Korean Journal of Plant Resources (한국자원식물학회지)

The Plant Resources Society of Korea (한국자원식물학회)
권호 표지

Chemical Characteristics, Antimicrobial Activity and Dyeability of Gyeongsanbansi (Persimmon kaki) Unripe Juice Extraction and Fermented Liquor

경산반시의 미숙감 착즙액과 발효액의 화학적 특성, 항균성 및 염색성

  • Heo, Buk-Gu (Naju Foundation of Natural Dyeing Culture) ;
  • Park, Yun-Jum (Division of Horticulture and Pet Animal-Plant Science, Wonkwang Univ.) ;
  • Kim, Tae-Choon (Division of Horticulture and Pet Animal-Plant Science, Wonkwang Univ.) ;
  • Kim, Hyun-Ju (Division of Horticulture and Pet Animal-Plant Science, Wonkwang Univ.) ;
  • Park, Su-Min (Division of Horticulture and Pet Animal-Plant Science, Wonkwang Univ.) ;
  • Jang, Hong-Gi (Naju Foundation of Natural Dyeing Culture) ;
  • Kim, Kyung-Su (Senoco Inc.) ;
  • Lee, Kyung-Dong (Dept. of Oriental Medicine Materials, Dongshin University) ;
  • Yun, Jae-Gill (Dept. of Horticultural Science, Jinju National University)
  • 허복구 ((재)나주시천연염색문화재단) ;
  • 박윤점 (원광대학교 원예.애완동식물학부) ;
  • 김태춘 (원광대학교 원예.애완동식물학부) ;
  • 김현주 (원광대학교 원예.애완동식물학부) ;
  • 박수민 (원광대학교 원예.애완동식물학부) ;
  • 장홍기 ((재)나주시천연염색문화재단) ;
  • 김경수 ((주)세노코) ;
  • 이경동 (동신대학교 한약재산업학과) ;
  • 윤재길 (진주산업대학교 원예학과)
  • Published : 2009.10.31
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Abstract

This study was conducted to examine the chemical characteristics, antibacterial activity and dyeability of several juices made from Persimmon cv. 'Gyeongsanbanshi'. Young fruits of persimmon were harvested at 1st August, 2006. Fruit juice was extracted soon after harvesting, some of them were stored at $4{\sim}6^{\circ}C$ for 6 months or fermented at room temperature for 6 months. $L^*$ values of vinegar was 43.5 higher than those of fresh juice and fermented liquor. Inorganic matter contents in fresh juice, fermented liquor and vinegar were higher in the order of K ($1696{\sim}2880\;mg$/100 g), Ca ($166.7{\sim}417.9\;mg$/100 g), Mg ($203.9{\sim}214.4\;mg$/100 g), P ($37.9{\sim}109.8\;mg$/100 g), Na ($13.2{\sim}23.3\;mg$/100 g) and Fe ($8.4{\sim}14.2\;mg$/100 g). Cotton fabrics dyed with the fermented liquor and vinegar had the largest inhibitory zone against the gram-positive microorganisms with range of $16.0{\sim}35.0\;mm$. Cotton fabrics dyed with the fresh juice showed $9.0{\sim}9.5\;mm$ inhibitory zone against the gram-negative microorganisms, $15.0{\sim}21.0\;mm$ with the juice stored at $4{\sim}6^{\circ}C$ for 6 months, $22.0{\sim}23.0\;mm$ with the fermented liquor and $9.0{\sim}35.0\;mm$ with vinegar. The hue of cotton fabrics dyed with the fermented liquor had a YR levels, and antibacterial activity of them were 78.5%.

경산반시'를 8월 1일에 수확하여 신선한 즙액, $4{\sim}6^{\circ}C$에서 6개월간 저장한 것 및 상온에서 6개월간 발효시킨 것(발효액), 그리고 감식초의 특성과 항균성을 조사하였다. 명도를 나타내는 $L^*$값은 감식초가 43.5로 다소 밝은데 비해 신선한 즙액과 발효액은 각각 33.1과 33.3으로 다소 낮은 경향을 나타내었다. 신선한 즙액, 발효액 및 감식초의 무기물 함량은 전반적으로 K($1696{\sim}2,880\;mg$/100 g), Ca($166.7{\sim}417.9\;mg$/100 g), Mg($203.9{\sim}214.4\;mg$/100 g), P($37.9{\sim}109.8\;mg$/100 g), Na($13.2{\sim}23.3\;mg$/100 g), Fe($8.4{\sim}14.2\;mg$/100 g) 순으로 많았다. 그람양성균에 대한 항균효과는 발효액과 감식초에서 저해환이 $16.0{\sim}35.0\;mm$로 높게 나타났다. 그람음성균에 대한 항균효과는 신선한 즙액에서 $9.0{\sim}9.5\;mm$의 저해환을 나타낸 반면에 저온 저장한 즙액은 $15.0{\sim}21.0\;mm$, 발효액에서는 $22.0{\sim}23.0\;mm$, 감식초에서는 $9.0{\sim}35.0\;mm$을 나타내었다. 발효액으로 염색한 면직물의 색상은 YR계열을 나타내었으며, 항균성은 78.5% 이상의 정균율을 나타내었다.

Keywords

References

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