한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제30권4호
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- Pages.733-738
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- 1998
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- 0367-6293(pISSN)
Copigmentation에 의한 유색미 안토시아닌의 안정화 효과
Effect of Copigmentation on the Stability of Anthocyanins from a Korean Pigmented Rice Variety
- Yoon, Joo-Mi (Department of Genetic Engineering and Institute, Kyung Hee University) ;
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Hahn, Tae-Ryong
(Department of Genetic Engineering and Institute, Kyung Hee University) ;
- Yoon, Hye-Hyun (Department of Food and Nutrition, Chungnam National University)
- 발행 : 1998.08.01
초록
Copigment로서 tannic aicd, caffeic acid, chlorogenic acid를 선택하여 유색미 안토시아닌의 색변화 특성 및 온도, 금속이온, 빛에 대한 안정성 변화를 조사하였다. 안토시아닌과 copigment 농도(M)비율을 1:1, 1:5, 1:10, 1:20과 1:40으로 조정하여 copigmentation 효과를 조사한 결과, copigments농도가 높을수록 농색화 효과가 높았으며, tannic acid를 첨가한 실험군이 가장 높은 농색화 효과를 나타내었다.
Tannic acid (TA), chlorogenic acid (GA) and caffeic acid (CA) as copigments were added in anthocyanin solutions (pH 3.0) to test their effects on the stability against temperatures, metal ions, and light. Absorbance of anthocyanins increased with the increase of copigment concentrations. Tannic acid showed the highest absorbance increase with bathochromic shift of 14 nm (from 514 nm to 528 nm). Copigmentation resulted in higher storage stability of anthocyanins for 21 days at room temperature