한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

둥글레 근경의 연근별 향미관련 성분의 비교

Comparison of Flavor-related Components of Polygonatum odoratum in Root by Growth Year

  • 발행 : 2003.02.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

고품질 둥굴레차 제조를 위한 연구의 일환으로 둥굴레(Polygonatum odoratum) 근경의 주요 성분을 연근별($2{\sim}4$년)로 분석하였다. 둥굴레차의 향미관련 성분의 변화를 비교하기 위하여 동결건조 한 시료와 $130^{\circ}C$에서 15분 간 볶음처리 한 시료의 특성을 비교하였다. 둥굴레 근경의 유리당은 fructose $3.59{\sim}4.83%(d.b.)$, sucrose $1.78{\sim}2.49%$, glucose $1.60{\sim}1.80%$의 순이었고, 유리아미노산은 threonine $1,239{\sim}1444\;mg/100g(d.b.)$, arginine $589{\sim}689\;mg/100g$, histidine $289{\sim}370\;mg/100g$ 등의 순으로, 두 성분의 총 함량은 각각 3년 근에서 가장 높게 나타났다(p<0.05). 볶음처리에 따른 연근별 특성 비교에서 일반성분과 기계적 색도는 뚜렷한 차이가 없었으나 색, 맛 및 향에 대한 관능적 품질은 3년 근이 가장 우수하여 둥굴레차 제조 원료로써 가장 적합한 것으로 나타났다. 그리고 3년 근 시료의 볶음 전 후 유리당 및 아미노산 함량을 비교해 본 결과, fructose와 sucrose 함량은 유의적으로 감소되었고(p<0.01), threonine과 lysine은 감소량과 감소율에서 가장 현저하게 변화를 보였으며 유리아미노산의 전체함량은 볶음처리에 따라 유의적으로 감소되었다(p<0.01).

As part of studies on the high quality dunggule tea, made of Polygonatum odoratum root with different growth year were analyzed for their flavor compounds. The quality attributes related to flavors were compared between raw and roasted samples which were treated at $130^{\circ}C$ for 15 min. Free sugars in the roots were mainly composed of fructose ($3.59{\sim}4.83%,\;d.b.$), sucrose ($1.78{\sim}2.49%$), and glucose ($1.60{\sim}1.80%$). Threonine ($1,239{\sim}1,444\;mg/100g,\;d.b.$), arginine ($589{\sim}689$), histidine ($289{\sim}370$) were three major free amino acids. The root grown for three years showed the highest content in total free sugar and amino acids (p<0.05). There was negligible difference in proximate composition and Hunter's color parameter depending on the growth year of the roots. However, sensory scores on color, taste and aroma were highest in 3 years' root, which is found most suitable for the preparation of dunggule tea. The roasting of 3 years old root significantly reduced the content of fructose and sucrose (p<0.01). It caused most apparent changes in the decreasing amount of threonine and in the decreasing rate of lysine, showing the significant decrease in total free amino acid content (p<0.01).

키워드

참고문헌

  1. Kim, T.J. Herbs of Fields and Mountains in Korea, p. 190. Kookil moonwhasa, Seoul (1994)
  2. MAF. Dunggulecha. Korea traditional food collection of standard (1998-66), pp. 277-285. Ministry of Agriculture and Forestry, Seoul (1998)
  3. Rural Development Administration National Crop Experiment Station. Classification of Korean medicinal plant resources, pp. 243-244. RDA, Suwon (1990)
  4. Lim, S.J. and Kim, K.K. Hypoglycemic effect of Polygonatum odoratum var. Pluriflorum ohwi extract in streptozotocin-induced diabetic rats. Korean J. Nutr. 28: 727-739 (1995)
  5. Kim, K.H. Volatile flavor components and formation model system of dunggule (Polygonatum sp.) tea and chicory (Cichicorium intybus L.) tea. M.S. thesis, Dongeui Univ., Busan (1998)
  6. Cha, W.S. Physico-chemical properties of Polygonatum starch. M.S. thesis, Chosun Univ., Gwangju (1980)
  7. Ryu, K.C., Chung, H.W., Kim, K.T. and Kwon, J.H. Optimization of roasting conditions for high-quality Polygonatum odoratum tea. Korean J. Food Sci. Technol. 29: 776-783 (1997)
  8. Kwon, J.H., Ryu, K.C. and Lee, G.D. Dynamic changes in browning reaction substrates of Polygonatum odoratum roots during roasting. J. Korean Soc. Food Sci. Nutr 26: 654-661 (1997)
  9. Kwon, J.H., Lim, C.H., Ryu, K.C., Chung, H.W and Lee, G.D. Effect of steaming prior to roasting of Polygonatum odoratum roots on its water solubles and browning. Korean J. Postharvest Sci. Technol. Agri. Products 4: 155-162 (1997)
  10. Ryu, K.C., Chung, H.W, Lee, G.D. and Kwon, J.H. Color change and optimization of organoleptic properties of roasted Polygonatum odoratum tea. J. Korean Soc. Food Sci. Nutr. 26: 831-837 (1997)
  11. Park, N.Y., Seo, J.H., Kim, Y.H. and Kwon, J.H. Comparison of flavor compounds in steamed-and nonsteamed-roasted Polygonatum odoratum roots by solid-phase micro extraction. Korean J. Food Sci. Technol. 32: 507-512 (2000)
  12. Park, N.Y., Jeong, Y.J., Lee, G.D. and Kwon, J.H. Monitoring of Maillard reaction characteristics under various roasting conditions of Polygonatum odoratum root. J. Korean Soc. Food Sci. Nutr 29: 647-654 (2000)
  13. Park, N.Y. and Kwon, J.H. Flavor components of Polygonatum odoratum and the influence of heating condition. Food Ind. Nutr. 6: 3-12 (2001)
  14. Kim, M.B., Kim, D.K., Lee, G.D. and Kwon, J.H. Optimization of roasting conditions Polygonatum sibiricum roots by a pressure roaster. J. Korean Soc. Food Sci. Nutr. 27: 80-86 (1998)
  15. AOAC. Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA (1990)
  16. Macrae, R. HPLC in food analysis. Academic Press Limited, London, UK (1988)
  17. Kwon, J.H., Belanger, J.M.R., Sigouin, M., Lanthier, J., Willemot, C. and Pare, J.R.J. Chemical constituents of Panax ginseng exposed to $\gamma$-irradiation. J. Agric. Food Chem. 38: 830-834 (1990) https://doi.org/10.1021/jf00093a051
  18. Larmond, E. Methods for sensory evaluation of food. Canada Department of Agriculture. Publication 1284: 27-30 (1970)
  19. Kwon, J.H., Jacqueline, M.L. and Jocelyn, J.R. Effects of ionizing energy treatment on the quality of ginseng products. Radiat. Phys. Chem. 34: 963-967 (1989)
  20. SAS. SAS Users Guide. SAS Institute Inc., Cary, NC, USA (1986)
  21. Oh, S.M., Jeong, H.J., Kwon, S.T. Studies on increase of aroma and establishment of processing system in Codonopsis lanceolata. Report of Ministry of Agriculture and Forestry
  22. Park, C.G. Physicochemical characteristics and physiological functionalities of chicor (Cichorium intybus L.) by different roasting processes. Ph.D. disseration, Kyungsang Univ., Jinju (1999)
  23. Rohan, T.A. and Stewart, T. The precursors of chocolate aroma, changes in the sugars during the roasting of cocoa beans. J. Food Sci. 31: 206-210(1966) https://doi.org/10.1111/j.1365-2621.1966.tb00480.x
  24. Wang, P.S. and Sakurai, Y. Studies on flavor components of roasted barley, part . The production of flavor. Nippon Shokuhin Kogyo Gakkaishi 15: 514-518(1968) https://doi.org/10.3136/nskkk1962.15.514
  25. Kim, H.K., Lee, B.Y., Shin, D.B. and Kwon, J.H. Effects of roasting conditions on physicochemical characteristics and volatile flavor components of chicory roots. Korean J. Food Sci. Technol. 30: 1279-1284 (1998)
  26. Jang, J.K Physicochemical properties of the freeze dried ginseng and red ginseng processed from the fresh ginsengs stored at low temperature. Ph.D. dissertation, Kyungsang Univ., Jinju (1991)
  27. Ko, S.R. Comparative study on chemical components and biological activities of panax species. Ph.D. dissertation, Jeonpook Univ., Jeonju (1994)
  28. Seog, H.M. The effects of the roasting temperature on the formation of volatile compounds in the malted naked barley. Ph.D. dissertation, ChungAng Univ., Seoul (1987)
  29. Kim, K.H. Volatile flavor components and formation model system of dunggule (Polygonatum sp.) tea and chicory (Cichicorium intybus L.) tea. M.S. thesis, Dongeui Univ., Busan (1998)