○ 쿠마린 함량/확인시험법 확립 - 유통품 선정 및 구매 확보 : 매트릭스별, 시장별 다소비품목 기준 구입 - 계피류 원료감별 : 식약청 생약감별위원 감별로 C. Cassia 및 C. Burmanii로 기원 감별함. - 추출방법 확립 : 원료/분말제품/액상제품/고형제품/지방함유제품 매트릭스별로 검체량(0.1~3g), 추출용매(80%메탄올), 추출방법(교반), 추출시간(30분) 비교시험으로 추출방법 확립함. - 정제방법 확립 : 정제방법(C18 고체상추출), 로딩량(20㎖), 용출량(2㎖) - HPLC
○ 쿠마린 함량/확인시험법 확립 - 유통품 선정 및 구매 확보 : 매트릭스별, 시장별 다소비품목 기준 구입 - 계피류 원료감별 : 식약청 생약감별위원 감별로 C. Cassia 및 C. Burmanii로 기원 감별함. - 추출방법 확립 : 원료/분말제품/액상제품/고형제품/지방함유제품 매트릭스별로 검체량(0.1~3g), 추출용매(80%메탄올), 추출방법(교반), 추출시간(30분) 비교시험으로 추출방법 확립함. - 정제방법 확립 : 정제방법(C18 고체상추출), 로딩량(20㎖), 용출량(2㎖) - HPLC 분석법 확립 : ODS칼럼(5㎛), 검출기(UV280nm), 이동상(28%아세토니트릴), 주입량(20㎕) - 분석법 밸리데이션 : 매트릭스별 특이성(PDA spectrum비교), 정확성(평균회수율), 정밀성(반복 성), 정량한계(0.0247㎍/㎖), 검출한계(0.0074㎍/㎖), 직성성 및 범위(0.0625~10.0㎍/㎖) - 확인시험법 확립 : PDA detector spectrum 비교(λmax 276.9nm) 및 GC/MS(m/z 146) ○ 쿠마린 모니터링 실태조사 - 계피 등 원료 30건 모니터링 시험결과 확보 - 수정과 등 식품 300건 모니터링 시험결과 확보 (총 330건) ○ 쿠마린 저감화방안 연구 - 계피 물추출액 제조방법(추출시간/온도, 농축배수/온도, 압력)에 따른 쿠마린함량 비교 - 제조 시 추출시간/온도 및 농축배수/온도를 증가시킴으로써 쿠마린함량 감소 유도 ○ 안전성 평가 : EDI 3.1㎍/㎏-bw/day, 위해지수 0.03으로 유해영향 발생이 우려되지 않음.
Abstract▼
○Establishment of coumarin quality/quantity analysis method -Selection and purchase of current distributed products: purchasing mass consumed products by matrix and market. -Cinnamon species identification: identified by KFDA Herbal Medicine Identification committee as C.Cassia and C.Burmanii.
○Establishment of coumarin quality/quantity analysis method -Selection and purchase of current distributed products: purchasing mass consumed products by matrix and market. -Cinnamon species identification: identified by KFDA Herbal Medicine Identification committee as C.Cassia and C.Burmanii. -Establishment of extraction method: set up this as comparison test by matrix (Raw ingredients /Powder/Liquid/Solid/Fat contained Products), Amount of test material (0.1~3g), extraction solvent (80% MeOH), Extraction method (Stirring), Extraction time (30min). -Establishment of Purification method: Purification method (C18:solid stationary phase),Amount of roading(20㎖),Amount of eluant (2㎖). -Establishment of HPLC analysis method: ODS column(5㎛), Detector (UV280nm), Mobile phase (28% Acetonitrile), Injected amount (20㎕). -Method Validation: Specificity by matrix(PDA spectrum comparison), Accuracy (average recovery rate), Precision (Repetition), Quantitation Limit (0.0247㎍/㎖), Detection Limit (0.0074㎍/㎖), Linearity and Range (0.0625~10.0㎍/㎖). -Establishment of Identification test: PDA detector spectrum comparison (λmax 276.9nm) and GC/MS(m/z 146). ○Monitoring of actual status of coumarin. -Secured test results from 30 raw ingredients including cinnamon. -Secured test results from 300 foods including Sujunggwa. ○Study for reduction of coumarin -Comparison to contents of coumarin as to manufacturing process of cinnamon aqueous extracts (Extraction time/Temperature, Concentration Multiple/Temperature, Pressure). -Inducing reduction of contents of coumarin by increasing extraction time/temperature and concentration time/temperature. ○safety evaluation: EDI is 3.1㎍/kg-bw/day and Risk Index (RI) is 0.03. From a limited safety evaluation in this study, exposure to coumarin through food intake did not generally give rise to major health and this is detected at only some specified foods containing cinnamon and related natural products.
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