Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Physicochemical Compositions of Raw and Dried Wolha Persimmons

월하시 생감 및 곶감의 이화학적 성분 분석

  • Im, Ji-Soon (Department of Food Science & Biotechnology, Konyang University) ;
  • Lee, Myung-Hee (Department of Food Science & Biotechnology, Konyang University)
  • 임지순 (건양대학교 식품생명공학과) ;
  • 이명희 (건양대학교 식품생명공학과)
  • Published : 2007.12.31
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Abstract

This study analyzed the major chemical components of raw and dried persimmons (Diospyros kaki Thunb.). Raw and dried persimmons contained (respectively) 85.52% and 47.36% moisture, 0.10% and 0.13% crude fat, 0.30% and 1.89% crude protein, and 0.56% and 2.0% crude fiber. The main free sugar components in both raw and dried persimmons were glucose and fructose. Seventeen amino acids were identified in the dried persimmons, amongst which the dominant ones were aspartic acid, glutamic acid, histidine and arginine. The total amino acid content of raw and dried persimmons was 3,130.76 ppm and 12,849.33 ppm, respectively. The major fatty acids in total lipids were palmitic acid, palmitoleic acid and linolenic acid in both raw and dried persimmons. The raw persimmons had 23.22% palmitoleic acid and 32.70% linolenic acid, suggesting that they have a high ratio of unsaturated fatty acids. The mineral content of both raw and dried persimmons was Na < Fe < Ca < P < K.

본 연구에서는 양촌 월하시 생감 및 곶감의 유용성분 및 이화학적 특성에 대하여 조사하였다. 월하시 생감과 곶감의 수분함량은 85.52, 47.36%, 조지방은 0.1, 0.13%, 조단백질은 0.30, 1.89%, 조섬유는 0.56, 2.0%를 각각 나타내었고, 수분활성도는 0.994, 0.838, pH는 5.68, 5.73, 당도는 12.6, $56.4^{\circ}Brix$를 각각 나타냈다. 색차계를 이용하여 측정한 생감과 곶감의 명도 L값은 외부가 47.58, 37.80, 내부는 66.55, 24.96을 각각 나타내었고, 황색도 b값은 외부가 73.40, 20.17, 내부는 26.55, 29.66을 각각 나타냈다. 유리당 함량을 HPLC로 측정한 결과 glucose와 fructose 만이 확인 되었다. 곶감에서 함유량이 월등히 높아 glucose는 생감보다 3.24배, fructose는 3.67배로 확인되었다. 아미노산을 분석한 결과 곶감에서 모두 17종이 확인되었다. 구성아미노산 중 전반적으로 glutamic acid, aspartic acid, histidine, arginine의 함량이 높게 나타났으며 valine, threonine, leucine, lysine, phenylalanine 등의 필수아미노산들이 골고루 검출되었다. 생감과 곶감의 총아미노산 함량은 각각 3,130.76 ppm과 12,849.33 ppm으로 곶감이 생감보다 4.1배나 높았다. 지방산 조성을 분석한 결과 myristic acid(C14:0), palmitic acid(C16:0), palmitoleic acid(C16:1), stearic acid(C18:0), oleic acid(C18:1), linolenic acid(C18:3) 등 14-15종이 확인되었으며, 이중 linolenic acid(C18:3)가 생감에 32.70%로, palmitic acid(C16:0)가 곶감에는 48.62%로 각각 가장 많이 함유되어 있었다. 무기성분을 AAS로 분석한 결과는 생감과 곶감의 나트륨은 0.60, 2.77 mg, 칼륨 190.49, 859.63 mg, 칼슘 11.73, 16.20 mg, 철 1.17, 3.17 mg, 그리고 인이 52.52, 84.90 mg/100 g 각각 검출되었다. 특히 무기물 중 칼륨과 인이 상당히 높은 함량 검출되었으며 곶감에서 그 함유량이 월등히 높아 칼륨은 생감보다 4.5배, 인은 1.6배로 확인되었다.

Keywords

References

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