열처리 조건이 포도 주스내 anthocyanin 색소에 미치는 영향

Effects of Heating Temperatures and Times on Anthocyanin Pigments in Grape Juice

  • 발행 : 2004.09.01

초록

본 실험은 포도주스의 가공 공정중 열처리 조건이 anthocyanin색소 각각에 미치는 영향을 검토함으로서 anthocyanin 색소의 파괴가 최소화 되는 열처리 조건을 결정하는 기초자료를얻고자 실시하였다 Anthocyanin 색소 동정을 위한 분석결과 딸기의 주요 적색소는 pelargonidin-3-glucoside이며, 미국산 포도의 과피 및 주스의 주요 적색소는 delphinidin-3-glucoside와 cyanidin-3-glucoside이며, 유색미의 주요 적색소는 cyanidin-3-glucoside로 나타났다. 총 anthocyanin 함량 변화는 30초간 열처리한 처리구가 비열처리구에 비하여 100$^{\circ}C$까지 변화가 없었으며, 1분간 열처리한 처리구는 비열처리구에 비하여90$^{\circ}C$ 까지는 변화가 없었으며, l00$^{\circ}C$, 110$^{\circ}C$에서 각각 3.5$\%$, 9.3$\%$의 감소를 나타냈다. 열처리에 따른 anthocyanin 색소의 변화를 실험한 결과 1분간 열처리 하였을 경우 delphinidin-3-glucoside와 cyanidin-3-glucoside의 경우 90$^{\circ}C$까지 변화가 없었으며, 100$^{\circ}C$부터 급격히 감소하였다. Petunidin-3-glucoside와 malvidin-3-glucoside의 경우 100$^{\circ}C$까지 변화가 없었으며, 110$^{\circ}C$에서 3.5$\%$, 2.7$\%$로 비교적 열에 안정한 것으로 나타났다. 2분간 열처리시 delphinidin-3-glucoside와 cyanidin-3-glucoside의 경우 90$^{\circ}C$까지 3.2$\%$, 5.3$\%$와 1.9$\%$, 4.3$\%$로 감소하였으나, 100$^{\circ}C$부터 12.4$\%$, 13.2$\%$와 9.1$\%$, 11.8$\%$로 급격히 감소하였다. Petunidin-3-glucoside와 malvidin-3-glucoside의 경우 110$^{\circ}C$ 까지 4.8$\%$, 5.2$\%$의 감소를 나타내며 다른 anthocyanin 색소에 비하여 비교적 열에 안정한 것으로 나타났다. 따라서 포도주스 제조시 열처리 조건을 90$^{\circ}C$에서 1분간 살균하는 것이 anthocyanin 파괴를 최소화하여 고품질 포도 주스를 생산하는데 최적의 가공조건인 것으로 사료된다.

The influence of temperature and heating time on the stability of anthocyanin pigments in grape juice were investigated. There was no significant differences in soluble solids, acidity and pH of grape juice under various temperature and heating time. Residual total anthocyanin of grape juice was decreased by heating temperature over 100$^{\circ}C$ for 1 min. Delphinidin-3-glucoside and cyanidin-3-glucoside were rapidly decreased by heating treatment, but petunidin-3-glucoside and malvidin-3-glucoside were more stable than others. These results suggests that the optimum quality of grape juice was heated at 90 $^{\circ}C$ for 1 min.

키워드

참고문헌

  1. Cabrita, L., Fossen, T. and Andersen, O.M. (2000) Colour and stability of the six common anthocyanidin 3-glycosides in aqueous solutions. Food Chem., 68, 101-107 https://doi.org/10.1016/S0308-8146(99)00170-3
  2. Yoon, T.H. and Lee, S.W. (1979) Stability of Anthocyanins in Foods. Korean J Food Sci. Technol., 11, 63-73
  3. Stintzing, F.C. and Carle, R. (2004) Functional properties of anthocyanins and betalains in plants, food, and in human nutrition. Trend in Food Sci. and Techn., 15, 19-38 https://doi.org/10.1016/j.tifs.2003.07.004
  4. Giusti, M.M., Rodriguez-Saona, L.E. and Wrolstad, R.E. (1999) Molar absorptivity and color characteristics of acylated and non-acylated pelargonidin-based anthocyanins. J. Agric. Food Chem., 47, 4631-4637 https://doi.org/10.1021/jf981271k
  5. Lee, L.S., Kim, S.J. and Rhim, J.W. (2000) Analysis of anthocyanin pigments from purple-fleshed sweet potato. Korean J. Nutr. 29, 555-560
  6. Goiffon, J.P., Mouly, P.P. and Gaydou, E.M. (1999) Anthocyanic pigment determination in red fruit juices, concentrated juices and syrups using liquid chromatography. Analytica Chimica Acta., 382, 39-50 https://doi.org/10.1016/S0003-2670(98)00756-9
  7. Vesche-Ebeling, P. and Montgomery, M.W. (1990) Strawberry polyphenol oxidase: Its role in anthocyanin degradation. J. Food Sci., 55, 731 https://doi.org/10.1111/j.1365-2621.1990.tb05217.x
  8. Proteggente, A.R., Pannala, A.S., Paganga, G., Buren, L.V., Wagner, E., Wiseman, S., De-Put, F.V. and Dacombe, C. (2002) The antioxidant activity of regularly consumed fruit and vegetables reflects their phenolic and vitamin C composition. Free Radicals Research., 36, 217-233 https://doi.org/10.1080/10715760290006484
  9. McCloskey, L.P. and Yengoyan, L.S. (1981) Analysis of anthocyanins in Vitis Vinifera wines and red color versus aging by HPLC and spectrophotometry. American J. of Enology and Viticulture., 32, 257-261
  10. Revilla, E, Ryan, J.M. and Martin-Ortega, G. (1998) Comparison of several procedures used for the extraction of anthocyanins from red grapes. J. Agri. Food Chem., 46, 4592-4597 https://doi.org/10.1021/jf9804692
  11. Revilla, E. and Ryan, J.M. (2000) Analysis of several phenolic compounds with potential antioxidant properties in grape extracts and wines by high-performance liquid chromatography-photodiode array detection without sample preparation. J. of Chromatography A., 881, 461-469 https://doi.org/10.1016/S0021-9673(00)00269-7
  12. Mazza, G. (1995) Anthocyanins in grape and grape products. Critical Reviews in Food Sci. and Nutr., 35, 341-371 https://doi.org/10.1080/10408399509527704
  13. Yoon, H.H., Paik, T.S., Kim, J.B. and Hahn, T.R. (1995) Identification of anthocyanins from Korean pigmented rice(in Korean). Agri. Chem. Biotech., 38, 581-583
  14. Cho, M.H., Yoon, H.H. and Hahn, T.R. (1996) Thermal stability of the major color component, cyanidin 3-glucoside, from a Korean pigmented rice variety in aqueous solution. Agri. Chem. Biotech., 39, 245-248
  15. Hrazdina, G., Borzell, A.J. and Robinson, W.B. (1970) Studies on the stability of the anthocyanidin-3, 5-diglucosides. American J. of Enology and Viticulture., 21, 201-204