Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Antioxidative Materials in Domestic Meju and Doenjang 2. Separation of Lipophilic Brown Pigment and Their Antioxdative Activity

재래식 메주 및 된장중의 항산화성 물질에 관한 연구 2. 지용성 갈변물질의 분리와 항산화력

  • Kim, Mi-Hye (Dept. of Food Science and Nutrition, Gyeongsang National University) ;
  • Im, Sang-Sun (Dept. of Food Science and Nutrition, Gyeongsang National University) ;
  • Kim, Sung-Hee (Dept. of Food Science and Nutrition, Gyeongsang National University) ;
  • Kim, Gyeong-Eup (Dept. of Food Science and Nutrition, Gyeongsang National University) ;
  • Lee, Jong-Ho (Dept. of Food Science and Nutrition, Gyeongsang National University)
  • 김미혜 (경상대학교 식품영양학과) ;
  • 임상선 (경상대학교 식품영양학과) ;
  • 김성희 (경상대학교 식품영양학과) ;
  • 김경업 (경상대학교 식품영양학과) ;
  • 이종호 (경상대학교 식품영양학과)
  • Published : 1994.04.01
Download PDF
⟨ Previous Next ⟩

Abstract

Lipophilic brown pigments produced during the fermentation of domestic Meju and Doenjang were fractionated by column and thin -layer chromatography (TLC). Each of the fractions was tested for the antioxidant activity and then characterized by spectroscopic analysis. The lipophilic brown pigments were separated into chloroform -soluble and methanol-soluble parts in which Meju resulted the higher content of chloroform-soluble part than that of methanol-soluble part ; however, Doenjang exhibited the opposite result to that of Meju. More strong antioxidant activity was found in the methanol-soluble part than the chloroform-soluble part. Four and five fractions were separated from chloroform-soluble and methanol-soluble parts respectively. by silicagel TLC. The fraction that exhibited the high antioxidant activity showed a strong absorption at 260nm caused by amino compounds in UV spectrum The other fractions which did not have antioxidant activity absorbed at 240nm by carbonic acid and it ester,. IR spectrum of each fraction commonly showed absorption at 3400cm-1 , 2800cm-1 , 1700cm-1, 1600cm-1, 1400cm-1 , 1300cm-1 and 1100cm-1. Especially , the fraction which had a strong antioxidant activity showed absorption at 2800cm-1, 1400cm-1, 1600cm-1 suggesting that the fraction contain Schiff's base and primary amine structure.

Keywords

References

  1. J. Agric. Chem. Soc. (Japan) v.46 β-Glucosidase involved in the antioxidant formation intempeh, fermented soybean Ebata,J.;Fukuda,Y.;Hirai,K.;Murata,K.
  2. J. Food. Sci. v.43 Phenolic antioxidants of dried soybeans Hammerschmidt,P.;Pratt,D.
  3. J. Food. Sci. v.46 Antioxidant activity of methanolic extracts of various oilseed protein ingredients Rhee,K.S.;Ziprin,Y.A.;Rhee,K.C.
  4. J. Food. Sci. v.47 Phenolic antioxidants of soy protein in hydrolysates Pratt,D.;Pietro,C.D.;Porter,W.L.;Giffee,J.W.
  5. 한국영양식량학회지 v.20 재래식 메주 및 된장중의 항산화성 물질에 관한 연구 이종호;김미혜;임상선
  6. J. Food Sci. Technol. (Japan) v.26 Antioxidative activities of miso and soybean sauce on linoleic acid Yamaguchi,N.;Yokoo,Y.;Fujimaki,M.
  7. J. Food Sci. Technol. v.29 Changes in antioxidative activity of nonsalted soybean miso during maturation Yamaguchi,N.;Natio,S.;Yokoo,Y.;Fujimaki,M.
  8. J. Food Sci. Technol. v.31 Antioxidant preparations from non-salted soybean miso Yamaguchi,N.;Akatsuka,S.
  9. 한국식품과학회지 v.19 양조간장의 항산화작용 및 항산화성 물질에 관한 연구 문갑순;최홍식
  10. 한국영양식량학회지 v.19 지방질의 산화에 대한 된장 및 그 추출물의 항산화 특성 최홍식;박경숙;문갑순;박건영
  11. J. Agric. Chem. Soc.(Japan) v.48 Oxidative browning in color of shoryu Motai,H.;Inoue,S.
  12. 한국식품과학회지 v.22 양조간장으로부터 항산화성물질의 분리 및 그 특성 문갑순;최홍식
  13. Official Method of Analysis(14th ed.) A.O.A.C.
  14. J. Am. Oil Chem. Soc. v.31 Estimating carbonyl compouns in rancid fats and food Hernick,A.S.;Benca,M.F.;Mitchell,Jr.
  15. J. Food Sci. Technol. v.17 Antioxidative activity of browning products derived from autoxidized oil Maruyama,M.;Fujimoto,K.;Kaneda,T.
  16. 한국수산학회지 v.19 Amino산-xylose 갈변물질의 항산화성. 1. 아미노산과 갈변반응물질의 항산화성 유병진;이강호;김장량;이종호