참기름, 들기름에서 벤조피렌의 생성경로 및 감소화 방안을 확립하고자 본 연구를 시도하였다. 산지 및 종류에 따라 다소간의 차이는 있었으나 근본적으로 국내산 및 수입산 참깨, 들깨에는 각각 및 의 벤조피렌이 함유되어 있었다. 이 참깨, 들깨를 에서 20분간 볶은 후에는 각각 및 의 벤조피렌이가 검출되었고, 이를 압착한 후 얻어진 기름 중에서는 각각 및 의 벤조피렌이 검출되었다. 이는 볶음-압착공정을 밀폐형으로 수행할 경우에는 외부의 공기를

This study was carried out to identify the cause of benzo(a)pyrene[B(a)P] production during the manufacture of sesame oil and perilla oil, and to minimize such B(a)P synthesis. The distribution of B(a)P in sesame seed and perilla seed differed with seed-growing district, the range was in domestic seed and in imported seed. B(a)P contents after roasting at for 20 min in sesame seed and perilla seed were and , respectively, and levels in oils obtained from the roasted seeds were and , respectively. These data refer to seeds subjected to codsed roasting. With open roasting, the levels were and , respectively. Closed roasting resulted in absorption of B(a)P, with consequent high levels in oils. We introduced forced ventilation during closed roasting. We tested various methods to remove B(a)P from sesame oil and perilla oil. Neither centrifugation nor filtering with diatomite and diatomiteactive carbon removed B(a)P. A filtering method using active carbon was effective. But this method adversely affected the color and flavor of sesame oil and perilla oil.

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