J Korean Soc Food Sci Nutr 한국식품영양과학회지 39(4), 580~586(2010) DOI: 10.3746/jkfn.2010.39.4.580 경엽식물잎의첨가가김치의발효및관능특성에미치는효과 박동일 최아름 우혜진 이성갑 채희정 호서대학교식품생물공학과및식품기능안전연구센터 Effects of Sclerophyllous Plant Leaves Addition on Fermentative and Sensory Characteristics of Kimchi Dongill Park, Areum Choi, Hyejin Woo, Seong Kap Rhee, and Hee Jeong Chae Dept. of Food and Biotechnology and Center for Food Function and Safety, Hoseo University, Chungnam 336-795, Korea Abstract The effects of persimmon, mulberry and bamboo leaves addition on the fermentative and sensory characteristics of kimchi were investigated. Total polyphenol content, DPPH radical scavenging activity and lactic acid bacteria growth inhibition of EtOH extract from persimmon leaves were significantly higher than those from mulberry and bamboo leaves. From the sensory evaluation of kimchi added with three chopped plant leaves, kimchi added with chopped persimmon leaves gave the highest point in color, flavor, texture and overall preference significantly (p<0.05). When the chopped persimmon leaves were added at a ratio of 0.3% based on cabbage weight, the changes of ph and total acidity (TA) during the storage for 14 days were significantly lowered, compared to general kimchi (p<0.05). Total polyphenol content and DPPH radical scavenging activity of kimchi supplemented with chopped persimmon leaves at 0.3% also significantly increased after storage for 14 days (p<0.05), and this kimchi provided higher total polyphenol content and DPPH radical scavenging activity than general kimchi. These results suggest that the addition of perisimmon leaves have significant influences on the fermentation and sensory characteristics of kimchi. Key words: kimchi, plant leaves, fermentation, sensory characteristics 서론김치는밥과더불어한국인의식생활에있어서중요한위치를차지하고있는음식으로배추, 무등의여러가지채소류를소금에절인다음여러가지부재료를혼합하여발효시켜만든우리나라의전통발효식품이다 (1,2). 김치는사용되는부재료나담그는방법에따라약 100여종이있으며 (3), 기본적으로첨가되는부재료로서파, 생강, 마늘, 젓갈을사용하고 (4), 그밖에미나리, 갓, 굴, 쪽파, 실고추, 통깨, 대추, 밤, 청각, 잣, 새우, 오징어, 현미, 감초등을이용한다 (5). 김치에는비타민류와아미노산, 무기질, 섬유소및젖산미생물에의해생성되는다양한유기산및미생물의대사산물이함유되어있고암예방효과, 항산화작용, 면역증강, 정장작용, 콜레스테롤저하, 항동맥경화등다양한효과를갖고있음이입증되어세계 5대건강식품으로선정된바있다 (6-12). 최근에는여성의사회진출과핵가족화및문화ㆍ사화적인생활양식의변화와더불어, 가공식품의형태로유통되는김치의소비가증가하는추세이다 (13). 김치를만들때사용하는여러가지부재료에는미생물들이많이들어있으며, 저장중젖산균에의한발효가계속진행되어유기산과탄산가스등이생성되므로 ph가감소하고총산도가증가하며조직의연화등의품질저하가일어난다 (14). 최근에김치의품질을향상시키고더나아가기능성이부여된제품의개발을위하여자몽종자추출물, 키토산, silk fibroin 분해물, 매실, 인삼, 오미자, 솔잎, 댓잎, 감잎등의기능성첨가물에대한연구가증가하고있다 (15-18). 본연구에서는감잎, 뽕잎, 댓잎과같은경엽식물 ( 莖葉植物 ) 잎의생리활성을검토하였고이들을첨가한김치의관능적특성및발효특성을조사하였다. 기능성첨가물중감잎 (Diospyroskaki thunberg, persimmon leaves) 은주변에서손쉽게구할수있고생리활성성분인 catechin, amino acid, gallic acid, caffeine 등을함유하여고혈압, 동맥경화, 심장병등의성인병과박테리아독소의해독, 면역기능의부활, 중금속제거, 활성산소소거능, 항균작용및항암효과가있는것으로보고되었다 (19-21). 댓잎 (Poaceae bambusoidae, bamboo leaves) 은 lupenone, lupeol, glutinol, glutinone, Corresponding author. E-mail: hjchae@hoseo.edu Phone: 82-41-540-5642, Fax: 82-41-532-5640
경엽식물잎의첨가가김치의발효및관능특성에미치는효과 581 chlorophyll 등의약리성분을함유하고있고, 그중 chlorophyll의함량이가장높다. 댓잎은지질대사개선, 항균작용, 항암작용, 항산화효과, 동맥경화억제효과가있는것으로보고되었다 (22-24). 또한뽕잎 (Morus alba L., mulberry leaves) 은뽕나무의잎으로칼슘 (Ca), 칼륨 (K) 과철 (Fe) 의함량이높으며, 뽕잎의기능성성분인 rutin, γ-aminobutyric acid(gaba), moracenin, maracin, morusin은각각모세혈관강화, 스트레스억제, 혈압강하, 항균작용, 항종양에효과가있는것으로밝혀졌다. 이밖에항알레르기, 탈모억제, 동맥경화예방, 비만억제등의효과가확인되었다 (25). 김치에사용가능한식물의잎중댓잎에관한연구로서, methanol, acetate, ethyl ether, ethyl acetate에 3일간침지한후진공농축한댓잎추출물의발효미생물에대한항균활성을조사한보고가있다 (26). 뽕잎에관한연구로서, 뽕잎분말을김치에첨가하여김치의숙성중 ph, 총균수, 관능평가및젖산균수의측정을통한김치의숙성지연효과가보고된바있다 (27). 감잎과관련하여주로감잎차의제조방법과생리활성물질및항산화성분의분리 (28) 에관한보고가있으나, 김치에적용한연구는 Park 등 (21) 이감잎정유성분등을김치에첨가하여김치의저장성에미치는영향과항미생물활성에미치는영향을조사한연구이외에미흡한실정이다. 본연구에서는 Park 등 (21) 의연구와달리감잎이외에뽕잎과댓잎을이용하여소재의기능성을비교하고, 전처리방법을달리한감잎, 뽕잎, 및댓잎을김치에첨가하여관능적특성을비교하고, 기능성및발효특성을조사하였다. 재료및방법재료및시약김치의주재료로서배추는충남당진에서재배된것을구입하였다. 소금은천일염을사용하였으며, 부재료인마늘, 생강, 양파, 파는원산지가각각창녕, 광주, 부산및밀양의것으로대형유통업체에서판매하는제품을구입하였다. 경엽식물로뽕잎 ( 전북산 ), 감잎 ( 경북산 ), 댓잎 ( 전남산 ) 의건물 ( 乾物 ) 을사용하였다. 감잎, 뽕잎및댓잎의추출에사용한물은정수된물을사용하였고, 에탄올 ( 순도 98%) 은식용으로판매되는주정으로서 ( 주 ) 덕산 ( 한국 ) 의제품을사용하였다. 유산균증식저해활성분석용유산균은한국생명공학연구원생물자원센터 (KCTC) 로부터구입하여사용하였다. 김치부재료의전처리감잎, 뽕잎및댓잎의세절물은 chopper(rong Tsogn Precision Technology Co., Taichung, Taiwan) 로절단하고, 체 ( 대한과학, 서울, 한국 ) 를사용하여 2.8~4 mm 크기의세절물을제조하였다. 열수추출은경엽식물각각의세절물 10 g에물 100 ml을혼합하고추출기 ( 동남산업, 대전, 한국 ) 로 80 o C에서 2시간동안추출하였다. 주정추출은경엽식물각 각의세절물 10 g에물 (30 ml) 과주정 (70 ml) 을혼합하고, 초음파추출기 (Branson, CT, USA) 로 40 khz에서 1시간동안추출한후, 37 o C 배양기에서 24시간추출한다음환류냉각장치로주정을제거하였다. 최종추출물은동결건조기 (( 주 ) 일신랩, 양주, 한국 ) 를이용하여분말형태로제조하였다. 김치제조 절임배추를제조하기위해배추를 2등분으로절단하여다듬었다. 정수된물에소금을 10%(w/v) 의농도로용해한절임수에실온 ( 약 20 o C) 에서 12시간동안배추를절인후 2배수로 2회수세한다음탈수하였다. 양념재료의비율은전보 (29) 와같이, 배추 100 g 당무, 고춧가루, 젓갈 ( 새우젓 : 멸치젓=1:1), 조미료, 정제수의사용량을각각 29.4, 23.5, 5.7, 4.1, 16.1 g씩김치에첨가하였다. 양파, 파, 마늘, 생강은 blender( 신일, 서울, 한국 ) 로 1분동안파쇄한후양파, 파, 마늘, 생강을각각 9, 8.5, 2.5, 1.2 g씩혼합하여김치양념을제조하였다. 경엽식물의잎 ( 감잎, 뽕잎, 댓잎 ) 은동결건조된추출물의형태또는세절물의형태로배추의중량대비 0.3% 또는 0.6%(w/w) 의농도로김치양념에첨가후김치를제조하였다. 모든실험데이터는동일한방법으로 3회반복하여제조한각각의김치로부터얻은수치의평균값으로나타내었다. DPPH 전자공여능측정 전자공여능 (electron donation ability, EDA) 은 Heo 등 (30) 의방법에따라메탄올에 0.4 mm의농도로용해한 DPPH 용액 160 μl와시료 40 μl를첨가하여암소 (dark site) 에서 30분간방치한다음 515 nm에서흡광도를측정하였다. 흡광도측정은 microplate reader(versamax, Molecular Device, Sunnyvale, CA, USA) 를사용하였다. 추출물을 12.5, 25, 50, 100, 200 mg/l의농도로하여분석실험에사용하였다. DPPH에의한전자공여능은다음과같이시료용액의첨가군와무첨가군의흡광도감소율로나타내었다. EDA (%)= () 1- 시료첨가구의흡광도 ) 100 무첨가구의흡광도 총폴리페놀함량측정 총폴리페놀함량은 Cho 등 (31) 의방법인 Folin-Denis법을변형하여분석하였다. 추출액 (0.1 ml) 에 20% Na 2CO 3 (1.5 ml) 을혼합하고 2분후, Folin-Ciocalteu phenol reagent(0.05 ml) 를가하여혼합하고상온에서 3분간방치한후, 760 nm에서흡광도를측정하였다. Sigma사 (St. Louis, MO, USA) 에서구입한 chlorogenic acid를표준물질로이용하여검량선을작성하여총폴리페놀함량을계산하였다. 유산균증식저해활성측정 고압멸균한 MRS broth(difco TM, USA) 에배지의부피대비고형분농도로서 0.3%, 0.6%, 1.2%(w/v) 의감잎, 뽕잎,
582 박동일 최아름 우혜진 이성갑 채희정 댓잎의열수추출물을동결건조기 (( 주 ) 일신랩 ) 로분말화하여첨가한후 MRS agar 배지에서 24시간전배양한 Lactobacillus plantarum KCTC 3104를 1 ml을접종하여 37 o C에서배양하였다. 공시험은배지의부피대비 0.3%, 0.6%, 1.2% 의증류수를첨가하여실험하였다. 유산균을 36시간동안배양하면서시간별로샘플링하여 microplate reader(versamax, Molecular Device) 를이용하여 600 nm에서흡광도를측정하여유산균의생육을조사하였다. ph 및총산도측정 49일간 4 o C의저장소에서김치를저장하며일주일간격으로일정량의김치를채취하여 blender(( 주 ) 신일 ) 로 5분간분쇄하고멸균된거즈를이용하여여과한후그여과액을사용하였다. 총산도는김치여과액 10 ml의 ph가 8.3이되는시기까지중화시키는데소비된 0.05 N NaOH 용량을 lactic acid 함량 (%) 으로환산하여다음과같이계산하였다 (4). 총산도 = 0.05 N NaOH 소비량 (ml) 0.0045 100 시료의무게 (g) 결과는각시료에대하여 3회반복측정한평균값으로나타내었다. 관능평가잎의첨가에따른김치의관능적특성은 Kim(32) 의방법을변형하여, 신맛 (sour taste) 과풍미 (flavour), 색 (color), 조직감 (texture), 전체적기호도 (overall preference) 를 5점척도법으로평가하였다. 대학원생및학부생중 15명을패널로선발하여관능평가를실시하였다. 통계처리는 SPSS 12.0 (SPSS Inc., IL, USA) 프로그램을이용하여일원배치분산분석으로 Duncan의다중비교사후분석 (post hoc multiple comparisons) 을이용하였다 (p<0.05). 결과및고찰잎추출물의 DPPH 전자공여능감잎, 뽕잎, 댓잎의열수추출물과주정추출물의 DPPH 전자공여능을측정하여항산화효과를비교하였다 (Fig. 1). 양성대조군으로합성항산화제인 BHT와천연항산화제인 ascorbic acid를사용하였다. 고형분기준 200 mg/l의농도에서감잎, 댓잎및뽕잎의열수추출물은각각 68%, 35% 및 29% 의전자공여능이나타났다. 반면, 감잎, 댓잎및뽕잎의주정추출물은열수추출물보다높은값으로서각각 72%, 51% 및 55% 의전자공여능을보였다. 이때, 양성대조군인 BHT와 ascorbic acid는각각 71% 와 96% 의전자공여능이나타났다. 열수추출물과주정추출물모두에서감잎의항산화활성이뽕잎, 댓잎의항산화활성보다높았다. 감잎의주정추출물의항산화활성은같은농도에서합성항산화제인 BHT와는비슷한수준을보였고, 천연항산화제인 ascorbic acid보다낮은효과를보였다. Moon과 Park(33) 이 Fig. 1. DPPH radical scavenging activity of hot-water and EtOH extracts from plant leaves. : ascorbic acid, : BHT, : persimmon leaves, : mulberry leaves, : bamboo leaves. 감잎열수추출물의지질과산화효과를검토한결과, 1000 mg/l의농도에서 42% 의항산화능이나타났다는보고에비하여본연구에서는이보다더높은 DPPH 전자공여능을보였다. 이것은구입원료및추출조건의차이에기인하는것으로판단된다. Oh와 Kim(34) 은감잎의열수추출물보다주정추출물에서항산화물질의함량이높다고보고하였다. 이는본실험에서감잎의주정추출물이열수추출물보다항산화능이높다는결과와일치한다. 잎추출물의총폴리페놀함량 페놀성화합물은식물에널리분포되어있고, 이러한페놀성화합물인안토시아닌, 나린진, 케르세틴, 카테킨은항산화및항균효과를갖는다 (35). 따라서본실험에서는감잎, 뽕잎, 댓잎의열수추출물과주정추출물에존재하는총폴리페놀함량을 chlorogenic acid를기준물질로하여측정비교하였다. 감잎, 뽕잎, 댓잎의열수추출물은투입한추출물의고형분중량대비각각 30.9%, 13.7% 및 19.6% 의폴리페놀함량을보였으며, 주정추출물은각각 35.2%, 26.6% 및 26.7% 의폴리페놀함량을보였다. Kim 등 (36) 과 Park 등
경엽식물잎의첨가가김치의발효및관능특성에미치는효과 583 (37) 의보고에서건조된감잎과뽕잎의고형분중량대비총폴리페놀함량이각각 1.35% 와 0.81% 라고하였는데, 감잎이뽕잎보다총폴리페놀함량이높다는본실험의결과와유사하다. 본연구의실험결과와 Kim 등 (36) 의실험결과가큰차이를보이는것은본연구에서는열수나주정으로유효성분을추출한후동결건조한시료를분석한반면 Kim 등 (36) 은단순건조된원재료를시료로하여분석하였기때문이다. 그러나 Kim 등 (38) 은오미자의추출시동일한온도에서물보다는에탄올을사용하였을때유용한페놀성분이 1.2 배많이용출된다고보고하였다. 이는본실험에서열수추출물보다주정추출물의총폴리페놀함량이높았다는결과와일치하였다. 감잎의총폴리페놀함량이다른경엽식물잎인뽕잎이나댓잎보다높은것은 DPPH 전자공여능에서도감잎이뽕잎이나댓잎보다높은앞서의결과와상관이있을것으로추정된다. 잎추출물의유산균증식저해활성측정 Kang과 Joo(39) 의보고에서 L. plantarum은다른균과달리김치의발효초기와중기및말기까지지속적으로생육한다고보고된바있다. 본연구에서는감잎, 뽕잎, 댓잎의주정추출물을각각 0.3, 0.6 및 1.2%(w/v) 첨가한배지에 L. plantarum를접종하여추출물이유산균의생육에미치는영향을조사하였다. 유산균증식효과를배양액의 OD값의변화량 (ΔOD 38day=OD 38day-OD 0day) 으로계산하였다 (Table 1). 감잎, 뽕잎, 댓잎의주정추출물을첨가한경우공시험에비해 OD값의변화량이작은것으로나타났다. 이것으로감잎, 뽕잎, 댓잎의추출물이 L. plantarum의증식을억제하는것으로보인다. Park 등 (21) 과 Shin 등 (27) 의연구와본실험은실험방법의차이를보이나 Lim 등 (40) 의연구와같이감잎, 뽕잎, 댓잎이김치발효미생물에대한항미생물효과가있다는연구와일치하는결과이다. 감잎주정추출물첨가군이뽕잎주정추출물과댓잎주정추출물의첨가군보다유의적으로낮은변화량 (ΔOD 38day) 을나타내었다. 결과적으로감잎주정추출물이가장높은폴리페놀함량을갖고있으며, 항산화활성은물론유산균증식저해활성도가장높은것으로판단된다. 김치의관능검사 Bang 등 (1) 은김치가가장맛있을때의 ph가 4.2라고보고하였다. 본연구에서는감잎, 뽕잎, 댓잎을세절처리및 주정추출한후첨가하여제조한김치의발효 14 21일째의 ph가 4.5 4.2가되었다. 따라서본실험에서는김치를담근 14일째의김치를이용하여관능평가를실시하였다. 김치의기능성향상을위하여천연물등의부재료를첨가하는방법에는천연재료로부터유효성분을추출하여첨가하거나천연재료그자체를얇고가늘게세절처리하여첨가하는방법등이있다 (4,11,13,18,26,27,41). 예를들어, 회향등의소취식물을세절처리또는열수추출하여김치에첨가할경우대조군인일반김치보다관능적특성이우수하였다고보고한바있는데세절물과추출물간에그효과가다른것으로나타났다 (41). 따라서감잎, 뽕잎및댓잎을김치에첨가할때추출물의형태또는세절물의형태중어느것이김치의관능적특성면에서유리한지를확인할필요가있다. 감잎, 뽕잎및댓잎의세절물및추출물을배추중량대비각각 0.3%, 0.6% 및 1.2% 의농도로첨가하여김치를제조하였다. 먼저 1차관능검사를통하여감잎, 뽕잎및댓잎추출물의농도를배추중량대비각각 0.3% 와 0.6% 의농도로첨가한김치와일반김치를비교한결과, 추출물을 0.6% 와 1.2% 의농도로첨가한김치는색 (color) 에서는유의적인차이가없었으나풍미, 조직감, 전체적인기호도면에서잎추출물의종류에상관없이일반김치에비하여매우열악한관능적특성을보였다 ( 데이터제시생략 ). 또한, 감잎, 뽕잎및댓잎세절물 1.2% 를첨가한김치는경엽식물잎의고유의색이그대로나타나일반김치에비하여색과관련된기호성이크게떨어졌고, 식품공전상의 식품일반의기준및규격 중고유의색택을유지해야한다는조건에도부합하지못할가능성이높아서최종관능검사를위한시험군에서제외하였다. Table 2는 1차관능검사결과에서제외된추출물 0.6% 와 1.2% 첨가김치및세절물 1.2% 첨가김치를제외하고세가지경엽식물잎의추출물 (0.3%) 및세절물 (0.3% 와 0.6%) 을김치에첨가하였을경우김치의관능적특성에미치는영향을검토한결과이다. 색은감잎세절물 0.3% 를첨가한김치의기호도가유의적으로높게나타났다 (p<0.05). 풍미에서도감잎세절물 0.3% 를첨가한김치가유의적으로기호도가높았으며 (p<0.05), 신맛은댓잎세절물 0.6% 를첨가한김치에서유의적으로높게나타났다 (p<0.05). 조직감은감잎세절물 0.6% 를첨가한김치에서유의적으로가장높게나타났고 (p<0.05), 뽕잎세절물 0.3% 첨가김치와감잎세절 Table 1. Effects of EtOH extracts from plant leaves on the growth (ΔOD=OD 38day-OD 0day) of lactic acid bacteria EtOH extract Persimmon leaves Mulberry leaves Bamboo leaves Growth inhibitory activity (ΔOD 38day at 600 nm) Addition ratio of EtOH extract (%) Blank (0.0) 0.3 0.6 1.2 8.11±0.06 a 8.11±0.06 a 8.11±0.06 a 6.43±0.18 b 7.29±0.04 b 7.46±0.27 ab 5.75±0.25 c 7.50±0.05 b 7.19±0.15 c 3.69±0.34 d 7.89±0.14 a 7.67±0.18 a Values are mean±se. Different superscripts indicate significant difference at p<0.05 by Duncan's multiple comparison. EtOH extracts from plant leaves were added at a ratio of 0.3%, 0.6% and 1.2% (v/w) based on medium volume, respectively.
584 박동일 최아름 우혜진 이성갑 채희정 Table 2. Sensory characteristics of kimchi added with chopped plant leaves and EtOH extracts after storage for 14 days Kimchi Addition ratio Color Flavor Sour taste Texture Overall preference General 3.12±0.78 b 2.59±0.62 bc 2.94±0.89 bc 3.64±0.78 bc 2.94±0.82 bc Addition of chopped persimmon leaves 0.3% 3.94±0.66 a 3.53±0.72 a 3.00±0.79 bc 3.88±0.48 ab 3.70±0.58 a 0.6% 2.00±0.85 c 2.47±0.71 c 2.94±0.89 bc 4.29±0.77 a 2.64±0.26 c Addition of EtOH extract from leaves 0.3% 3.29±0.68 b 3.17±1.01 ab 3.14±1.17 abc 3.35±0.86 bc 3.11±0.69 bc Addition of Chopped mulberry leaves 0.3% 3.00±0.79 b 3.17±0.63 ab 2.76±0.66 c 3.94±0.65 ab 3.47±0.87 ab 0.6% 2.88±0.60 b 3.11±0.60 ab 3.23±0.75 abc 3.41±0.93 bc 2.82±0.88 c Addition of EtOH extract from leaves 0.3% 2.88±0.66 b 2.82±0.80 bc 3.35±1.11 abc 3.47±0.87 bc 2.58±0.87 c Addition of chopped bamboo leaves 0.3% 3.00±0.50 b 3.17±0.52 ab 3.11±0.78 bc 3.47±0.94 bc 3.00±0.86 bc 0.6% 3.00±0.70 b 2.76±0.83 bc 3.82±0.88 a 3.41±0.71 bc 3.64±0.70 c Addition EtOH extract from leaves 0.3% 2.88±0.69 b 3.17±1.07 ab 3.64±0.93 ab 3.17±0.95 c 2.82±0.80 c Values are mean±se. Different superscripts indicate significant difference at p<0.05 by Duncan's multiple comparison. Chopped plant leaves and EtOH extract from leaves were added at a ratio of 0.3% and 0.6% (w/w) based on Chinese cabbage weight, respectively. 물 0.3% 첨가김치순서로높게나타났다 (p<0.05). 전체적인기호도는감잎 0.3% 를첨가한김치가유의적으로높게나타났다 (p<0.05). 이상의결과를요약해보면, 색, 풍미, 조직감및전체적인기호도에서감잎세절물 0.3% 첨가김치가다른김치군보다관능적으로우수하였고, 색은감잎세절물의첨가량이증가함에따라관능적으로기호도가낮아졌으며, 조직감은감잎세절물의첨가량이증가함에따라관능적으로우수하였다. 김치의 ph 및총산도측정김치는발효과정중탄수화물의분해로주요성분이분해되고또재합성되어각종유기산들이만들어져김치의특유의신선한맛을주게되므로김치의 ph 및산도는김치의주요한품질지표라고할수있다 (11). Table 3은감잎세절물첨가김치가가장우수한관능적특성을보인다는앞서의결과를토대로감잎의세절물 0.3% 를첨가한김치와비교를위하여감잎주정추출물 0.3% 를첨가한김치의 ph의변화량 (ΔpH 14day=pH 0day-pH 14day) 과산도의변화량 (ΔTA 14day= TA 14day-TA 0day) 을계산하여나타내었다. 감잎을세절처리및주정추출한후김치에첨가하여발효중 ph의변화량 (Δ ph 14day) 과총산도의변화량 (ΔTA 14day) 을검토한결과, 감잎세절물 0.3% 를김치에첨가할경우 14일간의 ph, 총산도등의발효특성의변화를감소시키는것으로판단되었다. Park 등 (21) 의보고와같이감잎의건엽을김치에첨가하는경우와뽕잎분말을김치에첨가하는경우발효중 ph의 Table 3. The change of ph and total acidity (TA) in kimchi added with chopped persimmon leaves and EtOH extract from leaves after storage for 14 days ΔpH 14day 1) ΔTA 14day 2) General kimchi Chopped persimmon leaves added kimchi EtOH extract from leaves added kimchi 1.49±0.03 a 1.31±0.02 b 1.35±0.01 b 0.41±0.01 a 0.32±0.01 c 0.36±0.01 b Values are mean±se. Different superscripts indicate significant difference at p<0.05 by Duncan's multiple comparison. Chopped persimmon leaves and EtOH extract from leaves were added at a ratio of 0.3% (w/w) based on Chinese cabbage weight, respectively. 1) ΔpH 14day=pH 0day-pH 14day. 2) ΔTA 14day=TA 14day-TA 0day. 변화를억제하는효과가있다 (27) 는보고와유사한결과라고판단되었다. 결과적으로감잎세절물 (0.3%) 을첨가한김치에서숙성중 ph와총산도의변화를줄일수있으므로김치의저장성향상에기여할것으로기대된다. 김치의 DPPH 전자공여능및총폴리페놀함량 김치의원료로사용된배추무게의 0.3%(w/w) 에해당하는감잎의세절물을양념제조과정중첨가하여김치를제조후적숙기인 14일간 4 o C의저장소에저장한김치를이용하여 DPPH 전자공여능과총폴리페놀함량을측정하였다 (Table 4). ph와산도측정에사용한시료와동일하게채취한시료를 syringe filter(cellulose acetate 0.45 μm, Advantec Table 4. The changes of DPPH radical scavenging activity and total polyphenol content in kimchi added with chopped persimmon leaves after storage for 14 days Functionality Period General kimchi Chopped leaves added kimchi DPPH scavenging activity (%) Total polyphenol content (mg/kg) 0 day 14 day 0 day 14 day 23.15±1.00 23.72±2.80 41.86±0.65 b 44.95±2.26 ab 538.13±4.48 b 574.27±13.29 a 579.20±4.51 b 614.96±2.72 a Values are mean±se. Different superscripts indicate significant difference at p<0.05 by Duncan's multiple comparison. Chopped persimmon leaves were added at a ratio of 0.3% (w/w) based on Chinese cabbage weight, respectively.
경엽식물잎의첨가가김치의발효및관능특성에미치는효과 585 Toyo, Tokyo, Japan) 를이용하여불순물을제거한후분석하였다. 그결과, 담근첫날일반김치및감잎세절물 0.3% 첨가김치의 DPPH의전자공여능은각각 23.15% 와 23.72% 이었다. 김치를담근 14일후일반김치및감잎세절물 0.3% 첨가김치의감잎첨가여부와관계없이 DPPH의전자공여능은각각 41.86%, 44.95% 로크게증가하였다. 담근직후보다담근 14일후의김치가 DPPH에대한전자공여능이높게나타났다. 또한, 담근 14일후감잎세절물을첨가한김치의전자공여능이다른첨가군보다높게나타났다. 총폴리페놀의함량은담근직후일반김치및감잎세절물 0.3% 첨가김치에서각각 538.13 mg/kg 및 574.27 mg/kg의함량을보였다. 김치를담근 14일후일반김치및감잎세절물 0.3% 첨가김치의총폴리페놀의함량은각각 579.20 mg/kg 및 614.96 mg/kg를나타냈다. 총폴리페놀의함량은담근직후, 일반김치에비해감잎첨가김치에서높은함량을보였다. 김치를담근 14일후에서는감잎첨가김치의총폴리페놀함량이일반김치의총폴리페놀함량보다유의적으로차이나게높은함량을나타내었다. 이러한현상은잎이포함하는폴리페놀성분이김치내성분과결합하여추출됨으로써일반김치보다감잎을첨가한김치의총폴리페놀함량이증가한것으로생각된다. 또한, Kim과 Kim(42) 의연구에서김치의적숙기에총폴리페놀함량이증가하는것은 phenolic acid가미생물과반응에의해페놀의 ethyl 또는 vinyl 유도체를생성하기때문이라는보고와유사한경우라고판단된다. 이상의결과로감잎세절물 0.3% 를김치에첨가하면김치의관능적특성을향상시키면서도김치의숙성을지연시켜저장성을향상시키는것으로사료된다. 추후감잎세절물의첨가가김치의저장중유산균및총균수에미치는영향에대한검토가필요하다고판단된다. 요약감잎, 뽕잎및댓잎의추출물및세절물을김치에첨가하여, 김치의발효및관능적특성에미치는영향을알아보았다. 먼저감잎, 뽕잎및댓잎의추출물을제조하여추출물의총폴리페놀함량과 DPPH 전자공여능및유산균증식저해활성을조사하였다. 감잎추출물이뽕잎추출물과댓잎추출물보다총폴리페놀함량과 DPPH 전자공여능이가장높았고, 유산균의생육을더크게저해하는것으로확인되었다. 감잎, 뽕잎및댓잎의세절물을김치에첨가하여담근 14일후의관능평가결과, 감잎세절물 0.3% 를첨가한김치에서색, 풍미, 조직감및전체적인기호도가유의적으로높게나타났다 (p<0.05). 또, 감잎세절물과감잎추출물 0.3% 를첨가하여제조한김치의담근당일과담근 14일후의 ph와산도의변화량 (ΔpH, ΔTA) 을계산한결과, 감잎세절물에서유의적으로적은변화량을보였다 (p<0.05). 또한, 담근 14일 후의감잎세절물 0.3% 첨가한김치에서총폴리페놀함량과 DPPH 전자공여능이유의적으로높게나타났다 (p<0.05). 김치제조시감잎세절물 0.3% 의첨가가김치의숙성중 ph, 총산도의변화, DPPH 전자공여능, 총폴리페놀함량및관능평가에는큰영향을미치는것으로나타났다. 문 1. Bang BH, Seo JS, Jeong EJ. 2008. A method for maintaining good kimchi quality during fermentation. Korean J Food Nutr 21: 51-55. 2. Lee MK, Rhee KK, Jang DJ. 2007. A survey of research papers on Korean kimchi and R&D trends. Korean J Food Culture 22: 104-114. 3. Jo JS, Hwang SY. 1998. Standardization of kimchi and related products (2). Korean J Dietary Culture 3: 301-307. 4. Ku KH, Sunwoo JY, Park WS. 2005. Effects of ingredients on the its quality characteristics during kimchi fermentation. J Korean Soc Food Sci Nutr 34: 267-276. 5. Park SH, Lee JH. 2006. Consumer acceptance and sensory characteristics of kimchi prepared with different kinds of subsidiary ingredients. Korean J Food Cookery Sci 22: 370-378. 6. Kang KS, Park KY, Cho EJ, Rhee SH. 1999. In vitro anticancer effect of Chinese cabbage kimchi fractions. J Korean Soc Food Sci Nutr 28: 1326-1331. 7. Cheigh HS, Hwang JH. 2000. Antioxidative characteristics of kimchi. Food Ind Nutr 5: 52-56. 8. Kim MJ, Kwon MJ, Song YO, Lee EK, Youn HJ, Song YS. 1997. The effect of kimchi on hematological and immunological parameters in vivo and in vitro. J Korean Soc Food Sci Nutr 26: 1208-1214. 9. Lee KE, Choi UH, Ji GE. 1996. Effect of kimchi intake on the composition of human large intestinal bacteria. Korean J Food Sci Technol 28: 981-986. 10. Lee JJ, Jeong YK. 1999. Cholesterol-lowering effect and anticancer activity of kimchi and kimchi ingredients. Korean J Life Sci 9: 743-752. 11. Park BH, Cho HS, Oh BY. 2002. Phycochemical characteristics of kimchi treated with chitosan during fermentation. Korean J Human Ecol 5: 85-93. 12. Kwon MJ, Chun JH, Song YS, Song YO. 1999. Daily kimchi consumption and its hypolipidemic effect in middle-aged men. J Korean Soc Food Sci Nutr 28: 1144-1150. 13. Park CS, Kim ML. 2006. Functional properties of Angelica gigas Nakai leave (AGL) extract and quality characteristics of mumalangi kimchi added AGL. Koeran J Food Cookery Sci 23: 728-735. 14. Paik JE. 2007. Effect of potato on the storage of kimchi. Korean J Food Nutr 20: 421-426. 15. Rhee SK, Kim DS, Oh SW. 1997. The effect of cocoon silk fibroin hydrolyzate (CSFH) on shelf-life extension of kimchi during fermentation. Agric Chem Biotechnol 40: 541-545. 16. Lee SH, Choi JS, Park KN, Im YS, Choi WJ. 2002. Effect of Prunus mume Sie. extract on growth of lactic acid bacteria isolated from kimchi and preservation of kimchi. Korean J Food Preserv 9: 292-297. 17. Chang KS, Kim MJ, Kim SD. 1995. Effect of ginseng on the preservability and quality of Chinese cabbage kimchi. J Korean Soc Food Nutr 24: 313-322. 18. Lee SK, Choi DJ, Kim JG. 2003. The effect of chitosan addi- 헌
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