다환방향족탄화수소는 환경오염이나 식품의 제조공정 과정 중에 생성될 수 있으며, 홍삼은 수증기로 찌고 건조하여 만들어진다. 시료를 핵산으로 추출한 후 물로 세척하고 후로리실 SPE 카트리지로 정제한 후 고속액체크로마토그래피/형광검출기로 분석하였다. 이동상으로는 아세토니트릴과 물의 혼합용액(8:2)을 사용하였으며 형광검출기의 여기파장은 294 nm이었고 형광파장은 404 nm이었다. 평균 회수율은 105%이었으며, 상대표준편차는 0.5이었다. 대상 식품인 홍삼음료 중 벤조피렌은 검출되지 않았다.
Polycyclic Aromatic Hydrocarbons(PAHs) contamination arises from several source including processing of food(smoking, direct drying, cooking) and environmental contamination of air, water or soil. A red ginseng is produced by steaming the root followed by drying. The methodology involved extraction with n-hexane and washing with water, clean-up on Sep-Pak Florisil Cartridges and determination by HPLC/FLD. The mobile phase was a mixture of acetonitrile and water in 8:2 by the isocratic elution and the excitation wavelength of fluorescence detector was 294 nm and its emission wavelength was 404 nm. The average recovery was about 105% and the relative standard deviation was 0.5. The levels of benzopyrene in the selected red ginseng beverage samples were not detected.
Commission. Directive 2005/10/EC of 4 February (2005)
U.S. EPA, U.S. EPA Method TO-13A Polycyclic Aromatic Hydrocarbons (1999)
P. Simko, Determination of polycyclic aromatic hydrocarbons in smoked meat products and flavouring food additives, J of Chromatogr. B, 770, 3-18 (2002)
이 논문을 인용한 문헌 (5)
Kim, Duk-Sook ; Lee, Keun-Bo 2009. "Changes in Benzo(a)pyrene Content During Processing of Corn Oil" 한국식품저장유통학회지 = Korean journal of food preservation, 16(1): 75~81
Jo, Eun-Jung ; Kang, Shin-Jung ; Kim, Ae-Jung 2009. "Effects of Steam- and Dry-processing Temperatures on the Benzo(a)pyrene Content of Black and Red Ginseng" 한국식품영양학회지 = The Korean journal of food and nutrition, 22(2): 199~204
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Kim, Sang Eun ; Kim, Jong Hwan ; Lee, Sang Won ; Lee, Moon Jo 2013. "A Study of Roasting Conditions on Benzo[a]pyrene Content in Coffee Beans" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 42(1): 134~138
Choi, Woon Yong ; Lim, Hye Won ; Choi, Geun Pyo ; Lee, Hyeon Yong 2014. "Enhancement of Ginsenosides Conversion Yield by Steaming and Fermentation Process in Low Quality Fresh Ginseng" 韓國藥用作物學會誌 = Korean journal of medicinal crop science, 22(3): 223~230