Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Determination of Amounts of Benzoic Acid and Propionic Acid in Fermented Soybean Products

장류 중 안식향산과 프로피온산 함량 조사

  • Lee, Seung-Hee (Institute of Sunchang Fermented Soybean Products) ;
  • Lee, Mi-Yeon (Institute of Sunchang Fermented Soybean Products) ;
  • Lim, Seong-Rak (Institute of Sunchang Fermented Soybean Products) ;
  • Bae, Ji-Hye (Sunchang Research Center for Fermentation Microes)
  • Received : 2013.03.22
  • Accepted : 2013.06.21
  • Published : 2013.10.31
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Abstract

This study investigated the detection of naturally occurring preservatives in fermented soybean products. Benzoic acid was identified in all of the analyzed samples (gochujang, ganjang, doenjang, and cheonggugjang). The amounts of benzoic acid were in the range of 0.85-11.69 ppm in gochujang, 1.13-7.95 ppm in ganjang, 0.74-17.77 ppm in doenjang, and 1.03-7.64 ppm in cheonggugjang. Propionic acid was found in 24 of 29 gochujang samples, 21 of 30 ganjang samples, 31 of 33 doenjang samples, and 28 of 30 cheonggugjang samples. The amounts of propionic acid ranged from N.D. (not detected) to 49.29 ppm in gochujang, N.D. to 144.67 ppm in ganjang, N.D. to 309.14 ppm in doenjang, and N.D. to 113.07 ppm in cheonggugjang. Among the fermented soybean products, doenjang had the highest average benzoic acid content whereas cheonggugjang had the highest average propionic acid content.

본 연구에서는 장류에서의 천연유래 보존료로서 안식향산과 프로피온산 검출 여부와 검출 양을 조사하였다. 고추장 48건, 간장 38건, 된장 50건, 청국장 36건에 대한 분석 결과 모든 시료에서 안식향산이 검출되었다. 고추장에서의 안식향산은 0.85-11.69 ppm, 간장에서는 1.13-7.95 ppm, 된장은 0.74-17.77 ppm, 청국장은 1.03-7.64 ppm으로 검출 되었다. 프로피온산의 경우 고추장에서는 29건 분석 중 24건이 검출되었다. 검출 범위는 N.D.-49.29 ppm이었고 간장은 30건 중 21건이 검출 되었으며 N.D.-144.67 ppm의 범위를 나타냈다. 된장은 33건 중 31건이 검출되었고 N.D.-309.14 ppm으로 가장 넓은 검출범위를 보였다. 청국장은 30건 중 28건이 검출되었고 N.D.-113.07 ppm 범위로 검출되었다. 안식향산의 평균 검출양은 된장이 높았으며, 프로피온산 평균 검출양은 청국장이 높았다.

Keywords

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