한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제17권2호
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- Pages.125-135
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- 1988
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
한국 재래식 간장의 니트로소화합물에 관한 연구
Studies on N-Nitrosamine of Korean Ordinary Soysauce
- Sung, Nak-Ju (Dept. of Food and Nutrition, Gyeongsang National University) ;
- Hwang, Oe-Ja (Dept. of Food and Nutrition, Gyeongsang National University) ;
- Lee, Eung-Ho (Dept. of Food Science and Technology, National Fisheries University of Pusan)
- 발행 : 1988.06.30
초록
예부터 우리나라 특유의 조미료로 상용되어온 재래식 간장을 제조함에 있어 강한 발암성 물질인 N-nitrosamine(NA)의 생성유래를 밝히고, 나아가서 이들의 생성을 억제시키는 방안의 일환으로써 몇몇 종의 식품첨가제를 이용하여 NA 생성에 미치는 영향을 검토하였고, 동시에 NA 생성과 밀접한 관계가 있는 유리아미노산, dimethylamine(DMA), 질산염 및 아질산염의 변화를 검색하였다. 간장숙성중 DMA 질소는 다소간 불규칙한 변화를 보이고 있으나 대체로 숙성과 더불어 증가하는 경향이었다. DMA의 억제효과는 ascorbic acid 및 sodium benzoate 처리구가 DMA생성을 숙성초기에 크게 억제시켰으나 숙성말기에는 큰영향을 미치지 못하였다. 질산염질소는 간장이 숙성되는 과정중 계속해서 감소하는 추세였으나, 반면 아질산염질소는 증가하였다. 아질산염의 생성을 최소화하기 위해서는 ascorbic acid가 가장 효과적인 식품첨가제였다. N-nitrosodimethylamine (NDMA)은 간장숙성중 증가하는 경향을 보여 대조구의 경우 숙성 30일에
In recent years, the presence of N-nitrosamine, which was produced by the interaction of nitrite and secondary amine, in the fermented foods has been the subject of considerable interest and controversy. In this experiment, the levels of N-nitrosamine such as N-nitrosodimethylamine(NDMA), N-nitrosodiethylamine(NDEA) and N-nitrosodipropylamine(NDPA) in the Korean ordinary soysauce, which were added with ascorbic acid, sorbic acid, and sodium benzoate in the making of it were analyzed by low resolution mass spectrometry, and then the changes of dimethylamine(DMA), nitrate and nitrite nitrogen during the fermentation of it were observed. The contents of DMA nitrogen increased during the fermentation of Korean ordinary soysauce, continuously, but those of DMA nitrogen in the soysauce which had been added with ascorbic acid were inhibited, considerably, until the fermentation of 70days. The levels of nitrate nitrogen during the fermentation of Korean ordinary soysauee decreased, while those of nitrite nitrogen increased. The soysauce which had been incoporated with ascorbic acid in the making of it showed low amounts of nitrite. The concentration of NDMA in the control sample were 2.7 and
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