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감귤 과피 Carotenoid 색소의 분리 및 이화학적 성질
심기환(Ki-Hwan Shim),성낙계(Nack-Kie Sung),강갑석(Kap-Suk Kang),최진상(Jine-Shang Choi),장치원(Chi-Won Jang) 한국식품영양과학회 1994 한국식품영양과학회지 Vol.23 No.1
감귤 과피로 부터 분리한 carotenoids의 이화학적 성질을 TLC, UV-spectrophotometer 및 HPLC 등을 이용하여 측정한 결과는 다음과 같다. 분리한 carotenoids의 최대 흡수파장은 415㎚로서 표준품(β-carotene, 423㎚)과 유사하였고, TLC상에서 8개의 반점을 얻었으며, HPLC상에서 lutein, lycopene, α-carotene 및 β-carotene을 확인하였다. 저장기간에 따라 분리한 carotenoids의 pH 영향에서 색소 잔류율이 50%에 이르는 기간은 pH 1, 2, 3 및 4에서 각각 4, 5, 6 및 8일로 나타났으며, pH 5, 6 및 7에서는 10일 후에도 50% 이상 잔류하였다. 당의 영향에서 fructose, glucose 및 sorbitol등은 대조구에 비하여 색소 잔류량이 낮았고, sucrose첨가구는 색소 잔류율이 대조구와 유사하였다. Ascorbic acid에 대하여는 매우 안정하였으며, 10일이 경과한 후에도 색소 잔류율이 70% 이상이었다. 유기산의 영향에서 색소 잔류율은 대조구에 비하여 citric acid, lactic acid 및 tartaric acid는 높았으며, maleic acid와 succinic acid는 낮았다. 분리한 carotenoids는 50℃까지 안정하였으며, 100℃에서도 색소 잔류율이 50%를 유지하였다. Carotenoids isolated from orange peels were determined physicochemical properties with TLC, UV-spectrophotometer and HPLC etc., and the results were as follows. Maximum absorption wavelength of the isolated carotenoids was 415㎚ when the result was similar to β-carotene as 423㎚. Eight spots were obtained from TLC, and identified lutein, Iycopene, α-carotene and β-carotene with HPLC. The effect of pH during the storage period of isolated carotenoids, the period when the amount of pigment retention reached 50% was 4, 5, 6 and 8 days in pH 1, 2, 3 and 4, respectively, and the amount of pigment retention was over 50% in pH 5, 6 and 7, after 10 days. The amount of pigment retention was lower in control than in treatment of sugars such as fructose, glucose and sorbitol, but sucrose was similar to the control. Isolated carotenoids were stable to ascorbic acid, and the amount of pigment retention was over 70% after 10 days. The amount of pigment retention in the effect of organic acid was higher in treated citric acid, lactic acid and tartaric acid than in control, but lower in treated maleic acid and succinic acid. Isolated carotenoids were stable at 50℃, and the amount of pigment retention was over 50% at 100℃.
심기환(Ki-Hwan Shim),성낙계(Nack-Kie Sung),최진상(Jine-Shang Choi),강갑석(Kap-Suk Kang) 한국식품영양과학회 1989 한국식품영양과학회지 Vol.18 No.1
비발효 매실주의 제조조건을 설정하기 위하여 매실의 성숙중 주요성분을 분석하였는 바, 매실의 중량은 6월 22일 전후에 18.3±2.57g, 수분은 평균 9.21±0.27%이었다. 호흡량은 6월22일경에 climacteric maximum에 도달하였으며, 이때 pH는 성숙함에 따라 2.76±0.025에서 2.51±0.081로 낮아졌고, 적정산도는 1.15±0.083%에서 점차 증가하였다. 무기물의 함량은 Fe가 가장 많았으며, 다음으로 Zn, Mg, Cu 및 Ca순이었고, 무기물의 함량비는 매실이 성숙함에 따라 감소하는 함량비는 매실이 성숙함에 다라 감소하는 경향을 나타내었다. 총당은 4월 27일 경에 1.12±0.032%이던 것이 6월 8일 경에 1.74±0.090%까지 증가하였고, 환원당도 이와 비슷한 경향으로 증가하였다. 유기산은 malic acid와 citric acid의 함량이 많았으며, 매실이 성숙함에 따라 malic acid의 함량은 급격히 감소하였고, citric acid의 함량은 증가하였다. In order to determine optimal conditions for the preparation of Japanese apricot wine, the changes in major components were experimented during ripening. A weight was 18.3±2.57 g at June 22 or so. Moisture was reached 92.1±0.17% at that time. Respiration amounts were decreased by degrees during the ripening of Japanese apricot but came near climacteric maximum state about June 22. pH was decreased from 2.76±0.025 to 2.51±0.081, titratible acidity was increased from 1.15 %±0.083% to 1.39±0.061%. Fe was detected most of all and Zn, Mg, Cu and Ca were checked by the next order in mineral contents. And the rate of mineral contents was decreasing phenomenon slightly with ripening. Total sugar, about June 8, was higher than any other time with 1.74±0.090% and reducing sugar was increased with similarly a tendency of total sugar. Malic and citric acid were much of organic acids. The content of malic acid was decreased greatly but ctric acid was increased during ripening.