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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Nutritional Evaluation and Comparison of New Pak Choi Cultivars from China with Chinese Cabbage Cultivars Popular in Korea

국내 배추와 중국 유래 청경채의 영양성분 비교

  • Gantumar, Ganchimeg (Dept. of Food Science and Technology, Chungnam National University) ;
  • Jo, Man Hyun (Future High-Technology Agriculture Research Division, Chungcheongnam-do Agricultural Research & Extension Services) ;
  • Igori, Davaajargal (Dept. of Food Science and Technology, Chungnam National University) ;
  • Ham, In Ki (Future High-Technology Agriculture Research Division, Chungcheongnam-do Agricultural Research & Extension Services) ;
  • Lee, Eun Mo (Future High-Technology Agriculture Research Division, Chungcheongnam-do Agricultural Research & Extension Services) ;
  • Lee, Wang-Hee (Dept. of Biosystems Machinery Engineering, Chungnam National University) ;
  • Lim, Yongpyo (Dept. of Horticultural Science, Chungnam National University) ;
  • An, Gilhwan (Dept. of Food Science and Technology, Chungnam National University) ;
  • Park, Jong-Tae (Dept. of Food Science and Technology, Chungnam National University)
  • 간치맥 (충남대학교 식품공학과) ;
  • 조만현 (충청남도농업기술원 미래농업연구과) ;
  • 다바잘갈 (충남대학교 식품공학과) ;
  • 함인기 (충청남도농업기술원 미래농업연구과) ;
  • 이은모 (충청남도농업기술원 미래농업연구과) ;
  • 이왕희 (충남대학교 바이오시스템기계공학과) ;
  • 임용표 (충남대학교 원예학과) ;
  • 안길환 (충남대학교 식품공학과) ;
  • 박종태 (충남대학교 식품공학과)
  • Received : 2013.04.29
  • Accepted : 2013.05.02
  • Published : 2013.09.30
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Abstract

The nutritional components of 14 new cultivars of pak choi (Brassica rapa L. ssp. chinensis) from China were analyzed and compared with 4 cultivars of Chinese cabbage (Brassica rapa L. ssp. pekinensis) popular in Korea. Leaves were separated into green parts (GP) and white parts (WP) for the analyses. The moisture and ash content in the 14 new cultivars of pak choi were not significantly different from the currently popular cultivars of Chinese cabbage. In addition, the levels of vitamin C and E were very similar between the two kinds of Brassica rapa. In contrast, the overall mineral content was higher in the new pak choi cultivars. Specifically, minerals important for human health, calcium and magnesium, were significantly greater in pak choi cultivars (calcium GP 2.57, WP 2.04; magnesium GP 0.422, WP 0.301 mg/g fresh weight) compared to currently popular cultivars (calcium GP 0.805, WP 0.477; magnesium GP 0.244, WP 0.101 mg/g fresh weight). Although the content of reducing sugars was similar, cellulose content (which correlates with the hardness of plant tissue) was four times higher in the new pak choi cultivars compared to currently popular cultivars. These results demonstrate that the new pak choi cultivars have superb nutritional benefits for human health and could be a good food source as a daily staple vegetable.

본 연구는 중국유래 14 품종 청경채의 영양적 특성을 평가하고자 수행되었다. 14종의 신규 청경채(Brassica rapa L. ssp. chinensis)를 대표적인 국산 배추(Brassica rapa L. ssp. pekinensis) 4 품종과 함께 2008년 충남 예산에서 재배하여 수확한 후 녹색 부위와 백색 부위로 나누어 부위 별 각종 영양 성분 분석을 수행하였다. 청경채의 수분 및 회분함량은 배추에 비교하여 유의적 차이가 없었으나 수분은 백색 부위에서, 회분은 녹색 부위에서 높게 나타났다. 전체적인 무기염류 함량은 배추에 비하여 청경채가 높은 것으로 측정되었는데 특히 녹색 부위의 함유량이 유의적으로 높은 것으로 드러났다. 특히 현대인의 건강에 매우 중요한 Ca과 Mg의 함유량은 청경채(Ca녹색: 2.57, Ca백색: 2.04; Mg녹색: 0.422, Mg백색: 0.301 mg/g 신선물 기준)가 배추(Ca녹색: 0.805, Ca백색: 0.477; Mg녹색: 0.244, Mg백색: 0.101 mg/g 신선물 기준)에 비하여 매우 높았다. 환원당의 함량은 청경채와 배추가 유사한 값을 나타내었고 색에 따른 유의적 차이도 없었다. 펙틴은 부위에 따른 차이는 있으나 청경채에서 그 함량이 높게 나타났고, 식물 조직의 경도에 영향이 큰 셀룰로오스의 함량은 청경채가 약 4배 이상 배추보다 높았다. 비타민 C와 E 함량은 청경채와 배추가 유사한 것으로 측정되었다. 위와 같이 청경채는 영양적으로 매우 우수하여 소비자들에게 권장할 만한 매일 섭취해야 할 주요 채소작물의 하나로 손색이 없음을 알 수 있었다. 또한 청경채는 국내 배추의 품질 향상을 위한 육종 소재로서도 활용가치가 높을 것으로 사료된다.

Keywords

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