한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제25권5호
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- Pages.407-410
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- 1993
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- 0367-6293(pISSN)
적환 20일 무우 색소의 안정성에 관한 연구(I)
Study on the Stability of Anthocyanin Pigment in 'Comet' radish (I)
- Park, Chul-Jin (Department of Food Science and Technology, Kyung Hee University) ;
- Na, Mi-Kyung (Department of Food Science and Technology, Kyung Hee University) ;
- Oh, Sung-Ki (Department of Food Science and Technology, Kyung Hee University)
- 발행 : 1993.10.01
초록
적환 20일 무우('Comet' radish)를 0.1 HCl/MeOH 용매로 추출하여 얻은 anthocyanin 색소 농축액을 Amberlite CG-50 양이온 교환수지로 정제한 다음 분리정제된 이 색소의 안정성에 관하여 pH, 온도, ascorbic acid 등의 영향을 검토한 결과, pH가 1.0에서 8.0으로 증가할수록 색소 보존율이 감소하였으며 초기에는 pH 2.0, 3.0에서 보다 pH 1.0에서 anthocyanin파괴가 더 빨랐다. 저장온도가
Stability of the anthocyanin pigment isolated from 'Comet' radish was decreased with increase of pH from 1.0 to 8.0. The destruction rate of anthocyanin at early stage was faster at pH 1.0 than pH 2.0 and 3.0, increased with increase of storage temperature from