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청갓과 청갓김치의 핵산관련물질의 동정 및 함량에 관한 연구
김재이(Jae-I Kim),최재수(Jae-Sue Choi),김우성(Woo-Seong Kim),최홍식(Hong-Sik Cheigh) 한국식품영양과학회 2000 한국식품영양과학회지 Vol.29 No.5
청갓 MeOH extract로 용매분획한 BuOH획분을 silica gel과 Sephadex LH-20으로 column chromatography를 반복하여 정제한 compoundⅠ을 순수 분리하였다. 또한 발효 청갓김치에서 EtOAc획분을 취하여 silica gel column chromatography법에 의하여 compound Ⅱ를 분리하였다. 위의 물질을 UV, ¹H-NMR, ¹³C-NMR 및 LC/MS 등 의 분광학적 기기분석방법으로 측정하여 compound Ⅰ과 compound Ⅱ는 각각 adenosine과 uracil로 동정하였다. Adenosine은 청갓에서 처음으로 동정되었다. 생청갓, 담금당일 청갓김치, 발효청갓김치의 nucleoside함량을 HPLC로 측정한 결과, 생청갓에는 uridine>cytosine>uracil>adenine>guanosine>adenosine>guanine, 담금당일 청갓김치는 uridine>uracil>cytosine>guanine>adenosine>adenine>guanosine이었고, 또한 15℃에서 5일간 발효한 청갓김치에서는 uracil>uridine>cytosine>guanine>adenine>adenosine>guanosine 순으로 측정되었다. 각각 시료별 함량차이는 부재료의 첨가가 주원인이며 청갓 자체에서 핵산관련물질이 많이 함유되어있었다. 발효에 의하여 대부분의 함량이 증가되었으나 adenosine, uridine, guanosine 등은 각종 관능기들이 떨어져 나가 다소 감소하는 형태를 보였다. 이는 발효과정에서 발효미생물에 의한 당의 가수분해에 기인되는 것으로 여겨진다. Kimchi is the Korean traditional food which is fermented properly from salted Korean cabbage or raddish with other various supplements. Kimchi, therefore can be the major sources for various kinds of nutrients and other biological substances. The fermentation process accompanies with complicated reaction mechanism which bacteria, fungi and yeast are involved and they produced aroma, taste and bioactive components. To identify nucleoside, this study was conducted with freeze-dried mustard leaf, mustard leaf kimchi and fermented mustard leaf kimchi. Hexane, CH₂Cl₂, EtOAc and BuOH was used in order to extract their components. The isolated compoundsⅠ and Ⅱ from mustard leaf and mustard leaf kimchi were identified as adenosine and uracil using UV, ¹H-NMR, ¹³C-NMR and LC-MS, respectively. Compound Ⅰ, Ⅱ and nucleosides are the first report of its occurrence from mustard leaf and their kimchi. The standardized ratios of ingredients for kimchi were 10 of anchovy juice, 8 of red pepper powder, 3 of garlic, 1.5 of ginger, 6 of paste of glutinous rice. The nucleoside of mustard leaf and their kimchi was determined and compared. The order of nucleosides contents of mustard leaf was uridine>cytosine>uracil>adenine>guanosine>guanine, that of fresh mustard leaf kimchi was uridine >uracil>cytosine>guanine>adenosine>adenine>guanosine and that of fermented mustard leaf kimchi (5days at 15℃) was guanine>adenine>adenosine>guanosine. The differences of nucleoside contents from those were due to the various supplements and fermentation process.