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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Characteristics and Stability of Violet Red Pigment Extracted from Salicornia herbacea L.

퉁퉁마디(Salicornia herbacea L.)에서 추출한 적자색 색소의 특성 및 안정성

  • 이영재 (전라남도 해양바이오연구원) ;
  • 박인배 (전라남도 해양바이오연구원) ;
  • 김해섭 (전라남도 해양바이오연구원) ;
  • 신궁원 (전라남도 해양바이오연구원) ;
  • 박정욱 (전라남도 해양바이오연구원) ;
  • 조영철 (전라남도 해양바이오연구원)
  • Published : 2009.07.31
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Abstract

To examine stability of a violet red pigment in a Salicornia herbacea L., several tests for pH, sugar, organic acid, ascorbic acid, amino acid, salt and temperature effect were carried out. A violet red pigment in Salicornia herbacea L. was the most stable in the range of pH 4 to 6. Each of the violet red pigments in Salicornia herbacea L. added with different amounts of sugar showed higher retention rate according to storage time than those of the control group. After 10 days of storage, especially the retention rate of the experimentals with 0.5 M sucrose was higher than the controls by about 11.1% while fructose, maltose, glucose and galactose were less higher in order. Also, adding organic acid reduced retention rate of the experimentals over the controls irrespective of sort and concentration of organic acid; also, the retention rate of the experiment with 0.5 M organic acid, the highest amount of all, reduced radically to 13.1 to 15.9% after 10 days storage. The retention rate of the experimentals added 1,000 ppm ascorbic acid and thio urea respectively after 10 days was 48.4%, which is higher than the controls by around 23.1%. As to amino acid, treatment on the pigment with aspartic acid 50 mM marked the highest retention rate of 41.5% and treatment with 2.0 M NaCl showed 31.6% retention rate, which was higher than the controls. While low temperature like $5^{\circ}C$ and $25^{\circ}C$ kept the stability of the pigment in storage, as temperature increased the stability of the pigment dropped rapidly.

퉁퉁마디의 적자색 색소의 안정성에 대한 pH, 당, 유기산, ascorbic acid, 아미노산, 식염 및 온도의 영향을 조사하였다. 퉁퉁마디 적자색 색소는 pH $4{\sim}6$ 범위에서 가장 안정하였으며, 저장기간에 따른 퉁퉁마디 적자색 색소의 잔존율은 다양한 당 첨가에 의해 대조구에 비해 높았다. 특히, 저장기간 10일 경과 후 0.5 M sucrose를 첨가한 시료구는 대조구에 비해 약 11.1% 가량 색소 잔존율이 높았으며 다음으로 fructose, maltose, glucose, galactose 순이었다. 또한, 유기산의 첨가로 종류와 농도에 관계없이 모두 대조구에 비해 저장기간 중 퉁퉁마디 적자색 색소의 잔존율을 감소시켰으며 특히, 유기산의 농도를 0.5 M로 가장 높게 처리한 시료구의 색소잔존율이 저장 10일 후 $13.1{\sim}15.9%$로 크게 감소하였다. 저장기간 10일 경과 후 ascorbic acid와 thio urea를 동시에 1,000 ppm씩 첨가한 경우 저장 10일 경과 색소의 잔존율이 48.4%로 대조구에 비해 약 23.1% 가량 높았다. 또한 아미노산 중에서는 aspartic acid를 50 mM 처리 시 색소 잔존율이 41.5%로 가장 높았으며 식염의 농도를 2.0 M 처리 시 색소의 잔존율이 31.6%로 대조구에 비해 높았다. $5^{\circ}C$와 $25^{\circ}C$ 등 저온저장의 경우 색소의 안정성이 유지된 반면 저장온도가 상승함에 따라 색소의 안정성은 급격히 감소하였다.

Keywords

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