Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Survey of Biogenic Amine Contents in Commercial Soy Sauce

시판 간장 중의 biogenic amine의 함량 조사

  • Kim, Jae-Hyun (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Park, Hyun-Jin (Graduate School of Biotechnology, Korea University) ;
  • Kim, Mi-Jung (Department of Food Science and Nutrition, Anyang University) ;
  • Ahn, Hyun-Joo (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute)
  • 김재현 (한국원자력연구소 방사선식품.생명공학기술개발팀) ;
  • 박현진 (고려대학교 생명공학원) ;
  • 김미정 (안양대학교 식품영양학과) ;
  • 안현주 (한국원자력연구소 방사선식품.생명공학기술개발팀) ;
  • 변명우 (한국원자력연구소 방사선식품.생명공학기술개발팀)
  • Published : 2003.04.01
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Abstract

Nine commercial soy sauces $(A{\sim}I)$ were investigated for their biogenic amine (BAs) levels. Detected biogenic amines were putrescine (PUT), cadaverine (CAD), trytamine (TRP), ${\beta}-phenylethylamine$ (PHE), spermine (SPM), histamne (HIS), and tyramine (TYR). All products tested had biogenic amines as detected level. PUT was the major biogenic amines detected in six products, and difference between the highest and the lowest among products was more than 16 mg/kg. Six products had all seven biogenic amines tested, while one product had only five. Results indicate that soy sauces commercially available in Korea contain biogenic amines at various levels. Studies related to biogenic amines including survey of contents must be performed continuously.

국내에서 시판 유통되고 있는 9개$(A{\sim}I)$의 간장제품 중의 biogenic amine(BA) 함량을 조사하였다. 시판 간장에서 검출된 biogenic amine은 putrescine, cadaverine, tryptamine, ${\beta}-phenylethylamine$, spermine, histamine 및 tyramine으로 총 7종류가 검출되었으며, 각 제품에 따라 그 종류 및 함량 차이를 나타내었다. PUT은 6 제품에서 가장 높은 수준으로 검출되었으며, 가장 높은 제품과 낮은 제품에서의 함량차이가 약 16 mg/kg이상으로 나타났다. 6개의 제품에서 7종류의 BA이 모두 검출 된데 반해 한 제품(I)에서 5종류의 BA만이 검출되었다. I 제품은 putrescine을 제외한 모든 BA에서 유의적으로 가장 낮은 함량 수준을 보였으며, B 제품의 경우 7종류의 BA이 모두 검출되었고 함량도 유의적으로 가장 높게 나타났다. 따라서 간장의 화학적 유해요소에 대한 안전성 확보를 위해 지속적인 함량조사를 포함한 다양한 저감화 연구 등이 필요하다.

Keywords

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