국내 시판 음료류의 무기질 및 회분 함량 비교
Comparison of mineral and ash contents in commercial beverages
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초록
본 연구에서는 24종 시판 음료류의 무기질 및 회분 함량을 분석하였고, 무기질 중 Na, Ca, K, P, Mg, Fe, Mn, Zn, Cu 및 Cr은 ICP-OES로, Se, I 및 Mo은 ICP-MS로 분석하였다. 무기질과 회분 분석에 대한 분석방법의 신뢰도는 control chart를 작성하여 관리하였다. 음료류의 회분 함량은 0.08- 1.71 g/100 g이었으며, 특히 그린티라떼는 유의적으로 가장 높은 회분 값을 보였다. 음료류의 나트륨 함량은 2.16-141.03 mg/100 g으로, 마차에서 유의적으로 가장 높은 함량을 보였 고, 아메리카노는 유의적으로 가장 낮은 나트륨 함량을 나타 내었다. 음료류에서 칼슘 함량은 2.98-130.49 mg/100 g, 칼륨 함량은 17.75-272.89 mg/100 g, 인 함량은 1.86-76.27 mg/100 g, 마그네슘 함량은 0.75-27.43 mg/100 g이었다. 또한, 음료 류에 함유된 철(0.00-1,732.60 µg/100 g), 망간(0.00-817.21 µg/100 g), 아연 (0.00-1,207.67 µg/100 g), 구리(0.00-181.49 µg/100 g), 셀레늄(0.00-13.20 µg/100 g), 몰리브덴(0.00-3.50 µg/100 g), 요오드(0.00-21.00 µg/100 g) 및 크롬(0-11.95 µg/100 g) 함량을 나타내었다. 따라서 본 연구는 국내에서 유 통되는 음료류에 대한 다량 및 미량의 무기질 및 회분 함량 정보를 제공하고, 나아가 국가식품영양성분 데이터베이스 구 축의 기초자료로 활용될 것으로 사료된다.
Abstract
To construct a nutrient database that provides the mineral and ash compositions of commercial beverages, the mineral and ash contents in 24 kinds of commercial beverages were determined. The contents of Na, Ca, K, P, Mg, Fe, Mn, Zn, Cu and Cr were analyzed using inductively coupled plasma (ICP) optical emission spectrometry, whereas the contents of Se, I and Mo were analyzed using ICP mass spectrometry. The reliabilities of the analytical methods in the analyses of minerals and ash were confirmed using a control chart. The ash content of beverages was 0.08-1.71 g/100 g, exhibiting the highest ash content of green tea latte. The Na content of beverages differed considerably in the range of 2.16-141.03 mg/100 g, with yam tea and americano exhibiting the significantly highest and lowest amounts of Na, respectively. The lowest and highest values of the other minerals in the beverages were 2.98-130.49 mg Ca/100 g, 17.75-272.89 mg K/100 g, 1.86-76.27 mg P/100 g and 0.75-27.43 mg Mg/100 g. The micromineral content showed a wide range, with the highest content in yam tea (3.20 μg Se/100 g), dalgona coffee (3.50 μg Mo/100 g), vanilla milk shake (21.00 μg I/100 g), and green tea latte (11.95 μg Cr/100 g). This study revealed reliable mineral contents in commercial beverages for use in nutritional information and food composition databases.
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