Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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The Formaion of N-nitrosamine in Soy Sauce, Soybean Paste and Beer under Simulated Gastric Digestion

간장, 된장 및 맥주의 인공소화시 N-nitrosamine의 생성

  • Kim, Kyung-Ran (Dept. of Food and Nutrition, Institute of Agriculture & Life Science, Gyeongsang National University) ;
  • Lee, Soo-Jung (Dept. of Food and Nutrition, Institute of Agriculture & Life Science, Gyeongsang National University) ;
  • Shin, Jung-Hye (Dept. of Food and Nutrition, Institute of Agriculture & Life Science, Gyeongsang National University) ;
  • Seo, Jong-Kwon (Dept. of Food and Nutrition, Institute of Agriculture & Life Science, Gyeongsang National University) ;
  • Shon, Mi-Yae (Dept. of Food and Nutrition, Institute of Agriculture & Life Science, Gyeongsang National University) ;
  • Sung, Nak-Ju (Dept. of Food and Nutrition, Institute of Agriculture & Life Science, Gyeongsang National University)
  • 김경란 (경상대학교 식품영양학과, 농업생명과학연구원) ;
  • 이수정 (경상대학교 식품영양학과, 농업생명과학연구원) ;
  • 신정혜 (경상대학교 식품영양학과, 농업생명과학연구원) ;
  • 서종권 (경상대학교 식품영양학과, 농업생명과학연구원) ;
  • 손미예 (경상대학교 식품영양학과, 농업생명과학연구원) ;
  • 성낙주 (경상대학교 식품영양학과, 농업생명과학연구원)
  • Published : 2002.06.01
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Abstract

The aim of the study was to analyze N-nitrosamine (NA) and its precursors in serveral fermented foods which were treated with nitrite, thiocyanate and ascorbic acid under simulated gastric digestion. Every analyzed sample contained nitrate, with levels ranging from 0.3 to 1.3 mg/kg, but nitrite was present at very low levels of less than 0.3 mg/kg. And other precursors of amines such as dimethylamine and trimethylamine were detected less than 0.5 mg/kg in every samples. N-nitrosodimethylamine (NDMA) was detected in the levels of <0.5 ∼ 2.7 ug/kg in soy sauce,1.5∼3.1 ug/kg in soybean paste and <0.5∼1.8 ug/kg in beer, while NDMA levels increased by 1.1∼4.5 times in the fermented foods which were digested under simulated gastric conditions.

우리나라 고유의 조미료인 간장 및 된장, 대중적인 알코올 음료인 맥주를 대상으로 하여 발암성 N-nitrosamine(NA)을 분석하였고, 또 인공타액 및 위액을 혼합하여 in vitro에서 인공소화시킴으로써 섭취 후 생체내에서 생성 가능한 NA를 예측하고자 하였다. 대상시료 중 질산염은 간장에서 0.3~0.9 mg/kg, 된장에서 0.5~1.0 mg/kg, 맥주에서 0.5~1.3 mg/kg, 아질산염 은 모든 시료에서 평 균 0.3 mg/kg이었으며, DMA 및 TMA는 0.5 mg/kg 이하로 정량되 었다. NA를 분석한 결과, 모든 시료에서 NDMA만이 검출되었으며, 간장에서 <0.5~2.7ug/kg, 된장에서는 1.5~3.1ug/kg, 맥주에서는 <0.5~1.8ug/kg으로 정량되었고, 인공소화 후에는 각각 1.1배, 4.5배 및 1.6배 증가되었다. 아질산염을 농도별로 첨가하여 인공소화시킬 때 모든 시료에서 대조구에 비하여 아질산염의 농도가 높아질수록 NDMA가 증가되었고, 인공소화시 6.4 mM의 thiocyanate를 맥주에 첨가할 때 대조구에 비해 NDMA가 무려 3.3배로 가장 많이 증가하였다. Ascorbic acid를 첨가하여 인공소화시킨 결과전 시료에서 NDMA의 생성이 억제되었으며 특히 12.8 mM의 ascorbic acid를 첨가한 된장에서 NDMA 생성은 약 92.3%나 억제되었다.

Keywords

References

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