This study aimed to provide an accurate estimate of sodium intake from jangajji by examining the changes in sodium content according to the type of jangajji and the length of storage period, specifically differentiating between the solid ingredients and the seasoning liquid. It focused on six types of jangajji: chili pepper, perilla leaf, onion, radish, garlic scape, and cucumber. The sodium content in the solid ingredients and the seasoning was measured using a salinometer and ICP-AES. The results indicated that across all types of jangajji, the seasoning liquid consistently contained significantly higher levels of sodium than the solid ingredients. When comparing the sodium content measured by ICP-AES with that from a salinometer, the salinometer readings were significantly lower for both the solid ingredients and the seasoning liquid in all types of jangajji. Additionally, when comparing the sodium content of the solid ingredients with that listed in the nation’s representative nutritional databases, a substantial discrepancy was noted, with some cases potentially overstating the actual sodium intake from jangajji. Overall, this study suggests that an urgent review should be conducted to identify and resolve the causes of such discrepancies and accurately estimate the actual sodium intake from jangajji.

서 론
연구대상 및 방법
    1. 분석 대상 및 조리법 선정
    2. 분석시료 제조
    3. 장아찌 종류와 저장기간별 건더기와 양념(국물)의 나트륨 함량 변화
    4. ICP-AES와 염도계를 이용해 측정한 장아찌 종류와 저장기간별 건더기와 양념(국물)의 나트륨 함량 비교
    5. 식품영양성분 데이터베이스를 이용한 장아찌 종류별나트륨 함량 비교
    6. 통계처리
결과 및 고찰
    1. 장아찌 종류와 저장기간별 건더기와 양념(국물)의 나트륨 함량 변화
    2. ICP-AES와 염도계를 이용해 측정한 장아찌 종류와 저장기간별 건더기와 양념(국물)의 나트륨 함량 비교
    3. 식품영양성분 데이터베이스를 이용한 장아찌 종류별나트륨 함량 비교
요약 및 결론
References

• 최지유(배재대학교 식품영양학과 조교수) | Jiyu Choi (Assistant Professor, Dept. of Food and Nutrition, Pai Chai University, Daejeon 35345, Korea)
• 김소영(순천향대학교 식품영양학과 부교수) | So-young Kim (Associate Professor, Dept. of Food Science and Nutrition, Soonchunhyang University, Asan 31538, Korea) Corresponding author