Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Irradiation-induced Volatile Compounds in Irradiated Chicken by P&T Method

P&T법에 의한 닭고기의 방사선 유래 휘발성 조사물질 구명

  • Kim, Hun (Dept. of Food and Nutrition, Changwon National University) ;
  • Cho, Woo-Jin (Dept. of Food and Nutrition, Changwon National University) ;
  • Jung, Yeon-Jung (Dept. of Food and Nutrition, Changwon National University) ;
  • Lee, Young-Mi (Dept. of Food and Nutrition, Changwon National University) ;
  • Jeong, Eun-Jeong (Dept. of Food and Nutrition, Changwon National University) ;
  • Yoo, Young-Jae (Dept. of Chemistry, Changwon National University) ;
  • Byun, Myung-Woo (Team for Radiation Food & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Cha, Yong-Jun (Dept. of Food and Nutrition, Changwon National University)
  • 김훈 (창원대학교 식품영양학과) ;
  • 조우진 (창원대학교 식품영양학과) ;
  • 정연정 (창원대학교 식품영양학과) ;
  • 이영미 (창원대학교 식품영양학과) ;
  • 정은정 (창원대학교 식품영양학과) ;
  • 유영재 (창원대학교 화학과) ;
  • 변명우 (한국원자력연구소 방사선식품.생명공학기술개발팀) ;
  • 차용준 (창원대학교 식품영양학과)
  • Published : 2002.12.01
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Abstract

To select the irradiation-induced marker components from volatile flavor compounds in irradiated chicken, and complement the extraction problems of liquid continuous extraction (LLCE) method, the volatile compounds of irradiated (0,1,3,5 and 10 kGy) chicken were analyzed by Purge and Trap (P&T) and gas chromatography/mass spectrometry (GC/MS) methods. A total of 119 compounds were detected in irradiated chicken, and these compounds were composed mainly of 7 aldehydes,22 ketones,8 alcohols,30 esters,36 hydrocarbons,8 aromatic compounds and 8 miscellaneous compounds. Among these, only 21 compounds were detected in both LLCE and P&T methods, and the 98 other were detected in omly P&T method. Among volatile compounds detected in irradiated chicken, only 3 compounds such as hexene (r=0.96, p<0.01), propanol (r=0.93, p<0.05) and 1,3-bis(1,1-dimethylethyl) benzene (r=0.96, p<0.05) were newly selected as marker compounds in irradiated chicken by P&T method, which showed significant and high positive correlation coefficient in the change of relative concentration according to the increment of irradiation dosage.

방사선 조사된 닭고기에서 휘발성 조사물질을 선정하기 위하여 각 선량별(0,1,3,5,10 kGy)로 조사된 닭고기를 시료로 하여 P&T법으로 휘발성 성분을 추출한 후 GC/MS법으로 분석하였으며, 동시에 LLCE법의 단점을 보완한 상보적인 분석방법으로서의 가능성을 제시하고자 하였다 그 결과 P&T/GC/MS법에 의해 총 119종의 휘발성 성분이 검출되었으며 이는 알데히드류(7종), 케톤류(22종), 알콜류(8종), 에스테르화합물류(30종), 탄화수소류(36종), 방향족화합물류(8종) 및 기타 화합물류(8종)로 구성되어 있었다. 이중 21종의 화합물이 LLCE법과 공통적으로 검출되었고, 나머지 98종은 P&T법 에 의해서만 검출됨으로서 LLCE법과 P&T법을 동시에 사용할 경우 더욱 폭넓은 휘발성 향기성분의 분석이 가능하였다. 그리고 P&T법에 의해 추출된 휘발성 향기 성분중 방사선 조사선량과 함량간의 회귀분석 및 상관분석을 행한 결과 hexene, propanol 및 1,3 bis(1,1-dimethylethy)benzene 등 3종의 휘발성 화합물이 유의적인(p<0.01 또는 p<0.05) 양의 상관성 (r)0.90)을 나타내어 P&T법에 의한 닭고기의 방사선 조사 판별을 위한 표지물질로 선정되었다.

Keywords

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