processed tuberous and corn vegetable products (Group 2) were selected. Acrylamide levels were quantified using liquid chromatography tandem-mass spectrometry (LC-MS/MS). The frozen food samples were heated using the air fryer cooking method according to the product packaging and were compared to ready-to-eat French fries (Group 3). The results showed that the acrylamide content was the highest in group 3, followed by that in group 2 and group 1. The acrylamide content of all the samples was found to be within the domestic recommended standard of 1 mg/kg. However, when the samples that exceeded EU benchmark level (0.5 mg/kg) were selected and cooked using the deep-fat frying method according to the product packaging, one of them showed the acrylamide content of 1.83 mg/kg, which exceeded the domestic recommended standard. The present study highlights the need for continued evaluation and management to reduce acrylamide contents in frozen foods, as increasing domestic exposure to acrylamide is concerning.

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참고문헌

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