Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Light Emitting Diode and Fluorescent Light on Volatile Profiles of Soybean Oil during Storage

콩기름 저장 중 휘발성분에 대한 LED와 형광등 광원 조사의 영향

  • Park, In-Seon (Department of Hotel Food Service and Culinary Arts, JEI University) ;
  • Choi, Duck-Joo (Department of Korean Master Work and Culinary Arts, JEI University) ;
  • Youn, Aye-Ree (Department of Korean Master Work and Culinary Arts, JEI University) ;
  • Lee, Youn-Jung (Department of Hotel Food Service and Culinary Arts, JEI University) ;
  • Kim, Youn-Kyeong (Department of Hotel Food Service and Culinary Arts, JEI University) ;
  • Kim, Mun-Ho (Department of Korean Master Work and Culinary Arts, JEI University) ;
  • Choi, So-Rye (Department of Korean Master Work and Culinary Arts, JEI University) ;
  • Kim, Ki Hwa (Department of Food Science and Technology, Seoul Women's University) ;
  • Dong, Hyemin (Department of Food Science and Technology, Seoul Women's University) ;
  • Han, Hyun Jung (Department of Food Science and Technology, Seoul Women's University) ;
  • Noh, Bong Soo (Department of Food Science and Technology, Seoul Women's University)
  • 박인선 (인천재능대학교 호텔외식조리학과) ;
  • 최덕주 (인천재능대학교 한식명품조리학과) ;
  • 윤예리 (인천재능대학교 한식명품조리학과) ;
  • 이윤정 (인천재능대학교 호텔외식조리학과) ;
  • 김윤경 (인천재능대학교 호텔외식조리학과) ;
  • 김문호 (인천재능대학교 한식명품조리학과) ;
  • 최소례 (인천재능대학교 한식명품조리학과) ;
  • 김기화 (서울여자대학교 식품공학과) ;
  • 동혜민 (서울여자대학교 식품공학과) ;
  • 한현정 (서울여자대학교 식품공학과) ;
  • 노봉수 (서울여자대학교 식품공학과)
  • Received : 2013.08.23
  • Accepted : 2013.12.02
  • Published : 2013.12.31
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Abstract

Soybean oil was stored in polyethylene for 12 weeks at $20^{\circ}C$. The influence of LED (light emitting diode) irradiation on four different wavelengths and fluorescent light was investigated. The pattern changes of volatile components in soybean oil was analyzed by electronic nose based on mass spectrometer. The obtained data from electronic nose were analyzed by discrimination function analysis. Under fluorescent light, the discriminant function first score (DF1) was significantly moved from positive position to negative one after 4-12 weeks. It means that the volatile compounds related to quality of lipid. It was shown to increase slowly due to green light of LED treatment, while blue and white LED light was influenced significantly as well as fluorescent light irradiation. Selection of LED irradiation would provide to keep good quality of soybean oil under distribution chain system.

본 연구는 전자코를 이용하여 시판 콩기름의 휘발성분이 파장에 영향을 받는지 알아보고자 암실과 형광등 및 파장이 다른 LED 광원을 PE 용기에 조사하면서 12주 동안 변화되는 휘발성분의 패턴 변화를 분석하였다. 콩기름의 휘발성분의 변화는 저장기간동안 암실 처리구에서 가장 적고 천천히 일어났으며, 형광등 처리구에서 가장 크고 급격한 변화가 일어나는 것을 보여주었다. 저장 초기인 4주에는 형광등 처리구를 제외한 모든 처리구에서 미세한 변화가 일어났으며, 저장 12주에는 형광등 처리구 다음으로 파란색과 백색 LED 처리구에서 큰 변화를 보여준 반면 초록색 LED 처리구에서는 변화가 적었다. 파란색과 흰색 LED 처리구는 저장 12주째에서 급격한 휘발성분의 변화가 나타났다. 하지만 빨간색과 초록색 LED 조사 시에는 8주째에 급격한 휘발성분이 생성된 것에 비하여, 저장 12주째에는 휘발성분의 변화가 매우 감소하는 것을 보여주었다. 또한 초록색 LED 처리구에서 가장 적은 변화를 보였다. 이러한 결과를 토대로 볼 때 초록색 LED 광원에서 콩기름을 전시 판매하는 것이 바람직하며, 형광등과 파란색, 백색 LED 광원은 바람직하지 못한 것으로 판단된다. 또한, 전시 판매가 아니라면 암실에서 저장하는 것이 가장 바람직할 것으로 예상되는 바이다.

Keywords

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