Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Physicochemical Characteristics of Garlic from Daejeong Jeju and Major Cultivation Areas in Korea

제주 대정 및 전국 주요 산지별 마늘의 이화학적 품질 특성

  • Kim, Mi-Bo (Dept. of Food Bioengineering, Cheju National University) ;
  • Oh, Young-Ju (Dept. of Hotel Culinary Arts, Cheju Halla College) ;
  • Lim, Sang-Bin (Dept. of Food Bioengineering, Cheju National University)
  • 김미보 (제주대학교 식품생명공학과) ;
  • 오영주 (제주한라대학 호텔조리과) ;
  • 임상빈 (제주대학교 식품생명공학과)
  • Published : 2009.03.30
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Abstract

To investigate the physicochemical characteristics of garlic(Allium sativum L.), general composition, mineral, vitamin C, free sugar and total acidity were determined in nine sample groups from Daejeong Jeju(DJ; Alttre, Gasiorum, Seoyukgaeri), four from Korea domestics(KD; Danyang, Uiseong, Taean and Namhae), and one from China. The average composition of the group from DJ included 63.0% of water, 35.6% of organic matter, and 1.40% of inorganic matter, which were similar to that of the group from KD. The contents of magnesium, phosphorus and sodium in the group from DJ were higher than those of the group from KD, whereas the contents of iron and calcium and total acidity showed a similar level. The mean vitamin C concentration in the group from DJ, especially from Alttre, was much higher than that in the groups from KD and China. It was also observed that the free sugar content of the group from DJ(Alttre) was the highest of all other garlic groups except that from China. In conclusion, the nutrient profiles of garlic groups from Daejeong Jeju are so comparable to those from Korean domestics, and so Daejeong Jeju should be recommended as the garlic cultivation area with acceptable quality.

제주 대정 마늘의 일반성분 함량은 평균적으로 수분 63.0%, 유기물 35.6%, 무기물 1.40%로 전국 주요 산지별 마늘과 유사하였다. 제주 대정 마늘의 마그네슘, 인, 나트륨 함량은 전국 주요 산지별 마늘보다 높았지만, 철, 칼슘, 총산도는 비슷하였다. 특히 제주 대정 알뜨르 마늘의 평균 비타민 C함량은 전국 주요 산지별 마늘과 중국산 마늘보다 매우 높은 함량을 나타내었다. 제주 대정 마늘의 유리당 함량은 전국 주요 산지별 마늘보다는 매우 높았지만 중국산 마늘보다는 낮았다.

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