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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Aging Temperature and Time on the Conversion of Garlic (Allium sativum L.) Components

온도 및 숙성기간이 마늘의 화학적 성분변화에 미치는 영향

  • Cho, Kang-Jin (Functional Food & Nutrition Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Cha, Ji-Young (Experiment and Evaluation Bureau, Korea Foods Industry Association) ;
  • Yim, Joo-Hyuk (Functional Food & Nutrition Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Jae-Hyun (Functional Food & Nutrition Division, National Academy of Agricultural Science, Rural Development Administration)
  • 조강진 (국립농업과학원 농식품자원부 기능성식품과) ;
  • 차지영 (한국식품공업협회 시험평가부) ;
  • 임주혁 (국립농업과학원 농식품자원부 기능성식품과) ;
  • 김재현 (국립농업과학원 농식품자원부 기능성식품과)
  • Received : 2010.10.20
  • Accepted : 2010.11.10
  • Published : 2011.01.31
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Abstract

Some thermally processed foods have higher biological activities due to their various chemical changes during heat treatment. Especially, 5-hydroxymethylfurfural (HMF) is derived from dehydration of sugars and has been identified in processed garlic. The biological function of HMF have revealed as antisickling agent and thyrosinase inhibitor. This study was carried out to examine the formation of HMF and free sugars from the aged garlics when it is treated at 60 and $75^{\circ}C$ and different incubation periods from 7 to 35 days. HMF and free sugars from the hot-water extracts of aged garlics were analyzed with GC/MS, LC/MS, and HPLC. The amount of HMF was higher than at $75^{\circ}C$ and increasing incubation period. Among free sugars, the only fructose except glucose and sucrose was formed and converted to HMF at high temperature and long incubation period. However, fructose formed in low temperature during making of aged garlic was rarely converted to HMF. This result indicates that formation of HMF can be dependent on the temperature and incubation period for making aged garlic.

생마늘을 온도별로 숙성시켰을 때 일어나는 물질의 생성과 변화에 대하여 조사한 결과, 고온숙성 마늘(흑마늘)의 열수 추출물에서 5-hydroxymethyl-2-furaldehyde(HMF)가 생성됨을 확인하였으며, HMF의 생성은 $75^{\circ}C$에서는 7일 이후부터 급격히 증가하기 시작하였으며 35일차에는 13.09 mg/g dry weight까지 계속 증가하는 경향이었다. 그러나 $60^{\circ}C$에서는 HMF의 생성은 거의 억제되었으며, 28일차부터 생성되긴 하였으나 35일차에도 0.35 mg/g dry weight로 그 양은 $75^{\circ}C$ 조건에 비하여 매우 적었다. HMF의 생성은 당 화합물 중 과당(fructose)이 탈수되어 생성된다. 마늘 중 유리당의 생성량을 조사해 본 결과 $75^{\circ}C$에서 숙성된 마늘에서는 7일 차부터 과당이 39.7%/dw 정도 생성되기 시작하여 14일차에 49.6%/dw 정도 생성되었으나, 이후 과당 함량이 감소되는 것을 볼 수 있는데 이는 생성된 과당이 HMF로 변환된 것으로 추정된다. 그리고 $60^{\circ}C$에서는 21일차까지 과당의 생성량이 6.6%/dw 정도였으나 이후 28일 경에는 급속히 증가하여 35일경에는 44.6% 정도 생성되었다. 이로써 마늘에서 HMF의 생성은 마늘 중의 탄수화물이 고온($75^{\circ}C$)에서 과당으로 변환된 후 탈수반응을 거쳐 생성됨을 알 수 있었다.

Keywords

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