Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Change in the Chemical Composition of Chestnuts (Castanea crenata) from Different Periods

국내산 밤의 시기별 영양성분 변화

  • Jeong, Hee-Rok (Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeonsang National University) ;
  • Jo, Yu-Na (Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeonsang National University) ;
  • Jeong, Ji-Hee (Division of Applied Life Science (BK21), Gyeonsang National University) ;
  • Jin, Dong-Eun (Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeonsang National University) ;
  • Song, Byung-Gi (Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeonsang National University) ;
  • Jin, Young-Rok (Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeonsang National University) ;
  • Kim, Man-Jo (Department of Special Purpose Trees, Korea Forest Research Institute) ;
  • Lee, Uk (Department of Special Purpose Trees, Korea Forest Research Institute) ;
  • Heo, Ho-Jin (Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeonsang National University)
  • 정희록 (경상대학교 농업생명과학대학 식품공학과.농업생명과학연구원) ;
  • 조유나 (경상대학교 농업생명과학대학 식품공학과.농업생명과학연구원) ;
  • 정지희 (경상대학교 응용생명과학부(BK21)) ;
  • 진동은 (경상대학교 농업생명과학대학 식품공학과.농업생명과학연구원) ;
  • 송병기 (경상대학교 농업생명과학대학 식품공학과.농업생명과학연구원) ;
  • 진영록 (경상대학교 농업생명과학대학 식품공학과.농업생명과학연구원) ;
  • 김만조 (산림과학원 특용자원연구과) ;
  • 이욱 (산림과학원 특용자원연구과) ;
  • 허호진 (경상대학교 농업생명과학대학 식품공학과.농업생명과학연구원)
  • Received : 2012.03.22
  • Accepted : 2012.05.22
  • Published : 2012.08.31
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Abstract

Compositional changes of the Korean chestnut (Castanea crenata) including Daebo, Tsukuba, Tanzawa and Okkwang were investigated in order to characterize them from different periods (immature, mature and storage period). Proximate compositions of mature cultivars were higher than that of the immature cultivars. Between minerals, K (263.0-420.6 mg/100 g) and P (45.8-69.6 mg/100 g) of Tanzawa were highest, and they gradually increased during storage. Tsukuba, in mature period, showed the highest contents of total essential amino acids and glutamic acids as savory amino acids. Major fatty acids were palmitic acid and linolenic acid in four cultivars. In addition, linoleic acids, as ${\omega}$-6 fatty acids, were increased during the storage period. Tanzawa, in the mature period, presented the highest levels of sucrose, however, tsukuba, in the storage period, showed relatively higher free sugar content than others. ${\beta}$-Carotene, as a provitamin A, of Tsukuba in the mature period was highly detected among them, and vitamin C of Tsukuba and Tanzawa was more plentiful than others.

본 연구에서는 국내 대표적인 밤 생산지역인 공주지역의 밤 품종(단택; Tanzawa, 대보; Daebo, 축파; Tsukuba, 옥광; Okkwang)을 활용하여 밤의 산업적 이용가치 및 최적 저장 조건 확립을 위한 체계적인 기초자료를 제시하고자 미숙기, 수확기 및 저장기에 따른 영양화학성분의 변화에 대하여 조사하였다. 일반성분 분석 결과 수분이외의 고형분으로서는 가용성 무질소물과 조단백의 함량이 비교적 높게 나타났으며, 미숙기에서 수확기로 경과됨에 따라 수분을 제외한 대부분의 고형분 함량이 증가되었다. 무기성분 분석결과 총 8가지 성분이 분석되었으며, 그 중 K P Ca Mg 함량이 상대적으로 높게 나타났고, 미숙기에서 수확기로 경과됨에 따라 무기성분 함량이 대부분 증가되었다. 밤에는 총 17종의 아미노산이 존재 하였으며, 시기별로 aspartic acid, glutamic acid, arginine 및 alanine 순으로 높게 나타났다. 특히 대보(Daebo)와 축파(Tsukuba) 품종의 경우 미숙기에서 저장기로 경과됨에 따라 필수 아미노산 함량이 크게 증가하였다. 각 품종별 지방산으로는 미숙상태에서는 포화지방산이 다량으로 존재하였으며, 저장기로 지남에 따라 그 함량은 줄어들고 불포화 지방산의 함량이 증가하는 것으로 분석되었다. 유리당으로는 glucose, fructose, sucrose, 및 maltose 4종이 확인되었으며, 미숙기에서 저장기로 경과됨에 따라 총 유리당 함량이 증가되었다. 지용성 및 수용성 vitamin 분석 결과 retinol은 검출되지 않았으며, ${\beta}$-carotene vitamin $B_1$ niacin vitamin C의 경우 미숙기에서 수확기로 경과됨에 따라 함량이 비교적 증가하는 것으로 나타났다. 반면 저장기에서의 각종 vitamin 함량은 오히려 감소하는 것으로 나타났다.

Keywords

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