DOI QR코드

DOI QR Code

원산지별 김의 일반성분 및 무기질, 아미노산 함량 비교

Proximate Composition and Mineral content, Amino acid of Laver based on Culture Areas

  • 정상목 (순천향대학교 생명시스템학과) ;
  • 강슬기 (순천향대학교 생명시스템학과) ;
  • 이한주 (순천향대학교 생명시스템학과) ;
  • 손지수 (순천향대학교 생명시스템학과) ;
  • 전재혁 (순천향대학교 생명시스템학과) ;
  • 신현웅 (순천향대학교 생명시스템학과)
  • Jung, Sang-Mok (Dept. of Life Science and Biotechnology, Soonchunhyang Univ.) ;
  • Kang, Seul-Gi (Dept. of Life Science and Biotechnology, Soonchunhyang Univ.) ;
  • Lee, Han-Joo (Dept. of Life Science and Biotechnology, Soonchunhyang Univ.) ;
  • Son, Ji-Su (Dept. of Life Science and Biotechnology, Soonchunhyang Univ.) ;
  • Jeon, Jae-Hyuk (Dept. of Life Science and Biotechnology, Soonchunhyang Univ.) ;
  • Shin, Hyun-Woung (Dept. of Life Science and Biotechnology, Soonchunhyang Univ.)
  • 투고 : 2016.01.14
  • 심사 : 2016.02.18
  • 발행 : 2016.02.29

초록

본 연구는 지역별로 생산되는 김의 일반성분, 무기질, 아미노산 성분함량 측정하여 비교분석하고자 하였다. 지역구분은 한국의 전남, 중국의 강소성, 일본 아리아케 지역에서 생산되는 방사무늬김(Pyropia yezoensis)을 대상으로 일반성분은 AOAC 방법으로 분석하였으며, 무기물은 ICP-분광분석기, 아미노산은 아미노산 분석기로 정량정성 분석하였다. 분석 결과 한국, 중국, 일본의 일반성분 함량의 범위에서 수분은 $8.13{\pm}0.38%$ 조단백은 $37.25{\pm}1.15%$ 조지방은 $2.12{\pm}0.27%$ 회분은 $7.41{\pm}0.36%$ 탄수화물 $45.06{\pm}1.30%$을 확인하였고, 총 무기질 함량은 한국 $28300.19{\pm}76.39ppm$, 중국 $13945.63{\pm}7.73ppm$, 일본 $12262.485{\pm}4.38ppm$으로 한국이 가장 높았으며, 총 아미노산의 경우 한국 $265.28{\pm}0.38mg\;g^{-1}$, 중국 $209.19{\pm}0.19mg\;g^{-1}$, 일본 $157.61{\pm}0.43mg\;g^{-1}$으로 나타났다. 원산지별 연안생태환경에 따라 일반성분 및 무기질, 아미노산 함량의 차이가 나타나는 것을 확인할 수 있었으며 향후 다양한 국가에서 생산되는 김에 대한 연구 기초자료로 활용될 수 있다고 사료된다.

Pyropia yezoensis were sampled from Jeonnam in Korea, Jiansu in China and Saga in Japan. Sampled P. yezoensis were analyzed proximate composition by Association official Analytical Chemists(AOAC) method, minerals by ICP-OES and amino acid by amino acid analyzer. Three areas resulted that contents of moisture and crude protein were $8.13{\pm}0.38%$ and $37.25{\pm}1.15%$, and crude lipid, ash and carbohydrate were $2.12{\pm}0.27%$, $7.41{\pm}0.36%$ and $45.06{\pm}1.30%$ respectively. In total minerals, Korea and China were $28300.19{\pm}76.39ppm$and $13945.63{\pm}7.73ppm$, and Japan was $12262.485{\pm}4.38ppm$. Amino acids, Korea and China were $265.28{\pm}0.38mg\;g^{-1}$ and $209.19{\pm}0.19mg\;g^{-1}$, and Japan was $157.61{\pm}0.43mg\;g^{-1}$. Therefore, those substance contents of P. yezoensis are significantly different between cultivation sites. The basic data may used to the environmental and nutritional study of P. yezoensis based on country sites.

키워드

참고문헌

  1. AOAC(1995) Fish and other marine products. In: William H(de.), Official methods of analysis 18th, USA, pp. 1-35.
  2. Biao, X., D. Zhuhong and W. Xiarong(2004) Impact of the intensive shrimp farming on the water quality of the adjacent coastal creeks from Eastern China. Mar. Poll. Bull. 48:543-553. https://doi.org/10.1016/j.marpolbul.2003.10.006
  3. Dawczynski C, Schubert R and Jahresis G(2007) Amino acids, fatty acids, and dietary fibre in edible seaweed products. Food Chem. 103: 891-899. https://doi.org/10.1016/j.foodchem.2006.09.041
  4. Hodoki, Y. and T. Murakami(2006) Effects of tidal flat reclamation on sediment quality and hypoxia in Isahaya Bay. Mar. Freshw. Ecosyst. 16:555-597. https://doi.org/10.1002/aqc.723
  5. Hwang, E. S., K. N. Ki and H. Y. Chung(2013) Proximate Composition, Amino Acid, Mineral, and Heavy Metal Content of Dried Laver. Prev Nutr. Food Sci. 18(2):139-144. https://doi.org/10.3746/pnf.2013.18.2.139
  6. Jung, S. M., S. G. Kang, K. T. Kim, H. J. Lee, A. R. Kim and H. W. Shin(2015) Analysis of proximate composition, minerals and amino acid content of a red alga Pyropia dentata based on cultivation sites. Korean J. Environ. Ecol. 28(5):1-6.
  7. Katano, T., K. Yoshino and T. Matsubara (2012) Wax and wane of Chattonella (Raphidophyceae) bloom with special reference to competition between Skeletonema (Bacillariophyceae) in the Ariake Sea, Japan. J. Oceanogr. 68:497-507. https://doi.org/10.1007/s10872-012-0112-1
  8. Kim, K. H. and C.S. Kim(1982) Studies on the manufacture of Underia pinnatifida laver and it's physicochemical properties I. Histochemical properties. Korean J. Food Sci. Technol, 14:336-341. (in Korean with English abstract)
  9. Kim, K. W., J. H. Hwang, M. J. Oh, M. Y. Kim, M. R. Choi and W. M. Park(2014) Studies on the major nutritional components of commercial dried lavers (Porphyra yezoensis) cultivated in Korea. Korean. J. Food. Preserv. 21(5):702-709. (in Korean with English abstract) https://doi.org/10.11002/kjfp.2014.21.5.702
  10. Kim S.J., J.S.Mon, S.G. Kang and S.T. Jung(2003) Extraction of Prphyran from decolored Laver. Korean J. Food Sci. Technol. 35(6): 1017-1021.(in Korean with English abstract)
  11. Lee, K. H., S. H. Song and I. H. Jeong(1987) Quailty changes of dried lavers during processing and storage.
  12. Noda, H. and Y. Horiguchi(1975) Studies on the Flavor Substances of 'Nori', the Dried Laver Porphyra tenera-I Dimethyl Sulfide and Dimethyl-$\beta$-propiothetin. B. Jpn. Soc. Sci. Fish. 41(4): 481-486. https://doi.org/10.2331/suisan.41.481
  13. MOF(2014) Seawater quality. Ministry of Maritime Affairs and Fisheries. Korean J. Fish. Aquat. Sci. 20(5):408-418. (in Korean with English abstract)
  14. Mok, J. S., T. S. Lee, K. T. Son, K. C. Song, J. Y. Kwon, K. J. Lee and J. H. Kim(2011) Proximate Composition and Mineral Content of Laver Porphyra yezoensis from the Korean Coast. Kor. J. Fish Aquat. Sci. 44(5):554-559. (in Korean with English abstract) https://doi.org/10.5657/kfas.2011.0554
  15. Park C.K, C.H Park and J.N Park.(2001) Extractive nitrogenous constituents and their monthly variation of fresh laver Porphyra yezoensis. Food Sci. Biotechnol. 10:364-374.
  16. Ren, Y., S. Dong, X. Wang, F. Wang, X. Tian and Q. Gao(2013) Preliminary study on ecological characteristics of one plastic artificial substrate in sea cucumber Apostichopus japonicus (Selenka) culture pond. Marine Sciences 1:005
  17. Ruiz-Capillas C and Moral A.(2001) Changes in free amino acids during chilled storage of hake (Merluccius merluccius L.) in controlled atmospheres and their use as a quality control index. Eur. Food. Res. Technol. 212:302-307. https://doi.org/10.1007/s002170000232
  18. Shin, D.M, S.R An, S.K In and J.G Koo(2013) Seasonal Variation in the Dietary Fiber, Amino Acid and Fatty Acid Contents of Porphyra yezoensis, Kor. J. Fish Aquat. Sci. 46(4):337-342.(in Korean with English abstract) https://doi.org/10.5657/KFAS.2013.0337
  19. Shpigel M., Ragg N.L.,Lupatsch I. and A. Neori (1999) Protein content determines the nutritional value of the seaweed Ulva Lactuca L for the Abalone haliotis tuberculata L. and H. Discus Hannai Ino. J. Shellfish Res. 18(1): 227-233.
  20. Zhang Q, Li N, Liu X, Zhao Z, Li Z and Xu Z. (2004) The structure of a sulfated galactan from porphyra haitanensis and its in vivo antioxidant activity. Carbohyd. Res. 339:105-111. https://doi.org/10.1016/j.carres.2003.09.015