Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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The Naturally Occurring Levels of Nitrate and Nitrite in Livestock Products

축산물 중 천연유래 질산염 및 아질산염 함유량 조사

  • Choi, Jae-Chun (Food Additives and Packages Division, Ministry of Food and Drug Safety) ;
  • Park, So-Ra (Food Additives and Packages Division, Ministry of Food and Drug Safety) ;
  • Lim, Ho-Soo (Food Additives and Packages Division, Ministry of Food and Drug Safety) ;
  • Ko, Kyung-Yuk (Food Additives and Packages Division, Ministry of Food and Drug Safety) ;
  • Kim, Meehye (Food Additives and Packages Division, Ministry of Food and Drug Safety)
  • 최재천 (식품의약품안전처 첨가물포장과) ;
  • 박소라 (식품의약품안전처 첨가물포장과) ;
  • 임호수 (식품의약품안전처 첨가물포장과) ;
  • 고경육 (식품의약품안전처 첨가물포장과) ;
  • 김미혜 (식품의약품안전처 첨가물포장과)
  • Received : 2015.05.06
  • Accepted : 2015.08.13
  • Published : 2015.09.30
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Abstract

This study was done in order to investigate the naturally occurring levels of nitrate and nitrite in livestock products. Total samples of 458 consisting of meats (n = 223), processed meat products (n = 51), raw milks (n = 30), processed milk products (n = 142), eggs (n = 5) and processed egg products (n = 7) were analyzed for contents of nitrate and nitrite by ion chromatography (IC). That methods showed good results in terms of linearity, limit of detection (LOD), limit of quantitation (LOQ), recovery, reproducibility and uncertainty. Nitrate and nitrite were detected in 167 and 40 samples, respectively. The nitrate levels (mg/kg) were not detected (ND)~40.23 for modified milks, ND~37.97 for sauce meats, ND~32.40 for process cheeses, ND~31.50 for processed egg products, ND~27.73 for dry milks, ND~24.76 for sausages, ND~22.45 for bacons, ND~21.55 for natural cheeses, ND~20.82 for hams and fermented milks, ND~13.57 for eggs, ND~12.77 for butters, ND~9.31 for milks and ND~3.88 for meats while the nitrite levels (mg/kg) were ND~17.35 for processed egg products and ND~1.92 for meats. In conclusion, the result of this study of nitrate and nitrite in livestock products could be used as one of scientific base datum to determine whether they are naturally occurring or not, including ingredients and their percentage, manufacturing processes, other papers relating to naturally occurring levels of them, and so on.

본 연구에서는 축산물 및 축산가공품에서 천연적으로 유래되는 질산염과 아질산염의 함유량을 조사하였다. 식육 223건, 식육가공품 51건, 원유 30건, 유가공품 142건, 알류 5건 및 알가공품 7건으로 총 458건에 대해 이온크로마토그래피(IC)를 이용하여 질산염과 아질산염을 분석하였다. 이 때, 축산물 가공기준 및 성분규격의 전처리법과 기기조건을 이용하여 분석하였으며 축산물 및 축산가공품에 적용하여 시험법 검증(직선성, 검출한계, 정량한계, 회수율, 재현성 및 측정불확도)을 실시한 결과, 모두 양호한 값으로 나타났다. 총 458건을 분석한 결과, 질산염이 167건에서 아질산염이 40건에서 검출되어 질산염이 아질산염에 비해 검출된 건수가 많았다. 질산염의 경우, 조제분유류에서 ND~40.23 mg/kg으로, 양념육류에서 ND~37.97 mg/kg으로, 가공치즈류에서 ND~32.40 mg/kg으로, 알가공품에서 4.92~31.50 mg/kg으로, 분유류에서 ND~27.73 mg/kg으로, 소시지류에서 ND~22.45 mg/kg으로, 베이컨류에서 ND~22.45 mg/kg으로, 자연치즈류에서 ND~21.55 mg/kg으로, 햄류와 발효유류에서 ND~20.82 mg/kg으로, 알류에서 ND~13.57 mg/kg으로, 버터류에서 ND~12.77 mg/kg으로, 우유류에서 ND~9.31 mg/kg으로, 식육류에서 ND~3.88 mg/kg의 순으로 나타났다. 한편, 아질산염은 알가공품에서 1.84~17.35 mg/kg으로 나타났으며 식육류에서는 ND~1.92 mg/kg의 범위로 검출되었다.

Keywords

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