콩기름과 들기름 내 polycyclic aromatic hydrocarbons 저감화를 위한 활성탄 처리조건 및 분석법 확립

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 50; no. 6; pp. 565 - 571
• Main Authors: 박영애(Young-Ae Park), 정소영(So-Young Jung), 김남훈(Nam-Hoon Kim), 이영주(Young-Ju Lee), 조주연(Ju-Yeon Jo), 김욱희(Ouk-Hee Kim), 김진경(Jin-Kyung Kim), 황인숙(In-Sook Hwang), 홍미선(Mi-Sun Hong), 이상미(Sang-Me Lee), 오영희(Young-Hee Oh), 정권(Kwon Jeong)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 2018; Korean Society of Food Science & Technology
• Subjects: Activated carbon; Analytical methods; Carbon; Oils & fats; Polycyclic aromatic hydrocarbons; Soybean oil; Soybeans; Temperature; Vegetable oils; polycyclic aromatic hydrocarbons (PAHs); activated carbon; soybean oil; perilla oil
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2018.50.6.565

After adding eight different kinds of PAHs to soybean oil and perilla oil samples, changes of PAHs contents after activated carbon treatment with different conditions of activated carbon concentration, temperature, and time were investigated. PAHs contents decreased in both soybean oil and perilla oil with increasing activated carbon concentrations. Neither of the PAHs were detected in the soybean oil samples after the addition of only 0.05% of activated carbon, while the contents of most kinds of PAHs decreased below the limit of quantification in the perilla oil samples after the addition of up to 0.4% of activated carbon. PAHs contents decreased as the temperature of the activated carbon treatment increased, and most PAHs were not detected in the soybean oil samples at temperatures above 80ºC. With regards to the activated carbon treatment time, the PAHs contents also decreased as the treatment time increased. In case of soybean oil, four kinds of PAHs were not detected after treatment with 0.05% of activated carbon at 70ºC for 10 min.