한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)

  • 제22권4호
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  • Pages.306-310
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  • 2007
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  • 1229-1153(pISSN)
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  • 2465-9223(eISSN)
한국식품위생안전성학회 (The Korean Society of Food Hygiene and Safety)
권호 표지

소스류 및 라면 스프에 의한 3-Monochloropropane-1,2-diol의 식이 노출

Dietary Exposure to 3-Monochloropropane-1,2-diol from Sauces and Instant Fried Noodle (Ramyun) Seasoning

  • 발행 : 2007.12.31
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초록

가공식품 섭취에 의한 3-MCPD 위해평가를 위하여 시판 소스류와 라면 스프 중 3-MCPD 오염도를 분석하고 식이 노출량을 산출하였다. 2005년 8월에서 9월 사이 서울에서 유통되고 있는 소스류와 라면 제품을 각 25개씩 수집하고 GC/MS를 이용하여 3-MCPD 잔존량을 분석하였다. 6개 소스 시료에서 3-MCPD가 검출되었고 최대검출 수준은 0.045 mg/kg이었으며 3-MCPD 치대허용치인 0.3 mg/kg을 초과하는 제품은 없었다. 생산량 기준 1인당 소스 소비량을 이용하여 추정한 3-MCPD의 식이노출량은 $0.094{\mu}g/person/day$이었다. 분석된 라면 스프에서 3-MCPD가 검출되지 않아 3-MCPD 식이노출에 라면 스프의 섭취는 기여하지 않는 것으로 조사되었다.

As a preliminary study for risk assessment of 3-monochloropropane-1,2-diol (3-MCPD) from processed food, the levels of 3-MCPD in commercial sauces and instant fried noodle (ramyun) seasoning were analyzed with gas chromatography/mass spectrometry. In August and September 2005, twenty-five samples of commercial sauces and twenty-five samples of instant fried noodle (ramyun) seasoning were collected from retail outlets and markets in Seoul, Korea. Six out of twenty-five sauces contained 3-MCPD and the highest concentration was 0.045 mg/kg. On the basis of per capita consumption of sauces and mean concentration of 3-MCPD, the estimated daily exposure to 3-MCPD from sauces was $0.094{\mu}g/person/day$. None of the twenty-five instant fried noodle (ramyun) seasoning samples was contained 3-MCPD. Therefore consumption of instant fried noodle (ramyun) seasoning was estimated not to contribute dietary exposure to 3-MCPD.

키워드

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