본 연구에서는 추출용매에 첨가하는 산의 종류 및 농도를 달리하여 검정콩으로부터 안토시아닌 및 프로안토시아니딘 색소의 추출효율에 대하여 연구하였다. 산의 종류는 hydrogen chloride(HCl), acetic acid, formic acid, phosphoric acid 및 citric acid였으며, 사용된 농도는 0.1, 0.2, 0.3, 0.5 및 0.7%였고 80% 메탄올을 추출용매로 사용하였다. 총 안토시아닌 함량은 산의 종류 및 농도에 따라 0.74~1.74 mg/g 범위였으며 0.3% HCl 처리구가 가장 높았다. 검정콩의 주요 안토시아닌은 C3G, D3G 및 Pt3G였으며 구성 안토시아닌 중 C3G의 비율이 가장 높았다. 프로안토시아니딘 함량은 2.01~5.29 mg/g 범위로 포도씨나 팥의 프로안토시아닌보다 더 많은 양이 함유되어 있었다. 본 연구 결과로부터 검정콩의 안토시아닌과 프로안토시아니딘의 추출시 산의 종류 및 농도가 중요한 변수이며, 최적 추출조건은 0.3% HCl을 포함하는 80% 메탄올이라 판단된다.
This study was performed to investigate the effects of various acidic treatment for anthocyanin and proanthocyanidin extraction from black bean. Extracts were prepared with 80% methanol solutions containing HCl, acetic, formic, phosphoric, and citric acids of different concentrations (0.1, 0.2, 0.3, 0.5, and 0.7%). Total anthocyanin content ranged from 0.74 mg/g in 0.7% citric acid to 1.74 mg/g in 0.3% HCl, depending on acid type and concentration. The major anthocyanins were delphinidin-3-glucoside (D3G), cyanidin-3-glucoside (C3G), and petunidin-3-glucoside (Pt3G). The highest C3G content was 1.12 mg/g in 0.3% HCl. Proanthocyanidin content ranged from 2.01 mg/g in 0.5% acetic acid to 5.29 mg/g in 0.3% HCl. Thus, acidic condition is a significant factor affecting anthocyanin and proanthocyanidin extraction from black bean, and the optimum extraction conditions were determined as 80% methanol containing 0.3% HCl.
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