Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Analysis of Trans Fatty Acid Content in Processed Foods and Meat Products

가공식품과 육가공품의 트랜스 지방산 함량 조사

  • Park, Jung-Min (Department of Food Science and Biotechnology and Animal Resources, Konkuk University) ;
  • Ji, Won-Gu (Department of Food Science and Biotechnology and Animal Resources, Konkuk University) ;
  • Kim, Eun-Jung (Department of Food Science and Biotechnology and Animal Resources, Konkuk University) ;
  • Park, Da-Jung (Department of Food Science and Biotechnology and Animal Resources, Konkuk University) ;
  • Shin, Jin-Ho (Department of Food Science and Biotechnology and Animal Resources, Konkuk University) ;
  • Shim, Soon-Mi (Research Institute of Human Ecology, Seoul National University) ;
  • Suh, Hyung-Joo (Department of Food and Nutrition, Korea University) ;
  • Chang, Un-Jae (Department of Food and Nutrition, Dongduk Women's University) ;
  • Kang, Duk-Ho (Division of Physical Education, Soon Chun Hyang University) ;
  • Kim, Jin-Man (Department of Food Science and Biotechnology and Animal Resources, Konkuk University)
  • 박정민 (건국대학교 축산식품생물공학과) ;
  • 지원구 (건국대학교 축산식품생물공학과) ;
  • 김은정 (건국대학교 축산식품생물공학과) ;
  • 박다정 (건국대학교 축산식품생물공학과) ;
  • 신진호 (건국대학교 축산식품생물공학과) ;
  • 심순미 (서울대학교 생활과학연구소) ;
  • 서형주 (고려대학교 식품영양학과) ;
  • 장은재 (동덕여자대학교 식품영양학과) ;
  • 강덕호 (순천향대학교 체육학부) ;
  • 김진만 (건국대학교 축산식품생물공학과)
  • Published : 2007.12.30
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Abstract

Small amounts of trans fatty acids exist naturally in beef and dairy foods. Also, they can be produced in the process of partial hydrogenation to manufacture shortning or margarine. They can provide a better palatability and shelf life. According to the recently studies, trans fatty acids can raise health risk such as heart diseases and coronary artery diseases. They can also increase low-density lipoprotein (LDL) cholesterol and decrease high-density lipoprotein (HDL) cholesterol in the blood plasma, therefore increasing the risk of atherosclerosis and diabetes. The aim of this study was to determine total lipids and trans fatty acids (TFAs) content in processed foods and meat products. The analysis of trans fatty acids was performed in 28 samples of donuts, 18 samples of bakeries, 4 samples of frozen doughs, 2 samples of popcorns, and 4 samples of meat products (ham, sausage, nuget, and bacon). Total lipids in processed foods and meat products were extracted by chloroform-Methanol method and acid digestion, respectively. They were analyzed by gas chromatography using a SP-2560 column and flame ionization detector. The amounts of TFAs per 100 g of foods were 0-3.3% (0.74% on average) in donuts, 0.2-5.8% (1.18% on average) in bakeries, 0.2-6.3% (1.93% on average) in frozen doughs, and 0-5.8% in popcorns. Meat products such as ham, sausage, and nuget analyzed 0.1% of TFAs, respectively and trans fatty acids in bacon were not detected. As a result, the distribution of TFAs in processed foods was widely ranged from O% to 6.3% according to manufacturers and types of products, whereas the content of TFAs in meat products ranged from 0% to 0.1%.

본 연구에서 트랜스 지방산 함량에 대한 기초자료를 수집하기 위하여 서울 지역에서 수거한 도넛류 28종, 빵류 18종, 냉동생지류 4종, 팝콘류 2종, 그리고 육가공품 중에서 햄류, 너겟류, 소시지류 및 베이컨류 각각 1종씩을 선택하여 총 8종류의 56종의 시료를 분석하였다. 도넛류, 빵류, 냉동생지 및 팝콘류는 chloroform-methanol(CM) 추출법에 의하여 조지방을 추출하였으며 햄, 소시지, 너겟 및 베이컨류의 육제품은 산분해법을 이용하여 조지방을 추출한 후 gas chromatography(GC)에 의해 트랜스 지방산 함량을 분석하였다. 도넛류의 총 지방중 트랜스 지방산 함량은 0-3.3%이며 베이커리에서 원료에 마가린과 버터가 많이 함유되어 있는 페스츄리의 트랜스 지방산 함량은 0.2-5.8%로서 제조시 제품성상과 제조회사에 따라 차이가 많이 났다. 냉동생지의 트랜스 지방산 함량은 0.2-6.3%로서 시료 간 가장 많은 차이를 나타내었으며 이는 수입산 냉동생지 사용여부에 기인된다고 사료된다. 팝콘류에서는 총 두 제품 중 한 제품에서는 검출되지 않았으며 또 다른 제품에서는 5.8%의 높은 트랜스 지방산 함유률을 나타내었다. 육가공품에서의 트랜스 지방산 함량은 햄류, 너겟류 그리고 소시류에서 각각 0.1%로 낮은 수준으로 조사되었으며 베이컨류에서는 트랜스 지방산이 불검출 되었다.

Keywords

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