한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제14권2호
- /
- Pages.117-122
- /
- 1985
- /
- 1226-3311(pISSN)
- /
- 2288-5978(eISSN)
자두 Nectar의 퇴색(褪色)에 미치는 영향인자(影響因子)
Factors Affecting Color Loss in Plum Nectar
-
Cho, Sung-Hwan
(Department of Food Science and Technology, Gyeongsang National University) ;
- Kim, Myung-Chan (Department of Food Science and Technology, Gyeongsang National University) ;
- Lee, Man-Woong (Department of Food Science and Technology, Gyeongsang National University)
- 발행 : 1985.05.30
초록
자두넥타의 가공(加工) 저장시(貯藏時) 색깔을 안정화(安定化) 할 수 있는 방법(方法)을 마련하기 위(爲)한 기초실험(基礎實驗)으로 자두넥타로부터 색소(色素)를 추출(抽出) 정제(精製)하여 그 구성성분(構成成分)으로 anthocyanin 0.62 mg/g fruit, total phenolics 4.69 mg/g fruit을 얻었고 이 색소(色素)는 525nm 부근(附近)에서 최대흡광도(最大吸光度)를 가졌다. 자두넥타의 퇴색(褪色)에 가장 중요(重要)한 영향인자(影響因子)가 되는 것은 온도(溫度)이며, 실온(室溫)에서 500 시간(時間)에 half life를 가지던 자두색소(色素)는
The effects of various factors on the color stability of plum nectar were studied. The data showed that pH and temperature were the most important factors affecting the rate of color loss. The concentration of ascorbic acid affected the rate of color loss in plum nectar. Although the color loss could be influenced by the presence of sugars and their degradation products such as 5-hydroxymethyl-2-furfural(HMF), HMF did not accumulate in sufficient amounts during the storage in the plum nectar to affect appreciably the degradation rate. The pigment was very unstable in the fermented juice and its. spectrophotometric spectrum was changed differently from that of natural plum color material. Materials present in plum nectar itself apparently have an appreciable effect on the rate of color loss.
키워드