FT-IR을 이용한 탁주의 인공감미료 신속 검출법 연구

Abstract

Takju is made by adding artificial sweeteners to Takju to maintain consistent quality and reduce production costs. However, with the recent classification of aspartame as a possible carcinogen and the ongoing controversy over the safety of artificial sweeteners, the release and consumption of expensive premium makgeolli with minimal artificial sweeteners are on the rise. Therefore, this study quantitatively analyzed artificial sweeteners and sugars in 20 types of Takju distributed domestically to use them as basis for evaluating the safety of Takju and developed an FT-IR analysis method for qualitatively examining artificial sweeteners contained in large quantities of Takju. As a result of analyzing sugars and artificial sweeteners in Takju using HPLC according to the presence or absence of artificial sweeteners, most Takjus with added artificial sweeteners did not have any sugars, but all Takju without added sugars had an average content of 82.02 mg/g, confirming that glucose, acesulfame potassium, and aspartame showed a clear negative correlation. In the case of Takju, the standards and specifications for sweeteners in Korea have established standards for the use of sweeteners, but even though the average detection content of aspartame was the highest, the standards for use were not restricted, so it seems that a reevaluation of the standards and regulations is necessary. The analysis of sugars and artificial sweeteners in Takju using FT-IR has highlighted some limitations of the HPLC analysis method, which is often complicated and time-consuming. It was determined that specific peaks in the FT-IR spectrum can help identify the addition of artificial sweeteners. For example, the N-H bond of artificial sweeteners typically appears around 1,600 cm⁻¹, while the C-H bond of sugars is observed around 2,800 cm⁻¹. However, when attempting to qualitatively analyze artificial sweeteners in Takju with FT-IR, it becomes challenging to identify specific types and conduct accurate quantitative analyses. This difficulty arises due to the presence of various physicochemical components in Takju. Additionally, it seems that the qualitative analysis of artificial sweeteners below the detection limit of 50 ppm might be problematic, indicating a need for further research.