Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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A Study on Mycotoxin Contamination in Nuts and Seeds and Their Processed Foods

견과종실류 및 그 가공품 중 곰팡이독소 오염도 조사 연구

  • Sung, Jin-Hee (Food and Drug Research Division, Gyeonggi Province Institute of Health and Environment) ;
  • Kim, Ki-Cheol (Food and Drug Research Division, Gyeonggi Province Institute of Health and Environment) ;
  • Shin, Sang-Woon (Food and Drug Research Division, Gyeonggi Province Institute of Health and Environment) ;
  • Kim, Ji-Eun (Food and Drug Research Division, Gyeonggi Province Institute of Health and Environment) ;
  • Kwak, Shin-Hye (Food and Drug Research Division, Gyeonggi Province Institute of Health and Environment) ;
  • Baek, Eun-Jin (Food and Drug Research Division, Gyeonggi Province Institute of Health and Environment) ;
  • Lee, Eun-Bin (Food and Drug Research Division, Gyeonggi Province Institute of Health and Environment) ;
  • Kim, Hye-Jin (Food and Drug Research Division, Gyeonggi Province Institute of Health and Environment) ;
  • Lee, Won-Joo (Food and Drug Research Division, Gyeonggi Province Institute of Health and Environment) ;
  • Lee, Myung-Jin (Food and Drug Research Division, Gyeonggi Province Institute of Health and Environment) ;
  • Park, Yong-Bae (Food and Drug Research Division, Gyeonggi Province Institute of Health and Environment)
  • 성진희 (경기도보건환경연구원 식품의약품연구부) ;
  • 김기철 (경기도보건환경연구원 식품의약품연구부) ;
  • 신상운 (경기도보건환경연구원 식품의약품연구부) ;
  • 김지은 (경기도보건환경연구원 식품의약품연구부) ;
  • 곽신혜 (경기도보건환경연구원 식품의약품연구부) ;
  • 백은진 (경기도보건환경연구원 식품의약품연구부) ;
  • 이은빈 (경기도보건환경연구원 식품의약품연구부) ;
  • 김혜진 (경기도보건환경연구원 식품의약품연구부) ;
  • 이원주 (경기도보건환경연구원 식품의약품연구부) ;
  • 이명진 (경기도보건환경연구원 식품의약품연구부) ;
  • 박용배 (경기도보건환경연구원 식품의약품연구부)
  • Received : 2021.05.06
  • Accepted : 2021.07.16
  • Published : 2021.08.30
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Abstract

A total of 106 samples (nuts, nut products, oilseeds, oilseed products, seed for beverage products) were simultaneously analyzed with LC/MS/MS method. The tested mycotoxins were aflatoxin (B1, B2, G1, G2), ochratoxin A, fumonisin (B1, B2), and zearalenone. Mycotoxins were detected in 37 of 106 samples (35%), and two or more mycotoxins were simultaneously detected in 9 of 106 samples (8.5%). Aflatoxin, ochratoxin A, fumonisin and zearalenone were detected at the range of 0.08-1.45 ㎍/kg, 17.29 ㎍/kg, 1.16-14.89 ㎍/kg and 0.12-12.69 ㎍/kg, respectively. The results revealed that the most frequently detected mycotoxin was zearalenone (23%), followed by aflatoxin (13%), fumonisin (8%) and ochratoxin A (1%). Detection rates of nuts and oilseeds were 35% and 33%, respectively, and detection rates of their processed foods were 44% and 46%, respectively. The detection rate of mycotoxins was 10% higher in processed foods than in nuts and oilseeds. Mycotoxins are physicochemically stable and can persist during food processing and cooking, making management of mycotoxins in raw materials a concern of high importance.

본 연구는 견과종실류 및 그 가공품을 대상으로 LC/MS/MS를 이용하여 aflatoxin (B1, B2, G1, G2), ochratoxin A, fumonisin (B1, B2), zearalenone을 동시 분석하여 오염 실태를 조사하였다. 연구 대상 106건 중 37건(35%)에서 곰팡이독소가 검출되었으며, 2항목 이상의 곰팡이독소가 동시에 검출된 경우는 8.5%로 조사되었다. Aflatoxin, ochratoxin A, fumonisin, zearalenone은 각각 0.08-1.45 ㎍/kg, 17.29 ㎍/kg, 1.16-14.89 ㎍/kg, 0.12-12.69 ㎍/kg의 농도범위로 검출되었다. 검출 빈도로 보면 zearalenone (23%), aflatoxin (13%), fumonisin (8%), ochratoxin A (1%) 순으로 높은 검출율을 보였다. 원물 형태인 견과류와 유지종실류는 각각 35%, 33%의 검출율을 나타내었고 이를 가공한 견과류가공품과 유지종실류가공품은 각각 44%, 46%의 검출율을 나타내어 가공 식품에서의 곰팡이독소 검출율이 10% 이상 높게 나타났다. 곰팡이독소는 물리화학적으로 안정한 물질로서 가공이나 조리 과정 중에도 그대로 남아있어 식품 원료에서의 곰팡이독소 관리가 더 중요할 것으로 판단된다.

Keywords

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