본 연구는 유통 주류의 당류 함량 및 저칼로리 감미료 의 사용 실태를 조사하고자 탁주 10건, 약주 6건, 청주 5 건, 맥주 5건, 과실주 12건, 소주 5건, 일반증류주 5건, 리 큐르 9건, 기타주류 15건을 수거하여 총 72건을 검사하였 다. 당류와 알룰로스는 HPLC-RI로 분석하였고 감미료 5 종은 HPLC-UV와 LC-MSMS를 이용하였다. 전체 주류의 당류 평균함량은 4.13±5.16 g/100 g 이었으며, 유형별로는 발효주(탁주, 약주, 청주, 맥주, 과실주) 0.00-8.92 g/100 g, 증류주(소주, 일반증류주, 리큐르) 0.00-30.55 g/100 g, 기타 주류는 0.14-17.02 g/100 g의 분포를 보였다. 당류의 함량이 가장 높은 유형은 리큐르로 평균 검출 농도가 100 g 당 12.41±9.66 g였다. 저칼로리 감미료의 함량은 아세설팜칼륨 28.6-121.5 mg/kg, 사카린나트륨 42.3 mg/kg, 아스파탐 34.1- 141.5 mg/kg, 수크랄로스 23.3-88.1 mg/kg로 나타났으며 사이 클라메이트와 알룰로스는 모든 주류에서 검출되지 않았다. 72건의 주류 중 24건에서 감미료가 검출되었으며, 검출된 감미료 사용량은 모두 식품첨가물 기준 이내였다.

This study investigated the total sugar and low-calorie sweetener content in 72 alcoholic beverages. The samples included 10 takjus, 6 yakjus, 5 cheongjus, 5 beers, 12 fruit wines, 5 sojus, 5 general distilled alcoholic beverages, 9 liqueurs, and 15 other alcoholic beverages. Sugar and allulose content were analyzed using HPLCRI, and the content of five sweeteners was analyzed using HPLC-UV and LC-MSMS. The average sugar content in the alcoholic beverages was 4.13±5.16 g/100 g. When categorized by type, the sugar content ranged from 0.00 to 8.92 g/100 g, 0.00 to 30.55 g/100 g, and 0.14 to 17.02 g/100 g in fermented (takju, yakju, cheongju, beer, and fruit wine), distilled (soju, general distilled alcoholic beverages, and liqueur), and other alcoholic beverages, respectively. Sugar content was the highest in liqueur, with the average content being 12.41±9.66 g/100 g. Among low-calorie sweeteners, acesulfame potassium, sodium saccharin, aspartame, and sucralose were detected in concentrations ranging from 28.6-121.5, 42.3, 34.1-141.5, and 23.3-88.1 mg/kg, respectively. Cyclamate and allulose were not detected in any of the alcoholic beverages. Sweeteners were detected in 24 out of the 72 alcoholic beverages, and their content complied with the standards stipulated for food additives.

Materials and Methods
    실험재료
    표준물질 및 시약
    시료의 전처리
    기기분석
    유효성 확인
Results and Discussion
    유효성 검증 결과
    주류의 당류 분석
    주류의 감미료 분석
국문요약
Conflict of interests
ORCID
References

• 조영선(경기도보건환경연구원 식품분석팀) | Young-Sun Cho (Food Analysis Team, Gyeonggi Province Institute of Health and Environment) Corresponding author
• 정진아(경기도보건환경연구원 식품분석팀) | Jin-A Jeong (Food Analysis Team, Gyeonggi Province Institute of Health and Environment)
• 권혜정(경기도보건환경연구원 식품분석팀) | Hye-Jung Kwon (Food Analysis Team, Gyeonggi Province Institute of Health and Environment)
• 김한택(경기도보건환경연구원 식품분석팀) | Han-Taek Kim (Food Analysis Team, Gyeonggi Province Institute of Health and Environment)
• 이지연(경기도보건환경연구원 식품분석팀) | Ji-Yeon Lee (Food Analysis Team, Gyeonggi Province Institute of Health and Environment)
• 임혜원(경기도보건환경연구원 식품분석팀) | Hye-Won Lim (Food Analysis Team, Gyeonggi Province Institute of Health and Environment)
• 이은빈(경기도보건환경연구원 식품분석팀) | Eun-Bin Lee (Food Analysis Team, Gyeonggi Province Institute of Health and Environment)
• 김혜진(경기도보건환경연구원 식품분석팀) | Hye-Jin Kim (Food Analysis Team, Gyeonggi Province Institute of Health and Environment)
• 이원주(경기도보건환경연구원 식품분석팀) | Won-Joo Lee (Food Analysis Team, Gyeonggi Province Institute of Health and Environment)
• 이명진(경기도보건환경연구원 식품분석팀) | Myung-Jin Lee (Food Analysis Team, Gyeonggi Province Institute of Health and Environment)