Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Authentication of Sesame Oil with Addition of Perilla Oil Using Electronic Nose Based on Mass Spectrometry

전자코-Mass spectrometry를 이용한 들기름이 혼합된 참기름의 판별 분석

  • Son, Hee-Jin (Department of Food science and Technology, Seoul Women's University) ;
  • Kang, Jin-Hee (Department of Food science and Technology, Seoul Women's University) ;
  • Hong, Eun-Jeung (Department of Food science and Technology, Seoul Women's University) ;
  • Lim, Chae-Lan (Department of Food science and Technology, Seoul Women's University) ;
  • Choi, Jin-Young (Department of Food and Nutritional Sciences, Hanbuk University) ;
  • Noh, Bong-Soo (Department of Food science and Technology, Seoul Women's University)
  • 손희진 (서울여자대학교 식품공학과) ;
  • 강진희 (서울여자대학교 식품공학과) ;
  • 홍은정 (서울여자대학교 식품공학과) ;
  • 임채란 (서울여자대학교 식품공학과) ;
  • 최진영 (한북대학교 식품영양학과) ;
  • 노봉수 (서울여자대학교 식품공학과)
  • Published : 2009.12.31
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Abstract

Sesame oil was sometimes replaced by mixed oil due to high price in Korean market. To find out authentic sesame oil, electronic nose (E-nose) based on mass spectrometer system was used. Sesame oil was blended with perilla oil at the ratio of 97:3, 94:6, 91:9, 88:12 and 85:15, respectively. Intensities of each fragment from sesame oil by E-nose based on MS were completely different from those of perilla oil. The obtained data was used for discriminant function analysis. For quantitative analysis, the partial least square algorithm was used. The added concentration of perilla oil to sesame oil was correlated with discriminant function first score (DF1) and second score (DF2). From this relationship it could be found out how much perilla oil added. DFA plot indicated a significant separation of pure sesame oil and pure perilla oil. The different geographical origin of sesame oil was used for blending with perilla oil were closed to that of sesame oil. Korean sesame oil mixture and Indian sesame oil one were well separated. And the correlation between mixing ratios and DF1 values was found at the ratio of 97:3, 91:9, and 85:15 (SE vs PE oil), respectively. But the added concentration of perilla oil to sesame oil was correlated with discriminant function first score (DF1). E-nose based on MS system could be used as an efficient method for purity of oil quality.

참기름은 높은 항산화활성 및 항암작용 등의 우수한 영양학적 가치를 지니는 반면 비싼 가격으로 인하여 가짜 참기름의 유통이 범람함에 따라 이를 판별할 수 있는 분석 방법의 확립이 요구되는 실정이다. 질량분석기를 바탕으로 한 전자코를 이용하여 들기름이 혼합된 참기름을 제조하여 진위 판별을 시도하였다. 각각의 유지를 전자코를 이용하여 분석, 통계처리하였다. 혼합 참기름의 휘발성 향기성분으로부터 생성되는 ion fragment 중 40-160 amu에서 각 시료 간에 차별성이 높은 fragment(m/z)를 선택하여 해당 intensity값을 판별 분석한 결과, 참기름 및 들기름은 뚜렷하게 구분되었다. 미량의 들기름이 혼합된 참기름은 첨가된 들기름의 농도에 비례하여 제1판별함수값(DF1)과 높은 상관관계를 나타내었다. 참기름의 볶음온도 및 시간 등의 제조조건 및 재배환경, 재배 산지, 제조회사 등의 요인에 의하여 순수한 참기름의 향기패턴이 달라지는 것을 인도산과 국산 참기름을 이용하여 분석하였다. 향후 참기름의 위조 여부를 검증하는 방법에 하나로 활용될 수 있을 것이다.

Keywords

References

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