한국산(韓國産) 감귤과피(柑橘果皮)의 효율적(效率的) 이용(利用)에 관(關)한 연구(硏究) -II. 펙틴, 헤스페리딘, 나린진의 함량(含量)에 관(關)하여- Studies on the Utilization of Korean Citrus Peel Waste -II. Contents of Pectin, Hesperidin and Naringin-원문보기
$60^{\circ}C$의 열풍으로 1시간 동안 유속 160 fpm의 속도로 건조한 감귤과피에서 펙틴, 헤스페리딘, 나린진을 추출하여 페과피의 효율적 이용을 도모하고저 하였다. (1) 추출된 펙틴의 함량은 전 펙틴질(온주밀감 26.0%, 하밀감 : 28.5%)로 가장 높았고 용해 펙틴질의 제일 낮았다(온주 : 13.5%, 하 : 15.6%). 제3의 방법(pH 1.5에서 물로 추출 후 이소푸로필 알콜로 침전)에 의한 펙틴 함량은 전 펙틴질과 용해 펙틴질의 중간 정도였다(온주 : 18.1%, 하 : 20.8%). 무수 유론산의 함량은 제3의 방법에 의한 펙틴(온주 : 92.0%, 하 : 90.3%)에 가장 높았으며 용해 펙틴질에 80%(온주및 하밀감), 외국제 (Sunkist Groups, 미국)의 경우 71.6% 및 전 펙틴질의 경우가(온주 : 58.0%. 하 : 63.4%) 제일 낮았다. (2) 전 펙틴질의 메톡실 함량이 가장 낮았고(온주 : 4.81%. 하 : 4.88%) 다른 펙틴들과 커다란 차이는 없었다(5.27%-7.20%). (3) 젤리의 강도는 제3의 방법에 의한 펙틴의 경우 가장 높았으며 그 다음은 외제 펙틴, 용해 펙틴질, 전 펙틴질의 순서였다. (4) 온주밀감 과피의 헤스페리딘 함량은 5.07%(건조중량비)였고 하밀감 과피의 나린진 함량은 3.03%(건조중량비)였다.
$60^{\circ}C$의 열풍으로 1시간 동안 유속 160 fpm의 속도로 건조한 감귤과피에서 펙틴, 헤스페리딘, 나린진을 추출하여 페과피의 효율적 이용을 도모하고저 하였다. (1) 추출된 펙틴의 함량은 전 펙틴질(온주밀감 26.0%, 하밀감 : 28.5%)로 가장 높았고 용해 펙틴질의 제일 낮았다(온주 : 13.5%, 하 : 15.6%). 제3의 방법(pH 1.5에서 물로 추출 후 이소푸로필 알콜로 침전)에 의한 펙틴 함량은 전 펙틴질과 용해 펙틴질의 중간 정도였다(온주 : 18.1%, 하 : 20.8%). 무수 유론산의 함량은 제3의 방법에 의한 펙틴(온주 : 92.0%, 하 : 90.3%)에 가장 높았으며 용해 펙틴질에 80%(온주및 하밀감), 외국제 (Sunkist Groups, 미국)의 경우 71.6% 및 전 펙틴질의 경우가(온주 : 58.0%. 하 : 63.4%) 제일 낮았다. (2) 전 펙틴질의 메톡실 함량이 가장 낮았고(온주 : 4.81%. 하 : 4.88%) 다른 펙틴들과 커다란 차이는 없었다(5.27%-7.20%). (3) 젤리의 강도는 제3의 방법에 의한 펙틴의 경우 가장 높았으며 그 다음은 외제 펙틴, 용해 펙틴질, 전 펙틴질의 순서였다. (4) 온주밀감 과피의 헤스페리딘 함량은 5.07%(건조중량비)였고 하밀감 과피의 나린진 함량은 3.03%(건조중량비)였다.
Pectin, hesperidin and naringin were extracted from hot air-dried peel ($60^{\circ}C$, 1 hr and air velocity 160 fpm) of citrus produced in Korea in order to see the amount of each component contained in the peel. Pectin was extracted by three different methods and the quality and content...
Pectin, hesperidin and naringin were extracted from hot air-dried peel ($60^{\circ}C$, 1 hr and air velocity 160 fpm) of citrus produced in Korea in order to see the amount of each component contained in the peel. Pectin was extracted by three different methods and the quality and contents of the pectins were determined respectively. 1. The pectin yield by the total pectic substance method was the highest (26.0% for unshiu (U) and 28.5% for natsudaidai (N) expectedly and the soluble pectic substance method the least (13.5%(U) and 15.6% (N)) The yield by method III (extraction by water at pH 1.5 followed by isopropanol precipitation) was intermediate (18.1% (U) and 20.8%(N)). Anhydrouronic acid (AUA) content was the highest (92.0% (U) and 90.3%(N)) in those by method III. The AUA contents of the other pectins were 80.0% for soluble pectin (for both U and N), 71.6% for the commercial pectin (Sunkist Groups Inc., U.S.A.), 58.0%(N) and 63.4%(U) for total pectic substance. 2. The methoxyl content of total pectic substance was the lowest (4.81%(U) and 4.88%(N)). However, there was no significant difference in methoxyl content among the rest which were found to have low levels(5.27-7.20%). 3. The pectin by method III gave the highest jelly strength. The commercial pectin, soluble pectice substance and total pectic substance were next in order. 4. The hesperidin content of unshiu was 5.07% (dry basis) and the naringin content of natsudaidai 3.03% (dry basis).
Pectin, hesperidin and naringin were extracted from hot air-dried peel ($60^{\circ}C$, 1 hr and air velocity 160 fpm) of citrus produced in Korea in order to see the amount of each component contained in the peel. Pectin was extracted by three different methods and the quality and contents of the pectins were determined respectively. 1. The pectin yield by the total pectic substance method was the highest (26.0% for unshiu (U) and 28.5% for natsudaidai (N) expectedly and the soluble pectic substance method the least (13.5%(U) and 15.6% (N)) The yield by method III (extraction by water at pH 1.5 followed by isopropanol precipitation) was intermediate (18.1% (U) and 20.8%(N)). Anhydrouronic acid (AUA) content was the highest (92.0% (U) and 90.3%(N)) in those by method III. The AUA contents of the other pectins were 80.0% for soluble pectin (for both U and N), 71.6% for the commercial pectin (Sunkist Groups Inc., U.S.A.), 58.0%(N) and 63.4%(U) for total pectic substance. 2. The methoxyl content of total pectic substance was the lowest (4.81%(U) and 4.88%(N)). However, there was no significant difference in methoxyl content among the rest which were found to have low levels(5.27-7.20%). 3. The pectin by method III gave the highest jelly strength. The commercial pectin, soluble pectice substance and total pectic substance were next in order. 4. The hesperidin content of unshiu was 5.07% (dry basis) and the naringin content of natsudaidai 3.03% (dry basis).
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