질량분석기 기반-전자코를 이용한 저장중 유채유의 산패 분석

국문 초록 (Abstract)

유채유에 감광제나 금속이온을 첨가하거나 UV처리를 하였을 때 어떠한 차이가 있는지 알아보기 위하여 MS-전자코를 이용하여 분석하였다. 유채유를 저장하였을 때 저장기간이 증가함에 따라 지방의 품질이 변화되면서 휘발성분이 증감하였는데 판별함수분석(DFA) 결과 DF1값의 영향을 받았으며 품질 변화가 많이 일어날수록 DF1값이 음의 방향으로 이동하였다. 암소에 비하여 UV를 처리하였을 때가 오히려 DF1값의 변화 폭이 크게 나타났다(DF1 r<SUP>2</SUP>=0.9481 F=307.07). 실온(17, 26℃)보다는 냉장온도(4℃)에 보관할 때 휘발성분의 변화가 적게 일어났다. 또한 자외선 처리 유무와 온도를 달리 저장할 경우 온도에 의한 영향에 비해 자외선에 의한 영향이 크게 나타났다. ΔDF1 값이 암실에서는 각각 4℃의 경우 0.099, 17℃에서 0.187, 26℃에서 0.278값을 나타냈고 UV 처리 구에서는 각각 4℃에서 0.554, 17℃는 0.558, 26℃에서는 0.542값을 나타냈다. 감광제인 cytochrome C을 0.1, 0.3, 0.5mg/%첨가 하였을 때 첨가량이 증가함에 따라 휘발성분의 패턴 변화가 크게 나타났으며 금속이온인 Cu<SUB>2+</SUB>를 10, 15, 20 mg% 첨가할 경우에도 첨가량이 증가함에 따라 변화가 크게 일어났다. 또한 유채유의 산패 조건에 따른 전자코의 mass spectrum의 감응도 변화는 이미 보고된 GC/MS의 분석 결과와 유사한 pentane, pentanal, 1-pentanol, hexanal, n-octane, 2-hexenal, heptanal, 2-heptenal, decane, 2-octenal, undecane, dodecane과 같은 성분들로 나타났다.

다국어 초록 (Multilingual Abstract)

Rapeseed oil was stored under different conditions such as in the dark, with UV treatment, and with prooxidantscytochrome C and copper ion. The rapeseed oils stored at different temperatures were analyzed by a mass spectrometrybased electronic nose and discriminant function analysis (DFA). Volatile components in the rapeseed oil increased with storage time, and the discriminant function first score (DF1) moved from a positive position to a negative position as storage time increased. Changes in DF1 were higher under UV treatment than under the dark condition (DF1: r<SUP>2</SUP>=0.9481, F=307.03). The different DF1 values (F1) under the dark condition were 0.099, 0.187, and 0.278 as storage temperature increased. The different values under UV treatment were 0.554, 0.588, and 0.542, as storage temperature increased from 4 to 26℃. As concentrations of prooxidants copper ion and cytochrome C increased, amounts of volatile components also increased. These were confirmed by DFA. Furthermore, changes in responses at each ion fragment agreed with reported results for GC/MS, which formed after rancidity of the oil, including pentane, pentanal, 1-pentanol, hexanal, n-octane, 2-hexenal, heptanal, 2-heptenal, decane, 2-octenal, undecane, and dodecane.

목차 (Table of Contents)

• Abstract
• 서론
• 재료 및 방법
• 결과 및 고찰
• 요약
• 감사의 글
• 문헌

참고문헌 (Reference)

1 현영희, "혼합 유채유의 가열산화에 관한 연구" 한국식품영양학회 15 (15): 342-349, 2002

2 문주수, "자동산화 및 가열산화에 대한 압착 및 혼합 올리브유의 산화안정성" 한국식품영양과학회 34 (34): 93-98, 2005

3 Choi HD, "Use and development of sensation sensor" 8 : 122-131, 1995

4 Evans CD, "The flavor problem of soybean oil. VII. Effect of trace metals" 28 : 68-72, 1951

5 Innawong B, "The determination of frying oil quality using a chemosensory system" 37 : 35-41, 2004

6 Shen N, "Relationship of electronic nose analyses and sensory evaluation of vegetable oils during storage" 78 : 937-940, 2001

7 Taurino A, "Recognition of olive oils by means of an integrated sol-gel SnO2 electronic nose" 418 : 59-65, 2002

8 Park YB, "Oxidative stability of deep-fried instant noodle prepared with rapeseed oil fortified by adding antioxidants or by blending with palm oil" 21 : 468-479, 1989

9 Swern D, "Industrial Oil and Fat, Products" J, Wiley & Sons 225-, 1979

10 Weiss TJ, "Food Oils and Their Uses. 2nd ed" Avi Publishing Co., Inc. 40-57, 1983

11 Chun HN, "Evaluation of vegetable oil rancidity by headspace gas chromatographic analysis" 35 : 36-41, 1992

12 Chun HN, "Evaluation of soybean oil rancidity by pentanal and hexanal determination" 34 : 149-153, 1991

13 Muhl M, "Electronic nose for deterioration of frying fat-comparative studies for a new quick test" 102 : 581-585, 2001

14 Min BA, "Effects of frying oils and storage conditions on the rancidity of yackwa" 17 : 114-120, 1985

15 Chung JS, "Effect of sesame oil addition to soybean oil during frying on the lipid oxidation stability and antioxidants contents of the fried products during storage in the dark" 71 : C222-C226, 2006

16 Kim YS, "Effect of metal ion on rancidity of crude rapeseed oil" 24 : 34-40, 2009

17 Byrdwell WC, "Dual parallel electrospray ionization and atmospheric pressure chemical ionization mass spectrometry(MS), MS/MS and MS/MS/MS for the analysis of triacylglycerols and triacylglycerol oxidation products" 16 : 300-319, 2002

18 Leclercq S, "Comparison of antioxidants to prevent oxidation of sulphur flavour compound in sunflower oil" 23 : 333-339, 2008

19 Phuong-Lan Vu, "Comparison of Volatile Compounds of Corn Oil and Modified Corn Oil by Electronic Nose and Solid Phase Microextraction Gas Chromatograph-Mass Spectrometry" 한국응용생명화학회 47 (47): 151-156, 2004

20 Bucci R, "Chemical authentication of extra virgin olive oil varieties by supervised chemometric procedures" 50 : 413-418, 2002

21 Stella R, "Characterization of olive oil by an electronic nose based on conducting polymer sensors" 63 : 1-9, 2000

22 Kim IH, "Changes in components and sensory altribute of the oil extracted from perilla seed roasted at different roasting conditions" 39 : 118-122, 1996

23 Kyu-Wan Lee, "Bond reactivity and antioxidant effect on the autoxidation of soybean oil" 한국공업화학회 16 (16): 419-424, 2010

24 Sylwia MS, "Application of headspace-SPME and multivariate analysis for plant oils differentiation" 83 : 515-522, 2003

25 Yang YM, "Analysis of lipid oxidation of soybean oil using the portable electronic nose" 9 : 146-150, 2000