• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.158.1-158
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• 2003

손바닥 선인장 (Opuntia ficus-indica)은 백년초라고도 불리어지는 다년생 식물로 멕시코가 그 원산지이며, 우리나라에는 약 200년 전에 들어와 제주도 월령마을과 마라도 남쪽해변 산지에 자연상태로 착생되어 제주도 지방 기념물 제 35호로 지정되어 있다. 현재는 북제주군의 월평리를 중심으로 노지에서 재배되고 있으며, 열매는 서양배 모양을 하고 점질물과 함께 다량의 적색계 색소를 함유하고 있다. 열매는 공복에 갈아 마시면 변비치료, 이뇨효과, 장운동 활성화 및 식욕증진에 효과가 있으며, 당뇨, 고혈압, 천식에도 효능이 있다고 하여 민간요법으로 사용되어 왔다. 또한 라디칼 소거, tyrosinase 활성 억제, 항알레르기 활성, 항산화 및 항균활성, 스트레스 항위궤양 효과 등 다양한 기능성이 보고되고 있다. 색소성분은 함질소 anthocyanin의 일종인 betalaines로 적색의 betacyanines과 황색의 betaxanthines 로 구성되어 있으며 75~95%가 betacyanines에 속하는 것으로 알려져 있다. 지금까지 손바닥 선인장에 관한 연구로는 색소의 안정성, 품종별 아미노산 조성, 성분 특성, 추출물을 첨가한 면류의 품질 특성 등으로 상당히 단편적인 연구에 그치고 있다. 본 연구는 최근 식생활의 서구화로 쌀 위주의 식생활에 많은 변화를 가져와 쌀 소비량은 해마다 줄어들고 있는 반면 기능성을 가미한 쌀의 소비가 늘고 있음을 감안하여, 손바닥 선인장 물추출물로 코팅한 유색미의 취반특성을 조사하였다. 그 결과 유색미는 자청색을 띠었으나 그 취반은 연한 황색을 띠었다. 손바닥 선장의 유리아미노산은 $\alpha$-aminoadipic acid가 83.22 mg%, tyrosine이 75.61 mg%로 주 아미노산을 이루었다. 유색미 취반에는 백미 취반에는 검출되지 않는 $\alpha$-aminoadipic acid가 1.66 mg% 함유되었으며, 백미 취반에 비하여 arginine과 leucine은 2배, histidine과 Iysine은 각각 2.3배 및 4.2배, tyrosine은 3.4배가 함유되었다. 손바닥 선인장의 주요 무기질은 Ca, K및 Mg으로 전체 무기질 함량의 약 95%를 차지하였으며 이들 무기질의 함량은 유색미 취반이 백미취반에 비하여 10~45%가 높았다. 밥알의 견고성, 점착성 및 깨짐성은 유색미 취반에서 낮았으나 응집성은 높았다. 단맛은 유색미 취반과 백미 취반 간의 뚜렷한 차이가 없었으나 구수한 맛과 쫄깃한 맛은 유색미 취반에서 높았다. 취반의 종합적인 기호도 및 색상에 대한 기호도는 유의적인 차이가 없었다.

• Microbiology and Biotechnology Letters
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• v.18 no.3
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• pp.227-232
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• 1990

S. marcescens cultured at $30^{\circ}C$ with vigorous shaking was shown to produce red-pigment, prodigiosin, in the senescent phase of growth. Also, it showed many hydrophobic characteristrics, which were tested by the adherence to noncharged surfaces of polystyrene dishes, a typical agent for the binding of hydrophobic cells and molecules. However, when the cell was cultured at $37^{\circ}C$, it no longer produced either red pigment or hydrophobic materials. Therefore, the bacteria cultured at $37^{\circ}C$ was completely washed-out from the polystyrene dishes at the copious washing step with tap water, in contrast to the cell cultured at $30^{\circ}C$ which was sticked onto the polystyrene dishes very tightly. The lipid compositions extracted from the S. marcescens cultured at $30^{\circ}C$ or $37^{\circ}C$ were very different from each other; the phospholipids, glycolipids and unidentified lipids were produced from the cell cultured at $30^{\circ}C$, whereas large amounts of serratamolide, amphipathic compound, were produced from the cell cultured at $37^{\circ}C$. The data suggest that the pronounced cell surface hydrophobicity of the S. marcescens is mediated by a combination of several surface factors that were affected by cultivation time and temperatures.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1047-1052
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• 2001

The pigment content in meju fermented by a Monascus species with different materials was studied. The relations between growth of M. pilosus and pigment production were positive and the correlation coefficient associated with this relationship was determined to be : r = 0.9879. Pigments produced by M. purpureus and M. pilosus were composed of 9 and 8 bands, respectively. One kind of them was yellowish, whereas the others were reddish. Total pigment levels in rice meju fermented by M. purpureus and M. pilosus were 335.25 and 1428.90$\mu\textrm{g}$/g, respectively. Pigment levels in the mejus fermented at 3$0^{\circ}C$ showed higher than those at 20 and 4$0^{\circ}C$. The order of pigment content in meju was polished rice > germinated brown rice > wheat > brown rice > waxy brown rice > germinated waxy brown rice. Pigment production by M. pilosus was higher than that of M. purpureus. Pigment content in rice meju prepared by adding 10% seed culture was highest, and pigment content of granulated rice was higher than that of powdered rice. Pigment production was not desirable in soybean meju fermented by seed culture, whereas the pigment levels in meju by adding 10% powdered rice and 10% powdered rice seed meju increased by 23.0 ~75.0 $\mu\textrm{g}$/g.

• Korean Journal of Food Science and Technology
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• v.9 no.4
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• pp.277-283
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• 1977

1) Higher yield of red color was observed by the isolated strain (Monascus D-7) than the type cultures in steamed rice medium. 2) In a case of Monascus purbigerus IAM 8004, best yield of color was obtained at Lin's submerged culture medium containing 1% wheat bran, 2% starch and 3% corn meal instead of rice powder as carbon source. However, in a case of isolated strain (M. D-7), good result was shown at 1% rice bran and 2% starch as a source of carbon in Lin's medium. 3) Good yields were obtained from both strains in Nishikawa's medium which was added with 3% defatted soybean flour. 4) There were no significant differences in pigment extractability among solvents. Extracted pigment was stable in wide range of pH and heat, whereas relatively unstable in sunlight. 5) Toxicological study of extracted pigment determined $LD_{50}$ at 0.2539g/20g, when injected in mouse. When injected in to mouse in 25% ethanol solution: considering the toxicity of ethanol, the toxicity of pigment itself is believed to be none.

• Journal of Nutrition and Health
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• v.12 no.3
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• pp.25-32
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• 1979

In order to investigate harmful trace elements in ford additives used in food processing the contents of Copper, Lead, Cadmium, Chromium, Manganese, Nickel and Iron are determined by Atomic Absorption Spectrophotometer. These Elements are Extracted with APDC-MIBK extract method. Samples are collected from the food Industrial companies in Korea. Samples studied as shown in Table 1 are food colors(3-samples, Flavoring Agents(7-samples), Acidifiers(4-samples) Baking Powders(4-samples), Emulsifiers(2-samples), Thickeners(2-samples), Antioxidants(2-samples), Intensifiers(2-samples), Seasonings(3-samples), modifiers (10-samples) Most of the food additives contained comparatively a little small amount of harmful trace elements. However, the contents of harmful trace elements of Sodium Carbonate, Food Yellow No.5, Food Blue No.1, Food Red No.2 and Alkalies added in noodles are significantly higher than the other food additives. The obtained results are as follows ; 1) Sodium Carbonate contained Cadmium; 16.73 ug/g and Lead ; 61.55 ug/g. 2) Food Yellow No. 5 contained Cadmium: 1.67ug/g and Lead; 23.46 ug/g. 3) Food Blue No. 1 contained Cadmium; 1. 16 ug/g and Lead; 23.46 ug/g. 4) Food Red Ho. 1 contained Cadmium; 1.91 ug/g and Lead 23.08 ug./g. 5) Alkalies added in noodles contained Cadmium; 6. 11 ug/g and Lead; 53.85 ug/g.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.664-668
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• 2001

The physical and chemical stabilities of carthamin of red pigment from safflower petals were investigated at various conditions of pHs, temperatures, inorganic ions, sugars, light and polysaccharides. The half-life values at pH 3.0, 5.0, 9.0 and 11.0 were 5.3, 5.0, 11.0 and 45.0 h, respectively, at $25^{\circ}C$. Therefore, carthamin is unstable at acidic condition. Carthamin was red, orange and yellow at acidic, neutral and alkaline solutions, respectively. At pH 3.0, carthamin was thermally unstable and the half lives were 3.62, 9.05 and 48.2min at $90^{\circ}C$, $70^{\circ}C$ and $50^{\circ}C$, respectively. Among various inorganic ions, $Al^{3+}$ stabilized carthamin at acidic condition. At pH 5.0, carboxymethylcellulose prolonged the half-lives of carthamin at $25{\sim}90^{\circ}C$. Carthamin was very sensitive to light (20,000 lux) and the half-life was 2.32 min at pH 3.0.

• Korean Journal of Food Science and Technology
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• v.6 no.4
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• pp.209-213
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• 1974

Pigments were extracted by aqueous acetone from the boiled canned oyster colored during storage and then the components were separated by thin layer chromatography. Totally eleven pigments could be isolated including one yellow, one red, five orange or reddish orange and four green components, and their UV-visible spectra were measured. It can be envisioned from the electronic spectral study and color reaction on the indivisual pigments isolated from the brown acetone extracts that the green pigments as well as most of the yellow orange ones may be porphyrin derivatives originated probably from the chlorophyll and some of the orange pigments contains ketocarotenoids. In particular, the pigment of band 8 which is expected to be pheophytin a or its derivatives and the carotenoid band 7 seem to be the major pigment. The close resemblance of the chromatogram of the colored muscle extract to that of the viscera suggests that the brown coloring material is probably originated from the viscera pigments.

• Food Science and Preservation
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• v.12 no.4
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• pp.355-360
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• 2005

This study was carried out to research the use of tar colors in children's favorite foods such as candies, soft drinks, chewing gums, cereals, and ice bars in order to acquire basic data on food safety. The tar colors were simultaneously analyzed by high performance liquid chromatography (HPLC). The contents of tar colors in candies, soft drinks, gums, cereals, and ice bars were maximum 74.10 mg/100 g, 5.96 mg/100 g, 35.70 mg/100 g, 20.10 mg/100 g, and 4.93 mg/100 g, respectively. In addition, every tar colors except for Indigo carmine (B2) and Fast Green FCF (G3) among permitted tar colors were used in foods and more than two kinds of tar colors were used in most cases. From the results, only types of tar colors for foods were regulated, but the amount was not regulated.

• Korean Journal of Optics and Photonics
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• v.10 no.1
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• pp.1-4
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• 1999

A confocal microscope system was used to study the bursts of fluorescence photons from single dye molecules excited at 638 nm by a short-pulsed diode laser with a repetition rate of 17 MHz. A red dye, JA22, in ethylene glycol solution was used as a sample. The fluorescence decay curves of single molecules were acquired using a time-correlated single photon counting and analyzed by a maximum likelihood estimator. It was possible to measure the fluorescence decay times with an error probability of 21% at photon number of more than 40 per dye molecule.

• Journal of the Korean Chemical Society
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• v.18 no.5
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• pp.368-372
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• 1974

Dark red extract of abdominal skin of Bombina Orientalis was separated and purified with TLC, PLC(preparative thin layer chromatography) and column chromatography. Through the physical and chemical properties, visible and infrared spectral characteristics the third major pigment was identified as ${\alpha}$-cryptoxanthin(3-hydoroxy-${\alpha}$-carotene)