Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Organic Acids Content of the Selected Korean Apple Cultivars

우리나라 사과 일부 품종의 유기산 함량

  • Do, Young-Sook (Gyeonggi-Do Institute of Health and Environment) ;
  • Whang, Hea-Jeung (Department of Food Survice Industry, Cheonan Yonam College) ;
  • Ku, Ja-Eel (Department of Food Science and Technology, Chung-Ang University) ;
  • Yoon, Kwang-Ro (Department of Food Science and Technology, Chung-Ang University)
  • 도영숙 (경기도 보건환경연구원) ;
  • 황혜정 (천안연암대학 외식산업과) ;
  • 구자일 (중앙대학교 식품공학과) ;
  • 윤광로 (중앙대학교 식품공학과)
  • Published : 2005.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Total and individual organic acid contents of Malus domestica Borkh, cultivars, Tsugaru, Fuji Jonathan (Hong-Ok), and New Jonagold(Sin-Heung) apples, were investigated. Average titratable acidities measured by titration method and total organic acids content determined by HPLC were 241.64-444.52 and 364.23-680.80mg%, respectively. Average total organic acid contents were Jonathan 630.80mg%, New Jonagold 471.04mg%, Fuji 403.80mg%, and Tsugaru 364.23mg%, Contents of DL-malic, citric, fumaric, and quinic acid were 351.98 (Tsugaru)-579.88mg% (Jonathan), 2.14 (Fuji)-12.95mg% (Jonathan), 0.012 (Fuji)-0.060mg% (Jonathan), and 8.91 (Tsugaru)-14.20mg% (Fuji), respectively. Succinic acid was detected only from Jonathan (27.53mg%) and New Jonagold (5.20mg%), while maleic acid was not detected from all cultivars. Ratio of L-malic acid and DL-malic acid contents were 0.98-1.02 in all apple cultivars.

한국산 사과의 유기산 분포를 조사하기 위하여 경기도 수원, 강원도 원주, 충남 예산, 경북대구 그리고 전북 정주에서 1997년 가을에 수확한 쓰가루, 후지, 홍옥, 신흥 품종의 완숙과일을 재료로 하여 적정산도, HPLC에 의한 유기산총량과 개별 유기산 그리고 효소법에 따라 L-malic acid를 분석, 고찰하였다. 사과의 적정산도는 172-527mg%으로, HPLC에 의한 유기산 총량 260-739mg%보다 낮았지만 두 값 사이에는 분명한 상관관계가 인정되었다. 품종별 유기산총량은 홍옥 630.80mg%, 신흥의 471.04mg%, 후지 403.80mg% 그리고 쓰가루 364.23mg%의 순으로 품종에 따라 뚜렷한 함량차이를 보였으며 같은 품종이라도 재배지역에 따른 함량차이가 있었다. 유기산 분포는 malic acid 251.01-666.56mg%, quinic acid 7.2-21.49mg%, succinic acid 0-35.37mg%, citric acid 1.81-15.73mg% 그리고 fumaric acid 0.008-0.076mg%이었고 maleic acid는 검출되지 않았다. 구성비율로 보면 malic acid가 94.768%로 가장 많았고, 다음은 quinic acid 2.256%, succinic acid 1.785%, citric acid 1.186%, fumaric acid 0.006% 순이었다. HPLC로 측정한 DL-malic acid 함량에 대한 효소법에 의한 L-malic acid 함량 비율은 평균 1.00(0.98-1.02)으로 그 차이는 무시할 정도로서 품종이나 산지에 따른 차이는 없었다.

Keywords

References

  1. Lee HS, Yoon KR. Detection of adulterated fruit juice. Food Sci. Ind. 27: 63-73 (1994)
  2. Lee HS, Wrolstad RE. Detection of adulteration in apple juices. pp. 343-376 In: Adulteration of fruit juice beverages. Nagy S, Attaway JA, Rhodes ME (ed). Marcel Dekker, New York, USA (1988)
  3. Wrolstad RE. Chemistry of apple juice, contaminants and adulterations. Fluss. Obst. 53: 302-307 (1985)
  4. Elkins ER, Heuser JR. Detection of adulteration in selected fruit juices. pp. 317-341 In: Adulteration of fruit juice beverages. Nagy S, Attaway JA, Rhodes ME (ed). Marcel Dekker, New York, USA (1988)
  5. Evans RH, van Soestbergen W, Ristow KA. Evaluation of apple juice authenticity by organic acid analysis. J. Assoc. Off. Anal. Chem. 66: 1517-1520 (1983)
  6. Junge C, Spadinger C. Providing an addition of L(-)- and DL-malic acid in apple and pear juices by determining the quantity of fumaric acid. Fluss. Obst. 49: 57-62 (1982)
  7. Jeuring HJ, Brands A, Doorninck P. Rapid determination of malic and citric acid in apple juice by high performance liquid chromatography. Z. Lebensm. Unters. Forsch. 168: 185-187 (1979) https://doi.org/10.1007/BF01123169
  8. Agarwal VK. Simultaneous determination of D- and L-malic acids in apple juice by gas chromatography. J. Assoc. Off. Anal. Chem. 71: 466-468 (1968)
  9. Doner LW, Cavender PJ. Chiral liquid chromatography for resolving malic acid enantiomers in adulterated apple juice. J. Agric. Food Chem. 53: 1898-1899 (1988)
  10. Eisele TA, Heuser JA. Rapid method for separation and quantitation of D-malic acid in fruit juice. J. Food Sci. 55: 1614-1619 (1990) https://doi.org/10.1111/j.1365-2621.1990.tb03583.x
  11. Lee HS, Wrolstad RE. Apple juice composition: sugar, nonvolatile acid and phenolic profiles. J. Assoc. Off. Anal. Chem. 71: 789-794 (1988)
  12. Blumenthal A, Helbling J. The detection of pear juice in apple juice. Mitt. Geb. Lebensm. Helunters. Hyg. 68: 419-430 (1977)
  13. Lee DS, Woo SK, Yang CB. Studies on the chemical composition of major fruits in Korea. Korean J. Food Sci. Technol. 4: 134-140 (1972)
  14. Yang HC, Kwon YJ, Kim JM. Studies on the chemical composition of apple cultivated in Jongju. J. Agric. College Jonbuk Nat. Univ. 7: 75-81 (1976)
  15. Whang HJ, Kim SS, Yoon KR. Analysis of organic acid in Korean apple juice by high performance liquid chromatography. J. Korean Soc. Food Sci. Nutr. 29: 181-187 (2000)
  16. Mattick LR, Moyer. JC. Composition of apple juice. J. Assoc. Off. Anal. Chem. 66: 1251-1255 (1983)
  17. Coppola ED. Use of HPLC to monitor juice authenticity. Food Technol. 4: 88-91 (1984)
  18. Shaw PE, Wilson CW III. Organic acids in orange, grape fruit and cherry juices quantified by high performance liquid chromatography using neutral resin or propylamine columns. J. Sci. Food Agric. 34: 1285-1288 (1983) https://doi.org/10.1002/jsfa.2740341118
  19. Shaw PE, Buslig BS. Total citrate content of orange and grape fruit juices. J. Agric. Food Chem. 31: 182-188 (1983) https://doi.org/10.1021/jf00115a046
  20. Bielig HS, Faethe W, Koch J, Wallrauch S, Wucherpfenig K. Standard values and ranges of specific reference numbers for apple juice. grape juice and orange juice. Fluss. Obst. 49: 188-193 (1982)
  21. Mattick LR. An evaluation of the methodology for determining the authenticity of apple juice and concentrate. pp. 175-193 In: Adulteration of fruit juice beverages. Nagy S, Attaway JA, Rhodes ME (ed). Marcel Dekker, New York, NY, USA (1988)
  22. Whang HJ, Han WS, Yoon KR. Quantitative analysis of total phenolic content in apple. Anal. Sci. Technol. 14: 377-383 (2001)
  23. Ryan JJ. Chemical composition of Canadian apple juice. J. Assoc. Off. Anal. Chem. 55: 1104-1110 (1972)
  24. Gorin, N. L-Malate and sucrose content of golden delicious apples: A comparison between enzymatic analysis using whole apples and apple juice. Z. Lebensm. Unters. Forsch. 167: 327-328 (1978) https://doi.org/10.1007/BF01415927
  25. Zyren J, Elkins E. Interlaboratory variability of methods used for detection of economic adulteration in apple juice. J. Assoc. Off. Anal. Chem. 68: 672-676 (1985)