Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Study on the Stability of Anthocyanin Pigment in 'Comet' radish (I)

적환 20일 무우 색소의 안정성에 관한 연구(I)

  • Park, Chul-Jin (Department of Food Science and Technology, Kyung Hee University) ;
  • Na, Mi-Kyung (Department of Food Science and Technology, Kyung Hee University) ;
  • Oh, Sung-Ki (Department of Food Science and Technology, Kyung Hee University)
  • 박철진 (경희대학교 식품가공학과) ;
  • 나미경 (경희대학교 식품가공학과) ;
  • 오성기 (경희대학교 식품가공학과)
  • Published : 1993.10.01
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Abstract

Stability of the anthocyanin pigment isolated from 'Comet' radish was decreased with increase of pH from 1.0 to 8.0. The destruction rate of anthocyanin at early stage was faster at pH 1.0 than pH 2.0 and 3.0, increased with increase of storage temperature from $0^{\circ}C\;to\;40^{\circ}C$. Thus the pigment preservability at $0^{\circ}C\;and\;40^{\circ}C$ after 10 days was 92.5% and 48.1%, and the half life at $0^{\circ}C\;and\;40^{\circ}C$ was 94.9 and 12.1 days, respectively Pigment was decreased with increase of ascorbic acid content from 0.015g to 0.05g.

적환 20일 무우('Comet' radish)를 0.1 HCl/MeOH 용매로 추출하여 얻은 anthocyanin 색소 농축액을 Amberlite CG-50 양이온 교환수지로 정제한 다음 분리정제된 이 색소의 안정성에 관하여 pH, 온도, ascorbic acid 등의 영향을 검토한 결과, pH가 1.0에서 8.0으로 증가할수록 색소 보존율이 감소하였으며 초기에는 pH 2.0, 3.0에서 보다 pH 1.0에서 anthocyanin파괴가 더 빨랐다. 저장온도가 $0^{\circ}C$에서 $40^{\circ}C$로 상승할수록 색소 파괴가 증가되었으며 10일 후 $0^{\circ}C$에서의 색소 잔존율은 92%, $40^{\circ}C$에서 48%였으며 반감기는 $0^{\circ}C$에서 94일, $40^{\circ}C$에서 12일이었다. Ascorbic acid의 농도가 0.015g, 0.03g, 0.05g으로 증가함에 따라 색소 잔존율은 감소되었으며 산소 존재하에서 잔존율이 더 낮았다.

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