Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Comparison of Nutritional Constituents of Native Yangha (Zingiber mioga) in Yeosu and Cheju area

여수 및 제주지역 자생 양하의 영양성분 분석비교

  • Jeong, Gyeong-Suk (Department of Food Science and Nutrition, Yosu National University) ;
  • Im, Sung-Im (Research Institute of Life Science, Dongeui University) ;
  • Jung, Bok-Mi (Department of Food Science and Nutrition, Yosu National University)
  • 정경숙 (여수대학교 식품영양학과) ;
  • 임성임 (동의대학교 생활과학연구소) ;
  • 정복미 (여수대학교 식품영양학과)
  • Published : 2005.10.31
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Abstract

Nutritional constituents of native Yangha (zingiber mioga) in Yeosu and Cheju areas were examined. Average water, crude protein, crude lipid, carbohydrate, ash, and fiber contents of Yangha were 94.85, 0.62, 0.24, 3.30, 0.92, and 0.74%, respectively. Proximate composition of Yangha was significantly different between two areas except moisture and ash content. Average calcium, magnesium, sodium, potassium, iron, copper, and manganese contents were 40.57, 55.60, 26.14, 598.58, 4.14, 0,26, and 0.26 mg/100g, respectively. Magnesium, sodium, and iron contents of CY were significantly higher than those of YY. Total amino acid contents of Yangha was 645.19mg/100g. Amino acid of Yangha showed high content of glutamic acid, followed by aspartic acid and valine.

여수지역과 제주지역에서 자생하고 있는 양하를 2004년 9월에 구입하여 일반성분, 무기질 함량 및 구성 아미노산함량을 측정하고, 휘발성 성분을 측정한 결과는 다음과 같다. 양하의 일반성분에서 병균 수분함량은 94.85%, 조단백 함량은 0.62%, 조 지방 함량은 0.24%, 당질함량은 3.30% 회분 함량은 0.92%, 섬유소 함량은 0.74%로 나타났으며, 전체적으로 제주지역이 여수지역에 비하여 약간 높게 나타났으나 수분은 제주지역이, 회분은 여수지역이 유의적으로 높게 나타났으며 그 외 성분은 유의적인 차이가 없었다. 무기질 함량에서 양하의 평균 칼슘 함량은 100g당 40.57mg 마그네슘의 평균 함량은 55.60mg/100g, 나트륨의 함량은 26.14mg/100g, 칼륨의 함량은 598.58mg/100g, 철분 함량은 4.14mg/100g, 구리의 평균 함량은 0.26mg/100g, 망간의 평균 함량은 0.26mg/100g으로 나타났다. 무기질 역시 제주지역이 여수지역에 비하여 높게 나타났으며 특히 유의성을 나타낸 것은 마그네슘, 나트륨, 철분이었다. 구성 아미노산 함량은 serine, leucine을 제외하고는 제주지역이 여수지역에 비하여 약간 높게 나타났으며, 평균적으로 양하의 아미노산 중 glutamic acid가 가장 높았고, 다음으로 aspartic acid. valine 순이었다. 총 아미노산의 평균 함량은 645.19mg으로 여수지역이 616.48mg, 제주지역이 673.90mg으로 나타났다.

Keywords

References

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