Analytical Science and Technology (분석과학)

The Korean Society of Analytical Sciences (한국분석과학회)
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Analysis and management of new hazard chemicals in foods

식품 중 신종유해물질의 관리 및 분석

  • Choi, Dongmi (Department of Food Safety Evaluation, Korea Food & Drug Administration) ;
  • Hu, Soojung (Department of Food Safety Evaluation, Korea Food & Drug Administration) ;
  • Suh, Junghyuck (Department of Food Safety Evaluation, Korea Food & Drug Administration) ;
  • Yoon, Taehyung (Department of Food Safety Evaluation, Korea Food & Drug Administration) ;
  • Kim, Eunju (Department of Food Safety Evaluation, Korea Food & Drug Administration) ;
  • Choi, Jangduck (Department of Food Safety Evaluation, Korea Food & Drug Administration) ;
  • Park, Sung-Kug (Department of Food Safety Evaluation, Korea Food & Drug Administration) ;
  • Lee, Kwangho (Department of Food Safety Evaluation, Korea Food & Drug Administration)
  • 최동미 (식품의약품안전청, 식품평가부) ;
  • 허수정 (식품의약품안전청, 식품평가부) ;
  • 서정혁 (식품의약품안전청, 식품평가부) ;
  • 윤태형 (식품의약품안전청, 식품평가부) ;
  • 김은주 (식품의약품안전청, 식품평가부) ;
  • 최장덕 (식품의약품안전청, 식품평가부) ;
  • 박성국 (식품의약품안전청, 식품평가부) ;
  • 이광호 (식품의약품안전청, 식품평가부)
  • Received : 2009.01.17
  • Accepted : 2009.02.06
  • Published : 2009.04.25
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Abstract

To help understanding about hazard chemicals occurring newly in food, it has been reviewed characteristics, mechanism, food standards and analytical trend of the hazard chemicals occurring avoidably in food manufacturing process. The new hazard chemicals in food are classified by 4 regarding mechanism such as heat, fermentation, additives and unknowns. The new hazard chemicals by heat process are acrylamide, furan, HCAs and PAHs. By the fermentation, ethylcarbamate and biogenic amines are occurred. According to food additives, 3-MCPD, benzene and nitrosamines can be produced. And the last group is the illegal compounds including anti-impotence drug analogues and anti-obesity drug analogues. To analyze the new hazard chemicals in food, GC or LC with UVD, FLD or MSD are used mainly after sample pretreatment by LLE, SPE or headspace method.

식품 중에서 새롭게 생성되는 유해물질에 대한 정확한 이해를 돕기 위하여 식품의 제조가공과정 중에 불가피하게 생성되는 유해물질의 특성, 생성 메카니즘, 규제 및 분석현황을 정리하였다. 식품 중 신종유해물질은 생성원인인 열처리, 발효, 첨가물질, 미지물질에 따라 크게 4부류로 분류되어 진다. 열처리에 의해 생성되는 식품 중 신종유해물질에는 아크릴아마이드, 퓨란, HCAs, PAHs가 포함된다. 발효공정에 따라서는 에틸카바메이트, 바이오제닉 아민류가 생성된다. 식품첨가물에 의해서는 3-MCPD, 벤젠, 니트로사민류가 생성되며, 미지물질에는 발기부전치료제나 비만치료제 성분을 변형시킨 부정유해물질이 포함된다. 식품 중 신종유해물질을 분석하기 위해서는 액액추출 또는 SPE로 정제하거나 휘발성 성분을 headspace로 포집하여 액체크로마토그래피나 가스크로마토그래피로 분리한 후 자외부흡광기, 형광검출기나 질량분석기로 검출하는 방법이 주로 이용되고 있다.

Keywords

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