Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Changes in Proximate Composition, Free Amino Acid, Free Sugar and Vitamin of Curcuma longa L. and Curcuma atomatica Salib According to Picking Time

울금 품종과 채취시기별 일반성분, 유리아미노산, 유리당 및 비타민 함량의 변화

  • Kang, Seong-Koo (Department of Food Science and Technology, Sunchon National University)
  • Published : 2007.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Changes in proximate composition, amino acid, free sugar, reducing sugar and vitamin contents of Curcuma longa L. (autumn woolgeom in Korean) and Curcuma atomatica Salib (spring woolgeom) were investigated according to picking time. Moisture, crude ash, crude protein and crude lipid were increased and non nitrogen substances was decreased by extending the picking time. Contents and ratio of total amino acid to essential amino acids was increased by extending the picking time. Free amino acid was increased by extending the picking time. Ratio of essential amino acids to total amino acids was decreased. Fructose was gradually increased, and then glucose, sucrose and total free sugars were decreased by extending the picking time. Amino acid and sugar contents of Curcuma longa. L. were higher than those of Curcuma atomatica Salib. In contents of vitamin C and $B_1$, Curcuma longa L. was decreased and Curcuma atomatica Salib was increased by extending the picking time.

가을울금과 봄울금의 채취시기에 따른 일반성분, 아미노산, 유리당 및 환원당 및 비타민 C와 $B_1$ 등의 함량을 비교분석 하였다. 가을울금과 봄울금의 수분, 조회분, 조단백 및 조지방 함량은 채취시기가 늦을수록 증가하였고, 가용성무질소분 함량은 채취시기가 늦을수록 감소하는 경향을 보였다. 구성아미노산은 채취시기가 늦을수록 아미노산의 함량이 증가하다가 다음해인 1월말에는 약간 감소하였으며, 총 아미노산에 대한 필수아미노산의 비율도 증가하였다. 유리 아미노산의 경우는 주된 성분은 구성아미노산과 비슷하였으나, 채취시기가 늦을수록 아미노산의 함량은 계속 증가 하였으며 총 아미노산에 대한 필수아미노산의 비율은 감소하였다. 구성아미노산과 유리아미노산 모두 가을울금이 더 높은 함유량을 보였다. 울금의 유리당 중 fructose는 채취시기가 늦어질수록 점차 증가하였으나, glucose와 sucrose는 감소하였으며, 총 함량은 채취시기가 늦어질수록 점차 감소하는 경향을 보였다. 유리당과 환원당 모두 가을울금이 더 높은 함유량을 보였다. 비타민 C와 $B_1$은 채취시기가 늦어질수록 그 함량이 가을울금은 감소하였으나 봄울금은 증가하였으며, 비타민 C는 가을울금이 더 높았으나 $B_1$의 경우는 봄울금이 더 높게 나타나 유의적인 차이를 보였다(p<0.05).

Keywords

References

  1. Cho, S.S., Song, H.S. and Kim, B.H. (1997) Transactions: the dyeability properties of some yellow natural dyes. (Part 2) extracted from turmeric. J. Korean Soc. Clothing Textiles, 21, 1051-1059
  2. Park, K.N., Park, L.Y., Kim, D.G, Park, G.S. and Lee, S.H. (2007) Effect of turmeric(Curcuma aromatica Salab.) on shelf life of tofu. Korean J. Food Preserv., 14, 136-141
  3. Osman, A. and Mnsa, S. (2002) Effects of turkish spice extracts at various concentrations on the growth of Escherichia coli O157:H7. J. Microbiol. Biotechnol., 19, 473-480
  4. Jayaprakasha, G.K., Jagan, M., Rao, L. and Sakariah, K.K. (2005) Chemistry and biological activities of C. longa. Trends in Food Sci. Technol., 16, 533-548 https://doi.org/10.1016/j.tifs.2005.08.006
  5. Ryu, G.Y., No, K.H., Ryu, S.R. and Yang H.S. (2005) Study of separation and analysis method an effective component from UlGeum(Curcuma longa) and a contained curcumin as product of national and partialy region cultures. Appl. Chem., 9, 57-60
  6. Kang, W.S., Kim, J.H., Park, E.J. and Yoon, K.R. (1998) Antioxidative property of turmeric(Curcuma longa) ethanol extract. Korea J. Food Sci. Technol., 30, 266-271
  7. Choi, S.W., Yang, J.S., Lee, H.S., Kim, D.S., Bai, D.H. and Yu, J.H. (2003) Characterization of squalene synthase inhibitor isolated from Curcuma longa. Korea J. Food Sci. Technol., 35, 297-301
  8. Chi, H.J. and Kim, H.S. (1983) Curcumin content of cultivated tumeric in Korea. Kor. J. Pharmacog., 14, 67-69
  9. Jeong, S.H., Chang, K.S., and Kim, Y.J. (2004) Optimization of curcumin extraction from turmeric (Curcuma longa L.) using supercritical fluid $CO_{2}$. Food Eng. Prog., 8, 47-52
  10. Jeong, S.H., Chang, K.S. and Kim, Y.J. (2004) Physiological effects of curcumin extracted by supercritical fluid from turmeric(Curcuma longa L.). Kor. J. Food Sci. Technol., 36, 317-320
  11. AOAC (1990) Official methods analysis 13th ed. Association of official analytical chemists Washington D.C. USA. p.125-132
  12. Ohara, I. and Ariyoshi, S. (1979) Comparison of protein precipitants for the determination of free amino acid in plasma. Agric. Biol. Chem., 43, 1473-1476 https://doi.org/10.1271/bbb1961.43.1473
  13. Wilson, A.M., Work, T.M., Bushway, A.A. and Bushway R.J. (1981) HPLC determination of fructose, glucose and sucrose in potatoes. J. Food Sci.. 46, 300-306 https://doi.org/10.1111/j.1365-2621.1981.tb14589.x
  14. Korea Food and Drug Administration. (2003) Test Method in General 1. Food Code (separate volume)