The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Degradation Kinetics of Anthocyanin Pigment Solutions from Purple-fleshed Sweet Potato Cultivars

자색고구마 품종별 안토시아닌 색소의 분해에 대한 속도론적 연구

  • Park, Jeong-Seob (Jeonbuk Agriculture & Food Academy, Jeonbuk Provincial Government) ;
  • Bae, Jae-O (Dept. of Food Science & Technology, Graduate School, Chonbuk National University) ;
  • Chung, Bong-Woo (Dept. of Bioprocess Engineering, Graduate School, Chonbuk National University) ;
  • Jung, Mun-Yhung (Dept. of Food Science and Culinary Arts, Woosuk University) ;
  • Choi, Dong-Seong (Dept. of Food and Biotechnology, Woosuk University)
  • 박정섭 (전라북도 농식품사관학교) ;
  • 배재오 (전북대학교 대학원 식품공학과) ;
  • 정봉우 (전북대학교 대학원 생물공정공학과) ;
  • 정문웅 (우석대학교 외식산업조리학과) ;
  • 최동성 (우석대학교 식품생명공학과)
  • Received : 2011.09.21
  • Accepted : 2011.12.07
  • Published : 2011.12.31
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Abstract

The effects of pH and temperature on degradation of anthocyanin in purple-fleshed sweet potato cultivars(Mokpo No.62, Borami, Jami, Sinjami and Ayamurasaki) were determined at pH ranges of 1 to 5 and temperature ranges of 20 to $80^{\circ}C$. The anthocyanin contents of five sweet potato varieties were 3.9, 3.8, 4.7, 4.1, 4.2 mg/g of dried sweet potato, respectively. Degradations of anthocyanins at different pHs and temperatures followed the first-order reaction. Our results clearly showed that the anthocyanin stability of purple-fleshed sweet potato was dependent on the source of the sweet potato cultivars. Anthocyanin obtained from Borami showed the highest stability. The half-life of antocyanin degradation of purple sweet potato cultivars(Mokpo No.62, Borami, Jami, Sinjami and Ayamurasaki) at pH 3 were 22.2, 28.3, 26.3, 23.4, 22.7 days at $60^{\circ}C$, respectively. A significant decrease in anthocyanin stability was observed at temperatures above $40^{\circ}C$. Activation energies of purple-fleshed sweet potato cultivars at different temperatures were 54.67, 60.93, 71.73, 59.35, 62.28 kJ/mol, respectively.

국내에서 재배되는 목포 62호, 보라미, 자미, 신자미, 아야무라사키의 자색고구마 품종에 대해 안토시아닌 함량 및 pH에 따른 적색도, pH와 가열온도에 따른 안정성을 평가하였다. 그 결과, 안토시아닌 함량은 각 3.9, 3.8, 4.7, 4.1, 4.2 mg/g dry weight로 자미가 가장 높았으며, pH에 따른 a 값은 pH 3 에서 20.2, 59.3, 41.4, 37.7, 26.9로 보라미가 가장 높았다. pH에 따른 품종별 안토시아닌 색소의 반감기는 pH 3에서 22.2, 28.3, 26.3, 23.4, 22.7일로 보라미가 가장 안정하였다. 그리고 온도에 따른 품종별 안토시아닌 색소의 반감기는 온도가 낮을수록 증가하여 안정하였으며, 특히 자미는 $20^{\circ}C$에서 401일로 매우 높은 안정성을 나타냈다. 또한 가열온도에 따른 활성화에너지는 54.67, 60.93, 71.73, 59.35, 62.28 kJ/mol로 자미가 가장 높았다.

Keywords

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