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

  • 제26권4호
  • /
  • Pages.639-646
  • /
  • 1997
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지

늙은 호박의 부위별 화학성분

Chemical Components in Different Parts of Pumpkin

  • 발행 : 1997.08.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

늙은 호박의 부위별 이화학적 특성 연구로서 호박의 유리당, 유기산, 아미노산, 카로데노이드 및 펙틴물 질의 함량과 특성을 조사하였다. 호박의 중량에 대해 과육부위가 84%로 가장 높은 함유율을 나타내었고, 껍질이 10%, 내부 섬유상물질이 3.5%를 차지하였다. 호박의 유리당은 fructose, glucose, sucrose로 구성되어 있었으나 과육부는 fructose와 glucose가 전체 유리당의 87%를 차지한 반면 내부 섬유상물질은 sucrose의 함량이 높았고, 총 유리당 함량은 과육부가 섬유상부위 보다 3배 높았다. 유리아미노산의 경우 과육부는 serine이 102.0mg%로 전체 유리아미노산의 45%, 섬유상부위는 aspartic acid가 241.3mg%로 70%를 차지하였으며, 총 아미노산은 호박의 부위에 관계없이 aspartic, glu-tamic acid의 순으로 함량이 높았다. 유기산은 malic, cit-ric, succinic, fumaric acid로 구성 되어 있었으나 malic acid가 과육의 경우 85.2mg%, 섬유상 부위의 경우 226.5mg%로서 전체 유기산의 63~70%를 나타내었다 총 카로테노이드의 함량은 내부 섬유상물질이 65.3mg%로 호박 총 카로테노이드의 87%를 차지하였고, 과육, 껍질은 각각 6.6, 3.3mg%였다. 호박의 가용성 펙틴 함량은 수용성 펙틴이 총가용성 펙틴의 58%를 차지하였고, 섬유상부위가 과육부에 비해 그들의 총 함량이 높았다. 가용성 펙틴의 분자량 분포를 조사한 결과 과육부의 펙틴이 섬유상에 비해 다소 분자량이 높은 것으로 나타났다. 호박펙틴의 중성당은 rhamnose, arabinose, galactose, glucose로 분리되었고, 이중 과육은 galactose가 45%, 섬유상은 glucose가 36.5%로 가장 높은 값을 나타내었다.

The contents of free sugars, organic acids, amino acids, total carotenoids and pectin of pumpkin were analysed. Weight percentage of flesh was 84% of total weight. Rind and funicular attachment of seed were 10% and 3.5%, respectively. Major free sugars in pumpkin were fructose, glucose, sucrose. In flesh, fructose and glucose were the major free sugars, corresponding to 87% of total free sugars . Total sugar content in the flesh was three times higher than that in the funicular attachment of seed. Contents and composition of free amino acids were quite different according to the different parts of pumpkin. Non-volatile organic acids in pumpkin was malic, succinic and fumaric acid. The major acid in the flesh and funicular attachment of seed was malic acid and the contents in these parts were 85.2mg% and 226.5mg%, corresponding to 63% and 70% of the total organic acids, respectively. Eigh-tyseven percent of total carotenoids in the pumpkin was in the funicular attachment of seed, amounting 65.3mg%. However flesh and rind contained 6.6mg% and 3.3mg%, respectively. Water soluble pectin consisted 58% of the total soluble pectin in different parts of pumpkin, and soluble Pectin content was higher in funicular attachment of seed than in flesh. The major neutral sugars of the pectin in flesh and funicular attachment of seed were galactose and glucose consisting 45% and 36.5% of total neutral sugars.

키워드

참고문헌

  1. Food Technology in Australia v.39 Composition of Australian foods. 39. Vegetable fruits Wills, R. B. H.;Lim, J. S. K.;Greenfield, H.
  2. Indian Journal of Agricultural Sciences v.49 Varietal variation in the chemical composition of summmer squash Sharma, R. R.;Saimbhi, N. S.;Bawa, A. S.;Shukla, F. C.
  3. Kartofel'i Ovoshchi no.1 Technological characteristics of pumpkin varieties Kiziriya, K. P.;Kaishauri, G. N.
  4. Nutrition Reports International v.29 Carotenoids and vitamin A value of fresh and canned winter squashes Lee, C. Y.;Smith, N. L.;Robinson, R. W.
  5. J. Sci. Food Agric v.46 Vitamin A(β-carotene) losses in Pakistani cooking Nagra, S. A.;Khan, S.
  6. J. Food Biochemistry v.11 The composition and vitamin A value of the carotenoids of pumpkins of different colors Hidaka, T.;Anno, T.;Nakatsu, S.
  7. Carotenoids composition and vitamin A value of commercial Brazilian squashes and pumpkin v.4 J. Micronutrient analysis Arima, H. K.;Rodriguez-Amaya, D. B.
  8. Pesquisa Agropecuaria Brasileira v.18 Changes in composition of squashes and pumpkin during storage Pedrosa, J. F.;Casali, V. W. D.;Cheng, S. S.;chitarra, M. I. F.;Carvalho, V. D.
  9. J. Am. Hort. Sci. v.108 Responses of zucchini squash to storage in low-O ₂ atmospheres at chilling and nonchilling Mencarelli, F.;Lipton, W. J.;Peterson, S. J.
  10. J. Am. Hort. Sci. v.112 Effect of high CO₂ atmospheres on stored zuccini squash Mencarelli, F.
  11. Phytochemistry v.17 Cucurbitacin 19-hydroxylase in Cucurbita maxima Schabort, J. C.
  12. J. Sci. Food Agric. v.36 The determination of bitter principles in zucchinis Hutt, T. F.;Herrington, M. E.
  13. J. Food Protection v.47 Squash containing toxic cucurbitacin compounds occurring in California and Alabama Rymal, K. S.;Chambliss, O. L.;Bond, M. D.;Smith, D. A.
  14. B'larski Plodove Zelenchutsi Konservi no.10 Composition of the aroma substances of pumpkin Banev, B.;Dyuboa, O.;Rigo, Z.
  15. Iraq. Iraqui J. Agric. Sci. "Zanco" v.2 Indentification and study of fungi causing diseases and post-harvest rots of squash in Ninevah province Assawah, M. W.;Al-Zarari, A. J.
  16. J. Food Sci. v.47 Effect of harvest date, irrigration, maturity and calcium addition during processing on quality of canned summer squash Hurst, W. C.;Schuler, G. A.;Reagan, J. O.;Rao, V. N. M.
  17. J. Food Sci. v.50 Effect of fertilization, postharvest handling and blanching temperature on the drained weight of canned summer squash Hurst, W. C.;Rao, V. N. M.;Granberry, D.;Socha, G.;Koehler, P. E.
  18. Konservnaya Ovoshchesushil'naya Promyshlennost no.7 Improvement of technology and layout of equipment for pumpkin beverage Usacheva, G. G.
  19. J. Agriculture of the University of Puerto Rico v.71 Elaboration, shelflife and quality evaluation of dishes prepared with pumpkin Beauchamp de Caloni, I.;Recio de Hernandez, E.
  20. Research Report, Mississippi Agricultural and Forestry Experiment Station v.12 Comparison of two manufacturing procedures for producing frozen pumpkin puree Silva, J. L.;Shannon, C. W.;Ammerman, G. R.
  21. J. Food Sci. v.38 A process for producing dehydrated pumpkin flakes Hoover, M. W.
  22. 특허공보, 90-3549 호박잼의 제조방법 김길용
  23. 특허공보, 90-3706 남과주(호박술)의 제조방법 김길용
  24. 특허공보, 90-31 호박음료의 제조방법 김길용
  25. 특허공보, 90-32 호박분말의 제조방법 김길용
  26. 특허공보, 90-12 호박스낵의 제조방법 김길용
  27. 특허공보, 제081467호 호박당과의 제조방법 박용곤;석호문
  28. 특허공보, 제080948호 호박농축물을 이용한 호박차 및 호박음료의 제조방법 박용곤;석호문
  29. 특허공보, 89-1468 식용 호박 영양구이 식품의 제조방법 강금근
  30. 특허공보, 89-11544 호박가루 제조방법 유영기
  31. 한국영양식량학회지 v.24 호박꿀차의 개발 연구 박영희
  32. 한국식품과학회지 v.26 고구마와 호박을 첨가한 요구르트 제조 연구 신용서;이갑상;김동한
  33. J. Agric. Food Chem. v.22 Determination of sucrose, glucose and fructose by liquid chromatography Palmer, J. K.;Brandes, W. B.
  34. J. Food Sci. v.51 HPLC analysis of organic acids and sugars in tomato Cristina, M. G.;Luh, B. S.
  35. 동국대학교 박사학위논문 쌀밥의 향미에 관한 연구 최홍식
  36. Food Res. v.25 The carotenoids of apricots Curl, A. L.
  37. Nippon Shokuhin Kogyo Gakkaishi v.18 Studies on citrus carotenoids Umeda, K.;Kawashima, K.
  38. Nippon Shokuhin Kogyo Gakkaishi v.35 The extraction of pectin by microwave heating Manabe, M.;Naohara, J.;Sato, T.;Okada, J.
  39. Nippon Shokuhin Kogyo Gakkashi v.27 Chemical properties of pectic substances and compositions of cell wall polysaccharides from Japanese radishes and their changes during drying and salting Kaneko, K.;Kurasawa, H.;Maeda, Y.
  40. Nippon Shokuhin Kogyo Gakkashi v.33 Properties of pectin in satsuma mandarine fruits(citrus unshiu Marc.), Ⅰ. Studies on the properties and function on pectin in satsuma mandarin fruits(citrus unshiu Marc.) Manabe, M.;Naohara, J.
  41. J. Food Sci. v.38 Characterization of peach pectin Chang, Y. S.;Smith, J. B.
  42. Anal. Biochem. v.4 A modified method of carbazol reaction Bitter, T.;Muir, H. M.
  43. J. Sci. Food Agric. v.35 Carboxy distribution of low-methoxy pectin deesterified in situ Colin, E. T.;Andrew, J. T.;John, R. M.
  44. Nippon Nogeikagaku Kaishi v.40 Enzymic degradation of pectic acid, part Ⅳ . Action of carrot exo-polygalacturonase on the petic acid prepared by saponification of pectin with alkali and pectin esterase Hatanaka, C.;Ozawa, J.
  45. Nippon Shokuhin Kogyo Gakkaishi v.29 Molecular weight distribution of water soluble pectin in citrus juice Goto, A.;Araki, C.;Izumi, Y.
  46. Advances in Food Research v.15 Carotenoids, properties and utilization in foods Borenstein, B.;Bunnel, R. H.
  47. 한국식품개발연구원 연구보고서, E1117-0208 호박의 활용도 개발연구 석호문;박용곤;허우덕;하재호
  48. J. Food Sci. v.45 Cellulose-hemicellulose in the alcohol insoluble solids of valencia orange peel Eaks, I. L.;Sinclair, W. B.
  49. J. Food Sci. v.26 The carbohydrate in the peel of oranges and grapefruit Ting, S. V.;Deszyek, E. J.
  50. J. Food Sci. v.32 Properties of pectin fractions separated on diethylaminoethyl cellulose columns Smit, C. J. B.;Bryant, E. F.
  51. New Food Industry v.30 野菜のぺくナソとかたさ 送上倫子
  52. Tropical Science v.24 A chemical study of pumpkin pectic substances El-Tinay, A. H.;El-Shafie, A. S.;Nour, A. A.