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NTIS 바로가기韓國資源植物學會誌 = Korean journal of plant resources, v.30 no.2, 2017년, pp.152 - 159
The purpose of this study was to obtain basic data for using Aronia as a functional food material. The composition of anthocyanin was characterized and quantitated by LC-MS/MS, HPLC, and UV-VIS spectrophotometer techniques, respectively. The anthocyanin content was analyzed by temperature, time, pH,...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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안토시아닌이란 무엇인가? | , 2003). 안토시아닌은 베리류, 포도, 적색 양배추, 사과, 순무 등의 식품에도 분포되어 있는 페놀화합물 중 하나로 물체의 줄기, 잎, 뿌리 등에 폭넓게 분포되어 있는 적색, 자색, 청색 등을 나타내는 색소이다(Francis, 1989; Bridle and Timberlake, 1997). 안토시아닌은 Cyanidin계의 고유의 색을 지닌 수용성물질이어서 식품으로 섭취하는 것이 비교적 용이한 천연의 식용색소이다(Cho et al. | |
안토시아닌이 많은 식품가공에 제약을 받는 이유는? | , 2004). 그러나 안토시아닌은 다른 색소 성분에 비해 가공 및 저장조건에서 불안정한 것으로 알려져있어 식품가공에 많은 제약을 받고 있다(Francis, 1989; Cho et al., 2003; Chung et al. | |
Citric acid 첨가에 따른 안토시아닌 안정성 변화를 파악하기 위해 진행된 실험에서 65℃ 조건 하에 citric acid를 첨가했음에도 안토시아닌 함량감소에 대한 억제효과를 나타내지 못한 이유는? | 급격히 안토시아닌의 함량감소를 보인 65℃ 조건에서 citric acid를 첨가하한 결과, 첨가시료는 무첨가시료에 비하여 효과적인 안토시아닌 함량감소에 대한 억제효과를 나타내지 못하였으며, 온도 의존적으로 감소가 일어났다. 이러한 결과는 pH 안정성에서 나타난 결과에서와 같이 citric acid 첨가로 pH를 7이상에서 7 이하로 낯추는 경우라면 효과적이지만 아로니아 juice의 pH가 이미 pH 3 수준이므로 citric acid 첨가에 따른 pH의 변동이 미미하여 분해억제효과를 니타내지는 못한 것으로 생각된다. 아로니아 착즙액 복합제품에서는 다른 혼합물로 인하여 pH 7이상으로 변할 경우에는 citric acid 첨가로 pH를 6이하로 낮추어 효과를 낼 수 있을 것으로 추측된다(Hwang and Ki, 2013). |
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