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유통 주류의 포름알데히드 및 아세트알데히드 함량분석

Analysis of Formaldehyde and Acetaldehyde in Alcoholic Beverage

  • Park, Young-Seok (Dept. of Food Science and Technology, Chungnam National University) ;
  • Lee, Yun-Jeung (Dept. of Food Science and Technology, Chungnam National University) ;
  • Lee, Ki-Teak (Dept. of Food Science and Technology, Chungnam National University)
  • 발행 : 2006.12.29

초록

주류의 ethanol발효과정에서 ethanol과 이산화탄소 이외에 여러 가지 발효부산물이 함께 생성되어 주류의 품질을 결정한다. 특히 부산물 중 aldehyde류는 주류의 맛과 향을 저하시킬 수 있을 뿐만 아니라 건강 위해성이 문제가 되고 있다. 본 연구에서는 주류에 함유되어 있는 aldehyde를 PFBHA로 유도체화 후 GC를 이용하여 주류 45종의 formaldehyde와 acetaldehyde함량을 분석하여 다음과 같은 결론을 얻었다. 주류의 ethanol 농도(%, v/v)가 aldehyde oxime 화합물 생성에 영향이 있는 것으로 판정되었으며 ethanol 농도 5%, 13%, 21%에서는 검량선이 적합한 직선성을 나타내었다. 주류 45종의 formaldehyde의 전체적인 평균함량은 0.074 ppm이었으며 주류별 평균함량은 위스키 0.272, 리큐르 0.228, 맥주 0.161, 증류식 소주 0.106 ppm으로 높은 함량을 보였고 과실주 0.032, 희석식 소주 0.009, 약주 0.03, 탁주 0.06 ppm 등으로 보다 함량이 낮았다. Acetaldehyde의 전체적인 평균함량은 7.592 ppm이었으며 주류별 평균함량은 위스키 15.263, 증류식 소주 13.371, 일반 증류주 9.963, 희석식 소주 0.805, 맥주 2.355 ppm등으로 다양한 분포를 나타내었다. 조사한 모든 주류에서 formaldehyde와 acetaldehyde 함량의 상관관계를 나타내지 않았지만, 제조 시 증류, 여과하는 공정이 다른 주류에 비해 많은 희석식 소주의 aldehyde 함량이 가장 낮음에 따라 제조공정에서 오는 차이가 주류의 aldehyde함량에 영향을 줄 것으로 사료된다. 본 실험 결과 formaldehyde함량은 WHO의 먹는 물 수질기준 0.9 ppm보다 낮게 검출되었으며 식품공전에 의한 증류주의 aldehyde규격기준은 700 ppm이하인데 반해, 조사한 모든 주류 중의 함량이 기준치보다 낮아 음용하기에 적합한 것으로 판단된다.

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피인용 문헌

  1. Volatile Hazardous Compounds in Alcoholic Beverages vol.55, pp.3, 2012, https://doi.org/10.3839/jabc.2012.022
  2. Formaldehyde in Alcoholic Beverages: Large Chemical Survey Using Purpald Screening Followed by Chromotropic Acid Spectrophotometry with Multivariate Curve Resolution vol.2011, 2011, https://doi.org/10.1155/2011/797604
  3. The Margin of Exposure to Formaldehyde in Alcoholic Beverages vol.63, pp.2, 2012, https://doi.org/10.2478/10004-1254-63-2012-2201
  4. Analysis of Formaldehyde in Fisheries Products vol.43, pp.1, 2011, https://doi.org/10.9721/KJFST.2011.43.1.017
  5. Fermentation Characteristics for Preparation of Distilled Liquor Made of Mixed Grains vol.46, pp.4, 2014, https://doi.org/10.9721/KJFST.2014.46.4.446
  6. Quality Characteristics at Different Storage Temperatures and Periods for Shelf Life Evaluation of Takju vol.28, pp.1, 2015, https://doi.org/10.9799/ksfan.2015.28.1.104
  7. Evaluation of volatile organic compounds in alcoholic beverages consumed in Korea vol.58, pp.3, 2015, https://doi.org/10.1007/s13765-015-0059-1
  8. Validation and Determination of the Contents of Acetaldehyde and Formaldehyde in Foods vol.31, pp.3, 2015, https://doi.org/10.5487/TR.2015.31.3.273
  9. Rapid Fermentation of Freeze-Concentrated Ice Apple Wine by a Sugar Tolerant Yeast, Saccharomyces cerevisiae SS89 vol.19, pp.3, 2012, https://doi.org/10.11002/kjfp.2012.19.3.413