Article
시중에 유통되는 식용유지 중 benzo[a]pyrene 함량 분석
남혜정1, 서일원1, 이규은1, 이송영1, 신한승1,*
Analysis of Benzo[a]pyrene Content in Edible Oils from Korean Market
Hejung Nam1, Ilwon Seo1, Kyueun Lee1, Songyoung Lee1, Han-Seung Shin1,*
1동국대학교 식품공학과 및 Lotus기능성식품소재연구소
1Department of food Science and Technology and Institute of Lotus Functional Food Ingredient, Dongguk University, Korea
*Corresponding author: Han-Seung Shin, Department of Food Science and Technology, Dongguk University, Seoul 100-715, Korea, Tel: +82-2-2260-8590; Fax: +82-2-2260-8740, E-mail:
spartan@dongguk.edu
ⓒ Copyright 2009 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Received: May 20, 2009; Revised: Aug 12, 2009; Accepted: Aug 14, 2009
Published Online: Aug 31, 2009
Abatract
Concentrations of benzo[a]pyrene in edible oils from Korean market were evaluated by high performance liquid chromatography. Benzo[a]pyrene known of the carcinogenic polycyclic aromatic hydrocarbons(PAHs), has been found at variable concentrations in several foods. This is associated with several factors during the process including contaminated raw materials, exposure of environment, and procedure of process or cooking. The levels of benzo[a]pyrene were ranged from 0.5 to 1.4 μg/kg in virgin olive oil. Benzo[a]pyrene contents in refined and virgin olive oil, sesame oil, soybean oil, corn oil, sunflower oil, safflower oil, and processed oil were 0.6-1.0 μg/kg, 0.9- 1.3 μg/kg, 0.6-3.3 μg/kg, 0.5-1.1 μg/kg, 1.2-1.7 μg/kg, 1.0-2.1 μg/kg, and 1.0-1.4 μg/kg, respectively.
Keywords: benzo[a]pyrene; olive oil; sesame oil; soybean oil; corn oil; sunflower oil; safflower oil; processed oil
