한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제17권5호
  • /
  • Pages.535-542
  • /
  • 2002
  • /
  • 1225-7060(pISSN)
  • /
  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
권호 표지

마른명태 식해의 향기성분과 기능성

Functional and Volatile Flavor Components in Myungtae(Alaska pollack) sikhae

  • 구태호 (영남대학교 생물산업공학부) ;
  • 장운빈 (영남대학교 생물산업공학부) ;
  • 최희진 (영남대학교 생물산업공학부) ;
  • 우희섭 (동주대학 제과데코레이션과) ;
  • 손규목 (창원전문대학 식품과학계열) ;
  • 최청 (영남대학교 생물산업공학부)
  • Koo, Tae-Ho (Department of Food Science and Technology, Yeungnam University) ;
  • Zhang, Yun-Bin (Department of Food Science and Technology, Yeungnam University) ;
  • Choi, Hee-Jin (Department of Food Science and Technology, Yeungnam University) ;
  • Woo, Hi-Seoh (School of Food Science, Dongju College) ;
  • Son, Gyu-Mok (Division of Food Science, Changwon Junior College) ;
  • Choi, Cheong (Department of Food Science and Technology, Yeungnam University)
  • 발행 : 2002.12.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

동시증류추출장치를 사용하여 추출한 전통마른명태식해의 휘발성 향기성분을 기체 크로마토그래피로 분리하여 질량분석법으로 동정하였다. 식해에서 분리동정된 155종의 화합물로는 82종의 hydrocarbon류, 31종의 알콜류, 20여종의 알데히드, 13종의 ketone, 9종의 ester류 및 기타 2 종류의 화합물이 확인되었다. 마른명태식해에서 동정된 물질 중에서 ${\alpha}$-zingibirene 전체 상에 농도에서 11.03%를 차지하였으며(E)-di-2-propenyl disulfide(7.95%), ${\beta}$-cironellol(6.02%), methyl allyl disulfide(3.58%), cryptone(3.39%), camphene(3.23%), pentanol(3.21%), penadecanal(2.66%) and ${\beta}$-phellandrene(2.06%) 동정되어 이러한 성분들이 식해의 주요 향기 성분으로 나타났다. 식해의 메탄올 추출물을 용매 분획하여 얻은 각 분획물의 전자공여능을 측정한 결과 $200{\mu}m$ DPPH radical을 50% 환원시키는데 필요한 $SC_{50}$값이 헥산과 물층에서는 효과가 나타나지 않았으며, ethylacetate 층은 $327.92{\mu}g/mL$, butanol 층은 $968.83{\mu}g/mL$으로 나타났다. 혈압상승 억제효과를 살펴본 결과 헥산과 물 분획물에서는 전혀 효과가 없었으며 ethylacetate 층에서는 $IC_{50}$이 1.462mg/mL, butanol 층에서는 1.207mg/mL의 저해효과를 나타내었으며, xanthine oxidase에 대한 $IC_{50}$은 ethylacetate 층은 3.439mg/mL, butanol 층은 2.083mg/mL로 나타났다.

The volatile compounds of Myungtae (Alaska pollack) sikhae obtained by simultaneous steam distillation and extraction(SDE) apparatus were separated by gas chromatography(GC) and gas chromatography mass spectrometry(GC/MS). The totals of 155 volatile flavor components was identified in traditional Kyungsangdo Myungtae (Alaska pollack) sikhae, respectively. ${\alpha}$-Zingihirene(11.03%) (E)-di-2-propenyl disulfide(7.95%) ${\beta}$-cironellol(6.02%), methyl allyl disulfide(3.58%), cryptone(3.39%), camphene(3.23%), pentanol(3.21%), penadecanal(2.66%) and ${\beta}$-phellandrene(2.06%) were contained as the main compounds of Myungtae shikae. The fraction obtained from sikhae were tested for electron donating ability, angiotensin converting enzyme and xanthine oxidase inhibitory activity. There was no electron donating abilities$(SC_{50})$ of hexane and water fraction. On the other hand, the abilities of ethylacetate fraction and butanol fraction showed $310.64\;{\mu}g/mL,\;1096.49\;{\mu}g/mL$, respectively. Angiotensin converting enzyme inhibitory activities$(IC_{50})$ of ethylacetate fraction and butanol fraction were 1.623 mg/mL, 1.303 mg/mL, respectively. Xanthine oxidase inhibitory activities$(IC_{50})$ of ethylacetate fraction and butanol fraction were 3.591 mg/mL, 2.083 mg/mL, respectively.

키워드

참고문헌

  1. Lee SW. study of Eh-jang(Korean fermented aquatic preducts). Korean J. Dietary culture 1(4): 371-382.1986
  2. Lee MY. and Lee HG. A bibliographical study on the shikhe. Korean J. Dietary culture. 4(1): 39-51. 1989
  3. Lim BS. R and D trene of the traditional fermented food in Korean. Korean J. Dietary culture 4(3): 265-269. 1989
  4. Yoo SK. Study on native local food in Andong region. Korea J. Dietary culture. 9(1): 61-69. 1994
  5. Lee SW. The historical review of traditional Korean fermented food. Korea J. Dietary culture. 3(4): 331-339. 1988
  6. Kim KP, Rhee CH. and Park HD. Isolation and Characterization of cholesterol degradation bacteria from Korean traditionat salt fennented flat fish. Korean J. postharvest Sci. Technol. 8(1): 92-101. 2001
  7. Lee CH, Cho TS, Lim MH, Kang JW. and Yang HC. Studier on the sikhe fermentation made by flat fish. Kor. J. Appl. Microbiol. Bioeng. 11(1): 53-58. 1983
  8. Jung HS, Lee SH. and Woo KL. Effect of salting levels on the changes of tast consdtuents of domestic fermented flounder sikhae of Hankyeng-Do, Korean J. Food Sci. Technol. 24()1 : 59-64. 1992
  9. Kim SM, Jeong IH. and Cho YJ. The development ofSquid(Todarodes pacificus) Sikhae in Kang-Nung district. Bull. Korean Fish. Soc. 27(3): 215-222. 1994
  10. Lee NH, Oh SW. and Kim YM. Biochemical changes inmuscle protein of squid sikhae during fermentation effect of temperature and moisture content. Korean J. Food Sci. Technol. 28(2) : 292-297. 1996
  11. Kim SM, Cho YJ. and Lee KT. The Development of Squid(iodarodes pacifiers) sikhae in Kang-Nung district. Bull. Korean Fish. Soc. 27(3): 223-231. 1994
  12. Kim SM, Kim HY. and Choi SH. Quality charactehstics of Myung-Tae(Alaska polkck) sikhae during fermentation. Food Sci. Biotechnol. 9(1): 5-9. 2000
  13. Kim SM. The effect of Koji and sucrose on the manyfacture of Alaska Pollack scrap sauce. Food Sci.-Biotenol. 7(4): 242-247. 1998
  14. Choi C, Lee HD, Choi HJ, Son JH, Kim S, Son GM. and Cha WS. Functional and volatile flavor compounds in tradidonal Kyngsangdo squid sikhe. Korean J. Food Sci.Technol. 33(3): 345-352. 2001
  15. Nikerson GB. and Likens ST. Gas chromatography evidence for the occurrence of hop oil components in beer. J. Chromatography. 21:1-5. 1966 https://doi.org/10.1016/S0021-9673(01)91252-X
  16. Bushg BS,Wilson CW.and Shaw PE. High performance liquid chromatographic separation of carboxylic adds with anion exchange and reverse phase columns. J. Agric. Food Chem. 30: 342-345. 1982 https://doi.org/10.1021/jf00110a032
  17. HS, Robert AF, Richard M, Sue BE. and Roy T. Isolation of volatile components from a model system. J. Agric. Food Chem.25:446. 1977 https://doi.org/10.1021/jf60211a038
  18. Schultz TH, Flath RA, Mon TR, Enggling SB. and Teranishi R. Isolation of volatile components from a model system. J. Agric. Food Chem. 25: 446-449. 1977 https://doi.org/10.1021/jf60211a038
  19. Robert PA. Identificadon of essendal oil components by gas chromatography/mass spectroscopy. Allured publishing corporadon 1955
  20. Stehagen E, Abbrahamssom S. and Malafferty FW. The Wiley/NBS registry of mass spectral date NY. Jhon WaeyandSons 1974
  21. Dabies NW. Gas chromatographic retenstion indices of monoterpenes and spectroscopy and sesquiterpenes on methyl silicone and Carbowax 20M phases. J. Chromatography. 503(1): 1-24. 1990 https://doi.org/10.1016/S0021-9673(01)81487-4
  22. Blois MS. Andoxidant determmation by use a stable free radical. Nature. 26(8): 1198-1204. 1958
  23. Cushman DW. and Ondetti MA. Inhibitors of angiotensin converting enzyme for treatment of hypertension. Biochem. Pharmacology. 29(8): 1871-1877. 1980 https://doi.org/10.1016/0006-2952(80)90096-9
  24. Strip F. and Corte ED. The regulation of rat liver xanthine oxidase. J. Biol. Chem. 244(12): 2855-3859. 1969
  25. Yajima Y, Yanai T, Nakamura M, Sakakibara H. and Habu T. Volatile flavor components of cooked rice. Aeric. Biol. Chem. 42(10): 1229-1234. 1978 https://doi.org/10.1271/bbb1961.42.1229
  26. Yook C. and Cho SC. Application of heat/moisture treated rices for sikhe preparation. Korean J. Food Sci. Technol. 28(6): 1119-1225. 1996
  27. Yook C, Whang YH, Pek UH. and park KW. Peparation of sikhae with starch hydroly sing enzymes/meet mixture. Korean J. Food Sci. technol 22(3): 296-299, 1980
  28. Chen KH, Mcfeeters RF. and Fleming HP. Complete heterolactic acid fermentation of green beans by Lactobacillus cellobidsis. J. of Food Sci. 48(8): 967-972. 1983 https://doi.org/10.1111/j.1365-2621.1983.tb14942.x
  29. Kim OK, Lee YG, Park DC, Lee YW, Yeo SG, Kim IS, Park YH. and Kim SB. Inhibition of xanthine by seaweed extract, J. Kor. Soc. Food Sci. Nutr. 25(6): 1069-1073. 1996