한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

발아에 의한 유채의 Glucosinolate 및 유리당 함량의 변화에 관한 연구

Study on the Compositional Change of Free Sugars and Glucosinolates of Rapeseed during Germination

  • 김인숙 (원광대학교 식품영양학과) ;
  • 권태봉 (춘천 간호전문대학교 식품영양학과) ;
  • 오성기 (경희대학교 식량자원 개발연구소)
  • Kim, In-Sook (Department of Food Nutrition, Won Kwang University) ;
  • Kwon, Tae-Bong (Department of Food Nutrition, Chunchon Junior College of Nursing and Health) ;
  • Oh, Sung-Ki (Institute of Food Development, Kyung Hee University)
  • 발행 : 1988.04.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

유채박의 활용성을 높이기 위하여 발아에 따른 유채중 유해물질로 알려진 glucosinolates함량의 변화와, 유리당 함량의 변화를 측정 한 결과 UV법 과 GLC법으로 측정한 glucosinolates의 함량간에는 큰 차이를 나타내지 않았으며 발아전 시료중의 총 glucosinolates 함량은 13.6mg/g으로 상당히 많은량을 나타내었다. 3-butenyl-isothiocyanate의 함량은 0.6mg/g이었으며, 4-pentenylisothiocyanate 는 0.12mg/g 을 이었고, 5-vinyl-oxazolidine-2-thione은 12.9mg/g을 나타내었다. 발아시간에 따른 함량변화는 72시간까지 함량이 감소하다가 96시간후부터 증가하는 경향을 나타내었다. 유리당 함량은 발아전 fructose, glucose, sucrose가 각각 3.03, 2.97, 5.63mg/g이었으며 발아에 따라 fructose와 glucose는 서서히 감소하였으나 sucrose의 경우에는 초기에 증가 하다가 발아 12시간 이후부터 감소하는 경향을 나타내었다.

The objective of this study was to investigate the technical feasibility of producing toxicant-free rapeseed by germination. To this end, rapeseed(Brassica napus L.)was germinated at $25^{\circ}C$ for 120 hours, and the chemical compositions-glucosinolates and free sugers-were determinated in every 24 hours during germination. The amount of glucosinolates in rapeseed measured by UV method was very close to that measured by GLC method. The glucosinolates were considerably abundant in rapeseed before germination, and the total content was found to be 13.6 mg/g. Rapeseed showed the lowest glucosinolate content in 72 hours during germination, and it gradually increased glucosinolate content from 96 hours. Free suger content in rapeseed before germination was as follows : 3.03 mg/g of fructose, 2.97 mg/g of glucose and 5.63 mg/g of sucrose. Raffinose and stachyose were not detected, and in general free sugars were gradually decreased during germination. However, sucrose was increased in the early period of gremination and decreased in the later period.

키워드