단체급식소 김치중 N-Nitrosamine에 관한 연구

Abstract

[한글]

단체급식소의 식단 중 김치는 우리나라의 가장 대표적이고 전통적인 음식이며 일상식단에 반드시 오르게 되는 고유식품이다. 김치는 주재료인 배추나 무우 이외에 각종 젓갈류와 양념을 사용하므로 영양적 가치가 높고 독특한 맛을 낸다는 것이 특징적이다. 하루에

200-300g의 김치를 섭취하고 있는 한국인에게 김치는 신선한 야채류를 섭취하기 어려운겨울철에 각종 vitamin과 mineral의 급원이 되었다.

이 논문은 젓갈첨가 김치(열무김치 2)와 젓갈을 첨가하지 않은 김치(열무김치 1) 두 종류를 제조하여 젓갈첨가에 따른 Nitrate, Nitrite, DMA의 함량변화를 관찰하였다. 기타고추가루, 생강, 파, 마늘 등은 같은 양을 넣어 control하였으며 본 실험에서 사용한 젓

갈은 새우젓이었다.

이와같은 방법으로 제조된 김치를 20℃에서 일주일간 저장하면서 매일 Nitrate, Nitrite, DMA의 함량을 비색법으로, pH는 pH meter로 측정하였다. 또한 일주일 저장 후, 두 종류의 김치와 5군데의 단체급식소에서 수거한 김치를 HPLC로 NDMA를 분석 정량하였다.

그 결과를 요약하면 다음과 같다.

1. 김치숙성 기간중 pH, Nitrate, Nitrite의 함량변화는 두 시료 모두에서 큰 차이없이 점차 감소하였다.

2. DMA는 새우젓첨가 김치에서는 점차 증가하여 제 1일에 3.2ppm에서 7일째 13.0ppm이되었다. 새우젓을 첨가하지 않은 김치는 큰 차이없이 다소 증가하였다가 감소하는 경향을 보였다.

3. NDNA의 함량은 제조한 김치에서는 열무김치 1이 0.4ppb, 옅무김치 2가 1.63ppd였고, 단체급식소에서 수거한 김치는 두 종류에서는 검출되지 않았고, 나머지는 0.04 - 2.99ppb를 나타냈다.

4. 위의 실험결과로 1일 NDMA 섭취량은 0 - 0.9mg을 나타냈다.(하루 김치 섭위량을 300g으로 할 때)

[영문]

This study was conducted to observe the changes of the nitrates, nitrite and DMA contents during the fermentation of Kimchi. And the possibility of formation of carcinogenic N-Nitrosodimethylamine(NDMA) during the fermentation of Kimchi was

investigated.

Two different types of Kimchi formulate with Chinese cabbage, red pepper powder, garlic, ginger and green onion, with or without fermented shrimp, were cured for 7 days at 20℃.

The changes in contents of pH, nitrates, nitrites and DMA were analyzed everyday during the fermentation. Nitrates, nitrites and DNA were analyzed by colorimetry.

Two kinds of Kimchi fermented during 7 days and foodservice Kimchi among the five groups were determined by HPLC.

The results is as follows :

1. During the maturing periods of Kimchi, pH, Nitrate and Nitrite were decreased gradually regardless of whether salted shrimps added or not.

2. Concerning to Kimchi added salted shrimps, DMA was markedly increased from 3.2 ppm of the first maturing day to 13.0 ppm of the seventh maturing day. However, DMA concentration of the Kimchi without salted shrimps showed a rising tendency by small quantity, and decreaseed soon after.

3. The NDMA concentration of matured Kimchi were 0.4 ppb in young radish Kimchi 1 and 1.63 pub in young radish Kimchi 2. In Kimchi among the five groups of foodservice facilities, two kinds of Kimchi didn't show NDMA, the remains showed 0.04 - 2.99 ppd.

4. Following by above results, the dialy intake of NDMA of Koreans was 0-0.9 mg(The average daily intake of kimchi is 300g). This study was conducted to observe the changes of the nitrates, nitrite and DMA contents during the fermentation of Kimchi. And the possibility of formation of carcinogenic N-Nitrosodimethylamine(NDMA) during the fermentation of Kimchi was investigated.

Two different types of Kimchi formulate with Chinese cabbage, red pepper powder, garlic, ginger and green onion, with or without fermented shrimp, were cured for 7 days at 20℃.

The changes in contents of pH, nitrates, nitrites and DMA were analyzed everyday during the fermentation. Nitrates, nitrites and DNA were analyzed by colorimetry.

Two kinds of Kimchi fermented during 7 days and foodservice Kimchi among the five groups were determined by HPLC.

The results is as follows :

1. During the maturing periods of Kimchi, pH, Nitrate and Nitrite were decreased gradually regardless of whether salted shrimps added or not.

2. Concerning to Kimchi added salted shrimps, DMA was markedly increased from 3.2 ppm of the first maturing day to 13.0 ppm of the seventh maturing day. However, DMA concentration of the Kimchi without salted shrimps showed a rising tendency by small quantity, and decreaseed soon after.

3. The NDMA concentration of matured Kimchi were 0.4 ppb in young radish Kimchi 1 and 1.63 pub in young radish Kimchi 2. In Kimchi among the five groups of foodservice facilities, two kinds of Kimchi didn't show NDMA, the remains showed 0.04 - 2.99 ppd.

4. Following by above results, the dialy intake of NDMA of Koreans was 0-0.9 mg(The average daily intake of kimchi is 300g).