전통천연색소의 화학적 및 생화학적 특성에 관한 연구

국문 초록 (Abstract)

한국산 유색미(수원 415호)로부터 안토시아닌 색소를 분석하였다. 1%HCl-methanol로 추출된 색소액을 자외선-가시광선 분광분석기로 측정한 결과 280㎚dh 530㎚에서 최대흡광도를 보여 안토시아닌임을 확인하였다. 분리된 색소를 산 분해하여 얻은 aglycon을 여러종류의 용매계로 전개시켜 Rn값을 비교하고, 흡광성질 및 H-NMR 자료를 분석한 결과 aglycon은 cyaniding 및 malvidin으로 동종되었고, 결합당을 종이 크로마토 그라피로 분석한 결과 monoglucose로 확인되었다. 따라서 한국산 유색미(수원 415)의 안토시아닌 색소는 cyaniding-3-glucoside 및 malvidin-3-glucoside로 추정된다(1995년 9월 22일 접수, 1995년 11월 15일 수리).
새로운 유용식물자원개발의 일환으로 80종류(95 시료)의 국내자생식물을 채집하여, 이들 methanol 추출물의 Bacillus subilis, Staphylococcus aureus, Escherichia cols 및 vibrio parahaemalyticus에 대한 항균력을 검토하였다. 실험대상 4가지 균주 모두에 항균성을 보인 것은 사철쑥, 지칭개, 뽀리뱅이, 꿀풀, 광대나물 그리고 향나무였으며, 씀바귀, 떡쑥, 애기똥풀, 조팝나무, 냉이 전초 및 동백나무 잎 가지 등을 포함한 8 종류는 적어도 3가지 균주에 대해 항균성을 보였다.

다국어 초록 (Multilingual Abstract)

Anthocyanins in Korean pigmented rice(Oryza vativa var Suwon 4.15) were analyzed to develop value-added natural pigment from rice The pigment extracted with 1% HC1 in methanol was determined as anthocyanins by characteristic absorption spectra in UV-visible ranges showing maximum absorbance at 280 nm and 530 nm Two aglycones from acid-hycrolyzed anthocyanins were identified as cyaniding and malvidin by their R values in several developing solvents, spectral properties, and H-NMR analysis. Sugar molety was determined as monoglucose by paper chromatography The main anthocyanins in Korean pigmented rice were tentatively identified as cyaniding-3-glucoside and malvidin-3-glucoside
Therinal stability of the major color component, cyarudin 3-glucoside, isolated from Korean pigmented rice (Oryza sativea var Suwon 415) were investigated to explore possible application of value-added natural colors as food additives. The anthocyanin showed red and blue color with maximum sbsorption peaks at 511 nm and 572 nm in acidic (pH 20) and alkaline (pH 9.0) buffer solutions, respectively, and the thermal degradation reactions were carried out with different temperature ranges at 50∼90℃. degree of degradation was determined with UV/V is spectra which indicate characteristic absorption patterns with sharp isosbestic points at 350 nm (pH 20), and 275, 310, and 405 nm (pH 90) and relatively stable at alkaline pH with half-life values of 50.3 hr and 0.6 hr at 70℃, respectively. The activation energies and Arrhenius frequency factors of the pigment were 26.9 kcal mol-1 and 6.0×1011 s-1 and 1.4×106 s 1, at pH 90, respectively(Received May 20, 1996, accepted June 13, 1996)

목차 (Table of Contents)

• 1.한국산 유색미의 Anthocyanin색소 동정
• 초록
• 서론
• 재료 및 방법
• 결과 및 고찰
• 참고문헌
• 2.국내 자생식물의 항균활성
• 초록
• 서 론
• 재료 및 방법
• 3.Thermal Stability of the Major Color Component
• Abstract
• Introduction
• Matenals and Methods
• Results and Discussion
• Acknowledgement
• References
• 4.Chemical Structure of the Mamor Color Component from a Korean Pigmented Rice Variety
• Abstract
• Introduction
• Materrials and Methods
• Results and Discussion
• Acknowfedgement
• References
• 5.홍화적색소 Carthamin의 효과적인 분리 및 화학구조 분석
• 초록
• 서 론
• 재료 및 방법
• 결과 및 고찰
• 참고문헌
• 6.Antioxidative Activity of Phenolic Acids lsolated from Jindalrae Flower(Rhododendron mucronulatum Turzaninow)
• Abstract
• Introduction
• Materials and Methods
• 7.Stability of Carthamin from Carthamus tinctorius in Aqueous Solution:pH and Temperature Effects
• Absrtact
• Introduction
• Materials and methods
• Results and discussion
• References cited