Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Monitoring of Ochratoxin in Alcoholic Beverages

주류의 오크라톡신 모니터링

  • Lee, Joon-Goo (Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation) ;
  • Kang, Young-Woon (Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation) ;
  • Jeong, Ji-Hye (Hazardous Substances Analysis Division, Gyeongin Regional KFDA) ;
  • Noh, Mi-Jung (Hazardous Substances Analysis Division, Gyeongin Regional KFDA) ;
  • Ahn, En-Sook (Hazardous Substances Analysis Division, Gyeongin Regional KFDA) ;
  • Lee, Kwang-Ho (Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation) ;
  • Kim, Mee-Hye (Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation)
  • 이준구 (식품의약품안전평가원 식품위해평가부) ;
  • 강영운 (식품의약품안전평가원 식품위해평가부) ;
  • 정지혜 (경인지방식품의약품안전청 유해물질분석과) ;
  • 노미정 (경인지방식품의약품안전청 유해물질분석과) ;
  • 안은숙 (경인지방식품의약품안전청 유해물질분석과) ;
  • 이광호 (식품의약품안전평가원 식품위해평가부) ;
  • 김미혜 (식품의약품안전평가원 식품위해평가부)
  • Received : 2011.06.15
  • Accepted : 2012.01.01
  • Published : 2012.04.30
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Abstract

This research was conducted to monitor ochratoxin A in wine, beer, $makgeolli$ and fermented alcoholic beverages to estimate the exposure to ochratoxin A in the assorted alcoholic beverages. The analytical method for ochratoxin A was based on immuno-affinity column clean up followed by HPLC-FLD. Ochratoxin A was detected in 30 samples of 177 wine (17%), 25 samples of 106 beer (23.6%), 11 samples of 74 $makgeolli$ (14.9%), and 7 samples of 74 fermented alcoholic beverages (9.5%). The average levels of ochratoxin A were 0.039 ng/mL in wine, 0.010 ng/mL in beer, 0.023 ng/mL in $makgeolli$, and 0.014 ng/mL in fermented alcoholic beverages. The daily dietary exposure level of ochratoxin A estimated by using the report on national health and nutrition survey were 0.039 ng/b.w.day from wine, 0.010 ng/b.w.day from beer, 0.023 ng/b.w.day from $makgeolli$, and 0.014 ng/b.w.day from fermented alcoholic beverage.

본 연구를 통해 주류 중 와인, 맥주, 곡주(막걸리), 과실주 및 약주의 오크라톡신 A 오염 실태를 조사하였으며, 와인은 0.21 ng/mL, 맥주는 0.028 ng/mL, 곡주(막걸리)는 0.18 ng/mL, 과실주 및 약주는 0.18 ng/mL의 평균 검출량을 보였으며, EU에서 설정하고 있는 기준인 2.0 ng/mL보다 훨씬 낮은 수준이었다. 하지만 우리나라의 기후와 지역의 특성을 고려하여 고온 다습한 남쪽지역에서 생산되는 주류의 오크라톡신 A에 대한 오염실태 조사가 조금 더 이루어져야 할 것으로 생각된다. 또한 주류를 통한 오크라톡신 A의 섭취추정량 0.0008 ng/b.w.day는 EU에서 권고하는 오크라톡신 A 일일섭취한계량(TDI) 중 주류를 통해 섭취하는 오크라톡신 A의 TDI값의 4.5%인 0.2 ng/b.w.day에 비하여 훨씬 적은 양으로 우리나라는 주류에 의한 오크라톡신 A에 대하여 안전하다고 판단된다.

Keywords

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