Effect of the Water Quality on the Variation of Ascorbic Acid Content during Yulmoo Mul-kimchi Fermentation

담금수의 수질이 열무 물김치의 비타민 C 함량에 미치는 영향

  • Kim, Yoo-Jin (Department of Food & Nutrition, Sungshin Women's University) ;
  • Oh, Ji-Young (Department of Food & Nutrition, Sungshin Women's University) ;
  • Lee, Tae-Young (Sun-Young Research Institute) ;
  • Hahn, Young-Sook (Department of Food & Nutrition, Sungshin Women's University)
  • 김유진 (성신여자대학교 식품영양학과) ;
  • 오지영 (성신여자대학교 식품영양학과) ;
  • 이태녕 (선영 연구소) ;
  • 한영숙 (성신여자대학교 식품영양학과)
  • Published : 1998.02.01


Yulmoo Mul-kimchi was prepared by fermentation of the mixture of 1 part of leafy radish and 2.75 parts of water. It is thought that during the kimchi fermentation both the biosynthesis and destruction of ascorbic acid occurred at the same time. So the ascorbic acid content in Kimchi broth was strongly influenced by the environment of the processing period. In the present studies, an attempt had been made to elucidate the effect of water quality on the content of ascorbic acid and the population change of microorganism during Mul-kimchi fermentation. Five kinds of water such as tap water, an underground water, one commercially available processed water, distilled water and triply distilled water were examined. Nevertheless there were no differences in the population of microorganism and the pattern of acid formation among the five different kind of waters, a large variation of ascorbic acid content was observed. The ascorbic acid content of Kimchi prepared with triply distilled water showed the highest of 7.2 mg% in contrast to 3.37 mg% in tap water kimchi, and 5.72 mg% in the kimchi using underground water which has relatively high concentration of Ca. These results suggested that pure water free of metal ions might prevent the destruction of ascorbic acid during the fermentation. The considerable amount of ascorbic acid in the Kimchi with underground water might be due to Ca ion in the water.


Mul-kimchi;Kimchi;vitamin C;metal ion;water quality