수확기간별 배추를 이용한 김치의 저장조건에 따른 Total Glucosinolates 함량 및 이화학적 변화
Changes in Total Glucosinolates Levels and Physico-Chemical Properties of Kimchi using Korean Chinese Cabbage of Harvest Time according to Various Storage Conditions
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초록
배추김치의 저장 온도와 저장 기간별 total GSLs 함량을 분석하기 위하여 2007년 6～7월, 8～9월, 10～11월, 12～4월 및 5월(2008년) 수확하여 제조한 배추김치를 anion-exchange column을 통과시키고 아세톤 침전법을 사용하여 제조한 crude myrosinase로 반응시켜 함량 변화를 측정하였다. 수분 함량의 경우 8～9월 배추김치가 다른 기간에 제조된 배추김치에 비해 높게 나타났으며 pH의 경우 15℃ 저장 3일, 10℃ 저장 7일, 4℃ 저장 14일에서 모든 김치의 pH가 급격히 감소하였다. Total GSLs를 분석한 결과 저장온도에 따라 15℃와 10℃의 경우 저장 3일에 가장 낮은 함량을 나타냈으며 4℃의 경우 저장 28일에 가장 낮은 함량을 나타냈다. 또한 저장기간이 경과함에 따라 다소 차이는 있었으나 모든 배추김치의 함량이 감소하는 경향을 나타내었으며 8～9월 배추김치의 함량이 다른 기간에 제조된 배추김치에 비해 높은 함량을 보였다. 따라서 배추김치의 저장에 따른 total GSLs 함량은 저장온도 및 저장기간에 따라 영향을 받는 것으로 사료된다.
Abstract
Kimchi is a traditional pickled food using Korean Chinese cabbage(Brassica campestris var. pekinensis) and also containing phytochemicals, glucosinolates. This study was carried out to investigate the changes in the total glucosinolates levels of Kimchi using Korean Chinese cabbage of harvest time(June-July, August-September, October-November, December-April, May) according to storage temperature(4, 10, 15℃) and storage duration(0, 1, 3, 5, 7, 10, 14, 21 and 28 day). For determination of glucosinolates, 50g of Baechu kimchi was used for analytical sample preparation provided with an anion exchanges column and measured by UV-visible Spectrophotometer. The highest contents of water occurred at August-September during fermentation. At 15, 10, 4℃, the pH in all of seasonal variation of Baechu kimchi declined, especially from 0 to 3 days at 15℃, from 0 to 7 days at 10℃ and from 0 to 14 days at 4℃. At that storage, the total glucosinolates levels in all of seasonal variation of Kimchi declined in storage temperature. Baechu kimchi at August-September showed the highest total glucosinolates levels. Also total glucosinolates levels decreased as storage period increased. Baechu kimchi fermented at 15℃ for 7days decreased rapidly and reached to the lowest at the 1day(ranged from 10.3±0.70 to 23.4±0.37 μmol/g dry weight). At 10℃ for 14days were ranged from 12.9±0.29 to 33.7±1.81 μmol/g dry weight before fermentation and decreased rapidly at the 3day(ranged from 9.5±0.54 to 20.5±0.61 μmol/g dry weight). Total glucosinolates levels of Baechu kimchi fermented at 4℃ for 28days decreased rapidly during 7day(ranged from 9.9±0.78 to 21.1±0.96 μmol/g dry weight) and then slowly decreased. Therefore the total glucosinolates levels decreased during storage time and depended on harvest time and storage conditions of Kimchi.
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