건고추의 저장 중 색소 및 신미성분에 대한 감마선과 훈증 처리의 영향
Effects Gamma-irradiation and Fumigation on Pigment and Pungent Principle of Red Pepper during Storage
2
조회
0
다운로드
1
인용
0
참고문헌
초록
건고추의 새로운 검역위생화 처리 방법을 연구하기 위하여 현행 상업적 조건의 methyl bromide (MeBr) 및 phosphine (PH3) 훈증과 감마선 조사(5, 10 kGy)의 영향을 건고추의 수용성 색소, capsanthin 및 capsaicin에 대하여 처리 직후와 실온 8개월 저장후에 비교하였다. 수용성 색소는 대조군과 감마선 조사군에 비해 훈증 처리군에서 갈색도(420 nm)가 유의적으로 증가하였으며, 이 같은 경향은 과피와 씨에서 유사하게 나났다. Capsanthin의 변화에서는 각 처리군 간에 차이는 크지 않았지만 10 kGy 조사된 과피에서 다소 낮은 값을 보였다. 저장 8개월 후에는 전반적으로 유의적으로 감소하였고 과피에서의 변화(26.76～38.08%)가 가장 두드러졌다. 건고추의 매운맛 성분인 capsaicin과 dihydrocapsaicin 함량은 대조군과 5 kGy 조사군 간에는 유의적인 차이가 없었으나, 훈증처리와 10 kGy 조사군에서는
Abstract
In order to study the quarantine and sanitization methods for dried red pepper, comparative effects of commercial fumigation (methyl bromide/MeBr, phosphine gas/PH3) and gamma irradiation (5, 10 kGy) were investigated in terms of soluble pigment, capsanthin, and capsaicin contents of pepper during storage at room temperature for 8 months. In water-soluble pigments, the degree of browning was highest in the fumigated samples, particularly in pericarp part, as compared to the control and irradiated samples. In general, the changes in capsanthin contents were not apparent by treatment groups, but some reduced contents were found in 10 kGy-irradiated pericarp group. Eight months of storage resulted in the significant decrease in capsanthin contents of pericarp part by 26.76～38.08% depending on treatment groups. The contents of capsaicin and dihydrocapsaicin were not different between the control and 5 kGy groups, while their contents decreased in both fumigated and 10 kGy-irradiated groups(p<0.05). The reduction in pungent components was observed in all the stored samples, which was more apparent in treated groups than in the control.
참고문헌 (21)
- "Color development of whole red peppers during drying", 1, pp.174~178 (1997)
- "Relationships between the taste components and sensory preference of korean red peppers", pp.266~271 (1992)
- "Influences of gamma irradiation and storage on the capsaicinoids of sun-dried and dehydrated paprika", 86, pp.509~515 (2004)
- "Eduardo Leitão, A. and Gabriela Bernardo-Gil, M. ( 2004) Supercritical fluid extraction of red pepper(Capsicum frutescens L.).", 30, pp.155~161 (2004)
- "Rapid sample preparation method for HPLC analysis of capsaicinoids in Capsicum fruits and oleoresins", pp.777~778 (1987)
- "Phenylalanine ammonia-lyase and antioxidant activities of lipophilic fraction of fresh pepper fruits Capsicum annuum L", 2, pp.189~191 (2001)
- "Clinical application of capsaicinoids", 16, pp.86~89 (2000)
- "Biphasic membrane effects of capsaicin an active component in Capsicum species", 75, pp.295~299 (2001)
- "Biological functions and production technology of carotenoids", 27, pp.1297~1306 (1998)
- "Quality attributes of Korean red pepper according to cultivars and growing areas", pp.296~300 (1991)
- "The formation of persistent toxic chlorohydris in foodstuffs by fumigation with ethylene oxide and with propylene oxide", pp.1037~1042 (1965)
- "Radurization and radicidation of spices", pp.311~318 (1985)
- "Improvement of hygienic quality and long-term storage of dried red pepper by gamma irradiation", 28, pp.482~489 (1996)
- "Montreal protocol on substances that deplete the ozone layer" (1995)
- "Improved method for determination of extractable color in Capsicum spices" (1968)
- "Modern Food Chemistry" (1995), Shinkwang Press
- "Study on Long-term storage methods and product development of spicy vegetables" (1990)
- "Effects of irradiation and fumigation on color and sensory properties in the parts of dried red pepper during storage", pp.431~436
- "Radiation preservation of food" (1973)
- "Effects of ozone treatment and gamma irradiation on the microbial decontamination and physicochemical properties of red pepper powder", 26, pp.462~467 (1997)
- "Rapid sample preparation methodfor HPLC analysis of capsicinoids in Capsicum fruits and oleoresins", pp.777~779 (1987)