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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quantification of Trans Fatty Acids in Processed Foods by Soxhlet Extraction Method

Soxhlet 추출법에 의한 가공 식품의 Trans 지방산 정량

  • Noh, Kyung-Hee (School of Food and Life Sciences, Food Science Institute, and Biohealth Product Research Center, Inje University) ;
  • Kim, So-Hee (School of Food Science, Dongju College) ;
  • Song, Young-Sun (School of Food and Life Sciences, Food Science Institute, and Biohealth Product Research Center, Inje University)
  • 노경희 (인제대학교 의생명공학대학 식품생명과학부, 식품과학연구소 및 방오헬스소재센타) ;
  • 김소희 (동주대학 식품과학계열) ;
  • 송영선 (인제대학교 의생명공학대학 식품생명과학부, 식품과학연구소 및 방오헬스소재센타)
  • Published : 2004.11.01
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Abstract

This study was designed to determine total trans fatty acids (tFAs) content of processed foods commonly consumed in the Korean diet and to prepare the database for the estimation of tFAs intake in Koreans. Total fat and tFAs content was determined by Soxhlet extraction method and attenuated total reflection infrared spectroscopy (ATR-IR), respectively. The tFAs positional isomers were analyzed using GC/MS spectrometer. In margarines, the content of tFAs ranged from 8.27% to 28.53%. Shortenings contained higher levels of tFAs (1.98~11.33%) than lards (1.83~1.96%). The content of tFAs in grilled confectioneries was wide (7.37~26.54%). Instant popcorns contained the highest amount of tFAs. Fried chickens had 0.44 to 14.85% of tFAs and french fries had 5.18 to 27.01% of tFAs. In fried snacks (crispy) and chocolates, tFAs were not detected. The amount of tFAs per serving size was the highest in instant popcorn, followed by french fries, fried snack (tortilla), doughnuts, and grilled confectioneries. TFAs isomer of margarines was mostly C18:1${\Delta}$9t. In shortenings and lards, the most abundant positional isomer of tFAs was C18:1${\Delta}$9t and C18:2${\Delta}$9t ${\Delta}$12t. Correlation coefficient of tFAs content between IR and GC/MS method was $r^2$=0.91.

한국인 상용 가공식품의 trans 지방산 함량에 대한 기초자료를 구축하기 위해 한국인의 상용 가공식품 중 마가린 6종, 쇼트닝 2종, 라드 2종, 햄버거 4종, 도너츠 4종, 식빵 2종, 구운 과자 4종, 유탕 스낵 10종, 초콜렛 6종, 땅콩제품 4종, 전자렌지용 팝콘 2종, 닭튀김 4종, 감자튀김 4종, 치즈 2종 등 총 56종을 선정하여 Soxhlet 추출 방법에 의한 총 지방 함량과 ATR-IR 방법에 의해 trans 지방산 함량을 분석한 후 마가린 6종, 쇼트닝 2종 및 라드 2종 등 총 10종의 식품을 GC/MS로 trans 지방산 함량 및 이성체를 확인하였다. IR 분석에 의한 마가린의 총 지방 중 trans 지방산 함량은 5.03~32.73%인데 반해 쇼트닝은 1.98~11.33%, 라드는 1.70~1.96% 함유하고 있었다. 햄버거가 0~5.43%, deep frying류인 도너츠가 0.74~11.10%였다. 구운 과자의 trans 지방산 함량이 7.37~26.54%인 반면 쵸코렛에서는 검출되지 않았다. 닭튀김의 trans 지방산 함량이 0.44~14.85%였으며, 감자튀김은 5.18~27.01%로 상대적으로 높은 함량을 보였다. 치즈의 trans 지방산 함량은 11.34~12.88%이었으나 바싹한 과자와 쵸코렛에서는 trans 지방산 함량이 검출되지 않았다. 1회 섭취 분량 중에 trans 지방산을 2 g 정도를 함유하고 있는 식품에는 도너츠, 유탕스낵(tortilla), 전자렌지용 팝콘, 감자 튀김 등이 있다. GC/MS 방법에 의한 마가린의 총 지방 중 trans 지방산 함량은 8.27~28.53%, 쇼트닝은 8.81~9.17%, 라드는 6.03~8.00%를 함유하고 있었다. 마가린의 trans 지방산 이성체로는 C18:1t의 함량이 총 이성체 중 70.03%를 차지하였으며 쇼트닝과 라드는 C18:1t과 C18:2t의 함량이 각각 50.45와 37.64%, 32.43%와 47.37%였다. C18:1t의 함량이 현저히 높은 마가린의 경우 GC/MS 방법보다는 IR 방법에서 trans 지방산 함량이 높은 것으로 나타났으며, C18:2t과 C18:3t의 함량이 높은 쇼트닝과 라드의 경우 상대적으로 GC/MS 방법에서 IR 방법에 비해 높은 trans 지방산 함량을 보였다. 두 방법 간의 상관성은 $r^2$=0.91이었다.

Keywords

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