한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제30권3호
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- Pages.517-522
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- 1998
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- 0367-6293(pISSN)
방사선 조사한 대두에서 검출되는 Hydrocarbon류
Hydrocarbons Detected in Irradiated Soybeans
- Hwang, Keum-Taek (Department of Food Science and Human Nutrition and Institute for Molecular Biology and Genetics, Chonbuk National University) ;
- Park, Jun-Young (Department of Food Science and Technology, Chonbuk National University) ;
- Kwon, Yong-Ju (Department of Food Science and Technology, Chonbuk National University)
- 발행 : 1998.06.01
초록
대두에서 hydrocarbon류를 검출하여 대두의 방사선 조사 여부 검지에 활용하고자 하였다. 황색 및 녹색 대두를 0.5, 1, 3, 및 6 kGy의 감마선을 조사하여 hexane으로 지방을 추출하고 Florisil column으로 분리한 hydrocarbon류를 GC를 사용하여 분석하였다. Hydrocarbon 17:2, 16:3, 17:1, 16:2 등은 비조사 대두에서는 검출되지 않았으나, 0.5 kGy 이상 조사한 시료에서는 검출되었으며, 또한 조사선량이 증가함에 따라 검출량도 증가하였다. 비조사 대두를 볶거나 삶을 경우에도 이러한 hydrocarbon류는 검출되지 않았으나, 1 kGy 이상 조사한 대두에서는 검출되었다. Hydrocarbon류 검출에 의한 1 kGy 이상 조사한 대두의 방사선 조사 여부 판별 가능성은 blind test에 의하여도 확인되었다.
Hydrocarbons in soybeans were analyzed to determine whether the hydrocarbons can be applied for detecting post-irradiation of soybeans. Yellow and green soybeans were irradiated at 0.5, 1, 3, and 6 kGy. Fats were extracted with hexane and then hydrocarbons were separated from the fat through Florisil column. The hydrocarbons were analyzed with GC. Hydrocarbons 17:2, 16:3, 17:1, and 16:2 were detected in the samples irradiated at 0.5 kGy or higher, but not in the unirradiated ones. The detection levels of hydrocarbons increased with the dose of the irradiation. When unirradiated or irradiated soybeans were roasted or boiled, these hydrocarbons were detected in the samples irradiated at 1 kGy or higher, but not in the unirradiated ones. A blind test confirmed that the hydrocarbon determining method could detect the soybeans irradiated at 1 kGy.