꾸지뽕나무 열매의 숙기별 식품학적 특성
Food nutritional characteristics of fruit of Cudrania tricuspidata in its various maturation stages
0
조회
0
다운로드
30
인용
0
참고문헌
키워드
초록
본 연구는 꾸지뽕나무 열매의 숙기에 따른 식품학적 가치를 분석하여 가공이용에 기초자료로 활용하고자 수행하였다. 꾸지뽕나무 열매의 과즙 pH는 4.2～5.1이고 총산은 1.4～2.0%이며 환원당은 5.4～8.6%이었다. 숙기가 진전됨에 따라 총산과 환원당 함량이 증가되었다. 꾸지뽕나무 열매의 일반성분을 보면 수분은 76.0～80.1%, 조단백질 2.2～3.5%, 조지방 1.7～2.9%, 회분 0.8～1.2%, 탄수화물 14.5～16.4% 이었다. 유리당은 glucose, fructose 가 검출되었으며 적숙과와 과숙과에서 fructose가 glucose 보다 많이 함유되어 있었다. 유기산은 oxalic acid, citric acid, tartaric acid, malic acid, succinic acid가 검출되었으며 malic acid와 succinic acid가 성숙시기에 관계없이 가장 많이 함유되어 있었다. 무기성분은 Ca, Fe, K, Mg, Na, P 등이 검출되었고 K 함량이 836～1207 mg%로 가장 높았다. 비타민 C함량은127.5～149.2 mg%이었으며 총 식이섬유함량은 22.7～38.7%이었으며 불용성 식이섬유가 수용성 식이섬유 보다 월등히 많았다. 총 폴리페놀과 플라보노이드 함량은 18.9～19.7mg%와 40.9～48.2mg%이었다.
Abstract
This study was conducted to investigate the food value of Cudrania tricuspidata at its various maturation stages. The pH, total acid and reducing sugar contents of its fruit juice were determined to have been 4.2～5.1, 1.4～2.0% and 5.4～8.6%, respectively. The general chemical components of its fruit were observed as 76～80% moisture, 2.2～3.5% crude protein, 1.7～2.9% crude fat, 0.8～1.2% ash and 14.5～16.4% carbohydrate. Its free sugar, glucose and fructose contents were determined. The fructose contents of both its ripened and over-ripened fruits were higher than their glucose contents. Organic acids such as oxalic acid, citric acid, tartaric acid, malic acid and succinic acid were detected, and the concentration of the malic acid and the succinic acid were found to have been most abundant. The K content was higher than the amounts of other minerals, such as Ca, Fe, K, Mg, Na and P. Its vitamin C and the total amount of its dietary fiber were 127.5～149.2 mg% and 22.7～38.7%, respectively. Its insoluble dietary fiber content was higher than its soluble dietary fiber content. Its total polyphenol and flavonoid content were 18.9～19.6 mg% and 40.9～48.2 mg%, respectively.
참고문헌 (25)
- Lee CB, "Dehanshikmuldogam", pp.285~ (1985), Hyangmoonsa
- Kangsoshinuihakwon, "Jungyakdesajon", pp.2383~ (1985), Sohakkyan
- Nomura T, "Three New isoprenylated xanthones, Cudraxanthone A, B and C, from the root barks of Cudrania tricuspidata", Hetrocycles, 20, pp.213~215 (1983)
- Fujimoto T, "Components of root bark of Cudrania tricuspidata, structures of four new isoprenylated xanthones", Cudraxanthone A, B, C and D, Planta Medica, 50, pp.205~207 (1984)
- Hano Y, "Structures of four new isoprenylated xanthones, Cudraxanthone H, I, J and K", Planta Medica, 56, pp.56~58 (1990)
- Fujimoto T, "Structures of cudra-flavone A and euchresta-flavanone C", Heterocycles, 22, pp.997~999 (1984)
- Young HS, "Chemical study on the stem of Cudrania tricuspidata", Arch Pharm Res, 12, pp.39~42 (1989)
- Park JC, "Constituents of Cudrania tricuspidata in Korea", J Pharm Soc Korea, 36, pp.40~45 (1992)
- Lee IK, "Tumor cell growth inhibition and antioxydative activity of flavonoids from the stem bark of Cudrania tricuspidata", Agri Chem and Biotech, 37, pp.105~109 (1994)
- Park JC, "Effects of the fractions from the leaves, fruits, stems and roots of Cudrania tricuspidata and flavonoids on lipid peroxidation", Kor J Pharmacogn, 26, pp.377~384 (1995)
- Cha JY, "Antioxidative activity of extracts from fruit of Cudrania tricuspidata", J Korean Soc Food Sci Nutr, 30, pp.547~551 (2001)
- 강대훈, "꾸지뽕열매 발효 추출물의 항산화 특성과 Elastase 및 Tyrosinase 저해활성", 한국식품저장유통학회지, 18(2), pp.236~243 (2011), 한국식품저장유통학회
- Miller GL, "Use of dinitrosalicylic acid reagent for determination of reducing sugar", Anal Chem, 31, pp.426~428 (1959)
- AOAC, "Official Methods of Analysis, 16th ed" (1995), Association of Official chemistry
- Lee YC, "Chemical compositions of Comi fructus and separating properties of its flesh by drying", Korean J Food Sci Technol, 24, pp.447~450 (1992)
- 신승렬, "성숙에 따른 뜰보리수(Elaeagnus multiflora) 과실의 성분 변화", 한국식품저장유통학회지, 13(2), pp.228~233 (2006), 한국식품저장유통학회
- 홍주연, "성숙과 건조 대추의 이화학적 특성", 한국식품저장유통학회지, 19(1), pp.87~94 (2012), 한국식품저장유통학회
- Song EY, "Free sugar, organic acid, hesperidin, naringin and inorganic elements changes Cheju citrus fruits according to harvest date", Korean J Food Sci Technol, 30, pp.306~312 (1998)
- 김지명, "숙성에 따른 토종 복분자 딸기의 특성", 한국식품과학회지, 43(3), pp.341~347 (2011), 한국식품과학회
- Lee HK, "Food Composition Table, 7th ed", pp.176~197 (2006), Sammi press
- 김남우, "뜰보리수 열매의 유용성분 분석", 한국식품저장유통학회지, 10(4), pp.534~539 (2003), 한국식품저장유통학회
- 정창호, "숙성 중 대봉감의 영양성분 변화", 한국식품저장유통학회지, 17(4), pp.526~532 (2010), 한국식품저장유통학회
- Seung JJ, "Physiological activity and utilization of fiber", Food Sci Ind, 28, pp.2~23 (1995)
- 은종방, "유자, 대추, 감의 식이섬유 검색 및 정량", 한국식품저장유통학회지, 10(1), pp.60~64 (2003), 한국식품저장유통학회
- Chio SH, "Analysis of catechin contents in commercial green tea by HPLC", J Korean Soc Food Nutr, 21, pp.386~389 (1992)