Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Monitoring of Preservatives Produced Naturally in Vegetable Raw Materials

식물성 원료 중 천연유래 보존료의 함유량 조사

  • Soo Bin Lee (Food additives and Packaging Division, National Institute of Food and Drug Safety Evaluation) ;
  • Ji Sun So (Food additives and Packaging Division, National Institute of Food and Drug Safety Evaluation) ;
  • Geum Jae Jeong (Food additives and Packaging Division, National Institute of Food and Drug Safety Evaluation) ;
  • Hye Seon Nam (Food additives and Packaging Division, National Institute of Food and Drug Safety Evaluation) ;
  • Jae Myeong Oh (Food additives and Packaging Division, National Institute of Food and Drug Safety Evaluation) ;
  • Soon Ho Lee (Food additives and Packaging Division, National Institute of Food and Drug Safety Evaluation)
  • 이수빈 (식품의약품안전평가원 첨가물포장과) ;
  • 소지선 (식품의약품안전평가원 첨가물포장과) ;
  • 정금재 (식품의약품안전평가원 첨가물포장과) ;
  • 남혜선 (식품의약품안전평가원 첨가물포장과) ;
  • 오재명 (식품의약품안전평가원 첨가물포장과) ;
  • 이순호 (식품의약품안전평가원 첨가물포장과)
  • Received : 2024.04.03
  • Accepted : 2024.04.23
  • Published : 2024.04.30
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Abstract

In this study, we investigated the levels of the natural preservatives, benzoic acid, sorbic acid, and propionic acid, in raw unprocessed vegetables. Quantitative analysis of benzoic acid and sorbic acid was performed using high-performance liquid chromatography with a diode array detector (HPLC-DAD) and confirmed using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Propionic acid was analyzed using a gas chromatography-flame ionization detector (GC-FID) and confirmed using gas chromatography-mass spectrometry (GC-MS). From a total of 497 samples, benzoic acid, sorbic acid, and propionic acid were found in 50 (10%), 8 (0.2%), and 61 samples (12.3%), respectively. The highest quantity of benzoic acid, sorbic acid, and propionic acid was found in peony root (1,057 mg/kg), nut-bearing torreya seeds (27.3 mg/kg), and myrrha (175 mg/kg), respectively. The background concentration range of naturally occurring preservatives in raw vegetables determined in this study could be used as standard inspection criteria to address consumer complaints and trade disputes.

본 연구에서는 식품 이외에 다른 용도로 사용이 가능한 농·임산물 중 천연유래 보존료의 함유량을 조사하기 위하여 안식향산, 소브산 및 프로피온산의 함유량을 분석하였다. 식품 이외에 다른 용도로 사용이 가능한 농·임산물 중 안식향산 및 소브산 함량을 정량, 정성 분석하기 위하여 액체크로마토그래프(HPLC-DAD) 및 액체크로마토그래프 질량분석기(LC-MS/MS)를 이용하였고, 프로피온산 함량분석을 위하여 가스크로마토그래프(GC-FID) 및 가스크로마토그래프 질량분석기(GC-MS)를 사용하였다. 에탄올을 사용하여 용매추출 후 원심분리 하여 상층액을 카트리지를 이용하여 정제하는 방법으로 전처리 방법을 확립하였고, 직선성, 검출한계, 정량한계, 회수율 측정으로 분석방법을 검증하였다. 식품 이외에 다른 용도로 사용이 가능한 농·임산물 497건을 수거하여 분석한 결과, 안식향산, 소브산, 프로피온산의 검출 범위는 각각 불검출-27.3 mg/kg, 불검출-1,057 mg/kg, 불검출-175 mg/kg이었다. 안식향산, 소브산, 프로피온산의 평균 검출량이 가장 높게 나타난 품목은 각각 작약(337 mg/kg), 비자(12.1 mg/kg), 몰약(64.8 mg/kg)이었다. 본 연구에서 확립된 분석 방법은 다양한 식품 이외에 다른 용도로 사용이 가능한 농·임산물을 대상으로 미량의 함량의 천연유래 안식향산, 소브산, 프로피온산을 분석할 수 있는 적합한 방법이며, 분석 결과는 식품 이외에 다른 용도로 사용이 가능한 농·임산물 중 천연유래 안식향산, 소브산, 프로피온산의 함유량을 알 수 있는 근거자료로 향후 식품 검사 시 보존료 사용기준 위반 판정으로 인한 민원제기나 국가간 무역 마찰 시 기초자료로 활용될 것으로 사료된다.

Keywords

Acknowledgement

본 연구는 2021년도 한국 식품의약품안전처 연구개발사업(21161MFDS010)으로 수행되었으며, 이에 감사드립니다.

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