GC-FID를 이용한 식품 중 유동파라핀 함량 분석

국문 초록 (Abstract)

본 연구에서는 GC-FID를 이용하여 식품첨가물공전에 사용량이 정해져 있는 빵류, 캡슐류, 건조과실류·채소류 및 과실류·채소류 중 유동파라핀의 함량을 측정하였다. 시료에서 n-hexane으로 유동파라핀을 추출하고 KMnO4 산화반응을 통해 추출물 중불포화탄화수소의 극성을 증대시킨 다음 aluminium oxide를 충진한 SPE 카트리지로 정제하여 GC-FID로 측정하였다. 검출한계와 정량한계는 각각 10 ㎎/㎏과 20 ㎎/㎏으로 개별 n-alkane으로 정량하는 방법이 아닌 넓은 봉우리로 나타나는 유동파라핀의 면적의 합으로 정량하는 문헌들(15,17)의 값과 유사하게 나타났다. 유동파라핀은 빵류, 건조과실류·채소류 및 캡슐류에서 이형제 등으로 사용되고 있으나 최종 완제품에서 사용기준 이하로 검출되었고, 과실류·채소류에서 모두 불검출로 나타남에 따라 안전한 수준으로 관리되고 있음을 알 수 있었다.

다국어 초록 (Multilingual Abstract)

Liquid paraffin is a mixture of heavier alkanes derived from petroleum. It can be used as a lubricant in processing machinery, as a coating agent, or as a releasing agent. The purpose of this study was to analyze liquid paraffins in foods by using a gas chromatography-flame ionized detector (GC-FID). Liquid paraffin was extracted from the food samples using n-hexane. Non-polar aromatic or olefinic co-extractives were removed by alkaline permanganate oxidation followed by clean up on an aluminium oxide SPE cartridge before the GC-FID analysis. The results of recovery tests were 91.5-103.2%. Based on this optimized method, we investigated the amount of liquid paraffin in various food samples purchased from domestic markets. The levels of liquid paraffin in bread were 95.5±156.0 ㎎/㎏ (0.008%), those in capsules were 40.2±54.5 ㎎/㎏ (0.001%), and those in dried fruits and vegetables were 3.0±18.1 ㎎/㎏ (0.0001%). No liquid paraffin was detected in fresh fruits and vegetables. We propose that our method can be used to monitor and detect liquid paraffin in foods for food safety management.

목차 (Table of Contents)

• Abstract
• 서론
• 재료 및 방법
• 결과 및 고찰
• 요약
• References

참고문헌 (Reference)

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