Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Determination of Isomaltooligosaccharides in Yoghurts by Using HPLC-ELSD

HPLC-ELSD를 이용한 발효유 제품 중의 Isomaltooligosaccharides 분석법 개발

  • Ko, Jinhyouk (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Lee, Moon-Seok (Food Safety Center, Research and Development Institute, Namyang Dariy Co. Ltd.) ;
  • Kwak, Byung-Man (Food Safety Center, Research and Development Institute, Namyang Dariy Co. Ltd.) ;
  • Ahn, Jang-Hyuk (Food Safety Center, Research and Development Institute, Namyang Dariy Co. Ltd.) ;
  • Park, Jong-Su (Food Safety Center, Research and Development Institute, Namyang Dariy Co. Ltd.) ;
  • Kwon, Joong-Ho (School of Food Science and Biotechnology, Kyungpook National University)
  • 고진혁 (경북대학교 식품공학부) ;
  • 이문석 (남양유업 중앙연구소 식품안전센터) ;
  • 곽병만 (남양유업 중앙연구소 식품안전센터) ;
  • 안장혁 (남양유업 중앙연구소 식품안전센터) ;
  • 박종수 (남양유업 중앙연구소 식품안전센터) ;
  • 권중호 (경북대학교 식품공학부)
  • Received : 2013.03.18
  • Accepted : 2013.06.11
  • Published : 2013.06.30
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Abstract

A rapid and simple analytical method for the determination of 9 isomaltooligosaccharides (IMO) species in yoghurts was developed using dispersive solid phase extraction (dSPE) clean-up technic and high performance liquid chromatography with evaporative light-scattering detector (HPLC-ELSD). In this study, 9 IMO were extracted from samples simply with chemical reagent using ISO22662 IDF198 method and additional dSPE clean-up. The optimum instrument conditions for the determination were used carbohydrate ES $5{\mu}$ column with gradient elution of water and acetonitrile and ELS detector. The linearity of this method was expressed as the correlation coefficient ($r^2$), the results of IMO 9 species were shown in 0.9999. LOD and LOQ were respectively 7.9-22.1 mg/kg, 25.9-72.8 mg/kg. The accuracy of intra- and inter-day measurements were in the range from $84.3{\pm}4.5$ to $104.9{\pm}6.5%$, and the preceision of the intra- and inter-day measurements were in the range from 0.8 to 7.7%. The recoveries were from $84.3{\pm}4.5$ to $104.9{\pm}6.5%$. The determination results of IMO 9 species for the 9 yoghurts circulated in the market were in the range from $0.317{\pm}0.007$ to $1.624{\pm}0.050$ g/100 g. The newly developed method is appropriate for the determination of IMO in yoghurts, is a rapid and simple method with excellent resolution in compared with previous method.

본 연구를 통해 현행 이소말토올리고당 분석법의 한계를 극복하고 원료 시럽뿐만 아니라 발효유 중의 미량의 이소말토올리고당 함량을 신속, 정확하게 분석하기 위한 새로운 분석법을 개발하였다. IDF method와 dSPE 기술을 적용하여 전처리 방법을 개선하였고, 당 전용 컬럼과 ELSD를 이용하여 기기분석조건을 최적화하였다. 새롭게 개발된 분석법은 유효성 검증 절차에 의해 선택성, 직선성, 검출한계 및 정량한계, 회수율, 정확성 및 정밀성이 유효함을 확인하였다. 또한 시장에서 유통 중인 시럽 및 발효유 제품을 분석한 결과 이전에 발표된 연구결과와 일치하는 결론을 얻었으며(Goffin et al., 2011), 이소말토올리고당을 구성하는 성분 중 panose, isomaltose 및 isomaltotriose가 가장 많은 비율을 차지하는 것을 확인하였다. 본 연구 결과는 지방 및 단백질이 많고 유화의 특성을 가진 발효유 중에서의 이소말토올리고당 함량을 신속, 정확하게 분석할 수 있는 기술이 될 것으로 기대된다. 이러한 분석 기술은 향후 식품산업현장에는 물론 발효유를 소비하는 소비자들에게 발효유의 기능성에 대한 정확한 평가를 가능하게 하고, 이소말토올리고당 뿐만 아니라 당 분석을 위한 기초 연구자료로 활용될 것으로 기대된다.

Keywords

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