[논문]Compositional Characterization and Colorant Identification of Omija (Schizandra chinensis) Fruit Extract

Kim, Seol-Hee; Lee, Byung-Hoo; Kim, Jong-Chul; Choi, Sung-Seen; Kim, Gwe-Won; Joo, Mi-Hyun; Yoo, Sang-Ho

Compositional Characterization and Colorant Identification of Omija (Schizandra chinensis) Fruit Extract 원문보기

Food science and biotechnology, v.17 no.4, 2008년, pp.787 - 793

Kim, Seol-Hee (Department of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University) , Lee, Byung-Hoo (Department of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University) , Kim, Jong-Chul (Department of Applied Chemistry, Sejong University) , Choi, Sung-Seen (Department of Applied Chemistry, Sejong University) , Kim, Gwe-Won (KOOKSOONDANG) , Joo, Mi-Hyun (Department of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University) , Yoo, Sang-Ho (Department of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University)

Abstract ▼ AI-Helper

A major polyphenolic compound extracted from omija (Schisandra chinensis) fruit was structurally identified, and its composition of major nutrients was investigated as well in this study. A dominating high performance liquid chromatography (HPLC) peak of water-extracted anthocyanin represented 94.1% of total absorbable compounds at 520 nm, which was further identified with HPLC-mass spectrometry (MS). As a result, mass-to-charge ratio (m/z) of the predominant anthocyanin was determined to be 727, and it was identical to molecular mass of cyanidin-3-xylosylrutinoside (Cya-3-O-xylrut). This is the first report that colorant of omija is predominantly composed of Cya-3-O-xylrut. Omija fruit contained exclusively 3 types of monosaccharide such as glucosc (0.68 g), galactose (0.01 g), and fructose (0.52 g) per 100 g of fruits. Several organic acids, citric (3.29 g), malic (1.4 g), acetic (0.4 g), and succinic acids (0.36 g) per 100 g of fruits, were detected by high performance anion exchange chromatography (HPAEC) analysis. During the compositional analysis of tree amino acid by HPLC, it was noticed that omija fruit contained substantial amount (0.01 g/100 g of fruits) of $\gamma$-amino butyric acid (GABA).

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문제 정의

Because the compositional status of omija extract can affect the color stability, this information would be very important in the following process and storage steps of omija. Therefore, the compositional analysis of omija water-extract was pursued and the characterization of colomnt was achieved in this study.

제안 방법

However, there is no structural identification of what types of anthocyan exist in omija extract and what the proportion of them is in detail. Furthermore, quantitative analysis of main component in omija extract was performed. Because the compositional status of omija extract can affect the color stability, this information would be very important in the following process and storage steps of omija.
Identification of omya's major colorant by HPLC-MS anaesis When we directly analyzed the omya extract by mass spectrometry without HPLC separation to obtain structural information of the major colorant by analyzing the fragmentation pattern, the variation of the mass spectra with applied fragmentor voltages was observed (Fig. 3). Based on the fragmentation pattern and mass-per-charge ratio _샪f precursor ion, the major anthocyan was tentatively assigned as cyanidme-3-O-xylosylmtinoside (Cya-3-O-xylmt) in this study.

이론/모형

of distilled water at 4℃ for 24 hr. In order to determine the amount of major components (free sugars, organic acids, and amino acids) in the extract, the HPAEC and HPLC methods were applied in this study. In HPAEC analysis using a PA-1 analytical column, it was clearly identified that 3 monosaccharides existed in the water extract of omija fruit.
of 100 mM borate buffer (pH 10) and derivatized with ortho-phthalaldehyde (C₈H₆O₂; OPA) reagent. The derivatized amino acids were analyzed by HPLC method. The filtered sample (20 pL) using 0.

성능/효과

In the analysis of anthocyanins, it was reported that the precursor ions detected were typically [M]^-and [M-sugar]+ (34). From our experimental result, it was concluded that even without chromatographic separation some principal components of the extract mixture could be identified with LC/MS by regulating the fragmentor voltage and comparing the mass spectra.
Identification of omyae anthocyans by HPLC-PDA analysis Among the identifiable 8 peaks in the chromatogram at 520 nm, during the preliminary test, only 1 dominating peak was considered for further analysis because this major peak 5 at 19.96 min accounted for 94, 1% and other 7 peaks only explain less than 6% of total colorants (Fig. 1). In order to identify the number of anthocyan types in omija extract, PDA detection method was adopted.

후속연구

This identified Cya-3-O-xylrut in omija fruit is respoii_닿ible for the bright reddish pink color of omija extract at proper pH range controlled by endogenous organic acids. Based on this structural characterization of omya colorant, further study will be pursued to improve color stability of omija extract and to tacrease applicability into food processing. Acknowledgment This study was supported by a grant from the Seoul R&BD program (Project No.
3333px;"> a base peak at m/z 727, corresponding to M+ of Cya-3-O-xylrut and an aglycone fragment at m/z 287 (35). Further sophisticated structural analysis should be performed to identify the exact chemical structure of this tentativ_인y assigned Cya-3-O-xylrut from omija extract.
The quantified amounts of individual amino acids extracted from omija fruit are presented in Table 2. The amount of histidine plus glutamine was the greatest among the detectable amino acids but further analysis should be achieved for identifying which one is the major amino acid between them. There were a couple of reports that GABA was detected in grape berries by either HPLC or *H NMR but the authors did not provide the quantified amount of GABA (33).

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