본 연구에서는 향신료 중 천연유래 보존료의 함유량을 조사하기 위하여 안식향산, 소브산 및 프로피온산의 함유량을 분석하였다. 향신료 중 안식향산 및 소브산 함량은 액체크로마토그래프 질량분석기(LC-MS/MS)를 이용하였 고, 프로피온산 함량은 가스크로마토그래프 질량분석기 (GC-MS)를 이용하였다. 에탄올을 이용하여 용매추출 후 원심분리 후 농축하는 방법으로 전처리 방법을 확립하였고, 직선성, 검출한계, 정량한계, 회수율 측정으로 분석방 법을 검증하였다. 향신료 493건 수거하여 분석한 결과, 안식향산, 소브산, 프로피온산은 각각 165건, 88건, 398건에서 검출되었다. 안식향산, 소브산, 프로피온산의 검출 범 위는 각각 불검출-391.99 mg/L, 불검출-57.70 mg/L, 불검출 -188.21 mg/L이었다. 안식향산, 소브산, 프로피온산의 평 균 검출량이 가장 높게 나타난 품목은 각각 계피(167.15 mg/ L), 바질잎(22.79 mg/L), 백후추(51.48 mg/L)이었다. 본 연구에서 확립된 분석방법은 다양한 향신료를 대상으로 낮은 함량의 천연유래 보존료(안식향산, 소브산, 프로피온산) 분석에 적합한 방법이며, 분석결과는 향신료의 천연유래 보 존료 함유량을 알 수 있는 근거자료이다. 따라서, 본 연구의 결과는 향후 식품 검사 시 보존료 사용기준 위반 판정으로 인한 민원제기나 국가간 무역마찰시 기초자료로 활 용될 수 있을 것이다.

In this study, we investigated the levels of natural preservatives of benzoic acid, sorbic acid, and propionic acid in spices. The quantitative analysis was performed using high performance liquid chromatography-tandem mass spectrometry (LC-MS/MS) for benzoic acid and sorbic acid and gas chromatography-mass spectrometry (GC-MS) for propionic acid. The sample was extracted with ethanol using sonication, then centrifuged and evaporated to dryness and redissolved to 1 mL with ethanol to use for the instrumental analysis. The analytical method was validated based on linearity, recovery, limit of detection (LOD), and limit of quantification (LOQ). This method was suitable to determine low amounts of naturally occurring preservatives (benzoic acid, sorbic acid, and propionic acid) in various spices. Benzoic acid, sorbic acid, and propionic acid were found in 165 samples, 88 samples, and 398 samples, respectively from the total of 493 samples. The concentration of benzoic acid, sorbic acid, and propionic acid were ranged at ND-391.99 mg/L, ND-57.70 mg/L, and ND-188.21 mg/L in spices, respectively. The highest mean levels of benzoic acid, sorbic acid, and propionic acid were found in cinnamon (167.15 mg/L), basil leaves (22.79 mg/L), and white pepper (51.48 mg/L), respectively. The results in this study provide ranges of concentration regarding naturally occurring benzoic acid, sorbic acid, and propionic acid in spices. Moreover, the results may use to the case of consumer complaint or trade friction due to the inspection services of standard criteria for the preservatives of spices.

Materials and Methods
  실험재료
  표준품 및 시약
  표준용액 조제
  전처리 방법
  기기분석
  시험법 유효성 검증
 Results and Discussion
  시험법 유효성 검증 결과
  안식향산 함량
  소브산 함량
  프로피온산 함량
  향신료 중 안식향산, 소브산, 프로피온산 함량 분포
 Acknowledgement
 국문요약
 References

• 윤상순(식품의약품안전평가원 첨가물포장과, Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Korea Ministry of Food and Drug Safety) | Sang Soon Yun
• 이상진(식품의약품안전평가원 첨가물포장과, Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Korea Ministry of Food and Drug Safety) | Sang Jin Lee
• 임도연(식품의약품안전평가원 첨가물포장과, Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Korea Ministry of Food and Drug Safety) | Do Yeon Lim
• 임호수(식품의약품안전평가원 첨가물포장과, Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Korea Ministry of Food and Drug Safety) | Ho Soo Lim
• 이근영(식품의약품안전평가원 첨가물포장과, Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Korea Ministry of Food and Drug Safety) | Gunyoung Lee
• 김미경(식품의약품안전평가원 첨가물포장과, Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Korea Ministry of Food and Drug Safety) | MeeKyung Kim Correspondence to