김치 발효숙성중의 Vitamin U 및 아미노산 함량의 변화
Changes in Vitamin U and Amino Acid Levels of Korean Chinese Cabbages during Kimchi Fermentation
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본 연구에서는 배추김치를 종자별, 부위별, 저장조건별 유리당, vitamin C, amino acids의 함량을 분석하고 변화 경향을 조사하여 보았으며 vitamin C의 전구물질인 methionine과의 상관관계에 대한 연구를 수행하였다. 유리당의 경우 core> middle> outward 부위 순으로 높은 함량을 나타냈으며, midrib 부위의 함량이 높은 것으로 조사되었다. Vitamin U의 경우 55일 배추 outward leaf 부위에서 함량이 가장 높았으며 저장기간이 증가 할수록 함량이 증가하는 경향을 나타내었다. 유리 amino acids의 함량은 vitamin U와 같이 outward leaf 부위가 전반적으로 높았으며 특히 threonine, alanine, proline이 가장 풍부한 아미노산으로 조사되었다. Vitamin U의 전구물질인 methionine의 함량은 부위별, 저장조건별 큰 차이를 보여주었으나, vitamin U 함량에 미치는 영향에 대한 뚜렷한 상관관계는 보이지 않았다.
Abstract
Vitamin U(S-methylmethionin) levels were affected by cultivars, portion and storage times in Kimchi made from Korean Chinese cabbages. From this study, the outward parts contained high levels of vitamin U in two cultivars of Winter Pride and 55 days. Vitamin U levels in Kimchi during storage were increased during fermentation at 4℃. Leaf parts were 1.1-5.2 times higher in vitamin U levels than midribs in both cultivars. The levels of vitamin U were shown highest in outward leaf parts of 55 days cultivars. Like vitamin U, free amino acid also showed much higher levels in leaves. Levels of amino acids showed similarly changing patterns at different parts and cultivars of Korean Chinese cabbages in Kimchi. Threonine, alanine and proline appeared relatively abundant amino acids in most parts of sample. Moreover, methionine as a precursor of vitamin U has been reported that leaf parts contained the higher levels than midrib parts. But methionine was shown most core leaf parts. Methionine as a precursor of vitamin U, may not play a role in an increase of vitamin U of Korean Chinese cabbages in Kimchi.
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