Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Analysis of Acrylamide in Processed Foods Obtained from Korean Markets

  • Kim Cheong Tae (School of Agricultural Biotechnology and Center for Agricultural Biomaterials, College of Agriculture and Life Sciences, Seoul National University, Research and Development Center, Nongshim) ;
  • Hwang Eun-Sun (School of Agricultural Biotechnology and Center for Agricultural Biomaterials, College of Agriculture and Life Sciences, Seoul National University) ;
  • Lee Hyong Joo (School of Agricultural Biotechnology and Center for Agricultural Biomaterials, College of Agriculture and Life Sciences, Seoul National University)
  • Published : 2005.12.01
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Abstract

The purpose of this study was to determine the level of acrylamide in various processed foods, some of which were chosen because they were known to contain an excessive amount of acrylamide. A total of 190 food products based on steamed rice, cereals, and potato chips were purchased from retail markets and analyzed with the LC-MS/MS method. Acrylamide was found to be widely distributed in all of the foods. The fried Potato chips contained the highest levels of acrylamide, at $470-3,572{\mu}g/kg$; these were lowered to $38-633{\mu}g/kg$ by vacuum frying. The median concentration of acrylamide was higher in snacks containing potato ($448{\mu}g/kg$) than in those with no potato ($133{\mu}g/kg$). The concentrations of acrylamide were 2-96 $\mu$g/kg in Korean staple foods, $48-61{\mu}g/kg$ in bone-extract soups, and $0-57{\mu}g/kg$ in Bulgogi sauce. These results suggest that the components of processed ffods and the processing methods are important determinants of acrylamide formation.

본 연구는 우리나라 사람이 일상적으글 섭취하는 식품 중에서 아크릴아마이드 잔류량을 조사하여 위해도 평가를 위한 자료로 제공함은 물론 아크릴아마이드가 가장 많이 검출되는 가공식품에서 아크릴아마이드를 기술적으로 저감화 시킬 수 있는 방법을 연구하기 위한 기초 데이터로 활용하고자 수행하였다. 밥, 곡류 가공품, 포테이토칩 등을 포함한 190 가지 시판제품에 잔류하는 아크릴아마이드 함량을 LC-MS/MS 분석법으로 측정하였다. 아크릴아마이드는 여러 가지 가공식품에서 매우 다양한 수준으로 검출되었고 감자칩에서 $470\∼3,572{\mu}g/kg$로 가장 많이 검출되었다. 일반적으로 스낵류에서는 감자를 함유한 제품이 감자를 함유하지 않은 제품보다 상대적으로 높게 검출되었으며, 이때 각각의 중간값은 448과 $133{\mu}g/kg$었다. 한국 사람들이 주식으로 섭취하는 밥에서는 불검출$\∼96{\mu}g/kg$까지 검출되었다. 끊이는 식품 중의 하나인 곰탕에서도 $48\∼61{\mu}g/kg$가 검출되었고, 불고기 양념에서는 불검출$\∼57{\mu}g/kg$까지 검출되었다.

Keywords

References

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