초록

○ 연구결과
① 매실추출물의 항균작용, 안전성 및 항균물질 분리 및 동정
② 매실씨 유래 항산화 물질의 추출조건 및 정제방법 확립
③ 매실추출물 및 건조분말의 첨가식품개발 및 마켓팅 전략 제시

Abstract ▼

Prunus mume extract(PME) was prepared from Prunus mume fruits and seeds by utilizing the circulated hot-water extractor with high pressure. PME showed antimicrobial effects remarkably against the wide spectrum of putrefactive and food spoilage microorganisms above 250 ㎍/㎖ of concentration. Their th

Prunus mume extract(PME) was prepared from Prunus mume fruits and seeds by utilizing the circulated hot-water extractor with high pressure. PME showed antimicrobial effects remarkably against the wide spectrum of putrefactive and food spoilage microorganisms above 250 ㎍/㎖ of concentration. Their thermal and pH stability were effective under the range of temperature(40℃ 120℃) and pH(3 11). Prunus mume extracts seemed to be a natural antimicrobial ideally with the view of their effectiveness and thermal & pH stability. In the electron microscope experiment, their action mode suggested that their hydrophillic components would perturb the fucntions of microbial cell membranes synergistically. This result of cellular membrane permeability could be identified in the experiment that o-nitrophenyl-β-galactopyranoside(ONPG), the artificial substrate of β-galactosidase, was hydrolyzed in the presence of PME, indicating that microbial membranes were perturbed. The isolation and identification of antimicrobial substances in PME were carried out by using column chromatography and NMR, which proved to be isoeugenol, nomilin and β-sitosterol, respectively. The acute oral LD₅₀ of PME for rats was 7,500 mg/kg with 95% confidence limits. Patch application to the intact and abraded skin of rabbits led to mild to moderate erythema and no or mild edema. In order to prepare the basic data for the development of natural food preservative to prevent food spoilage by contaminated microorganisms, the effects of Prunus mume extract on the freshness maintainance of such agricultural and marine produce as potatoes, green peppers, brackens, tomatoes, mandarine oranges, beef, pork, cuttlefish and anchovy were investigated. The inhibitory ratio of PME on the germination of potatoes treated in the concentration of less than 2,000 ㎍/㎖ was increased up to 94%. Most of foodstuffs treated in the 100∼1,000 ㎍/㎖ of PME solution showed to maintain their freshness for longer storage period and to decrease to less number of contaminated microorganisms than the control.
The antioxidant properties of methanolic extracts from the fruit of Prunus mume were determined in chicken breast meat systems. When P. mume extract (PM) was added to chickenbreast meat, 2-thiobarbituric acid-reactive substances (TBARS) value at Day 3 was decreased by about 45% of the control. PM did not affect color of chicken meat compared to the control. The amounts of volatile aldehydes and hydrocarbons were significantly decreased by the addition of PM. Especially, hexanal was the most predominant volatile compound in the control taking up almost more than 50% of the total volatiles, and PM reduced the amount into 26% of the control meat at 3 days.
The antioxidant properties of methanolic extracts (PML) from the fruit of Prunus mume after liquor manufacturing were also determined in a chicken breast meat system. When PML was added to chicken breast meat, 2-thiobarbituric acid-reactive substances (TBARS) value at day 3 was decreased by about 25% compared to control meat without PML. PML did not significantly affect the color of chicken meat compared to the control. The amounts of volatile aldehydes and hydrocarbons were decreased by the addition of PML. Hexanal was the predominant volatile compound in the control, accounting for the majority of total volatiles; PML reduced the amount of hexanal to 81% of that in the control meat at 3 days.
Drying and extraction conditions of Prunus mume were established to make ingredients for foods. Doenjang, kochujang, and bread were made to evaluate the effect of Prunus mume. The weight of Prunus mume was reduced to 85% by freeze drying. L(lightness), a(redness) and b(yellowness) were increased when dried Prunus mume was ground. Moisture content of Prunus mume was abruptly reduced by air drying at 90℃ for 4 hours and 80℃ for 7 hours. Baesd on the color of dried powder of Prunus mume, freeze drying was more desirable than air drying to make ingredients for foods. Sliced Prunus mume was more efficient than whole fruit in extracting juice, and same proportion of water and ethanol was suitable for extracing solvent.
Doenjang and kochujang added with powder and extract of Prunus mume showed a lower pH and higher total acidity than control. Doenjang added with powder and extract of Prunus mume showed a lower yeast and mold than control by 4 weeks, but kochujang added with powder and extract of Prunus mume maintained a similar microbial load. Methanol extracts of doenjang and kochujang added with powder and extract of Prunus mume showed a higher free radical scavenging activity by initial stage of fermentation. The weight of bread added with powder and extract of Prunus mume was similar to control, but volume was reduced to 66% at sample added with 2.0% extract of Prunus mume.
Lightness of bread was reduced, and yellowness was increased by addition of powder and extract of Prunus mume.
We assess consumer preference and demand for Prunus mume products in order to establish marketing strategies. For the purpose, we conduct first Focus Group Interview and then interview 400 households with survey questionaire, which dwell in Seoul and other cities near by that. The questionaire include questions about frequency, places and reasons of purchasing the products, and their evaluation on the products and willingness to purchase hypothetical products, and the demographic characteristics as well. Using data obtained from the survey, we conduct econometric work such as ordered probit analysis and conjoint analysis.
Eighty-nine percent of the respondents had an experience to purchase Prunus mume products, but respondents which frequently purchase the products only amounts to 15%. Most respondents answered to prefer beverage and alcohol products among Prunus mume products and choose them because of their taste and flavor. Most of them who did not purchase the products appeared to be unsatisfied with the quality or taste of the products and have a difficulty in purchasing them when they want. The product attribute which consumers consider to be the most important in purchasing the products was found to be Prunus mume content. The hypothetical product which most consumer have a willingness to purchase were soybean paste, vinegar, yogurt products and powder for fry.
Based on the estimation result for ordered probit model, the factors which affect the probability of purchasing the products appeared to be different depending on whether households bought raw Prunus mume or not. For households buying Prunus mume, household income, the number of household, consumer knowledge on the functional effect of Prunus mume appeared to be significant factors, while for households not buying them, household income, the age of household wives, the consumer knowledge and marketing-related variables appeared to be significant. Household income and consumer knowledge appeared to positively affect the possibility of purchasing the products, while the age of household wives and the number of household member negatively affect that.
Among marketing-related variables, developing various products and using domestically produced Prunus mume appear to significantly increase the possibility of purchasing the products.
In the conjoint analysis, preferences for the products' price, the country of origin and content of raw Prunus mume, and method of using raw Prunus mume as materials were tested. The estimation result of Part-Worth utilities indicates that consumers put highest relative importance on the country of origin, and to a lesser degree, price.
For increasing the consumption of Prunus mume products, strategies are recommended as follows First, the markets for Prunus mume products need to segment by the level of household income and ages of consumers. The target consumer groups appear to be consumers who are aged from 30 to 49 years and earn 4 million won per month. Second, as a product mix strategy, it is necessary to develop and market various products with domestically and environmental-friendly produced raw Prunus mume. Third, it is important to improve the productivity and quality of raw Prunus mume, for example, by the introduction of a post-harvest technology. Fourth, as consumer are very concerned about the price of the products, a skimming price strategy would be better as new products launch into markets. Finally, it is necessary to inform consumer of the benefit of Prunus mume products by exhibitions, conferences and other cultural activities.

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 요약문 ... 3
• SUMMARY ... 11
• CONTENTS ... 15
• 목차 ... 18
• 제1장 연구개발과제의 개요 ... 21
• 제1절 연구개발의 목적 및 필요성 ... 21
• 제2절 연구개발의 범위 ... 23
• 제2장 국내외 기술개발 현황 ... 24
• 제3장 연구개발수행 내용 및 결과 ... 27
• 제1절 매실추출물의 항균물질 조제 및 항균작용 구명 ... 27
• 1. 연구개발 수행 내용 ... 27
• 가. 매실추출물의 조제 ... 27
• 나. 매실추출물의 이화학적 특성 분석 ... 27
• 다. 매실추출물의 항균력 검사 ... 29
• 라. 미생물에너지대사와 세포막의 기능성에 미치는 매실추출물의 영향 ... 31
• 마. 항균활성물질의 분리 및 동정 ... 34
• 바. 매실추출물의 안전성 검사 ... 35
• 사. 농축수산 식품원료 및 가공식품에 대한 PME의 처리효과 ... 37
• 2. 연구개발 수행 결과 ... 39
• 가. 매실추출물의 이화학적 성질 ... 39
• 나. 매실추출물의 항균력 시험 ... 41
• 다. 매실추출물로부터 추출한 항균물질의 열 및 pH 안정성 ... 42
• 라. 공시균주에 대한 매실추출물의 생육저해 곡선 ... 47
• 마. 매실추출물이 에너지 생성대사 효소계와 세포막의 기능성에 미치는 영향 ... 49
• 바. 항균활성 물질의 분리 및 동정 ... 57
• 사. PME의 안전성 검사 ... 71
• 아. 농축수산가공식품에 대한 PME의 처리효과 ... 74
• 제2절 매실가공 부산물 유래 천연 항산화물질의 제조 및 정제 ... 89
• 1. 연구개발 수행 내용 ... 89
• 가. 매실박의 건조 및 유기 용매 추출물 제조 ... 89
• 나. 총 페놀 함량 ... 89
• 다. 라디칼 소거능 측정 ... 89
• 라. Cell cytotoxicity (MTT assay) ... 89
• 마. Cell protection ... 90
• 바. 닭고기 패티의 제조 ... 90
• 사. TBARS 분석 ... 90
• 아. 색조 측정 ... 91
• 자. GC/MS 분석 ... 91
• 차. 통계처리 ... 91
• 2. 연구개발 수행 결과 ... 91
• 가. 매실박의 추출물 제조 및 용매별 총페놀 함량의 측정 ... 91
• 나. 건조 온도가 매실박 메탄올 추출물의 라디칼 소거능과 총페놀 함량에 미치는 영향 ... 93
• 다. Cell cytotoxicity 및 Cell protection activity ... 93
• 3. 매실과 매실박 추출물을 첨가한 닭고기에서의 결과 ... 95
• 가. 매실, 매실박 추출물을 첨가한 닭고기에서의 TBARS 측정 ... 95
• 나. 매실, 매실박 추출물을 첨가한 닭고기에서의 휘발성 물질 측정 ... 96
• 다. 매실, 매실박 추출물을 첨가한 닭고기에서의 색조 변화 ... 97
• 제3절 매실의 가공 처리 조건의 설정 ... 106
• 1. 연구개발 수행 내용 ... 106
• 가. 매실 건조분말 제조 ... 106
• 나. 매실 추출물 제조 ... 106
• 다. 매실 분말 및 농축액을 첨가한 된장, 고추장 및 식빵의 제조 ... 106
• 2. 연구개발 수행 결과 ... 108
• 가. 매실의 건조 ... 108
• 나. 매실 추출물 제조 ... 111
• 다. 된장 숙성중 품질 변화 ... 113
• 라. 고추장 숙성중 품질 변화 ... 119
• 마. 식빵의 품질 특성 ... 124
• 제4절 매실가공식품의 소비행태 분석 및 마케팅전략 ... 128
• 1. 매실가공식품의 생산현황 ... 128
• 가. 매실 생산 동향 ... 128
• 나. 매실가공식품 생산동향 ... 132
• 2. 매실가공식품의 선호도 및 소비행태 분석 ... 135
• 가. 분석방법 ... 135
• 나. 매실가공식품의 선호도 및 소비행태 ... 137
• 3. 매실가공식품의 마케팅 전략 ... 148
• 가. 매실가공식품 구매 결정요인 ... 148
• 나. 새로운 매실가공식품에 대한 소비자의 선호도 분석 ... 156
• 다. 매실가공식품의 소비확대를 위한 마케팅 방안 ... 166
• 제4장 목표달성도 및 관련분야에의 기여도 ... 168
• 제1절 연구개발 목표의 달성도 ... 168
• 제2절 관련 분야 기술 발전에의 기여도 ... 170
• 제5장 연구개발결과의 활용계획 ... 172
• 제6장 연구개발과정에서 수집한 해외과학기술정보 ... 173
• 제7장 참고문헌 ... 175
• 끝페이지 ... 180