치자로부터 성분 분리 및 청.적색소로의 전환과 안정성 연구

다국어 초록 (Multilingual Abstract)

Geniposide was obtained from fruits of Gardenia jasminoids and hydrolyzed with β-glucosidase. The resulting genipin was transformed to blue pigments by the reaction with amino acid (glycine, lysine, phenylalanine). Absorbance maxima of the blue pigments transformed from genipin with glycine, lysine and phenylalanine were 580nm, 583nm, and 589nm, respectively, in phosphate buffer(pH 7.0) solutions. Thermal stability of blue pigments in aqueous solutions was tested at temperature of 60∼90℃, pH range of 5.0∼9.0(pH 5.0:acetate buffer, 7.0:phosphate buffer, 9.0:CHES buffer). For example, the percentages of remaining absorbance of blue pigments transformed from genipin with glycine at pH 5.0, 7.0 and 9.0 at 60℃ were 96.9, 99.4 and 104.9% after 10 hours, indicating that blue pigments were very stable. Light stability of blue pigments was tested in aqueous solutions (pH 5.0∼9.0) and in ethanolic solutions(0∼100%) under the light intensity of 5,000∼20,000 lx, and found that blue pigments were very stable. The percentages of remaining absorbance of blue pigments transformed from genipin with glycine at pH 7.0 under the light intensity of 5,000, 10,000, 20,000 lx were 91.2, 86.4, 75.9% after 10 hours, showing that blue dye was stable to intense light. The blue dye in ethanol was even more stable than in pure water. For example, the percentages of remaining absorbance of blue pigments transformed from glycine in pure water and ethanol were 73.7% and 100.6%, respectively, under the influence of light of 20,000 lx. Geniposidic acid was obtained from hydrolysis of geniposide with 0.5N NaOH. Red pigments were obtained when geniposidic acid were reacted with β-glucosidase and amino acid in acidic condition. Absorbance maxima of the red pigments transformed from geniposidic acid with glycine, lysine, phenylalanine and arginine were 543nm, 543nm, 554nm, and 540nm, respectively, in water.

목차 (Table of Contents)

• I. 치자 청색소
• 1. 서론 = 2
• 2. 치지의 이용 및 함유 성분 = 7
• 2.1 이용 = 7
• 2.2 함유성분 = 7
• 3. 실험 = 9
• 3.1 실험 재료 및 기기 = 9
• 3.1.1 실험재료 및 시약 = 9
• 3.1.2 기기 = 9
• 3.2 실험방법 = 10
• 3.2.1 치자로부터 Geniposide의 추출 및 정제 = 10
• 3.2.2 Genipin의 생성 = 10
• 3.2.3 Genipin으로부터 치자 청색소로의 전환 = 13
• 3.2.4 pH변화 및 온도에 따른 치자 청색소의 안정성 조사 = 13
• 3.2.5 빛에 따른 치자 청색소의 안정성 조사 = 13
• 4. 결과 및 고찰 = 15
• 4.1 Geniposide의 성질 및 구조 분석 = 15
• 4.2 Genipin의 성질 및 구조 분석 = 21
• 4.3 치자 청색소의 생성 및 특징 = 27
• 4.4 pH와 온도에 따른 치자 청색소의 영향 = 29
• 4.5 빛에 대한 치자 청색소의 안정성 조사 = 34
• 4.6 에탄올 수용액 내에서의 빛에 대한 치자 청색소의 안정성 조사 = 39
• II. 치자 적색소
• 1. 서론 = 45
• 2. 실험 방법 = 47
• 2.1 Geniposidic acid의 생성 = 47
• 2.2 Geniposidic acid로부터 치자 적색소로의 전환 = 48
• 3. 결과 및 고찰 = 49
• 3.1 Geniposidic acid의 설질 및 구조분석 = 49
• 3.2 치자 적색소의 생성과 특징 = 55
• III. 결론 = 58
• IV. 참고문헌 = 59
• Abstract = 61