참깨 볶음 방법에 따른 벤조피렌 생성에 관한 연구

A Study on the Production of Benzo[a]pyrene according to the Method of Roasting Sesame Seeds

This study was performed to detect benzo[a]pyrene in raw sesame seeds, sesame powder and sesame oils produced by various roasting temperatures(135℃, 150℃, 180℃, 200℃, 210℃, 230℃) with or without ventilation. The methodology involved extraction with n-hexane, washing with water, clean-up on Sep-Pak Florisil Cartridges, and determination by high performance liquid chromatography/fluorescence detector. Benzo[a]pyrene levels in the sesame oils were not different significantly(p<0.05) depending on roasting temperature, 135℃ to 210℃, except the temperature 230℃. The levels of benzo[a]pyrene were ranged from 0.0 to 0.6 ㎍/kg oils. The amounts were less than 2.0 ㎍/kg, the maximum level of benzo[a]pyrene in edible oils which was established in the Food Code, Korea. Production of benzo[a]pyrene decreased when the parch process was done with ventilation. Small amount of benzo[a]pyrene was present in sesame or sesame powder. The levels were 0.4 ㎍/kg and 0.7 ㎍/kg. The results suggest that both raw sesame materials and roasting conditions are very important to commercially safe edible oil production concerning carcinogenic benzo[a]pyrene.