Studies on the Separation and Discrimination of the Natural Yellow Pigment on Croaker

참조기 천연색소의 분리 및 판별법에 관한 연구

  • Kim, Hee-Yun (Food Additives Division, Korean Food and Drug Administration) ;
  • Hong, Ki-Hyung (Food Additives Division, Korean Food and Drug Administration) ;
  • Hong, Jin-Hwan (Food Standard Division, Korean Food and Drug Administration) ;
  • Kim, Dong-Sul (Food Standard Division, Korean Food and Drug Administration) ;
  • Han, Sang-Bae (Food Standard Division, Korean Food and Drug Administration) ;
  • Lee, Eun-Ju (Food Standard Division, Korean Food and Drug Administration) ;
  • Lee, Jeung-Seung (Food Standard Division, Korean Food and Drug Administration) ;
  • Kang, Kil-Jin (Food Standard Division, Korean Food and Drug Administration) ;
  • Chung, Hyung-Wook (Food Standard Division, Korean Food and Drug Administration) ;
  • Song, Kyung-Hee (Food Standard Division, Korean Food and Drug Administration) ;
  • Park, Jong-Seok (Food Microbiology, Korean Food and Drug Administration) ;
  • Kwon, Yong-Kwan (Natural Food Additive Division, Korean Food and Drug Administration) ;
  • Jang, Young-Mi (Natural Food Additive Division, Korean Food and Drug Administration) ;
  • Shin, Il-Shik (Faculty of Marine Bioscience and Technology, Kangnung National University) ;
  • Lee, Chang-Kook (Maritine & Policy Research Division, Korea Martine Institute) ;
  • Park, Hee-Yul (Korea Society of ship Inspection & Technology) ;
  • Ha, Sang-Chul (Department of Confectionery Decoration, Daegu Mirae College) ;
  • Jo, Jae-Sun (Department of Food Science and Technology, Kyung Hee University) ;
  • Park, Hye-Kyung (Nutrition Division, Korean Food and Drug Administration)
  • 김희연 (식품의약품 안전청 식품첨가물과) ;
  • 홍기형 (식품의약품 안전청 식품첨가물과) ;
  • 홍진환 (식품의약품안전청 식품규격과) ;
  • 김동술 (식품의약품안전청 식품규격과) ;
  • 한상배 (식품의약품안전청 식품규격과) ;
  • 이은주 (식품의약품안전청 식품규격과) ;
  • 이정성 (식품의약품안전청 식품규격과) ;
  • 강길진 (식품의약품안전청 식품규격과) ;
  • 정형욱 (식품의약품안전청 식품규격과) ;
  • 송경희 (식품의약품안전청 식품규격과) ;
  • 박종석 (식품의약안전청 식품미생물과) ;
  • 권용관 (식품의약안전청 천연첨가물과) ;
  • 장영미 (식품의약안전청 천연첨가물과) ;
  • 신일식 (강릉대학교 해양생물생명공학부) ;
  • 이창국 (한국해양수산개발원 해양수산기술센터) ;
  • 박희열 (선박검사기술협회) ;
  • 하상철 (대구미래대학 제과데코레이션과) ;
  • 조재선 (경희대학교 식품공학과) ;
  • 박혜경 (식품의약청안전청 영양과)
  • Published : 2002.10.01

Abstract

As a preliminary test for defining intact yellow croaker pigment, the pigment was analyzed by column chromatography and UV-vis spectrophotometry. All maximum absorbance wavelengths commonly showed three maximum absorbance ranges, similar to those of carotenoid, suggesting that the tested pigment may be carotenoid. We detected total six peak RT values in the chromatogram through PDA-HPLC under gradient mode (behavior A at 10% for initial 2 min and changed to behavior B for 60 min). Most pigments were detected at the peak with 3.27 RT value. Because seven peaks were detected under gradient mode and three under isocratic mode [methanol : methylene chloride (90 : 10, v/v)], gradient mode was determined to be more appropriate for quantitative analysis. By the comparison test of RT values among yellow pigment in croakers and reference pigments, such as zeaxanthine, ${\beta}-cryptoxanthine$, ${\beta}-carotene$, and astaxanthin, only ${\beta}-cryptoxanthine$ was detected in the white croaker, whereas such pigment of yellow croaker having RT value of 31.02 was not detected. Therefore, RT value was found to be applicable for detecting adulterated croaker.

참조기 추출색소를 컬럼크로마토그래피를 행하여 정제하고 UV-vis spectrophotometry를 행하여 최대 흡수파장을 검색한 결과는 모든 획분의 최대 흡수파장은 $480\;nm{\sim}420\;nm$ 사이에 공통적으로 3개의 최대흡수대역을 나타냈다. 이는 carotenoid의 일반적인 특성과 일치하였으며 파장의 대역도 유사하여 carotenoid계 색소로 추정되었다. 또한 획분 간에 파장의 대역이 큰 차이 없이 유사한 것은 구조가 비슷한 이성체이기 때문으로 추정된다. 이동상 A인 0.1 mol 암모늄아세테이트 용액 메탄올(50 : 50 v/v)과 이동상 B인 메탄올 : 메틸렌클로라이드(90 : 10 v/v)를 이용하고 처음 2분간 10%의 이동상 A로부터 시작하여 60분 동안 이동상 B로 점차 조성을 변화시켜 최종적으로 이동상 B가 되게 gradient mode 조건으로 한 이동상에서 PDA-HPLC를 이용하여 참조기 추출색소를 분석한 chromatogram은 각각 RT값이 27.54, 28.48, 29.40, 29.72. 30.06, 35.61에서 총 6개의 peak가 검출되었다. 이때의 검출파장은 약 $380{\sim}490\;nm$ 사이의 파장이었으며, RT값이 30.06와 35.61 사이에 한 개의 peak가 보였으나 그 양이 너무 적어 peak로 인식되지 않았다. 그러나 이는 UV-vis spectrophotometry를 이용한 추출색소의 최대 흡광도 대역과 거의 일치하여 색소의 조성은 총 7개의 성분인 것으로 사료된다. 본 실험의 결과 참조기 추출색소의 분석을 위한 최적파장은 450 nm인 것으로 사료된다. 이동상 B인 메탄올 : 메틸렌클로라이드(90 : 10 v/v)을 이용하여 isocratic made로 한 이동상의 조건으로 PDA-HPLC를 이용하여 참조기 추출색소를 분석한 chromatogram은 각각 RT값이 3.27, 7.69, 20.92에서 총 3개의 peak가 검출되었고, 이때의 검출파장은 약 $380{\sim}490\;nm$ 사이의 파장으로서 gradient mode로 한 이동상의 조건과 일치하였다. 또한 RT값이 3.27의 peak에서 가장 많은 색소가 검출되었다. 그러나 gradient mode로 한 이동상의 조건에서 7개의 peak가 검출되었고 isocratic mode로 한 이동상의 조건에서는 3개의 peak가 검출된 것으로 보아 정성적으로는 gradient mode로 한 이동상의 조건이 더 적합한 것으로 사료된다. 또한, PDA-HPLC를 이용한 참조기와 수조기의 색소성분을 비교한 결과, 수조기와 참조기에서 검출되는 peak중 각각의 3개의 peak는 유사한 RT값을 보였으나, 참조기 및 수조기의 각각 1개의 peak는 서로 다른 RT값을 보였으며 참조기 성분의 peak중 RT = 31.02는 수조기 성분에서는 발견되지 않아, 이 성분은 참조기 성분과 연관성이 클 것으로 사료된다.

Keywords

References

  1. Agricultural & Forestry Statistical yearbook. Ministry of Agriculture & Forestry. pp. 300-311, pp. 340-344 (1996)
  2. Korea Customs Service. Korea Customs & Trade Institute. pp 181-195 (1995)
  3. Nakamura, M.K. Edible Natural Color, pp. 3-36. Kourin Press Japan (1993)
  4. Tanimura, A. Handbook of Natural Colorants, pp. 212-233 Kourin Press, Japan (1979)
  5. Park, Y.H., Jang, D.S. and Kim, S.B. Fishery Processing Technology. Hyungseol Publishing Co., Seoul (1995)
  6. Anonymous. Handbook of Fishery Technology. Zhongguo Quiggonhye Chubanshe, China (1999)
  7. Anonymous. Food Proccessing. Scientific and Technical Documents Publishing House, Beijing, China (1999)
  8. Anonymous. Handbook of Food Activities. Zhongguo Quiggonhye Chubanshe, China (1996)
  9. Ito, Y., Tonogai, Y., Mitsuhashi, Y., Hamano, T., Matsuki, Y., Kato, T., Fujiwara, T., Ogawa, S., Toyoda, M. and Iwaide, M. Systematic determination of artificial and natural dyes in foods by a liquid-liquid partition method. Bunseki Kagaku 32: 47-54 (1983) https://doi.org/10.2116/bunsekikagaku.32.47
  10. Ito, Y., Ogawa, S., Mine, T, Tajima, K., Ito, S., Nakanishi, H., Ohara, K., Tonogai, Y. and Iwaida, M. Systematic determination of artificial and natural dyes in foods by a celite chromatographic method. Bunseki Kagaku 32: 55-60 (1983) https://doi.org/10.2116/bunsekikagaku.32.55
  11. Miyamoto, F., Saeki, M., Kamijo, M., Kanda, H., Nakaoka, T., Nishijima, M., Ito Y. and Takeshita, R. Systematic separation of artificial and natural dyes in foods and their qualitative determination by thin-layer chromatograpy. Eisei Kagaku 37: 542-551 (1991) https://doi.org/10.1248/jhs1956.37.542
  12. Perdih, A. and Ekar, I. Detection and identification of natural water-soluble coloring matters in foods. Z. Lebensm. Unters. Forsch. 163: 100-103 (1977) https://doi.org/10.1007/BF01126026
  13. Lehmann, G., Collet, P., Hahn, H.G. and Ashworth, M.R.F. Rapid method for detection and identification of synthetic water-soluble coloring matters in foods and drufs. J. A.O.A.C. 53: 1182-1189 (1970)
  14. Ogiwara, T., Nosawa, T., Hirata, K., Amakawa, E., Oishi, M. and Seki, H. Detection of water-soluble natural dyes by a polyamude batch method. Japanese J. Pood Hyg. Soc. 21: 207-213 (1980) https://doi.org/10.3358/shokueishi.21.207
  15. Kanda, H., Warabi, Y., Sato, E., Yamashita, T. and Takeshita, R. Detedtion of some natural dyes by polyamide thin-layer chromatography. Eisei Kagaku 27: 50-55 (1981) https://doi.org/10.1248/jhs1956.27.50
  16. Endo, T. and Taguchi, H. The constituents of garenia jaminoids geniposide and genipin-gentiobioside. Chem. Pharm. Bull. 21: 2684-2688 (1973) https://doi.org/10.1248/cpb.21.2684
  17. Noda, N. and Yamada, S. Analysis of natural dye in foods. Detemination of natural yellow dye from the fruits of gardenia by detecting geniposide. Eisei Kagaku 29: (1983) https://doi.org/10.1248/jhs1956.29.7
  18. Yamauchi, K., Sakuragi, R., Kuwano, S. and Inouye, H. Biological and chemical assay of geniposide, a new laxative in the fruit of gardenia. Planta Medica 25: 219-225 (1974) https://doi.org/10.1055/s-0028-1097934
  19. Ichi, T., Higashimura, Y., Karayama, T., Koda, T. and Tada, M. Determination of a food colorant, Gardenia yellow pigment, in processed oods with a high performance liquid chromatography/ photodide-array dtector/Mass spectrometer system. Japanese J. Food Hyg. Soc. 36: 482-489 (1995) https://doi.org/10.3358/shokueishi.36.482
  20. Kobayashi, S., Sawabe, K, Ozawa, K. and Sato, K. Qualitative analysis of a natural food color gradenia yellow in foods. Food San. Res. 46: 73-82 (1996)
  21. Yamada, S., Oshima, H., Saito, I. and Hayatwa, J. Adoption of crocetin as an indicator compound for detection of gardenia yellow in food products. Japanese J. Food Hyg. Soc. 37: 372-377 (1996) https://doi.org/10.3358/shokueishi.37.6_372
  22. Nishjima, M. Survey of natural dyes in commercial foods. Japanese J. Food Hyg. Soc. 33: 515-519 (1992)
  23. Korea Food and Drug Administration. Food Code. pp. 41-62 (1997)
  24. Kim, H.Y., Lee, Y.J., Kwak, I.S., Hong, K.H., Ha, S.C., Park, M.A. and Kim, K.S. Studies on the analytical method and contents of caffeine in foods. The Annual Report of KFDA 1: 93-101 (1996)
  25. Elve, J.H., Maing, I.Y. and Amundson, C.H. Color atability of betanin. J. Food Sci. 39: 334-337 (1974) https://doi.org/10.1111/j.1365-2621.1974.tb02888.x
  26. Administration of Japanese Food Additives. The note of food additives list except chemical synthetics, pp. 64-66 (1991)
  27. Korea Food and Drug Administration. Korean Food Additive Code, pp. 703-708 (1998)