KR101466689B1 - Method for reducing furan - Google Patents
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- KR101466689B1 KR101466689B1 KR1020130027379A KR20130027379A KR101466689B1 KR 101466689 B1 KR101466689 B1 KR 101466689B1 KR 1020130027379 A KR1020130027379 A KR 1020130027379A KR 20130027379 A KR20130027379 A KR 20130027379A KR 101466689 B1 KR101466689 B1 KR 101466689B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
Abstract
본 발명은 잠재적 발암물질인 퓨란의 저감화 방법에 관한 것이다. 본 발명에 따른 퓨란의 저감화 방법은, 식품 제조 과정시 사용되는 당, 아미노산 및 아스코르빈산이 반응할 때 생성되는 잠재적 발암 물질인 퓨란의 양을 감소시킬 수 있으며, 저감화 조건을 확립하여 최적화된 원부재료 정보를 산업계, 학계, 공공연구기관에 제공할 수 있어, 이에 따라 식품에 대한 소비자의 안전을 제공할 수 있다.The present invention relates to a method for reducing furan, a potential carcinogen. The method of reducing furan according to the present invention can reduce the amount of furan which is a potential carcinogen produced when sugar, amino acid and ascorbic acid used in the food manufacturing process are reacted, It is possible to provide supplementary information to industry, academia, and public research institutes, thereby providing consumer safety for food.
Description
본 발명은 잠재적 발암물질인 퓨란의 저감화 방법에 관한 것이다.The present invention relates to a method for reducing furan, a potential carcinogen.
퓨란은 총칭하여 'furans'이라 불리우는 퓨란 유도체들의 모 화합물(parent compound)로서, 무색의 휘발성액체이며 식품을 열처리 또는 조리 중에 생성되는 것으로 알려진, 식품의 관능적 성질에 영향을 미치는 화합물이다. 과거 퓨란은 커피, 통조림 고기, 구워진 빵 및 조리된 닭고기 등 몇몇의 열처리 식품에서만 검출되었지만, 최근 측정 기술의 발전으로 보다 더 다양한 식품류(통조림으로 된 스프, 소스, 콩, 파스타 및 유아용 식품 등)에서도 매우 낮은 수준이긴 하지만 검출되고 있다. 미국보건복지부 (DHHS, Department of Health and Human Services)에서는 퓨란을 잠재적인 발암물질로 분류하였으며, 또한 국제암연구센터 (IARC, International Agency for Research on Cancer)에서도 이를 사람에게 유해한 발암물질(2B Class)로 간주하고 있다. 또한, FDA에서는 2005년 9월 퓨란의 기준설정을 위한 향후 활동 계획으로 퓨란의 분석법을 개선하고, 퓨란의 노출정도를 개량화하고, 퓨란의 노출에 대한 잠재적인 위험을 연구하고, 퓨란의 노출과 위험을 분석, 평가, 전달, 관리하기 위한 근본적인 요소를 제공하는 것을 중요 목표로 삼고 연구를 진행 중이지만 아직 구체적인 감소법은 개발되지 않았다.Furan is a parent compound of furan derivatives, collectively referred to as 'furans', a colorless, volatile liquid that affects the sensory properties of food, known as being produced during heat treatment or cooking. In the past, furans were only detected in some heat-treated foods, such as coffee, canned meat, baked bread and cooked chicken, but recent advances in measurement technology have led to more diverse foods (canned soups, sauces, beans, pasta, It is detected at a very low level. The Department of Health and Human Services (DHHS) classified furans as potential carcinogens and the International Agency for Research on Cancer (IARC) has classified them as harmful carcinogens (Class 2B) . In addition, the FDA will improve its methodology for furans in September 2005 by setting future standards for setting furans, improving the exposure of furans, studying the potential risks of exposure to furans, But it has not yet developed a specific reduction method. However, it has not been developed yet.
퓨란은 고휘발성 유기물질로 식품가공과정에서 생성되지만, 병조림 식품 또는 통조림 식품의 경우에는 완전히 밀봉된 상태로 포장이 이루어지기 때문에 퓨란이 잔류할 수 있다. 이와 같이 세계적으로 주목을 받고 있는 이 물질은 메일라드 반응(maillard reaction)에 의해 생성되며, 국내 식품군에서 검출될 가능성이 매우 높은 물질로써 저감화에 대한 연구의 필요성이 절실히 요구된다.Furan is a high volatile organic material that is produced during food processing, but in the case of bottled or canned food, furans can remain because they are packaged in a completely sealed state. This substance, which is attracting worldwide attention, is produced by the maillard reaction and is highly likely to be detected in the domestic food group. Therefore, there is a desperate need to study the reduction.
본 발명자들은 식품 가공시에 생성되는 퓨란의 저감화 방법에 대해 탐색하던 중, 가공 단계에서 금속 이온 또는 부틸히드록시 톨루엔을 첨가하면 생성되는 퓨란의 양이 현저히 감소함을 확인하고, 본 발명을 완성하였다.The inventors of the present invention have investigated a method of reducing furan produced during food processing and confirmed that the amount of furan produced by adding metal ion or butylhydroxytoluene is significantly reduced during the processing step and completed the present invention .
따라서, 본 발명은 식품 가공단계에서 생성되는 퓨란의 저감화 방법을 제공하고자 한다.Accordingly, the present invention provides a method for reducing furane produced in a food processing step.
본 발명은 식품 가공단계에서 생성되는 퓨란의 저감화 방법을 제공한다.The present invention provides a method for reducing furane produced in a food processing step.
본 발명에 따른 퓨란의 저감화 방법은, 식품 제조 과정시 사용되는 당, 아미노산 및 아스코르빈산이 반응할 때 생성되는 잠재적 발암 물질인 퓨란의 양을 감소시킬 수 있으며, 저감화 조건을 확립하여 최적화된 원부재료 정보를 산업계, 학계, 공공연구기관에 제공할 수 있어, 이에 따라 식품에 대한 소비자의 안전을 제공할 수 있다.The method of reducing furan according to the present invention can reduce the amount of furan which is a potential carcinogen produced when sugar, amino acid and ascorbic acid used in the food manufacturing process are reacted, It is possible to provide supplementary information to industry, academia, and public research institutes, thereby providing consumer safety for food.
도 1은 금속 이온 또는 부틸히드록시 톨루엔을 첨가하여 아스코르브 산을 반응시켜 생성되는 퓨란의 양을 가스크로마토그래피-질량 분석기를 이용하여 측정한 결과를 나타낸 도이다.
도 2는 금속 이온 또는 부틸히드록시 톨루엔을 첨가하여 리보오스 및 세린의 메일라드 반응에 의하여 생성되는 퓨란의 양을 가스크로마토그래피-질량 분석기를 이용하여 측정한 결과를 나타낸 도이다.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing the results of measuring the amount of furan produced by reacting ascorbic acid with metal ions or butylhydroxytoluene, using a gas chromatograph-mass spectrometer. FIG.
FIG. 2 is a graph showing the results of measurement of the amount of furan produced by the mailard reaction of ribose and serine by adding a metal ion or butylhydroxytoluene using a gas chromatography-mass spectrometer.
본 발명은 아미노산 및 환원당의 메일라드 반응(Maillard reaction)을 통해 퓨란이 생성되는 단계에서 금속 이온 또는 부틸히드록시 톨루엔을 첨가하여 반응시키는 것을 특징으로 하는, 퓨란의 저감화 방법을 제공한다.The present invention provides a method for reducing furan, which comprises reacting a metal ion or butylhydroxytoluene with a metal ion at the stage of producing furan through the Maillard reaction of amino acids and reducing sugars.
상기 환원당은 환원력을 나타내는 당으로 포도당, 리보오스, 셀로비오스 및 말토오스 등을 비롯한 환원 말단(reducing end)을 갖는 모든 당류를 의미한다.
The reducing sugar refers to all saccharides having a reducing end including glucose, ribose, cellobiose, maltose and the like as reducing sugar.
또한, 본 발명은 아스코르브 산이 가열되어 퓨란이 생성되는 단계에서 금속 이온 또는 부틸히드록시 톨루엔을 첨가하여 반응시키는 것을 특징으로 하는, 퓨란의 저감화 방법을 제공한다.
Also, the present invention provides a method for reducing furan, which comprises reacting ascorbic acid with furan by adding metal ion or butylhydroxytoluene at the stage of producing furan.
상기 금속 이온은 Fe2+, Fe3+, Mg2+, Zn2+, Ca2+ 및 I-로 이루어진 군으로부터 선택된 1종 이상일 수 있으나, 이에 한정되지 않는다.The metal ion may be at least one selected from the group consisting of Fe 2+ , Fe 3+ , Mg 2+ , Zn 2+ , Ca 2+, and I - , but is not limited thereto.
상기 금속 이온은 0.01 M 내지 0.1 M을 첨가할 수 있으나, 이에 한정되지 않는다.
The metal ion may be added in an amount of 0.01 M to 0.1 M, but is not limited thereto.
본 발명에 따른 저감화 방법을 이용하면, 금속 이온을 첨가하지 않은 경우에 비하여 18 내지 51%의 퓨란의 감소율이 나타난다.When the reduction method according to the present invention is used, a decrease rate of furan of 18 to 51% as compared with the case where no metal ion is added.
상기한 바와 같이, 본 발명에 따른 퓨란의 저감화 방법은, 식품 제조 과정시 사용되는 당, 아미노산 및 아스코르빈산이 반응할 때 생성되는 잠재적 발암 물질인 퓨란의 양을 감소시킬 수 있으며, 저감화 조건을 확립하여 최적화된 원부재료 정보를 산업계, 학계, 공공연구기관에 제공할 수 있어, 이에 따라 식품에 대한 소비자의 안전을 제공할 수 있다.
As described above, the method of reducing furan according to the present invention can reduce the amount of furan, which is a potential carcinogen produced when sugar, amino acid and ascorbic acid used in a food manufacturing process are reacted, And can provide optimized raw material information to industry, academia, and public research institute, thereby providing consumer safety for food.
이하, 본 발명의 이해를 돕기 위하여 바람직한 실시예를 제시한다. 그러나 하기의 실시예는 본 발명을 보다 쉽게 이해하기 위하여 제공되는 것일 뿐, 실시예에 의해 본 발명의 내용이 한정되는 것은 아니다.
Hereinafter, preferred embodiments of the present invention will be described in order to facilitate understanding of the present invention. However, the following examples are provided only for the purpose of easier understanding of the present invention, and the present invention is not limited by the examples.
실시예. 퓨란의 저감화 실험Examples. Reduction experiment of furan
아스코르브 산, 리보오스 및 세린 1 M을 기준으로 하여 금속 이온(Fe, Mg, Ca, Zn) 및 부틸히드록시 톨루엔(BHT) 0.1 M로 각각 처리하여, 퓨란의 양의 변화를 확인하였다. (Fe, Mg, Ca, Zn) and butylhydroxytoluene (BHT) 0.1 M based on ascorbic acid, ribose and serine 1 M, respectively.
10 ml의 물과 각각의 시료의 무게를 칭량하여 헤드스페이스 바이알(headspace vial)에 담고, 121 ℃에서 25분 동안 가열하여 퓨란 생성 반응을 하였다. 이후, 빙수조(Ice bath)에 30분 동안 용액을 방치하여 냉각시키고 퓨란을 내부 표준으로 사용하여 고체상미량추출법(solid phase microextraction) - GC/MS (SPME-GC/MS) 법을 통해 퓨란의 생성량을 측정하였다. 퓨란의 생성량을 측정한 결과를 표 1, 도 1 및 도 2에 나타내었다. 10 ml of water and the weight of each sample were weighed and placed in a headspace vial and heated at 121 ° C for 25 minutes to effect furan formation. Thereafter, the solution was allowed to stand in an ice bath for 30 minutes, cooled, and solid phase microextraction using furan as an internal standard - GC / MS (SPME-GC / MS) Were measured. The results of measuring the amount of furan produced are shown in Table 1, Fig. 1 and Fig.
상기 표 1 및 도 1에 나타난 바와 같이, 아스코르브 산을 반응시켜 퓨란을 제조한 경우에는 13.94 ppb의 퓨란의 생성되었으나, 금속 이온 또는 BHT(부틸히드록시 톨루엔)를 0.1M 농도로 첨가하여 반응시킨 경우에는 퓨란의 생성량이 감소하는 것을 확인할 수 있었다. 가장 높은 저감화 효과를 보인 것은 Mg로 6.75 ppb로 측정되어 51%의 감소율을 보였다. Zn, Ca 및 BHT는 각각 11.42 ppb, 8.27 ppb 및 8.43 ppb 수준으로 18%, 40% 및 39%의 감소율을 나타내었다. As shown in Table 1 and FIG. 1, when furan was produced by reacting ascorbic acid, 13.94 ppb of furan was produced, but when a metal ion or BHT (butylhydroxytoluene) was added at a concentration of 0.1 M It was confirmed that the amount of furan produced decreased. The highest reduction effect was measured by Mg at 6.75 ppb and showed a reduction rate of 51%. Zn, Ca, and BHT were 11.42 ppb, 8.27 ppb, and 8.43 ppb, respectively, and decreased by 18%, 40%, and 39%, respectively.
또한, 상기 표 1 및 도 2에 나타난 바와 같이, 리보오스 및 세린을 반응시켜 퓨란을 제조한 경우에는 112.06 ppb의 퓨란이 생성되었으나, 금속 이온 및 BHT를 첨가한 용액에서 퓨란 생성이 감소하는 것을 확인할 수 있었다. 가장 높은 저감화 효과를 보인 것은 Fe로 59.13 ppb로 측정되어 47%의 감소율을 보였다. Mg, Ca, BHT는 각각 75.06 ppb, 78.65 ppb 및 74.68 ppb 수준으로 33%, 39% 및 33%의 감소율을 나타내었다.
In addition, as shown in Table 1 and FIG. 2, when furan was produced by reacting ribose and serine, furan of 112.06 ppb was produced, but furan production was decreased in the solution containing metal ion and BHT there was. The highest reduction effect was measured by Fe at 59.13 ppb, showing 47% reduction. Mg, Ca, and BHT were 75.06 ppb, 78.65 ppb, and 74.68 ppb, respectively, and decreased by 33%, 39%, and 33%, respectively.
Claims (5)
The method for reducing furan according to any one of claims 1 to 3, wherein 0.01 to 0.1 M of the metal ion is added.
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| KR20120049229A (en) * | 2009-06-16 | 2012-05-16 | 두산 밀코비치 | Compositions and methods for producing stable negative oxidation reduction potential in consumable materials |
| KR20120135829A (en) * | 2011-06-07 | 2012-12-17 | 이화여자대학교 산학협력단 | Non-targeted method for analyzing correlation between volatile components in food or maillard reaction product and sensory characteristic, and flavor composition prepared by the same |
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| KR20090062381A (en) * | 2007-12-13 | 2009-06-17 | 이화여자대학교 산학협력단 | Furan formation inhibitor comprising catechin or epicatechin |
| KR20120049229A (en) * | 2009-06-16 | 2012-05-16 | 두산 밀코비치 | Compositions and methods for producing stable negative oxidation reduction potential in consumable materials |
| KR20120135829A (en) * | 2011-06-07 | 2012-12-17 | 이화여자대학교 산학협력단 | Non-targeted method for analyzing correlation between volatile components in food or maillard reaction product and sensory characteristic, and flavor composition prepared by the same |
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