KSBB Journal

The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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Quality Characteristics of Dolsan Leaf Mustard according to Various Blanching Conditions and Liquid Chromatography with Photodiode Array and Tandem Mass Spectrometry Analysis

다양한 데침조건에서 돌산갓의 이화학적 특성 및 LC-PDA/MS/MS 분석

  • Son, Hae-Reon (Department of Biomedical and Electronic Engineering, Chonnam National University) ;
  • Oh, Sun-Kyung (Department of Biomedical and Electronic Engineering, Chonnam National University) ;
  • Tsukamoto, Chigen (Department of Applied Biological Chemistry, Iwate University) ;
  • Choi, Myeong-Rak (Department of Biomedical and Electronic Engineering, Chonnam National University)
  • 손혜련 (전남대학교 바이오전자메디컬협동과정) ;
  • 오선경 (전남대학교 바이오전자메디컬협동과정) ;
  • ;
  • 최명락 (전남대학교 바이오전자메디컬협동과정)
  • Received : 2015.10.13
  • Accepted : 2016.01.14
  • Published : 2016.03.31
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Abstract

This study aims to examine the optimum blanching conditions as a pretreatment condition to improve the storage stability of Dolsan leaf mustard pickle. The effects of the blan- ching temperature and time were investigated at a temperature range of $80-100^{\circ}C$. Sampling was done for 1 month after a 5 days interval. The L value of the Dolsan leaf mustard was found to be the highest at $80^{\circ}C$. The cutting force increased as the blanching temperature increased. The tensile strength decreased at $95^{\circ}C$ and $100^{\circ}C$. In addition, the sensory evaluation scores were the best at $80^{\circ}C$. The storage stability was assessed at various blanching temperatures to increase the sinigrin content during storage. Liquid chromatography with photodiode array and tandem mass spectrometry (LC-PDA/MS/MS) analysis was conducted to identify and quantify the sinigrin content in the Dolsan leaf mustard. Sinigrin as an internal standard was co-injected into each sample solution. The sample was monitored by recording the ultraviolet absorbance at 228 nm and by electrospray ionization (ESI) positive ion mode in the m/z 50-1,500 range. Blanching the sample at $80^{\circ}C$ showed the highest sinigrin concentration during storage among various temperatures and the maximum concentration was 350 ppm at 15 days storage. Study on utilization of vegetable from food processing of leaf mustard and preservation conservation results suggest that blanching at $80^{\circ}C$ is expected to improve the palatability of the pickle.

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References

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