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Effects of Nitrite and Nitrate Contents of Chinese Cabbage on Formation of N-Nitrosodimethylamine during Storage of Kimchi

김치 저장 중 N-Nitrosodimethylamine 생성에 배추 내 아질산염과 질산염 함량의 영향

  • Kang, Kyung Hun (Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University) ;
  • Lee, Soo-Jung (Department of Food Science and Nutrition, Gyeongsang National University) ;
  • Ha, Eun-Seon (Department of Food Science and Nutrition, Gyeongsang National University) ;
  • Sung, Nak-Ju (Department of Food Science and Nutrition, Gyeongsang National University) ;
  • Kim, Jeong Gyun (Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Sung Hyun (World Institute of Kimchi) ;
  • Kim, Sang-Hyun (College of Veterinary Medicine, Gyeongsang National University) ;
  • Chung, Mi Ja (Department of Food Science and Nutrition, Gwangju University)
  • 강경훈 (경상대학교 해양식품공학과.해양산업연구소) ;
  • 이수정 (경상대학교 식품영양학과) ;
  • 하은선 (경상대학교 식품영양학과) ;
  • 성낙주 (경상대학교 식품영양학과) ;
  • 김정균 (경상대학교 해양식품공학과.해양산업연구소) ;
  • 김성현 (세계김치연구소) ;
  • 김상현 (경상대학교 수의학과) ;
  • 정미자 (광주대학교 식품영양학과)
  • Received : 2015.10.02
  • Accepted : 2015.11.16
  • Published : 2016.01.31

Abstract

Nitrite and dimethylamine (DMA) are the immediate precursors of carcinogenic N-nitrosodimethylamine (NDMA). This study investigated the effects of nitrite and nitrate contents in Chinese cabbage on changes in NDMA, nitrite, nitrate, and DMA contents during storage of kimchi. Contents of nitrite in Chinese cabbage 1 (HNC), Chinese cabbage 2 (MNC), and Chinese cabbage 3 (LNC) were $47.54{\pm}1.07$, $10.12{\pm}0.31$, and $6.10{\pm}0.09mg/kg$, respectively. Kimchi were assigned to one of the following three groups: kimchi used HNC (HNK), kimchi used MNC (MNK), and kimchi used LNC (LNK). HNK had higher levels of nitrite and nitrate than those in MNK and LNK after storage for 10 days and 20 days. DMA and NDMA contents decreased in all kimchi during the storage period. HNK had higher NDMA content than LNK until 20 days of storage. These results suggest that the contents of nitrite and nitrate in Chinese cabbage have significant effects on the formation of NDMA in kimchi.

아질산염과 dimethylamine(DMA)은 발암물질인 N-nitrosodimethylamines(NDMA)의 직접적인 전구물질이다. 본 연구에서는 아질산염과 질산염 함량이 다른 배추가 김치 저장 중에 NDMA, 아질산염, 질산염 그리고 DMA 함량 변화에 미치는 영향을 알아보았다. 배추 1(HNC), 배추 2(MNC) 그리고 배추 3(LNC)의 아질산염 농도는 각각 $47.54{\pm}1.07$, $10.12{\pm}0.31$ 그리고 $6.10{\pm}0.09mg/kg$이었다. 김치는 세 그룹으로 나누었다. 즉 HNC를 사용하여 제조한 HNK, MNC를 사용하여 제조한 MNK 그리고 LNC를 사용하여 제조한 LNK이다. HNK는 저장 10일과 20일째 아질산염과 질산염 수준이 MNK와 LNK의 그것들보다 더 높았다. 모든 김치에서 DMA와 NDMA 함량은 저장기간 동안 감소하였다. HNK는 저장 20일까지 LNK보다 높은 NDMA 함량을 가지고 있었다. 이들 결과들은 배추의 아질산염과 질산염의 함량이 김치 내 NDMA 형성에 현저한 영향력을 가지고 있다는 것을 제안하였다.

Keywords

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