Effects of Contaning Pigments of Dried Grasshopper on the Lipid Deterioration

벼메뚜기 건제품중의 지질열화에 함유색소성분이 미치는 영향

  • Lee, Jong-Ho (Dept. of Food Science and Nutrition, Gyeongsang National University) ;
  • Kim, Tae-Soo (Dept. of Food Technology, Dongeui Technical Junior College) ;
  • Choi, Byeong-Dae (Dept. of Food Science and Nutrition, Gyeongsang National University) ;
  • Kim, Gyeong-Eup (Dept. of Food Science and Nutrition, Gyeongsang National University) ;
  • Lee, Kang-Ho (Dept. of Food Science and Technology, National Fisheries University of Pusan)
  • 이종호 (경상대학교 식품영양학과) ;
  • 김태수 (동의공업전문대학 식품공학과) ;
  • 최병대 (경상대학교 식품영양학과) ;
  • 김경업 (경상대학교 식품영양학과) ;
  • 이강호 (부산수산대학 식품공학과)
  • Published : 1987.11.30

Abstract

Changes in pigments of freeze dried grasshopper in refrigerator were determined to asses the storage stability. In storage at $5^{\circ}C$, chlorophyll contents were drastically decreased but pheopytins were increased. The degradation of chlorophylls get under controlled with vacuum package. The pigments extracted from 98 days stored samples were fractionated by silicic acid column and obtained 3 portions (3a, 3b and 3d). These portions were compared Rf values (0.75, 0.56, 0.50, respectively) and absorption spectra (408, 666nm; 419, 651nm; 433, 655nm, respectively) with that of standard and were identifed pheophytin a and b and 'changed' chlorophyll a. Especially, pheophytins a and b were great strength accelerated to lipid oxidation.

Keywords