가공식품의 트랜스 지방에 대한 설문조사와 함량 분석

Abstract

Consumers' demands for better taste and safety in food quality are getting higher with development of food industry. Also, by getting diverse choices of food, they are interested in unhealthy components that food may contain. Among all of them, trans fatty acid is the matter of interest. According to the recent results of many studies, intake of food containing trans fatty acid causes much higher risk of getting coronary heart disease, atherosclerotic heart disease, breast cancer, colon cancer and more. The Food and Drug Administration has required that saturated fat and dietary cholesterol be listed on food labels since 1993. Starting Jan. 1, 2006, listing of trans fatty acid in Korea also be required. Hereupon, Korea also begins to be obliged to put inscription of trans fatty acid on all processed foods from December, 2007. This study started with a survey about snacks, chips and crackers, and trans fatty acid against the consumers of Busan and Kyoung-Nam province. Then, by the result of respondents, three main food products were chosen for the analysis of trans fat contents. The amounts were measured by using a gas chromatography. In the section of snacks, the respondents answered that they spend up to ￦500,000 per month for snacks, and they went to supermarket to buy snacks. Male respondents spent twice a day and females spent once a day for snacks. They answered that the taste is what they most care about when they purchase snacks, and they are mostly satisfying on the price range. Chips took the first rank for their choices in snacks, pastries were the second one and dairy food was the third place. In the survey on chips and crackers, the reason they took chips for snack is that the respondents like the taste and one bag of chips is suitable for one person to have a proper amount. The price and the taste are the most considerable matters when they choose chips. The respondents occasionally check Nutrition Facts panel when they purchase the chips. Also, the survey indicated a desire to know the amount of their intake of trans fatty acid. In the survey on trans fatty acid, most of respondents do not know about trans fatty acid. Only the small number of people in the age range between 20s and 40s know briefly what trans fatty acid would affect to human body through multimedia. The respondents are not familiar with the meaning of '0' trans fatty acid and where they could find trans fatty acid. The food which was thought to contain lots of trans fatty acid was fried food, chips and crackers, and popcorn in order. In the results of measuring fat contents from snack, popcorn, and fried food, their fat contents of 24 hr dipping extraction showed the yields of 1.773g±0.09g, 0.491g±0.02g, 1.697g±0.09g, respectively. The fat contents of centrifugation extraction were 1.753g±0.14g, 0.482g±0.22g, and 1.669g±0.09g for snack, popcorn, and fried food, respectively. The fat contents of Bligh and Dyer's method were 1.390g±0.02g, 0.383g±0.22g, and 0.672g±0.07g for snack, popcorn, and fried food, respectively. The 24 hr dipping method showed the more amount of fat from samples. However, fat of other samples was extracted though the centrifugation method because of the reason of spending much less time. The fat amount of snack 1 was 1.090g±0.1g, snack 2 was 1.680g±0.25g, popcorn 1 was 2.4g±0.18g, popcorn2 was 2.81g±0.15g, fried food 1 was 0.9 g±0.07g, and fried food 2 was 1.13g±0.27g. The extracted fat was hydrolyzed with 0.5N methanolic sodium hydroxide and was methylated by using BF3. In the results of GC-FID of HP-FFAP capillary column for snacks, the overlapped peaks which were thought to be C18:1 cis + trans 9 and C18:2 cis + trans 9, 12 were shown between 18 min and 19 min of retention time. Pepper-fried food was thought to have C18:2 cis + trans 9, 12 in around 19 min. Pop corn had the peaks for C18:1 cis + trans 9. between 17 and 18 min. However, they were thought to be overlapped.