ACOMS+ 및 학술지 리포지터리 설명회

  • 한국과학기술정보연구원(KISTI) 서울분원 대회의실(별관 3층)
  • 2024년 07월 03일(수) 13:30
사전등록 바로가기
 

  • P-ISSN1225-0163
  • E-ISSN2288-8985
  • SCOPUS, ESCI, KCI

논문 상세

Home > 논문 상세
  • P-ISSN 1225-0163
  • E-ISSN 2288-8985

논문 상세

    이전

    27권 1호
    PubReader Citation Share

    탄소 안정동위원소 비율 및 지방산 조성을 활용한 식용유지류의 판별

    Discrimination of vegetable oils by stable carbon isotope ratio and fatty acid composition

    분석과학 / Analytical Science and Technology, (P)1225-0163; (E)2288-8985
    2014, v.27 no.1, pp.66-77
    https://doi.org/10.5806/AST.2014.27.1.66
    김재영 (환경부 화학물질안전원)
    이상목 (식품의약품안전청)
    장문익 (식품의약품안전청)
    조윤제 (식품의약품안전처)
    채영식 (식품의약품안전처)
    김재영, 이상목, 장문익, 조윤제, & 채영식. (2014). 탄소 안정동위원소 비율 및 지방산 조성을 활용한 식용유지류의 판별. 분석과학, 27(1), 66-77, https://doi.org/10.5806/AST.2014.27.1.66
    • 다운로드 수
    • 조회수

    초록

    본 연구는 국내외에서 생산되는 다양한 식용유지에 대한 탄소 안정동위원소 비율 및 지방산 조성을 분석하고, 국내 유통 식용유지의 순수 여부 등 과학적 관리 방안을 위한 기초자료를 마련하고자 수행되었다. 본 연구에 수집된 식용유지의 탄소 안정동위원소 비율은 참기름 등 C3 식물군, C4 식물군인옥수수유, 유의적인 차이가 인정되는 미강유 등 총 3개 그룹으로 구분이 가능하였다. 수거된 식용유지의지방산 조성은 각각의 지방산 마다 식용유지별로 유의성을 나타내었다. 또한, 탄소 안정동위원소 비율만으로 구분이 어려웠던 C3 식물 기원의 식용유지는 지방산을 동시 활용한 산점도 분포 분석을 통해 대표적인 저가 식용유지인 콩기름과 고가 식용유지인 참기름의 구분이 가능하였다. 따라서 탄소 안정동위원소 비율과 지방산 조성을 동시 활용하여 식용유지의 판별이 부분적으로 가능하였으며, 이는 추후 식용유지류 관리 방안으로 검토할 예정이다.

    keywords
    vegetable oil, stable carbon isotope ratio, fatty acid composition

    Abstract

    This study was carried out to examine the authenticity discrimination of circulated vegetable oilsby using carbon isotope ratio (δ13C) and fatty acid composition. This analysis was applied to vegetable oilswhich we can buy in Korean markets, and the analytical instrument was measured by using EA-IR/MS forδ13C and GC/FID for fatty acid composition. δ13C was separated into 3 groups as C3 plant including sesameoil, C4 plant including maize oil, and rice bran oil. Fatty acid composition was significantly different amongvegetable oils. In addition, the interval of low and high price vegetable oils was classified through the scatterplot analysis showing the correlation of the δ13C and fatty acid composition. Therefore, through a simultaneousdetermination of the δ13C and fatty acid composition, we are able to determine the majority of vegetable oils. It help to ensure food safety in Korean market by exclusion of economically modified adulteration in food.

    keywords
    vegetable oil, stable carbon isotope ratio, fatty acid composition


    참고문헌

    1

    1. Ministry of Food and Drug Safety (MFDS) Notification No. 2013-204 (2013.08.05), Republic of Korea.

    2

    2. European (EU) Council, Off. J. Eur. Commun., 30.9, 221-231 (1966).

    3

    3. Codex Alimentarius Commission Notification No. CODEX STAN 210-1999 (2011), Italia.

    4

    4. Ministry of Agriculture, Forestry and Fisheries (MAFF)Vegetable oil in Japan, http://www.maff.go.jp/j/jas/jas_kikaku/pdf/kikaku_syosyo_h2407 17.pdf, Accessed 17July 2002.

    5

    5. Ministry of Food and Drug Safety (MFDS), ‘Food standard of China, Food standard of vegetable property’, p39-46, Ministry of Food and Drug Safety, Cheongwon, 2007.

    6

    6. Ministry of Food and Drug Safety (MFDS), ‘Production of food and food additives 2011’, p82-83, Ministry of Food and Drug Safety, Cheongwon, 2012.

    7

    7. H. Y. Seo, J. H. Ha, D. B. Shin, S. L. Shim, K. M. No, K. S. Kim, K. B. Lee and S. B. Han, J. Am. Oil Chem. Soc., 87, 621-626 (2010).

    8

    8. Food Standard Agency (FSA) Research reports, http://www.food.gov.uk/science/research/, Accessed 14 April 2004.

    9

    9. U.S. Food and Drug Administration (U.S. FDA) Food category, http://www.fda.gov/Food/default.htm, Accessed January 2013.

    10

    10. K. S. Kim, ‘Studies on the detection of adulteration of sesame oil and the improvement of distribution structure’, Ministry of Food and Drug Safety, Cheongwon, 2004.

    11

    11. Ministry of Food and Drug Safety (MFDS), ‘A study on economically motivated adulteration food in Korea’, Ministry of Food and Drug Safety, Cheongwon, 2010.

    12

    12. Ministry of Food and Drug Safety (MFDS), ‘A study on authentication of food using gene analysis’, Ministry of Food and Drug Safety, Cheongwon, 2011.

    13

    13. Ministry of Food and Drug Safety (MFDS), ‘Study on the distribution map for isotope ratio of honey’, Ministry of Food and Drug Safety, Cheongwon, 2011.

    14

    14. G. Vlahov, A. D. Shaw and D. B. Kell, J. Am. Oil Chem. Soc., 76, 1223-1231 (2010).

    15

    15. N. Sinelli, M. Casale, V. Di Egidio, P. Oliveri, D. Bassi, D. Tura and E. Casiraghi, Food Res. Int., 43, 2126-2131 (2010).

    16

    16. F. Guimet, J. Ferré and R. Boqué, Anal. Chim. Acta, 544, 143-152 (2005).

    17

    17. C. Cabrera-Vique, P. R. Bouzasb and M. J. Oliveras-Lópezd, Food Chem., 134, 434-439 (2012).

    18

    18. A. Gonzálvez, S. Armenta and M. de la Guardia, Food Chem., 121, 878-886 (2010).

    19

    19. S. C. Cunhaa and M. B. P. P. Oliveirab, Food Chem, 95, 518-524 (2006).

    20

    20. H. Jeon, I. H. Kim, C. Lee, H. D. Choi, B. H. Kim and C. C. Akoh, J. Am. Oil Chem. Soc., 90, 337-347 (2013).

    21

    21. C. Bazakos1, A. O. Dulger1, A. T. Uncu1, S. Spaniolas, T. Spano and P. Kalaitzis, Food Chem., 134, 2411-2418 (2012).

    22

    22. A. Guadarrama, M. L. Rodríguez-Méndez, C. Sanz, J. L. Ríos and J. A. de Saja, Anal. Chim. Acta, 432, 283-292 (2001).

    23

    23. Y. C. Park, M. R. Kim, J. Y. Lim, Y. E. Park, J. H. Shin, C. R. Hwang, J. D. Lim, K. H. Kim, J. H. Lee, T. Y. Cho, H. J. Lee and S. B. Han, J. Fd. Hyg. Safety, 27, 146-151 (2012).

    24

    24. J. Y. Choi, K. H. Bang, K. Y. Han and B. S. Noh, Korean J. Food Sci. Technol., 44, 503-525 (2012).

    25

    25. Tracing Food Commodities in Europe Tracing the Origin of Food, http://trace.eu.org, Accessed 18 April 2005.

    26

    26. M. Calvin and J. A. Bassham, ‘The photosynthesis of carbon compounds’, p8-67, W.A. Benjamin Inc., New York, 1962.

    27

    27. M. D. Hatch and C. R. Slack, Annu. Rev. Plant Phys., 21, 141-162 (1979).

    28

    28. M. H. Kang, M. K. Oh, J. K. Bang, D. H. Kim, C. H. Kang and B. H. Lee, J. Crop Sci., 45, 203-206 (2000).

    29

    29. Association of Official Analytical Chemists (AOAC)International, ‘Official method of analysis’ 18th ed., Chapter 44, p33-36, AOAC International, Maryland, 2010.

    30

    30. G. J. Padovan, J. D. De, L. P. Rodrigues and J. S. Marchini, Food Chem., 82, 633-636 (2003).

    31

    31. E. C. Yoo, Y. K. Kong and B. S. Yoon, Korean J. Apic., 25, 63-76 (2010).

    32

    32. Ministry of Food and Drug Safety (MFDS), ‘Stable isotope ratios of edible oils’, Ministry of Food and Drug Safety, Cheongwon, 2012.

    33

    33. J. H. Ha, W. D. Hawer and J. B. Hwang, Korean J. Food Sci. Technol., 25, 345-350 (1993).

    34

    34. S. E. Woodbury, R. P. Evershed and J. B. Rossell. J. Chromatogr. A, 805, 249-257 (1998).

    35

    35. S. Kelly and C. Rhodes, Grasasy Aceites, 53, 34-44(2002).

    36

    36. J. Y. Kim, D. N. Kim, S. H. Lee, S. H. Yoo and S. Y. Lee, Food Chem., 118, 398-402 (2010).

    37

    37. D. Brodnjak-Voncina, Z. C. Kodbab and M. Novicc, Food Chem., 75, 31-43 (2005).

    • 다운로드 수
    • 조회수
    • 0KCI 피인용수
    • 0WOS 피인용수

    권호 내 다른 논문

    추천 논문

    상단으로 이동

    권호 목록

    소개

    규정 및 지침

    게시판

    COPYRIGHT ⓒ - 한국분석과학회
    서울 마포구 마포대로 127;풍림VIP텔 1603호;(공덕동), +82-(0)2-701-8662
    proton@jbnu.ac.kr

      학술지 홈페이지 이용 환경은   크롬 브라우저 사용을 권장합니다.

    분석과학

    논문 투고 OA 정책