Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Changes in Nutritional Components of Daebong-gam (Diospyros kaki) during Ripening

숙성 중 대봉감의 영양성분 변화

  • Jeong, Chang-Ho (Department of Food Science and Biotechnology, Kyung Hee University) ;
  • Kwak, Ji-Hyun (Department of Food Science and Technology, and Institute of Agriculture & Life Science, Gyeongsang National University) ;
  • Kim, Ji-Hye (Department of Food Science and Technology, and Institute of Agriculture & Life Science, Gyeongsang National University) ;
  • Choi, Gwi-Nam (Department of Food Science and Technology, and Institute of Agriculture & Life Science, Gyeongsang National University) ;
  • Jeong, Hee-Rok (Department of Food Science and Technology, and Institute of Agriculture & Life Science, Gyeongsang National University) ;
  • Kim, Dae-Ok (Department of Food Science and Biotechnology, Kyung Hee University) ;
  • Heo, Ho-Jin (Department of Food Science and Technology, and Institute of Agriculture & Life Science, Gyeongsang National University)
  • 정창호 (경희대학교 식품공학과) ;
  • 곽지현 (경상대학교 농업생명과학대학 식품공학과.농업생명과학연구원) ;
  • 김지혜 (경상대학교 농업생명과학대학 식품공학과.농업생명과학연구원) ;
  • 최귀남 (경상대학교 농업생명과학대학 식품공학과.농업생명과학연구원) ;
  • 정희록 (경상대학교 농업생명과학대학 식품공학과.농업생명과학연구원) ;
  • 김대옥 (경희대학교 식품공학과) ;
  • 허호진 (경상대학교 농업생명과학대학 식품공학과.농업생명과학연구원)
  • Received : 2010.03.09
  • Accepted : 2010.07.16
  • Published : 2010.08.30
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Abstract

Changes in the nutritional components of Daebong-gam (astringent persimmon) fruit were studied during ripening. The pH rose during ripening and total acidity level fell, from pH 5.36 to pH 5.96 and 0.13% to 0.06%, respectively. Total soluble content did not significantly change. Lightness, redness, and yellowness values, as well as ascorbic acid content, decreased during ripening. The levels of moisture, crude protein, and crude fat also decreased, but nitrogen-free content and crude ash level increased. Daebong-gam was rich in K (96.31~239.47 mg/100 g), P (49.10~55.93 mg/100 g), and Na (15.96~18.13 mg/100 g). Fructose and glucose levels were initially high and increased further during ripening. The glucose content was 4.82% in Daebong-gam, 6.73% in Ban-si, and 7.10% Yeon-Si, respectively. Proline, glutamic acid, and aspartic acid were present at high levels in Daebong-gam. The most common fatty acids were palmitic acid and linolenic acid. Succinic acid was the principal organic acid present.

본 연구에서는 숙성기간에 따른 대봉감의 영양성분 변화에 대하여 조사하였다. 숙성기간이 경과함에 따라 5.36~5.96으로 pH가 증가하는 경향을 보였으며, 산도는 0.13~0.06%로 숙성기간이 경과함에 따라 점차적으로 감소하였다. 당도는 21.17~21.46으로 큰 차이를 보이지 않았으며, 숙성기간이 경과함에 따라 밝기, 적녹도, 황청도 및 비타민 C 함량이 모두 감소하는 것으로 나타났다. 숙성기간이 경과됨에 따라 수분, 조단백질 및 조지방은 감소하는 경향을 보였고, 가용성 무질소물과 조회분은 증가하는 경향을 보였으며, 조섬유는 큰 차이를 보이지 않았다. 대봉감, 반시 및 연시에 함유되어 있는 주요 무기성분으로는 K(96.31~239.47 mg/100 g), P(49.10~55.93 mg/100 g) Na(15.96~18.13 mg/100 g), Mg(11.14~14.50 mg/100 g) 및 Ca(6.53~14.80 mg/100 g) 순으로 나타났다. 유리당으로는 sucrose, glucose 및 fructose 3종이 분리 동정되었다. 대봉감, 반시 및 연시에서 glucose가 4.82%, 6.73%, 그리고 7.10%로 가장 높은 비율을 차지하였고, 숙성기간이 경과함에 따라 증가하는 경향을 보였다. 숙성시기별 대봉감, 반시 및 연시 모든 시료에서의 주요 아미노산은 proline, glutamic acid 및 aspartic acid였으며, 주요 지방산은 palmitic acid와 linolenic acid였고, 유기산은 succinic acid가 가장 높은 함량을 보였다.

Keywords

References

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