Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Proximate, Free Sugar, Fatty acids Composition and Anthocyanins of Saekso 2 Corn Kernels

옥수수 색소 2호 품종의 일반성분, 유리당, 지방산 및 안토시아닌 색소의 함량

  • Lee, Ki Yeon (Agriproduct Processing Experiment Station, Gangwon-do Agicultural Research and Experiment Services) ;
  • Kim, Tae hee (Agriproduct Processing Experiment Station, Gangwon-do Agicultural Research and Experiment Services) ;
  • Lim, Sang Hyun (Agriproduct Processing Experiment Station, Gangwon-do Agicultural Research and Experiment Services) ;
  • Park, Jong yeol (Hongcheon Maize Experiment, Gangwon-do Agicultural Research and Experiment Services) ;
  • Kim, Kyung Hee (Hongcheon Maize Experiment, Gangwon-do Agicultural Research and Experiment Services) ;
  • Ahn, Mun Seob (Agriproduct Processing Experiment Station, Gangwon-do Agicultural Research and Experiment Services) ;
  • Kim, Hee Yeon (Agriproduct Processing Experiment Station, Gangwon-do Agicultural Research and Experiment Services)
  • 이기연 (강원도농업기술원 농식품연구소) ;
  • 김태희 (강원도농업기술원 농식품연구소) ;
  • 임상현 (강원도농업기술원 농식품연구소) ;
  • 박종열 (강원도농업기술원 옥수수연구소) ;
  • 김경희 (강원도농업기술원 옥수수연구소) ;
  • 안문섭 (강원도농업기술원 농식품연구소) ;
  • 김희연 (강원도농업기술원 농식품연구소)
  • Received : 2016.09.01
  • Accepted : 2016.09.20
  • Published : 2016.10.28
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Abstract

This study was performed to provide basic data of Saekso 2 corn kernels. Proximate composition, free sugars, fatty acids and anthocyanin content of Saekso 2 corn kernels were analyzed. Proximate composition of dried Saekso 2 corn kernels were represented 8.84% moisture, 1.44% crude ash, 5.46% crude lipid, 10.31% crude protein. Free sugars composition by HPLC/ELSD showed that sucrose (1.00%), glucose (0.63%), maltose (0.52%), fructose (0.44%) were present. The composition of fatty acids in Saekso 2 corn kernels was analyzed by GC/FID. 11 species of fatty acids were analyzed in Saekso 2 corn kernels. The ratio of saturated fatty acids and unsaturated fatty acids 16.09 : 83.91. Content of linoleic acid was the highest in fatty acids. The total anthocyanin content in Saekso 2 corn kernels was 0.24% by UV/Vis. Anthocyanin components separated and quantified using HPLC/MS/MS. Cyanidin 3-O-glucoside chloride (C-3-G), pelargonidin 3-O-glucoside chloride (Pg-3-G) and peonidin 3-O-glucoside chloride (Pn-3-G) of anthocyanin were analyzed in Saekso 2 corn kernels.

본 연구는 흑자색 알곡 품종으로 등록된 색소 2호 옥수수 알곡의 일반성분 및 색소 함량을 분석하여 기초자료로 제공하고자 수행되었다. 색소 2호 알곡의 일반성분 분석결과, 수분, 조회분, 조지방, 조단백질은 각각 8.84%, 1.44%, 5.46%, 10.31%이었다. 색소 2호 알곡의 유리당 성분으로 fructose, glucose, maltose 및 sucrose가 검출되었으며, 함량은 sucrose (1.00%) > glucose (0.63%) > maltose (0.52%) > fructose (0.44%) 순이었다. 색소 2호 알곡의 지방산 분석결과 총 11종의 지방산이 검출되었으며 포화 지방산과 불포화 지방산의 비율은 16.09 : 83.91로 linoleic acid가 50.86%로 가장 높게 나타났다. 색소 2호 알곡 추출물의 총 안토시아닌 함량은 0.24%였고, 알곡 추출물을 HPLC-MS/MS로 분석한 결과 색소 2호 알곡에 함유된 안토시아닌 색소는 C-3-G, Pg-3-G, Pn-3-G인 것으로 확인되었다.

Keywords

References

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