울금 품종과 채취시기별 유기산, 무기질, 색도, Curcumin 및 쓴맛의 변화
Changes in Organic acid, Mineral, Color, Curcumin and Bitter Substance of Curcuma longa L. and Curcuma atomatica Salib According to Picking Time
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초록
가을울금과 봄울금의 채취시기에 따른 유기산, 무기질, 색도, curcumin 및 쓴맛성분 등의 함량은 다음과 같다. 주요 유기산 중에 oxalic acid와 lactic acid는 채취시기가 늦어질수록 점차 증가하였으나 malic acid, malonic acid는 감소하는 경향을 보였으며, 유기산 총함량은 채취시기가 늦어질수록 점차 증가하다가 다음해인 1월에는 다소 감소하는 경향을 보였다. 무기질은 채취시기가 늦을수록 함량이 증가하다가 이듬해에는 다소 감소하는 경향을 보였다. 색소는 채취시기가 늦어질수록 L, a, b 값 모두 약간 증가하는 경향을 보였다. Curcumin의 함량은 가을울금의 경우, 10월부터 이듬해인 1월까지 크게 변화가 없는 것으로 나타났으나 봄울금은 가을울금과는 달리 채취시기가 늦어질수록 그 함량이 점차 증가하는 경향을 보였으며, 가을울금이 봄울금에 비하여 1.8～2.5 배 이상의 높은 함유량을 보였다. 쓴맛성분은 상온에서 추출할 경우 채취시기와 추출용매별로 크게 관능적 평점에서 유의적인 차이를 보이지 않았으나, 울금보다는 강황의 쓴맛이 더 강한 것으로 나타나 유의적인 차이를 보였다(p＜0.05).
Abstract
Changes in organic acid, mineral, color, curcumin and bitter taste of Curcuma longa L. (autumn woolgeom in Korean) and Curcuma atomatica Salib (spring woolgeom) were investigated according to picking time. Oxalic and lactic acid were gradually increased, and then malic acid and malonic acid were decreased by extending the picking time. Total organic acid was increased by extending the picking time and then decreased after January of the coming year. Minerals were increased by extending the picking time and decreased slightly after the coming year. Hunter color index, L, a and b, was increased by extending the picking time. Contents of curcumin in spring woolgeom was slowly increased by extending the picking time and autumn woolgeom was 1.8～2.5 times higher than spring woolgeom. Intensity of bitter taste in two woolgeoms were not different by picking time and extracting solvents. Bitterness of spring woolgeom was strong as compared to autumn woolgeom.
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