Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Monitoring of Sugar and Low-Calorie Sweetener Content in Alcoholic Beverages

유통 주류의 당류 함량 및 저칼로리 감미료 사용 실태 조사

  • Young-Sun Cho (Food Analysis Team, Gyeonggi Province Institute of Health and Environment) ;
  • Jin-A Jeong (Food Analysis Team, Gyeonggi Province Institute of Health and Environment) ;
  • Hye-Jung Kwon (Food Analysis Team, Gyeonggi Province Institute of Health and Environment) ;
  • Han-Taek Kim (Food Analysis Team, Gyeonggi Province Institute of Health and Environment) ;
  • Ji-Yeon Lee (Food Analysis Team, Gyeonggi Province Institute of Health and Environment) ;
  • Hye-Won Lim (Food Analysis Team, Gyeonggi Province Institute of Health and Environment) ;
  • Eun-Bin Lee (Food Analysis Team, Gyeonggi Province Institute of Health and Environment) ;
  • Hye-Jin Kim (Food Analysis Team, Gyeonggi Province Institute of Health and Environment) ;
  • Won-Joo Lee (Food Analysis Team, Gyeonggi Province Institute of Health and Environment) ;
  • Myung-Jin Lee (Food Analysis Team, Gyeonggi Province Institute of Health and Environment)
  • 조영선 (경기도보건환경연구원 식품분석팀) ;
  • 정진아 (경기도보건환경연구원 식품분석팀) ;
  • 권혜정 (경기도보건환경연구원 식품분석팀) ;
  • 김한택 (경기도보건환경연구원 식품분석팀) ;
  • 이지연 (경기도보건환경연구원 식품분석팀) ;
  • 임혜원 (경기도보건환경연구원 식품분석팀) ;
  • 이은빈 (경기도보건환경연구원 식품분석팀) ;
  • 김혜진 (경기도보건환경연구원 식품분석팀) ;
  • 이원주 (경기도보건환경연구원 식품분석팀) ;
  • 이명진 (경기도보건환경연구원 식품분석팀)
  • Received : 2024.04.05
  • Accepted : 2024.04.29
  • Published : 2024.06.30
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Abstract

This study investigated the total sugar and low-calorie sweetener content in 72 alcoholic beverages. The samples included 10 takjus, 6 yakjus, 5 cheongjus, 5 beers, 12 fruit wines, 5 sojus, 5 general distilled alcoholic beverages, 9 liqueurs, and 15 other alcoholic beverages. Sugar and allulose content were analyzed using HPLC-RI, and the content of five sweeteners was analyzed using HPLC-UV and LC-MSMS. The average sugar content in the alcoholic beverages was 4.13±5.16 g/100 g. When categorized by type, the sugar content ranged from 0.00 to 8.92 g/100 g, 0.00 to 30.55 g/100 g, and 0.14 to 17.02 g/100 g in fermented (takju, yakju, cheongju, beer, and fruit wine), distilled (soju, general distilled alcoholic beverages, and liqueur), and other alcoholic beverages, respectively. Sugar content was the highest in liqueur, with the average content being 12.41±9.66 g/100 g. Among low-calorie sweeteners, acesulfame potassium, sodium saccharin, aspartame, and sucralose were detected in concentrations ranging from 28.6-121.5, 42.3, 34.1-141.5, and 23.3-88.1 mg/kg, respectively. Cyclamate and allulose were not detected in any of the alcoholic beverages. Sweeteners were detected in 24 out of the 72 alcoholic beverages, and their content complied with the standards stipulated for food additives.

본 연구는 유통 주류의 당류 함량 및 저칼로리 감미료의 사용 실태를 조사하고자 탁주 10건, 약주 6건, 청주 5건, 맥주 5건, 과실주 12건, 소주 5건, 일반증류주 5건, 리큐르 9건, 기타주류 15건을 수거하여 총 72건을 검사하였다. 당류와 알룰로스는 HPLC-RI로 분석하였고 감미료 5종은 HPLC-UV와 LC-MSMS를 이용하였다. 전체 주류의 당류 평균함량은 4.13±5.16 g/100 g 이었으며, 유형별로는 발효주(탁주, 약주, 청주, 맥주, 과실주) 0.00-8.92 g/100 g, 증류주(소주, 일반증류주, 리큐르) 0.00-30.55 g/100 g, 기타 주류는 0.14-17.02 g/100 g의 분포를 보였다. 당류의 함량이 가장 높은 유형은 리큐르로 평균 검출 농도가 100 g 당 12.41±9.66 g였다. 저칼로리 감미료의 함량은 아세설팜칼륨 28.6-121.5 mg/kg, 사카린나트륨 42.3 mg/kg, 아스파탐 34.1-141.5 mg/kg, 수크랄로스 23.3-88.1 mg/kg로 나타났으며 사이클라메이트와 알룰로스는 모든 주류에서 검출되지 않았다. 72건의 주류 중 24건에서 감미료가 검출되었으며, 검출된 감미료 사용량은 모두 식품첨가물 기준 이내였다.

Keywords

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