Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Discrimination of Genuine Sesame Oil from Imitations in the Consumer Market

유통되는 참기름의 진위여부 판별을 위한 분석 연구

  • Bae, Sang-Kyun (Department of Food Science and Technology, Chungnam National University) ;
  • Lee, Ki-Teak (Department of Food Science and Technology, Chungnam National University)
  • Published : 2009.08.30
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Abstract

Fifty-four sesame oils were assayed for authenticity by measurement of linolenic acid content (which is less than 0.5% by weight in genuine oil). Sesame oils (A-F) from major companies and oils (G-J) extracted from sesame seeds in our laboratory were used as standards for comparison. By fatty acid composition analysis, 33 of 54 samples showed levels of linolenic acid more than 0.5% by weight. In addition, the ratio of linoleic acid to oleic acid (C18:2/C18:1) in samples A-F ranged from 1.05 to 1.12, whereas the 54 collected samples showed a wide range of ratios, from 0.92 to 2.21.

본 실험은 재래시장, 식당, 일반소매업체 등에서 유통되고 있는 순수 참기름의 진위 여부를 판별하고자 하였다. 대기업 브랜드별 참기름을 6종을 구입하고 채취한 참기름 시료는 54종을 그 대상으로 하였으며, 4종의 볶음참깨를 직접 추출하여 지방산을 분석함으로써 진위여부 판단에 사용하였다. 채취한 참기름 시료 54개 중 지방산 분석을 실시한 결과 33개 시료에서 C18:3 함량이 0.5% 이상이었다. 또한 참기름에서 가장 많은 지방산 함량을 차지하는 C18:1과 C18:2의 비율(C18:2/C18:1)을 이용하여 검사한 결과, 브랜드 참기름의 C18:2/C18:1 비율은 $1.05{\sim}1.12$였으며, 직접 볶음참깨로부터 추출한 $G{\sim}J$의 경우 $1.96{\sim}1.19$로 유사하였으나, 채취한 54종 참기름 시료는 C18:2/C18:1 비율이 $0.92{\sim}2.21$이었다.

Keywords

References

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