Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality Characteristics and Flavor Compounds of Geumsan Perilla Leaves Cultivated in Greenhouse and Field

온실재배와 노지재배한 금산 깻잎의 품질 특성과 향기성분

  • 현광욱 (배재대학교 생명과학부ㆍ전통식품ㆍ의약품 신소재 연구소) ;
  • 구교철 (배재대학교 생명과학부ㆍ전통식품ㆍ의약품 신소재 연구소) ;
  • 장정호 (금산군 농업기술센타) ;
  • 이재곤 ((주) KT＆G 중앙연구원) ;
  • 김미리 (충남대학교 식품영양학과) ;
  • 이종수 (배재대학교 생명과학부ㆍ전통식품ㆍ의약품 신소재 연구소)
  • Published : 2004.03.01
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Abstract

Quality and flavor compounds of perilla loaves cultivated in greenhouse(May) and field (August) in Geumsan province were investigated and compared. All perilla leaves contained 4.0％ crude protein and 0.8％ crude lipid. Crude flavonoid contents of perilla leaves cultivated in greenhouse and field showed 25.2％ and 26.5％, respectively and each crude saponin content was 2.7％ and 2.8％. Pretense activity were showed 11.8 unit in ethanol extracts and 7.1 unit in water extracts of perilla leaves cultivated in field. Hardness and chewness of bottom parts of field-perilla leaves were higher than those of top and middle part, whereas the cohesiveness of top parts and middle parts of perilla leaves were higher than that of bottom part. Furthermore, texture properties of greenhouse-perilla leaves were similar with those of field-perilla leaves except chewness. Nine kinds of flavor compounds such as 1-octen-3-ol, linalool, ${\beta}$-caryophyllene, ${\alpha}$-caryophylene, ${\alpha}$-farnesene, perilla ketone, nerolidol, eugenol, ${\alpha}$-cadinol were identified in greenhouse-perilla and field-perilla leaves, showing that main flavor compound was perilla ketone.

깻잎을 이용한 건강 식품을 개발하고자 먼저 깻잎의 주산지인 금산에서 5월 온실재배한 깻잎과 8월 노지재배한 깻잎들의 품질특성과 향기성분을 조사하였다. 시료깻잎 모두 4.0%의 조단백질과 0.8%의 조지방을 함유하고 있었고 플라보노이드의 함량은 온실재배 깻잎 25.2%, 노지재배 깻잎 26.5%로 시료깻잎간에 큰 차이는 나타나지 않았으며 조사포닌 함량도 2.7%와 2.8%로 비슷하였다. 시료깻잎의 효소 활성은 오직 알칼리성 단백질 분해효소 활성만이 8월 노지재배 깻잎에서만 물 추출물 7.1 unit, 에탄을 추출물 11.8 unit을 보였고 기타 효소 활성은 없었다. 8월 노지재배 깻잎의 조직감 특성으로 먼저 견고성과 탄력성 등은 잎의 상층부와 중층부 보다 잎받침을 포합하는 하층부에서 높았고 응집성은 하층부가 약간 약하였으며 5월 온실재배 깻잎은 씹힘성이 다소 낮았을 뿐 8월 노지재배 깻잎과 비슷하였다. 5월 온실재배와 8월 노지재배 깻잎에는 1-octen-3-ol, linalool, $\beta$-caryophyllene, $\alpha$-caryophyllene, $\alpha$-famesene, perilla ketone, nerolidol, eugenol, $\alpha$-cadinol등 14종∼15종의 향기성분을 함유하고 있었고 주요한 향기성분은 perilla ketone 이었다.

Keywords

References

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