Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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The Formation of N-Nitrosamine in Kimchi and Salt-fermented Fish Under Simulated Gastric Digestion

김치 및 젓갈류의 인공소화시 N-Nitrosamine의 생성

  • 김경란 (경상대학교 식품영양학과) ;
  • 신정혜 (경상대학교 식품영양학과) ;
  • 이수정 (경상대학교 식품영양학과) ;
  • 강현희 (경상대학교 식품영양학과) ;
  • 김형식 (경상대학교 식품영양학과) ;
  • 성낙주 (농업생명과학연구원)
  • Published : 2002.06.01
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Abstract

This work was performed in order to examine the effect of nitrite, thiocyanate and ascorbic acid on formation of N-nitrosamine(NA) in kimchi, fermented anchovy and shrimp under simulated gastric digestion, in vitro. The contents of nitrate were 10.7~24.5 mg/kg in kimchi, 1.5~5.6 mg/kg in fermented anchovy, 1.0~2.0 mg/kg in fermented shrimp and those of nitrite were average 0.3 mg/kg in all analyzed samples. Dimethylamine and trirmethylarnine contents were 4.9~l5.4 mg/kg, 0.6~0.8 mg/kg in kimchi, 3.3~4.0 mg/kg, 1.9~2.8 mg/kg in fermented anchovy, 30.3~177.9 mg/kg, 4.4~21.3 mg/kg in fermented shrimp, respectively. The contents of N-nitrosodime -thylamine(NDMA) were in the range of 0.8~6.9 $\mu\textrm{g}$/kg in kimchi, 0~l.2 $\mu\textrm{g}$/kg in fermented anchovy and 0~0.9 $\mu\textrm{g}$/kg in fermented shrimp. After simulated gastric digestion, NDMA was increased about 1.5 times in all sample. In every nitrite added samples, the contents of NDMA were increased by 183.1 times in fermented shrimp and were detected 192.4 $\mu\textrm{g}$/kg and 220.9 $\mu\textrm{g}$/kg when it was treated with 4 mM and 8 mM of nitrite, respectively. NDMA, when above samples were added 8 mM nitrite and 6.4 mM thiocyanate, was increased about 1.5 times than control samples. The formation of NDMA was inhibited by 49.9~92.4% in all samples added 12.8 mM ascorbic acid compared with the control sample.

본 실험에서는 우리나라에서 널리 애용되고 있는 전통 발효식품인 김치와 젓갈류 중의 NA와 전구물질의 함량을 분석하고 인공타액 및 위액을 혼합하여 in vitro상에서 소화시킴에 따라 이들 식품의 섭취 후 체내에서 생성될 수 있는 NA의 함량을 예측하고자 하였다. 질산염은 김치에서 10.7~24 mg/kg, 멸치젓에서 1.5~5.6 mg/kg, 새우젓에서 1.0~2.0 mg/kg 아질산염은 모든 시료에서 평균 0.3 mg/kg이 검출되었다. DMA는 새우젓에서 함량차가 매우 커 30.3~177.9 mg/kg의 범위였고, TMA는 김치에서 0.6~0.8 mg/kg, 멸치젓에서 1.9~2.8 mg/kg, 새우젓에서는 4.4~2l.3 mg/kg으로 정량되었다. NA를 분석한 결과 NDMA가 김치에서 0.8~6.9 $\mu\textrm{g}$/kg, 멸치젓에서 불검출~l.2 $\mu\textrm{g}$/kg, 새우젓에서는 불검출~0.9 $\mu\textrm{g}$/kg의 범위로 검출되었고, 인공소화시킨 후에는 모든 시료에서 약 1.5배 증가하였다. 각 시료에 아질산염을 첨가하여 인공소화시킨 경우 모든 시료에서 무첨가군에 비하여 아질산염의 농도에 비례하여 NDMA의 생성량이 증가하였는데, 특히 새우젓에서는 8mM의 아질산염 첨가시 NDMA는 183배 증가하여 220.9 $\mu\textrm{g}$/kg이 검출되었다. 인공타액에 thiocyanate를 1.6, 3.2, 6.4mM 농도로 가하여 인공소화시킨 결과 무첨가구에 비해 NDMA생성량은 약 1.5배 증가하였고 아스코르브산을 농도별로 첨가하여 인공소화시킬 경우 NDMA생성량은 아스코르브산의 농도와 반비례하였고 12.8 mM첨가시 김치는 92.4% 멸치젓과 새우젓은 각각 50.0%, 82.46%의 생성억제 효과가 있었다.

Keywords

References

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