Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Component Analysis by Different Heat Treatments of Garlic (Allium saivum L.)

열처리 방법에 따른 마늘의 성분 분석

  • Kim Yong-Doo (Department of Food Science and Technology, Sunchon National University) ;
  • Seo Jae-Sin (Department of Food Science and Technology, Sunchon National University) ;
  • Kim Kyung-Je (Department of Food Science and Technology, Sunchon National University) ;
  • Kim Ki-Man (Department of Food Science and Technology, Sunchon National University) ;
  • Hur Chang-Ki (Department of Food Science and Technology, Sunchon National University) ;
  • Cho In-Kyung (Department of Food Science and Technology, Nambu University)
  • Published : 2005.04.01
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Abstract

The content of general components such as moisture, crude ash, protein and crude fat were not different among the samples, but the content of crude protein in the fresh garlic was higher (in fresh garlic) than that of heat-treated garlic. Eighteen amino acids were analysed from the fresh garlic. The content of arginine was the highest in the fresh garlic. The amount of free amino acids was less than that of total amino acids, but their compositions were similar. Among minerals, the content of K was much higher than those of Mg, Ca and Na. The volatile compounds from the garlic extracts were identified by GC/MS. The composition of diallyl disulfides was very high among the volatile compounds, which were decreased in heat-treated ones.

본 연구에서는 마늘을 여러 가지 방법으로 열처리해 새로운 형태의 식품으로 개발하기 위한 기초자료로 사용하기 위해 생마늘과 열처리한 마늘의 성분함량을 분석하였고 그 결과는 다음과 같다. 각각의 마늘의 일반성분의 분석결과 수분, 조회분, 조섬유 및 조지방 함량은 비슷하게 나타났으나 조단백질의 함량은 열처리 함에 따라 감소하였다. 생마늘의 총 구성아미노산 함량은 $6091.88\;mg\%$였고 생마늘에서 arginine이 $998.88\;mg\%$로 가장 높았고 열처리함에 있어서는 총 구성아미노산 차이는 거의 없었다. 생마늘과 열처리한 마늘의 총 유리아미노산 함량은 생마늘이 $3122.76\;mg\%$였으며 열처리한 마늘의 총 유리 아미노산은 비슷하게 나타났다. 생마늘과 열처리한 마늘에 함유된 무기성분 함량 분석 결과는 6가지 무기성분 중 K의 함량이 가장 많았다. 열처리 함에 있어 마늘의 향기성분 전체가 감소하는 경향을 나타내었고 삶은마늘은 생마늘에 비하여 diallyl disulfide은 $18.29\%$, diallyl sulfide은 $0.65\%$, allyl methyl sulfide $0.54\%$, methyl allyl ether $4.85\%$, trisulfide methyl 2-propenyl $1.2\%$ 및 2-vinyl-1,3-dithiane $1.72\%$ 정도의 함량을 나타났으며, 구운마늘은 각각 $26.22\%,\;0.50\%,\;0.87\%,\;2.89\%,\;1.52\%$및 $1.97\%$의 함량을 나타냈고, 전자레인지로 가열한 마늘은 각각 $25.03\%,\;1.32\%,\;0.73\%,\;3.26\%,\;2.55\%$및 $2.38\%$정도의 함량을 보여 생마늘과 비교 하였을때 열처리한 마늘의 모든 향기성분 함량이 줄어들었고 열처리한 마늘의 주 향기성분은 diallyl disulfide 로 나타났다.

Keywords

References

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