Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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Food Nutritional Composition of Prunus mume Siebold et Zucc: Dae Hong

대홍의 식품학적 성분 분석

  • Kim, Il-Chool (Division of Intergrated Biotechnology, Depart of BioCosmatic Science, Joongbu University) ;
  • Kim, Jung-Hyun (White Cosmetic Co., LDT) ;
  • Lee, Yoon-Won (Division of Airline Service and Tourism, Depart of aviation tourism & Casino, Joongbu University) ;
  • Kim, Young (Gumi Farm) ;
  • Hur, Sang-Sun (Division of Intergrated Biotechnology, Depart of BioFood Science, Joongbu University)
  • 김일출 (중부대학교 바이오융합학부 바이오화장품전공) ;
  • 김정현 ((주)화이트 코스메틱) ;
  • 이윤원 (중부대학교 항공관광학부 항공관광&카지노학전공) ;
  • 김영 (충청북도 옥천군 구미농원) ;
  • 허상선 (중부대학교 바이오융합학부 바이오식품학전공)
  • Received : 2020.03.29
  • Accepted : 2020.04.29
  • Published : 2020.04.30
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Abstract

This study was carried out to investigate the food value of Dae Hong(Prunus mume Siebold et Zucc), and also to analyzed contents of general component, free sugar, organic acid, amino acid, mineral element, and vitamins. The carbohydrate of Dae Hog showed the highest content of 46.8±0.92%, followed by crude protein(18.9±0.01%), moisture content(11.8±0.13%), and crude fiber, crude fat, ash(5.7±0.94~6.7±0.52%). In case of free sugar contents, 5 types were found. Most of them were mannitol and fructose. 6 mineral contents were also found, too; K and P showed the highest level. The total phenol content was 615.99±0.52 mg/100 g. Including seven different type of essential amino acids, the total amino acid content of Dae Hong was 121.42 mg/g. These results point out the potential of Dae Hong as innovative food for health or to be incorporated in new products as natural food preservatives and supplements.

본 연구는 매화나무의 새로운 품종인 대홍의 식품학적 가치평가를 분석하기 위해 일반성분, 유리당, 유기산, 아미노산, 무기질 및 비타민 함량 등을 분석하였다. 대홍의 탄수화물은 46.8±0.92%로 가장 높은 함량을 보였고, 조단백질(18.9±0.01%), 수분함량(11.8±0.13%), 조섬유·조지방·회분(5.7±0.94~6.7±0.52%)순으로 검출되었다. 유리당은 5종 검출되었고 mannitol과 fructose가 대부분을 차지하였고, 무기질은 6종이 검출되었으며, K와 P의 함량이 가장 높게 나타났다. 총 페놀함량은 615.99±0.52 mg/100g 이었고 7가지 유형의 필수 아미노산을 포함하여 대홍의 총 아미노산 함량은 121.42 mg/g이었다. 이러한 결과는 대홍이 건강을 위한 혁신적인 식품으로서 혹은 천연식품 방부와 대체재로서 새로운 제품에 포함될 수 있는 가능성을 보여준다.

Keywords

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