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염, 당, 산 침지조건에서 심황색소의 추출특성 및 화학적 특성 변화

Extraction properties and chemical stability of turmeric pigments in salt, sucrose, and acetic acid preservation

한국식품과학회지 2020년 52권 1호 p.19 ~ 25
강스미 ( Kang S-Mee ) - 서울여자대학교 자연과학대학 식품응용시스템학부

성연경 ( Sung Yun-Kyung ) - 서울여자대학교 자연과학대학 식품응용시스템학부
홍정일 ( Hong Jung-Il ) - 서울여자대학교 자연과학대학 식품응용시스템학부

Abstract


Turmeric pigments have been used as coloring agents and functional ingredients. In this study, the extraction property and chemical stability of the pigments were evaluated in several preservative solutions containing NaCl, sucrose, and acetic acid. After 72 h of infusion, the protein and polyphenol levels and antioxidant activity of the turmeric extracts in the solutions were less pronounced than those in water. Acetic acid (12%) was more efficient at extracting curcuminoids from turmeric than water, NaCl (20%), or sucrose (25%). Curcumin was highly abundant in all solutions. The relative yield of bisdemethoxycurcumin (BMC) was the highest in acetic acid, whereas that of curcumin was highest in NaCl and sucrose solutions. Curcuminoids were relatively stable in sucrose and acetic acid; among them, BMC had the highest stability. The stability of the curcuminoid solution decreased based on the increase in NaCl content, whereas it was significantly enhanced in sucrose and acetic acid. The observations from this study can be applied to the processing and storage of turmeric-derived products in these preservative agents.

키워드

turmeric; curcuminoid; extraction; stability; preservative solution
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