한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제31권5호
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- Pages.1378-1385
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- 1999
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- 0367-6293(pISSN)
멸치액젓의 항산화효과
Antioxidant Effects of Fermented Anchovy
- Park, Jong-Ok (Department of Chemistry, Kyungsung University) ;
- Yoon, Mi-Sun (Department of Food Science and Technology, Kyungsung University) ;
- Cho, Eun-Jung (Biotechnology Research Center, Postech) ;
- Kim, Hee-Sook (Department of Food Science and Technology, Kyungsung University) ;
- Ryu, Byung-Ho (Department of Food Science and Technology, Kyungsung University)
- 발행 : 1999.10.31
초록
멸치액젓으로부터 항산화활성을 가지는 물질을 분리하기 위하여 용매추출 및 chromatography를 행하였다. 모든 용매분획들에 항산화활성이 있었으며 그 중 BuOH층과 수용액층이 소금을 함유하고 있었으나 항산화활성이 우수하였다. 수용액층을 투석막(MWCO 1000)으로 증류수에 대하여 투석하였을 때 투석막 내액의 항산화활성이 소실되었으므로 멸치액젓의 항산화성 물질은 분자량 1000이하의 분자량을 가진 것으로 추정하였다. Sephadex G-50 gel filtration chromatography에서 얻은 항산화물질 분획(tube No. 230-245)로 DE-52 anion exchange chromatography를 행한 결과 column에 결합하지 않고 흘러나온 분획(0 N NaCl용액) 및 0.05N NaCl용액으로 용출된 분획에서 항산화활성이 있었으나
The antioxidative activity of Fermented Anchovy on linoleic acid autooxidation was investigated in an aqueous system at pH 7.0. All solvent fractions from Fermented Anchovy were exhibited the strong antioxidative activity. Especially, BuOH and aqueous fractions were gained large amounts with strong antioxidative activity. Ultrafiltration, dialysis, heat treatment of aqueous fraction indicated that water-soluble antioxidants of Fermented Anchovy were heat-resistant, amino acid related compounds with smaller molecular weights than 1,000. Unbound fractions from DE-52 anion exchange chromatography were exhibited antioxidative activity with or without