매화의 품종과 건조방법에 따른 화학성분 조성
Chemical Composition of Prunus mume Flower Varieties and Drying Method
2
조회
0
다운로드
9
인용
0
참고문헌
초록
매화의 품종과 건조방법에 따른 화학성분을 분석하여 매화차를 개발하기 위한 기초 자료로 이용하고자 본 연구를 수행한 결과 매화의 건조별, 품종별 일반성분은 생화를 기준으로 수분 함량은 82.5~84.2%, 조섬유 2.5~3.1%, 조단백질 2.6~3.1%, 조지방 0.67~0.84%, 조회분 0.22~0.60% 이었으며, 가용성 무질소물은 10.1~11.2%로 나타났으며, 동결건조에서는 수분 16.4%, 음건 13.3%로 나타났다. 품종에 따른 일반성분은 회분 함량을 제외하고는 큰 차이가 없었다. 매화의 생화, 동결건조, 음건의 유리당 분석결과 fructose, glucose가 검출되었으며 sucrose는 생화를 제외한 동결건조와 음건시료에서 미량 검출되었다. 품종에 따른 유리당 함량은 큰 차이가 없었다. 청축 생화 유기산 분석결과 citric acid, malic acid가 각각 0.82%, 0.41% 검출 되었고 품종별 함량은 청축>고성>백가하순으로 나타났다. 매화의 품종별 무기성분의 함량은 3품종 모두 K가 가장 높았으며 건조별 무기성분 함량을 보면 음건한 시료가 동결 건조된 시료보다 다소 높게 나타났다. 주요 지방산으로는 각각의 품종별로 palmitoleic acid가 가장 많았고 건조별로는 지방산 함량이 큰 차이가 없는 것으로 나타났다. 매화의 비타민 C 함량은 청축의 경우 생화 64.3 mg%, 동결건조 480.5 mg%, 음건 442.3 mg%로 나타났다. 품종별로 구성 아미노산의 함량을 살펴보면 세 품종 모두 aspartic acid의 함량이 가장 높게 나타났고, 유리아미노산의 경우 총 함량은 청축>백가하>고성 순으로 나타났다.
Abstract
Prunus mume is extensively cultivated as a fruit and medicinal plant in Korea. Recently, prunus mume has a pressing problem with an increase of prunus mume cultivation area in southern part in Korea. Chemical properties of prunus mume flower to determine the optimum processing varieties for tea were investigated. Three kinds of samples treated with fresh, freeze dry and shade dry were used. The contents of moisture, crude ash, crude protein, crude fiber, crude fat and nitrogen free extract of prunus mume flower varieties were to 82~85%, 0.2~0.6%, 2.5~3.1%, 2.5~3.1%, 0.6~0.8% and 10~11% respectively. The main component of free sugars in prunus mume flower was glucose and those of organic acids were citric and malic acids. 17 kinds of amino acids were determined from prunus mume flower. The total amino acid contents of Cheongchuk, Baekgaha and Goseong were 760.47 mg%, 624.01 mg% and 807.41 mg%, respectively. Aspartic acid, glutamic acid and lysine were the major components in 3 cultivars. The content of K was much higher than Ca, Mg, Na, Fe and Zn. The major fatty acids of prunus mume flower were myristic acid, palmitoleic acid and oleic acid. As a result of analysis, there were no significant differences among the three cultivars of prunus mume flower and drying method.
참고문헌 (21)
- Otoguro, C, "Amino acid composition of protein bound to wall polysaccharide of fresh and salted mume fuit", J. of Japanese Soc. for Cold Preservation of Food, 21, pp.25~29 (1995)
- Otoguro, C, "The relationship between the constituents of cell wall polysaccharides and hardness of brined ume fruit", Nippon Shokuhin Kagaku Kogaku Kaishi, 42, pp.692~699 (1995)
- Otoguro, C, "Effects of maturity of ume fruit and amounts of calcium hydroxide in brine on shrinking of hardened brined ume fruit", Nippon Shokuhin Kagaku Kogaku Kaishi, 40, pp.720~726 (1993)
- 小竹佐知子, "梅實けの熟度に及ぼす力ルシウム化合物の影響 およびその宮能評價", 日本家政學會志,, 40, pp.641~648 (1995)
- 乙黑親男, "小ウメ‘甲州小梅’果實の熟成と鹽藏に伴う果實硬度と細胞壁多糖類の變化", 日本食品工業學會志, 41, pp.498~504 (1994)
- 乙黑親男, "小梅淸けの硬度と細胞壁多糖類の變化", 日本食品低溫保藏學會志, 20, pp.115~120 (1994)
- 조성환, "매실추출물로부터 분리된 유기산과 휘발성분", 한국식품저장유통학회지, 12(3), pp.195~198 (2005), 한국식품저장유통학회
- Ha, M.H, "Physicochemical Characteristics of Prunus mume Extract", J. Agriculture & Life Science, 39, pp.1~6 (2005)
- Jo, G.S., "Development of scent tea using fragrant flower(1. The effects on content of the organic acid, and fatty acid by the number and stationary time of fresh flower`s fragrance suction). Paper presented at 39th Annual Meeting of Kor.", J. Hort. Sci. & Technol, 26 (2001), Dusan, Korea
- Cho, K.S, "Development of flower tea using a variety of flowers(I. Physiochemical properties of flower tea according to the mixture ratio by flower material)", J. Kor. Tea Soc, 6, pp.85~93 (2000)
- Cho, K.S, "Development of flower tea using several of flowers(Ⅱ. Sensory evaluation of flower tea according to the mixture ratio by green tea and flower)", J. Kor. Tea Soc, 6, pp.95~108 (2000)
- Kwon, J.H, "Chemical composition of acacia flower (Robinia pseudo - acacia) Korean", J. Food Sci. Technol, 27, pp.789~793 (1995)
- 차영주, "국내 자생 동백나무의 잎과 꽃으로 만든 엽차와 화차의 주요성분", 한국약용작물학회지, 12(3), pp.183~190 (2004), 한국약용작물학회
- 박찬성, "화개지역 녹차분말의 성분 분석 및 품질특성", 한국식품저장유통학회지, 12(1), pp.36~42 (2005), 한국식품저장유통학회
- A.O.A.C, "Official Methods Analysis 14th" (1984), Association of official analytical chemists. Washington D.C.
- Wilson, A.M, "HPLC determination of fructose, glucose and sucrose in potatoes", J. Food Sci, 46, pp.300~306
- Ohara, I., "Comparison of protein precipitants for the determination of free amino acid in plasma", Agric Biol. Chem, 43, pp.1473~1479 (1979)
- Woo, S.J., "Preparation Method for Atomic Absorption Spectrophotometry of Food Samples", Korean J Food Sci Technol, 15, pp.225~230 (1983)
- Perkin-Elmer Corporation, "Analytical Methods for Atomic Absorption Spectrometry" (1986), Norwak Com
- Wungaarden, D.V, "Modified rapid preparation fatty acid esters from liquid for gas chromatographic analysis", Analytical Chem, 39, pp.848~885 (1967)
- Toyomasa, AI, "茶の分析法", Tea Research J. Japan, 71, pp.43~74 (1996)