참깨 볶음 방법에 따른 벤조피렌 생성에 관한 연구

• 영문명: A Study on the Production of Benzo[a]pyrene according to the Method of Roasting Sesame Seeds
• 발행기관: 전남대학교 생활과학연구소
• 저자명: 전은미 전덕영
• 간행물 정보: 『生活科學硏究』生活科學硏究 第31輯, 13~19쪽, 전체 7쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2021.12.30

영문 초록

This study was performed to detect benzo[a]pyrene in raw sesame seeds, sesame powder and sesame oils produced by various roasting temperatures(135℃, 150℃, 180℃, 200℃, 210℃, 230℃) with or without ventilation. The methodology involved extraction with n-hexane, washing with water, clean-up on Sep-Pak Florisil Cartridges, and determination by high performance liquid chromatography/fluorescence detector. Benzo[a]pyrene levels in the sesame oils were not different significantly(p<0.05) depending on roasting temperature, 135℃ to 210℃, except the temperature 230℃. The levels of benzo[a]pyrene were ranged from 0.0 to 0.6 ㎍/kg oils. The amounts were less than 2.0 ㎍/kg, the maximum level of benzo[a]pyrene in edible oils which was established in the Food Code, Korea. Production of benzo[a]pyrene decreased when the parch process was done with ventilation. Small amount of benzo[a]pyrene was present in sesame or sesame powder. The levels were 0.4 ㎍/kg and 0.7 ㎍/kg. The results suggest that both raw sesame materials and roasting conditions are very important to commercially safe edible oil production concerning carcinogenic benzo[a]pyrene.

목차

Ⅰ. 서론

Ⅱ. 재료 및 방법

Ⅲ. 결과 및 고찰

Ⅳ. 요약 및 결론

참고문헌

키워드

sesame seed sesame powder sesame oil benzo[a]pyrene roasting