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

  • 제32권7호
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  • Pages.960-964
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  • 2003
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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오디 색소의 안정성

Stability of Anthocyanin Pigment Extracted from Mulberry Fruit

  • 강창수 (혜전대학 호텔제과제빵과) ;
  • 마상조 (광주보건대학 식품생명과학과) ;
  • 조원대 (농협대학) ;
  • 김진만 (고려대학교 병설 보건대학 식품영양과)
  • 발행 : 2003.10.01
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초록

오디 색소인 안토시아닌 색소의 안정성에 대한 pH, 당, 유기산, 금속이온의 영향을 조사하였다. 오디 색소는 pH가 낮을수록 색소의 강도와 안정성이 증가하였다. Glucose, fructose, sucrose 및 maltose 첨가시 sucrose 첨가에 의해 색소 강도가 가장 많이 감소하였으며, glucose와 maltose는 다른 당류에 비해 비교적 적은 색소 강도의 변화를 보였다. Citric acid, maleic acid, tataric acid 및 acetic acid 첨가시 첨가농도가 증가할수록 색소 강도가 증가하였으며, 색소의 안정성에 대한 유기산의 첨가 효과는 maleic acid, acetic acid, citric acid, tartaric acid 순으로 나타났으며, 구리와 철 이온 첨가는 다른 금속이온에 비해 색의 강도가 감소하였다.

Effects of pH, sugars, organic acids, and metal ions on the stability of anthocyanin pigments extracted from mulberry (Morus alba L) fruit were studied. The pH had marked influences on the color of the anthocyanine pigment: i.e. the lower pH of the anthocyanin solution was, the more stable and intense of the pigment was. Among the sugars, sucrose was the most deleterious followed by fructose, glucose and maltose. Among the organic acids, maleic acid was found to be the most effective in stabilizing the pigment followed by acetic acid, citric acid and tartaric acid. Most metal ions except C $u^{+2}$ and F $e^{+3}$ were found to be effective in stabilizing the pigment.

키워드

참고문헌

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피인용 문헌

  1. Stability of the Anthocyanin Pigment Extracted from Aronia (Aronia melancocarpa) vol.45, pp.4, 2013, https://doi.org/10.9721/KJFST.2013.45.4.416
  2. The effect of citric acid and enzyme inactivation treatment on C3G stability and antioxidant capacity of mulberry fruit jam vol.50, pp.2, 2012, https://doi.org/10.7852/jses.2012.50.2.82
  3. Stability Study of the Pigment Extract from Yangha (Zingiber mioga ROSC) vol.32, pp.3, 2016, https://doi.org/10.9724/kfcs.2016.32.3.325
  4. Protective effects of mulberry (Morus alba) sugar extracts on hydrogen peroxide-induced oxidative stress in HepG2 cell vol.22, pp.5, 2015, https://doi.org/10.11002/kjfp.2015.22.5.751
  5. The effect of citric acid and enzyme inactivation treatment on C3G stability and antioxidant capacity of mulberry fruit alcoholic drink vol.51, pp.1, 2013, https://doi.org/10.7852/jses.2013.51.1.36
  6. Natural Dyeing of Sangju Silk with Mulberry Extract Solution vol.22, pp.3, 2010, https://doi.org/10.5764/TCF.2010.22.3.207
  7. The Physiochemical Characteristic and Descriptive Sensory Evaluation of the Blackberry Fruit Beverage vol.21, pp.2, 2012, https://doi.org/10.5934/KJHE.2012.21.2.363
  8. Processing method of mulberry fruit juice improved C3G stability vol.51, pp.2, 2013, https://doi.org/10.7852/jses.2013.51.2.159
  9. Effect of Omija (Schisandra chinensis Baillon) Addition Ratio on Quality Characteristics of Mulberry Extracts vol.44, pp.7, 2015, https://doi.org/10.3746/jkfn.2015.44.7.1041
  10. Alcohol Fermentation Characteristics of the Korean Native Mulberry (Morus spp.) vol.11, pp.2, 2003, https://doi.org/10.3746/jfn.2006.11.2.166
  11. 퉁퉁마디(Salicornia herbacea L.)에서 추출한 적자색 색소의 특성 및 안정성 vol.38, pp.7, 2003, https://doi.org/10.3746/jkfn.2009.38.7.885
  12. 오디 anthocyanin 색소의 추출 및 저장 안정성 vol.57, pp.1, 2003, https://doi.org/10.3839/jabc.2014.005
  13. 물리적 처리조건 변화에 따른 아로니아(Aronia melancocarpa) 유래 안토시아닌 함량변화 특성 vol.30, pp.2, 2017, https://doi.org/10.7732/kjpr.2017.30.2.152
  14. 덖음 처리 시간을 달리한 맥문동을 첨가한 생맥산의 이화학적 특성 vol.25, pp.1, 2003, https://doi.org/10.11002/kjfp.2018.25.1.62
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