Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Changes of Biologically Active Components in Prunus mume Fruit

수확시기별 매실의 생리활성 변화

  • Seo, Kyoung-Sun (Department of Food Science and Technology, Sunchon National University) ;
  • Huh, Chang-Ki (Department of Food Science and Technology, Sunchon National University) ;
  • Kim, Yong-Doo (Department of Food Science and Technology, Sunchon National University)
  • Published : 2008.04.28
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Abstract

In this study, we investigated changes of general components and biological activity of the fruit of Prunus mume. The average moisture content of the fruit ranged from 88.34-90.04%. Crude protein and crude fat contents were not significantly different among samples. During ripening, crude protein decreased and crude fat increased. The level of polyphenols in the fruit gradually increased during ripening. An antimicrobial activity test indicated that methanol extracts had the highest activity and that the antimicrobial activity increased gradually with harvest time. Antimicrobial substances in methanol extracts of the fruit maintained their activity after heating at $100^{\circ}C$ for 30 minutes and were unaffected by changes in pH. The antioxidant activities of extracts isolated with different solvents were: methanol> ethylacetate > water> ether> hexane. Antioxidant activity was not significantly different for different harvest times. The antioxidant index of the methanol extract was also the highest in electron donating activity.

매실의 개체당 평균 수분 함량은 $88.34{\sim}90.04%$ 범위로서 수확시기에 따른 차이가 없었으며 조단백질과 조지방은 수확시기별로 수확시기가 늦어질수록 함량이 다소 감소하였으나 조섬유는 수확시기가 늦어짐에 따라 함량이 증가하였다. 또한 polyphenol 함량은 매실이 성숙함에 따라 점차 증가하는 경향을 보였다. methanol, water, hexane, ethylacetate 및 ether 추출물의 항균활성 검색 결과 methanol에서 가장 크게 나타났으며 수확시기가 늦어질수록 항균활성은 증가하는 경향을 나타내었다. 항균활성을 가진 메탄을 추출물의 활성은 $100^{\circ}C$에서 30분 가열한 조건에서도 안정함을 확인하였고, pH 변화에 따른 안정성은 큰 차이를 보이지 않았다. 용매에 따른 전자공여능은 methanol > ethylacetate > water > ether > hexane 순으로 높게 나타났으며 수확시기에 따른 차이는 크지 않았다.

Keywords

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