Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Monitoring of Patulin Content in Domestic Apples of Processing and Market Products

국내산 가공용 사과 및 시판제품의 Patulin 함량 모니터링

  • Park, Nan-Young (Keimyung Foodex Co. Ltd.) ;
  • Baek, Chang-Ho (Department of Food Science and Technology, Keimyung University) ;
  • Yim, Ga-Young (Department of Food Science and Technology, Keimyung University) ;
  • Oh, Hyun-Sook (Daegu Regional Korea Food & Drug Administration) ;
  • Kim, Seung-Hwan (Daegu Regional Korea Food & Drug Administration) ;
  • Yoo, Soon-Young (Daegu Regional Korea Food & Drug Administration) ;
  • Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd.)
  • 박난영 ((주)계명푸덱스) ;
  • 백창호 (계명대학교 식품가공학과) ;
  • 임가영 (계명대학교 식품가공학과) ;
  • 오현숙 (대구지방식품의약품안전청) ;
  • 김승환 (대구지방식품의약품안전청) ;
  • 유순영 (대구지방식품의약품안전청) ;
  • 정용진 (계명대학교 식품가공학과 및(주)계명푸덱스)
  • Published : 2008.08.30
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Abstract

This study analyzed 102 samples from 24 local areas to monitor patulin contamination of apples for processing by the areas. According to the analysis, patulin was detected in 47 samples among totally 92 ones and those of 15 samples from 12 areas were found to be 50 or more ppb so measures to deal with the patulin contamination were necessary. As ways to reduce residues of patulin, when 200 ppm ascorbic acid were treated with they was decreased by 93.4% to 12.89 ppb, and when 100 ppm activated carbon was added they were declined by 95.8% to 2.68 ppb. Treatment with pectinase did not show any significant difference and effects of temperature was not considerable under established sterilizing conditions(90, 105, 120, 135 and $150^{\circ}C$/25 sec). In conclusion, treatment with ascorbic acid and activated carbon on apple juice was found to decrease residues of patulin but more systemic researches were needed to determine it in the future.

본 연구에서는 국내 산지별 가공용 사과의 patulin 오염 모니터링을 위하여 24개 지역 102건의 시료를 수거하여 분석하였다. 그 결과 전체 102건의 시료 중 47건에서 patulin이 검출되었다. Patulin 잔류량 감소방안으로 ascorbic acid 200 ppm으로 처리하였을 때 12.89 ppb로 93.4%가 감소하였으며, 활성탄은 100 ppm 첨가하였을 때 patulin 잔류량은 2.68 ppb로 95.8%의 감소율을 나타내었다. Pectinase 처리에 따른 차이는 없었으며, 설정된 살균조건(90, 105, 120, 135 및 $150^{\circ}C$/25 sec)에서는 온도의 영향은 크게 나타나지 않았다. 사과주스에 ascorbic acid 및 활성탄 처리는 patulin 잔류량 감소 효과는 있었으나 향후 체계적 연구가 요망되었다.

Keywords

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