Korean Journal of Environmental Agriculture (한국환경농학회지)

The Korean Society of Environmental Agriculture (한국환경농학회)
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Physicochemical Characteristics of Cultivated Aromatic Rice Germplasm and Comparative Analysis of Flavor Components During Transplanting Time

국내 육성된 향미 품종의이앙시기별 이화학적 특성 및 향기성분 비교 분석

  • Cho, Jun Hyun (Division of Crop Foundation, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) ;
  • Song, You Chun (Division of Crop Foundation, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) ;
  • Lee, Kwang Sik (Department of southern crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) ;
  • Choi, Sik Won (Department of southern crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) ;
  • Lee, Mi Ja (Department of southern crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) ;
  • Jang, Ki Chang (Department of southern crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) ;
  • Kim, Hyun Young (Department of southern crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) ;
  • Kang, Hyeon Jung (Department of southern crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) ;
  • Park, Ki Do (Department of southern crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) ;
  • Seo, Woo Duck (Department of southern crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA))
  • 조준현 (국립식량과학원 남부작물부) ;
  • 송유천 (국립식량과학원 남부작물부) ;
  • 이광식 (국립식량과학원 작물기초기반과) ;
  • 최식원 (국립식량과학원 작물기초기반과) ;
  • 이미자 (국립식량과학원 작물기초기반과) ;
  • 장기창 (국립식량과학원 작물기초기반과) ;
  • 김현영 (국립식량과학원 작물기초기반과) ;
  • 강현중 (국립식량과학원 작물기초기반과) ;
  • 박기도 (국립식량과학원 작물기초기반과) ;
  • 서우덕 (국립식량과학원 작물기초기반과)
  • Received : 2017.08.02
  • Accepted : 2017.09.25
  • Published : 2017.09.30
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Abstract

BACKGROUND:The Aromatic rice which is characterized by the flavor of Nurungji when cooked rice, and consumption is increasing recently. The purpose of this study was to investigate the physicochemical characteristics and aroma components of five aromatic rice cultivars according to transplanting time. METHODS AND RESULTS: Quantitative analysis of protein, fat, fatty acid and essential amino acid for five aroma rice cultivars(Hyangmibyeo 2 ho, Aromi, Mihyang, Aranghyangchal, Heughyang)and transplanting time was analyzed by crude protein analyzer, gas chromatography (GC), liquid chromatography (LC) and viscosity analysis was done by using rapid viscosity analyzer (RVA). The content of 2-acetyl-1-pyrroline (2AP) was determined by gas chromatography mass spectrometer. (GC-MS) As a result, the average protein and lipid contents were 6.5% and 2.4%, respectively. The content of essential amino acid showed the highest content at 104.4mg/g. There was no significant change in normal nutrients during the transplanting time. By RVA, cv.Hyangmibyeo 2 ho showed the highest peak and total setback viscosities and lowest breakdown viscosity in early transplantation. The content of 2AP in flavor varieties and transplanting time was quantitatively analyzed by GC-MS. Among the cultivars, Aromi showed the highest 2AP contents at $66.7{\mu}g/100gin$ normal transplanting time. CONCLUSION: cv.Aromi and Hyangmibyeo 2 ho were excellent physicochemical properties and 2AP components contents amongaromatic rice cultivars tested. Theiroptimaltime to transplant was at the beginning of June in the area of Miryang.

1. 본 연구의 향미의 품종별, 이앙시기별 이화학적 특성 평가한 결과 품종간의 차이는 나타나지 않았으며 단백질 함량은 5.8~7.3%로 나타났고 5월 22일 조기이앙시 평균 6.4%로 가장 낮았으며 지방 함량은 조기이앙시 평균 $2.6{\pm}0.1%$, 보통기이앙시 평균 $2.5{\pm}0.1%$, 만기이앙시 평균 $2.2{\pm}0.1%$를 나타내어 이앙시기가 빠를수록 높은 경향을 나타내었다. 2. 향미 품종 중 Hyangmibyeo 2 ho가 강하점도의 값이 152.3RVU로 가장 높아 전분의 구조가 호화되기 쉬운 구조적 특성을 가지고 다른 품종에 비해 밥맛이 우수 할 것으로 판단되며 이앙시기는 조기나 보통기 이앙이 좋을 것으로 판단된다. 3. 향미 품종, 이앙시기별 향기성분 정량 분석 비교에서는 향기성분 등 중 대표적으로 2-acetyl-1-pyrroline (2AP)를 지표성분으로 정하여 정량분석 한 결과 품종 중에는 Aromi가 $41.7{\sim}66.7{\mu}g/100g$으로 가장 높은 2AP의 함량을 나타내었고 이앙시기의 영향은 모든 품종에서 각각 보통기이앙시 평균 $37.4{\mu}g/100g$, 만기이앙시 $31.5{\mu}g/100g$ 조기이앙 시 평균 $37.4{\mu}g/100g$ 순으로 나타났다. 최적 이앙시기는 생산력 검정 등의 다양한 요소를 고려해 볼 때 6월 5~20일 사이에 이앙하는 것이 최적으로 판단된다.

Keywords

References

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