Korean J Food Cook Sci Vol. 32, No. 3, pp. 245~252 (2016) pissn 2287-1780 eissn 2287-1772 http://dx.doi.org/10.9724/kfcs.2016.32.3.245 열처리방법에따른한지형및난지형마늘의영양성분변화 이주혜 이지윤 1 황진봉 2 남진식 3,4 이준수 5 김소민 한혜경 최용민 김세나 김행란 농촌진흥청국립농업과학원기능성식품과, 1 서울대학교농업생명과학대학농생명과학공동기기원, 2 한국식품연구원식품분석센터, 3 수원여자대학교식품분석연구센터, 4 수원여자대학교식품영양과, 5 충북대학교식품생명공학과 Changes in Nutritional Components of the Northern and Southern Types Garlic by Different Heat Treatments Ju-Hye Lee Jiyoon Lee 1 Jinbong Whang 2 Jin-Sik Nam 3,4 Junsoo Lee 5 So-Min Kim Hye-Kyung Han Youngmin Choi Se-Na Kim Haeng Ran Kim Functional Food & Nutrition Division, National Institute of Agricultural Science, Rural Development Administration, Wanju 55365, Korea 1 National Instrumentation Center for Environmental Management, College of Agriculture and Life Science, Seoul University, Seoul 08826, Korea 2 Department of Food Analysis, Korea Food Research Institute, Seongnam 13539, Korea 3 Food Analysis Research Center, Suwon Women s University, Suwon, 16632, Korea 4 Department of Food and Nutrition, Suwon Women s University, Suwon, 16632, Korea 5 Development of Food Sciences and Biotechnology, Chungbuk National University, Cheongju 28644, Korea Abstract Purpose: To provide the public with nutritional information on consumption types of garlic, we evaluated the influence of heat treatment on the nutritional contents of different species of garlic. Methods: We determined the content of general components, minerals, vitamins, and fatty acids in each species of garlic produced in Seosan and Goheung by heating with blanching or microwave roasting. Results: The results of the two-way analysis of variance test indicated that the species in particular, as well as of heat treatment and interaction, had an influence on nutritional content. The moisture and crude fat content was higher in Southern type garlic than in Northern type garlic, while crude proteins, crude ash, and dietary fibers were more abundant in Northern type garlic than in Southern type garlic. With regard to the total mineral content, K, P, Mg, and Ca were the main components in Northern type garlic and Southern type garlic. Moreover, unsaturated fatty acids showed high levels in both Northern type garlic and Southern type garlic, with more abundant linoleic acid. Overall, Northern type garlic showed a higher content of minerals and fatty acids, while more vitamin B was present in Southern type garlic. In addition, the results indicated that the content of general components (dietary fiber excluded) was increased in both Northern type garlic and Southern type garlic upon heat treatment. Blanching resulted in increased mineral and fatty acid content in Southern type garlic and decreased content in Northern type garlic, indicative of species differences; conversely, microwave roasting contributed to an increase in the content in both Northern type garlic and Southern type garlic. Conclusion: The nutritional content of garlic is more dependent on species than the cooking, and grilling is associated with less nutrient loss than blanching. Key words: garlic, heat treatment, mineral, vitamin, fatty acid Corresponding author: Haeng Ran Kim, Functional Food & Nutrition Division, National Institute of Agricultural Science, Rural Development Administration, 166, Nongsaengmyeong-ro, Wanju, Jeonbuk 55365, Korea ORCID: http://orcid.org/0000-0001-8151-4350 Tel: +82-63-238-3681, Fax: +82-63-238-3844, E-mail: kimhrr@korea.kr http://www.ekfcs.org 2016 Korean Society of Food and Cookery Science This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creative-commons.org/lice nses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
246 이주혜등 Korean J Food Cook Sci Ⅰ. 서론 마늘 (Allium sativum) 은한국인의 1 인당연간마늘섭취량이약 7 kg 로중국에이어두번째로소비가많을정도로우리의식생활에서필수적인향신료이다 (Ministry of Agriculture, Food and Rural Affairs 2015). 마늘은항산화, 항혈전, 항균및항암등의다양한생리활성이있는것으로알려져있고 (Nishimura H 등 1988, Sheo HJ 1999, Rho SN & Han JH 2000, Chung KS 등 2003), 이러한다양한기능성은 allicin 과같은황화합물에서기인하는것으로보고되어있다 (Koch HP & Lawson LD 1996). 마늘은기후에따라생육특성의차이가뚜렷한작물로 (Cortés CF 등 2003), 우리나라각지에서재배되는마늘은생육지역의기후특성에따라난지형과한지형으로구분된다 (Hwang JM & Lee BY 1990). 국내에서재배되는마늘의 77% 를차지하는난지형마늘은비교적따뜻한남쪽지방인제주, 고흥, 남해, 해남, 무안등이주산지이고, 한지형마늘은상대적으로추운지방인의성, 태안, 삼척, 단양, 서산등에서주로재배된다. 한지형마늘은조직이단단하고저장성이좋으며매운맛이강한반면, 난지형마늘은구가크고인편이많으며저장성은낮은것으로알려져있다 (Shin DB 등 1999). 이처럼마늘은토양및기후와같은자연환경과마늘의품질특성간의상관관계가높기때문에마늘의영양학적구성성분에도차이가있을것이라생각된다. 일반적으로식품은원재료를직접섭취하는것보다다양한조리방법을거친후섭취를하는데, 대부분의조리방법에는열처리과정이포함되어있어이로인해영양성분의함량변화가발생하는것으로알려져있다. 특히생마늘은특유의향과맛으로인해사용에제한적이기때문에이를해결하기위한일반적인방법으로열처리가주로이용되고있다. 국내마늘에관한연구로는국내주요산지별마늘의영양성분비교, 산지별마늘의이화학적특성및생리활성작용, 고온고압처리에따른마늘의이화학적특성, 열처리방법에따른마늘의성분분석등다양한연구가보고되고있다 (Shin JH 등 2004, Kim YD 등 2005, Kwon OC 등 2006, Shin JH 등 2011). 그러나기존의연구는마늘의산지및열처리방법에대한검토가개별로이루어진것이대부분으로두요인을동시에비교 분석한연구는보고되어있지않다. 따라서본연구에서는열처리방법에따른한지형과난지형마늘의영양성분차이와변화를비교분석하고자하였다. 1. 실험재료 Ⅱ. 재료및방법 본실험에사용된마늘은한지형마늘의주산지인충 남서산과난지형마늘의주산지인전남고흥에서각각 7 월, 5 월에각지역농협에서구입하여사용하였다. 실험에사용된질산, 과산화수소, 무수황산나트륨, 클로로포름, 수산화칼륨, 피로갈롤, 디클로로메탄, 과망간산칼륨, 트리플루오로보란은 Sigma-Aldrich Chemical Co.(St. Louis, MO, USA) 의제품을사용하였고, 에탄올, 아세톤, 메탄올, sodium 1-heptanesulfonates 는 J.T.Baker(Phillipsberg, NJ, USA) 의제품을사용하였다. 2. 시료처리 본실험에서사용된시료는무처리시료로는생마늘을사용하였고열처리시료로데친마늘, 구운마늘을사용하였다. 데친마늘은 100 C 에서 2 분 30 초간데친후사용하였고, 구운마늘은전자레인지 (MW209QB, LG, Changwon, Korea) 에넣어 2 분 30 초열처리한후시료로사용하였다. 이렇게처리된각마늘은영양성분손실을최소화하기위해액체질소처리하여균질기 (Robot Coupe Blixer, Robot Coupe USA, Jackson, MS, USA) 로균질화후 -70 C 에서보관하여사용하였다. 3. 일반성분분석 일반성분은 AOAC 법 (1990) 에준하여분석하였다. 수분함량은 105 C 건조기 (OF-12, Jeio Tech, Daejeon, Korea) 를이용한상압가열건조법, 조단백질은 Kjeldahl 분해법으로단백질추출장치 (2300 Kjeltec Analyzer Unit, Foss Tecator AB, Höganäs, Sweden) 를이용하여질소계수 6.25 를곱하여퍼센트 (%) 함량으로표시하였다. 조지방은 Soxhlet 추출법 (Soxtec 1043, Foss Tecator AB) 을사용하였고, 조회분은 550 C 회화로 (MF31G, Jeio Tech, Daejeon, Korea) 에서직접회화법으로측정하였다. 식이섬유는 α- amylase, protease, amyloglucosidase(megazyme Internation Ireland, Wicklow, Ireland) 를가하여효소처리를통해전분, 단백질등을분해하고알코올 (Daejung Chemical & metals Co., Ltd., Gyeonggi-do, Korea) 로침전시킨후여과한다음증류수, 95% 에탄올및아세톤순으로세척및건조후회분량과단백질량을측정하여불용성식이섬유함량을구하였다. 수용성식이섬유는불용성식이섬유측정과정에서얻어진여액및세척액에 95% 에탄올을가해침전물을형성시킨후여과한다음증류수, 95% 에탄올및아세톤순으로세척및건조후회분량과단백질량을측정한후감하여수용성식이섬유함량을측정하였다. 총식이섬유함량은불용성식이섬유와수용성식이섬유를합산하여그값을구하였다. 4. 무기질분석 무기질함량은식품공전 (Ministry of Food and Drug 2016; 32(3):245-252 http://www.ekfcs.org
Korean J Food Cook Sci 열처리방법에따른마늘의품종별영양성분변화 247 Safety 2012b) 에따라시료에질산과과산화수소를가한후마이크로웨이브분해장치 (Multiwave ECO, Anton Paar, les Ulis, France) 로시료를분해한후냉각한다음 50 ml 플라스크로옮겨정용하였다. 칼슘, 인, 철, 나트륨, 칼륨, 마그네슘, 망간, 아연은 ICP-OES(Inductively Coupled Plasma Optical Emission Spectrometry, JY 138 Ultrace, Jobin Yvon, Longjumeau Cedex, France) 로, 몰리브덴, 셀레늄, 요오드는 ICP-MS(Inductively Coupled Plasma Mass Spectrometry, ELAN DRC-e, Perkin Elmer, Massachusetts, MA, USA) 로분석하여함량을구하였다. 5. 비타민분석 베타카로틴함량은 Kim JY 등 (2013) 에따라비누화시킨시료추출물을냉각후 2% 염화나트륨용액과추출용매 (Daejung Chemical & metals Co., Ltd., Gyeonggi-do, Korea)(hexane:ethyl acetate=85:15, BHT 0.01%) 로진탕및혼합하여추출하였다. 추출액층을무수황산나트륨으로탈수하고질소농축한다음잔류물을클로로포름으로용해시킨후 HPLC(pump: SP930D, absorbance detector: UV730D, Younglin, Anyang, Korea) 를이용하여함량을측정하였다. 비타민 D 함량은 Ji SH 등 (2015) 에따라시료를수산화칼륨과피로갈롤 에탄올용액을이용하여비누화시키고, 헥산 (Daejung Chemical & metals Co., Ltd., Gyeonggi-do, Korea) 으로추출후감압농축하여 LC-MS/MS 와 6-way switching system HPLC/UVD 분석을통하여비타민 D 함량을정량하였다. 비타민 E 분석은식품공전 (Ministry of Food and Drug Safety 2013a) 에따라시료를수산화칼륨 (60%) 으로비누화한후, BHT(0.01%) 를첨가한 hexane/ethyl acetate(85:15, v/v) 추출용매로추출하였으며이를이동상용매인 1.1% isopropanol 이첨가된헥산을이용하여순상 HPLC(Younglin) 로분리하였으며형광검출기 (FP-2020, Jasco Corporation, Tokyo, Japan, Ex λ=290 nm, Emλ=320 nm) 로검출하였다. 비타민 K 는식품공전 (Ministry of Food and Drug Safety 2013b) 에따라디클로로메탄과메탄올의혼합용매를이용해추출하였다. 추출액을헥산에다시용해시킨후정제과정을거쳐질소로용매를완전히제거한다음메탄올을가해재용해하여여과하고, 형광검출기 (Jasco Corporation) 가장착된역상액체크로마토그래피를이용하여분석하였다. 티아민과나이아신은 Kim GP 등 (2014) 의연구를참고로하여동시분석을진행하였으며분석방법은다음과같다. 시료에 5 mm sodium 1-heptanesulfonate 용액을가하여균질화한후초음파추출기 (Powersonic 405, Hwashin, Daegu, Korea) 로추출하여 50 ml 로정용하였다. 이추출액은 0.45 μm syringe filter(acrodisc filter No. 4563, Pall, New York, NY, USA) 로여과한후시험용액으로사용하였다. 이는 HPLC(Nanospace SI-2, Shiseido, Tokyo, Japan) 로정 량하였으며, 사용된컬럼은 Imtakt UK(Unison UK-C18, Imtakt, Kyoto, Japan, 4.6 150 mm, 3 μm), 검출기는 Accela PDA detector(accela PDA 80 Hz Detector, Shiseido, Tokyo, Japan), 파장은 270 nm 를사용하였다. 이동상으로는 0.25% 1-heptanesulfonic acid 가함유된 60% 메탄올의혼합용액을사용하였다. 이동상의유속은 0.8 ml/min 이었으며컬럼온도는 40 C 로사용하였다. 리보플라민은 AOAC(1990) 의형광광도법에의해시행하였다. 시료에 0.1 N 염산 (Junsei Chemical Co. Ltd., Tokyo, Japan) 을가하고고압멸균기 (SJ-220A110, Sejong Scientific Co. Bucheon, Korea, 121 C, 30 분 ) 를이용하여열처리하였다. 위추출액에 3% 과망간산칼륨 0.5 ml 를넣고혼합하여정확하게 2 분방치한후 3% 과산화수소수 0.5 ml 을넣고충분히혼합하였다. 침전물이생기면원심분리하여시료및표준용액의형광광도를측정하였다 (Ex 435 nm, Em 545 nm). 엽산은 DeVries JW 등 (2005) 에따른효소가수분해법을이용한미생물학적분석법에의해실시하였다. 시료에증류수와 0.1 M phosphate buffer (ph 7.8, 1% ascorbic acid 첨가 ) 를가한뒤 100 C 에서 15 분열처리하여 protease, α-amylase, conjugase(pel-freez Biologicals, Arkansas St. Rogers, AR, USA) 를각각가한뒤 100 ml 로정용하였다. 추출액을멸균한뒤미리활성화시킨 Lactobacillus casei(spp. rhamnosus, ATCC 7469) 가접종된배지에넣어그함량을정량하였다. 6. 지방산함량및조성분석 지방산함량은식품공전 (Ministry of Food and Drug Safety 2012a) 에따라약 100-200 mg 의지방을포함하는양을마조니어관에넣고산화방지를위해피로갈롤 (50 mg/ml in EtoH) 을첨가한후, 2 ml 내부표준용액을첨가하여혼합하였다. 이에 8.3M 염산용액을첨가하여밀봉후 70-80 C 수욕조 (BS-21, Jeio Tech, Daejeon, Korea) 에서교반하면서 40 분간분해한후냉각한다음에테르 (Junsei Chemical Co. Ltd., Tokyo, Japan) 추출하여트리플루오로보란 (Boron Trifluoride: BF3) 메탄올용액으로지방산을메틸에스테르화하여가스크로마토그래피 (7890GC System, Agilent, Santa clara, CA, USA) 로분석하였다. 사용된컬럼은 SP-2560(100 0.25 mm, i.d., 0.2 μm film thickness, Supelco Inc., Bellefonte, PA, USA) 이었고, 검출기는불꽃이온화검출기 (FID, flame ionization detector), 검출기온도 285 C, 주입구온도 225 C, 주입량 1 µl 이었다. Carrier gas 는질소를이용하였고유량은 0.75 ml/min, Split ratio 100:1, 오븐온도는 100 C 에서 4 분간유지하였다 (3 C/min 의비율로 240 C 까지상승 20 분간유지 ). 7. 통계처리 통계분석은 PASW Statistics(ver. 18.0, SPSS Inc., Chicago, http://www.ekfcs.org 2016; 32(3):245-252
248 이주혜등 Korean J Food Cook Sci IL, USA) 를사용하였다. 분석결과에대해품종과열처리조건의효과를보기위하여이원분산분석 (two-way ANOVA) 을수행하였고, 시료간차이검증을위해 p<0.05 수준에서 Duncan's multiple range test 를수행하였다. 1. 일반성분함량 Ⅲ. 결과및고찰 열처리를달리한품종별마늘의일반성분변화를이원분산분석한결과 (Table 1), 조지방함량을제외한수분, 조단백, 조회분, 식이섬유함량은품종, 조리방법및교호작용의영향을받았다. 조지방은품종에의해서만영향을받는것으로나타났다. 특히수분을제외한모든일반성분함량에서열처리에의한영향보다는품종에의해더많은영향을받는것으로나타났다. 본연구에서분석된열처리방법에따른한지형및난지형마늘의일반성분의함량은 Table 1 과같다. 열처리를하지않은한지형및난지형생마늘의수분함량은각각 64.20%, 65.34%, 조지방함량은 0.25%, 0.36% 로나타나난지형마늘이한지형마늘의함량보다크게나타난반면, 조단백질함량은각각 7.88%, 7.04%, 조회분함량은 1.51%, 0.90%, 식이섬유함량은 4.41%, 3.26% 로나타나한지형마늘이난지형마늘보다높은함량을나타내어품종에따라서일반성분의함량차이를보였다. 이러한함량차이는재배환경및재배요인에의해복합적으로영향을받는것으로생각된다. 한편 Lee JH & Lee HJ(2011) 는구운마늘이생마늘에비하여열처리로인하여수분이감소하면서상대적으로조지방, 조단백등이농축되어그함량이높게나타났다고하였는데본연구결과에서도구운마늘의수분, 식이섬유의함량은생마늘보다감소하였으나조단백질, 조지방, 조회분의함량은증가하여이는열처리후구운마늘의수분감소로인한농도증가로보여진다. 2. 무기질함량열처리를달리한품종별마늘의무기질함량을이원분산분석한결과 (Table 2), Se을제외한모든무기질은품종, 처리방법및교호작용의영향을모두받았으며, 미량검출된 Fe, Mn, Zn과 Mg을제외한모든무기질함량은처리방법보다는품종의영향을더받는것으로나타났다. 열처리를달리한품종별마늘의무기질함량에대한유의성을검증한결과는 Table 2와같다. 한지형마늘은 12 종의무기질성분이검출되었고난지형마늘은한지형마늘에서검출된 12종의무기질과함께 I가검출되었다. 총무기질함량은한지형이 941.65 mg/100 g, 난지형이 514.82 mg/100 g으로한지형마늘이난지형마늘보다 54.67% 높은무기질함량을나타내어품종에따라큰함량차이를나타내었다. Chang KM & Lee MS(1999) 는마늘의수확시기와생산지역에따라무기성분의차이가있다고하였으며, Lee YK 등 (2008) 은마늘의품질특성과토양특성간에상관성이있다는보고로미루어볼때품종별총무기질함량의차이가나는것은재배지의토양및기후조건차이에의한것으로사료된다. 성분별함량을보면한지형과난지형생마늘모두 K의함량이각각 705.42 mg/100 g, 356.52 mg/100 g으로전체무기질함량의 74.91%, 69.25% 를차지하여가장높은함량을나타내었고다음으로 P, Mg, Ca 순이었으며그외무기질은 5.0 mg/100 g 미만으로미량함유되어있어무기질종류에따라함량의차이가있음을확인할수있었다. Shin JH 등 (2004) 과 Kim MB 등 (2009) 은마늘의무기성분을분석결과 K과 P의함량이가장높았다고보고하여이는본연구의무기질조성과유사하였다. 한편열처리에의한영향을보면데친마늘의총무기질함량은품종별로양상이다르게나타났는데한지형마늘은함량이유의적으로감소한반면난지형마늘은데친후함량이대체로증가하였다. 이러한결과를통해한지형마늘이난지형마늘보다무기질용출이쉽게일 Table 1. The proximate composition of garlic from different area Composition (%) NG 1) SG F-value Raw Blanched Microwaved Raw Blanched Microwaved Type Type* Moisture 64.20±0.13 e 63.29±0.40 d 46.95±0.00 a 65.34±0.11 f 62.51±0.39 c 60.07±0.33 b 824.84 *** 1982.02 *** 773.10 *** Crude protein 7.88±0.18 b 9.84±0.04 b 11.66±0.49 c 7.03±0.06 a 7.84±0.09 b 8.29±0.07 b 151.56 *** 147.38 *** 54.27 *** Crude fat 0.25±0.02 a 0.22±0.01 a 0.29±0.06 ab 0.36±0.02 bc 0.38±0.03 c 0.36±0.01 bc 47.82 *** 1.08 2.44 Crude ash 1.51±0.00 c 1.54±0.02 c 2.21±0.03 d 0.90±0.01 a 0.94±0.02 a 1.05±0.03 b 3856.59 *** 458.91 *** 212.22 *** Crude fiber 4.41±0.14 c 3.46±0.02 b 4.30±0.10 c 3.26±0.01 b 2.20±0.02 a 2.17±0.09 a 818.67 *** 121.46 *** 34.35 *** 1) NG: Northern type garlic; SG: Southern type garlic. a-e Means with different letters within the same column are significantly different at p<0.05 (Duncan s multiple range test). *** p<0.001. 2016; 32(3):245-252 http://www.ekfcs.org
Korean J Food Cook Sci 열처리방법에따른마늘의품종별영양성분변화 249 Table 2. The mineral contents of garlic from different area Composition NG 1) SG F-value Raw Blanched Microwaved Raw Blanched Microwaved Type Type* Ca (mg/100 g) 16.22±0.62 b 17.30±0.29 c 23.85±0.57 d 7.82±0.32 a 7.80±0.06 a 7.98±0.21 a 2433.35 *** 114.35 *** 103.78 *** P (mg/100 g) 188.22±0.80 d 193.52±1.36 d 194.46±2.79 e 123.81±4.64 a 136.61±0.23 b 162.87±1.68 c 3690.83 *** 1085.18 *** 292.77 *** Fe (mg/100 g) 0.73±0.08 a 0.67±0.00 a 1.03±0.09 c 0.82±0.02 b 0.85±0.01 b 1.56±0.01 d 191.08 *** 338.74 *** 52.37 *** Na (mg/100 g) 5.09±0.04 d 4.72±0.00 c 6.72±0.10 e 1.72±0.15 b 1.40±0.02 a 1.79±0.07 b 6830.45 *** 231.04 *** 126.56 *** K (mg/100 g) 705.42±30.87 c 639.67±33.93 b 965.71±32.99 d 356.52±2.14 a 367.30±4.30 a 415.19±17.40 a 780.62 *** 69.53 *** 35.21 *** Mg (mg/100 g) 25.02±0.07 b 24.75±0.04 b 38.20±0.64 d 23.16±0.46 a 23.63±0.39 a 26.78±0.58 c 372.81 *** 501.67 *** 178.04 *** Mn (mg/100 g) 0.23±0.00 a 0.23±0.00 a 0.35±0.01 d 0.27±0.00 b 0.28±0.00 b 0.30±0.01 c 18.63 ** 235.93 *** 108.91 *** Zn (mg/100 g) 0.66±0.02 a 0.64±0.01 a 1.62±0.04 d 0.66±0.00 a 0.77±0.02 c 0.72±0.01 b 544.46 881.06 *** 880.74 *** Cu (mg/100 g) 0.04±0.00 a 0.04±0.00 a 0.06±0.00 d 0.03±0.00 a 0.05±0.00 c 0.04±0.00 b 26.18 *** 127.27 *** 115.09 *** Mo (µg/100 g) 18.19±0.23 d 18.39±0.08 d 28.22±0.30 e 3.40±0.06 a 4.59±0.31 b 10.04±0.29 c 18718.05 2197.13 *** 135.51 *** Se (µg/100 g) 2.62±0.20 ab 2.56±0.06 a 3.19±0.25 ab 4.31±0.44 c 3.24±0.18 b 3.20±0.04 ab 29.32 ** 4.86 10.96 * I (µg/100 g) 0.00±0.00 a 0.000±0.00 a 0.000±0.00 a 2.23±0.32 d 0.98±0.18 b 1.10±0.05 c 271.65 *** 20.96 ** 20.96 ** Total (mg/100 g) 941.65±29.62 881.56±34.96 1332.02±35.99 514.82±3.41 538.68±4.58 617.25±18.22 1172.18 *** 139.37 *** 60.71 *** 1) NG: Northern type garlic; SG: Southern type garlic. a-e Means with different letters within the same column are significantly different at p<0.05 (Duncan s multiple range test). * p<0.05, ** p<0.01, *** p<0.001. 어나는것으로보여진다. 구운마늘은한지형의경우에검출된모든무기질에서생마늘보다구운마늘의무기질함량이높게나타났으며난지형의경우도 Se 과 I 를제외한모든무기질에서생마늘보다함량이높게나타났다. 이는다른영양성분과마찬가지로조리과정에서지방함량증가및수분함량감소에의한조리후중량감소로인해농도증가를보이는것으로생각된다. 3. 비타민함량 지용성비타민인 A, D, E, K 의함량을분석한결과비타민 E 만검출되었기때문에열처리에따른품종별마늘 의이원분산분석은비타민 E 만실시하였다. 그함량은품종, 처리방법및교호작용모두영향을받았으며교호작용에의한영향을더많이받는것으로나타났다 (Table 3). 생시료를기준으로한지형및난지형의비타민 E 함량은각각 0.21 mg/100 g, 0.20 mg/100 g 으로나타나품종별유의적인함량차이는나타나지않았다 (Table 3). Lee JJ & Lee HJ(2011) 는구운마늘분말의비타민 A, E 의함량이각각 0.064 mg/100 g, 0.037 mg/100 g 으로모두미량검출되었다고보고하여본연구결과와는차이를보였다. 마늘은비타민 B 군이풍부한음식으로알려져있으나 Table 3. The vitamin contents of garlic from different area Composition (mg/100 g) NG 1) SG F-value Raw Blanched Microwaved Raw Blanched Microwaved Type Type* Vitamin E (total tocopherol) 0.21±0.00 c 0.16±0.01 b 0.20±0.10 c 0.20±0.02 c 0.32±0.02 d 0.13±0.01 a 18.00 ** 39.79 *** 102.16 *** Vitamin B 1 (thiamine) 0.17±0.01 bc 0.17±0.00 b 0.18±0.00 c 0.12±0.00 a 0.13±0.00 a 0.12±0.00 a 243.60 *** 1.98 5.04 Vitamin B 2 (riboflavin) 0.05±0.00 a 0.05±0.00 a 0.06±0.01 a 0.28±0.00 b 0.60±0.02 c 0.61±0.01 c 8461.38 *** 552.18 *** 494.65 *** Vitamin B 3 (niacin) 0.03±0.00 a 0.03±0.00 a 0.09±0.00 b 0.13±0.01 d 0.09±0.00 b 0.11±0.00 c 497.15 *** 55.56 *** 71.78 *** Vitamin B 9 (folate) 0.06±0.00 a 0.07±0.00 b 0.10±0.00 c 0.13±0.01 d 0.12±0.01 d 0.21±0.00 e 486.70 *** 144.44 *** 40.66 *** 1) NG: Northern type garlic; SG: Southern type garlic. a-e Means with different letters within the same column are significantly different at p<0.05 (Duncan s multiple range test). ** p<0.01, *** p<0.001. http://www.ekfcs.org 2016; 32(3):245-252
250 이주혜등 Korean J Food Cook Sci (Gorinstein S 등 2007), 마늘의비타민 B 군에대한국내분석정보는부족한실정이다. 열처리에따른품종별마늘의비타민 B 군을이원분산분석한결과티아민은품종에영향을받고열처리방법에따른영향을보이지않았으나, 리보플라빈, 나이아신, 엽산은품종, 열처리및교호작용에영향을받았다. 특히비타민 B 군은열처리보다는품종의영향을더받는것으로나타났다. 품종별마늘의비타민 B 군인티아민, 리보플라빈, 나이아신, 엽산함량의유의성검증결과 (Table 3), 한지형및난지형생마늘에서모두티아민, 리보플라빈, 나이아신, 엽산이각각미량검출되었고, 난지형이한지형보다이들비타민 B 군의함량이높게나타나한지형이난지형보다함량이높게나타난무기성분, 지방산과는다른양상을나타내었다. 국내연구에서는마늘에대한비타민 B 군분석자료가부족한실정이어서마늘에대한분석결과를비교할수없었으나, 미국 USDA 의영양성분데이터베이스에는마늘의티아민, 리보플라빈, 나이아신, 엽산함량이각각 0.2 mg/100 g, 0.11 mg/100 g, 0.7 mg/100 g, 3 µg/100 g 으로나타났다 (United States Department of Agriculture 2015). 위와같은함량차이는마늘의재배조건, 품종등에대한차이에서비롯된것으로생각된다. 한편, 열처리에의한영향을보면굽는것이데치는것보다비타민 B 군의함량이높게나타났으며, 특히굽기 의경우에는난지형마늘의나이아신을제외하고품종별티아민, 리보플라빈, 엽산의함량이생마늘보다높게나타나열처리에의한비타민 B 의손실이거의일어나지않은것을알수있었다. 4. 지방산함량열처리를달리한품종별마늘의지방산함량을이원분석한결과 (Table 4), 포화지방산함량은품종의영향을받았으나조리방법의영향은받지않은것으로나타났다. 한편단일불포화지방산과다가불포화지방산은품종, 조리방법및교호작용의영향을모두받는것으로나타났다. 품종별마늘의지방산함량의유의성을검증한결과는 Table 4와같다. 한지형과난지형생마늘모두다가불포화지방산이총지방산중각각 52.48%, 49.12% 비율로가장높게나타났으며단일불포화지방산은 9.75%, 9.50% 로가장낮은비율을보였고포화지방산은총지방산중에서 37.77%, 41.38% 로두번째로높은함유비율을보였다. 각지방산조성은난지형과한지형마늘모두 linolenic acid, palmitic acid 및 oleic acid 순으로높게나타났으며이들주요지방산은전체지방산의약 90-97% 를차지하였다. 특히필수지방산인 linoleic acid의함량이각각 41.48, 93.65 mg/100 g으로지방산함량이가장높았다. Yang KY & Shin HS(1982) 는육쪽및여러쪽마늘의지방산조성 Table 4. The fatty acid contents of garlic from different area Composition (mg/100 g) NG 1) SG F-value Raw Blanched Microwaved Raw Blanched Microwaved Type Type* Myristic acid 4.54±0.13 c 2.24±0.16 b 2.43±0.20 b 0.00±0.00 a 0.00±0.00 a 0.00±0.00 a 2079.60 *** 120.39 *** 120.39 *** Palmitic acid 62.87±1.93 c 34.89±0.18 b 68.91±3.78 d 32.82±2.05 a 31.42±0.59 a 42.58±0.495 b 1987.43 *** 2.99 426.10 *** Stearic acid 0.00±0.00 a 0.00±0.00 a 0.00±0.00 a 1.30±0.41 d 0.98±0.03 b 1.72±0.26 c 16804.90 *** 356.93 *** 356.93 *** Behenic acid 0.00±0.00 a 0.00±0.00 a 0.00±0.00 a 1.25±0.11 c 1.06±0.03 b 1.63±0.13 d 3686.22 *** 3686.22 *** 3686.22 *** Lignoceric acid 0.00±0.00 a 0.00±0.00 a 0.00±0.00 a 1.87±0.03 a 1.67±0.07 b 2.30±0.25 c 1052.15 *** 1052.15 *** 1052.15 *** SPA 2) 67.41±2.06 c 37.13±0.02 b 71.34±3.58 c 37.55±2.15 a 35.13±0.52 b 48.04±0.61 a 2184.48 *** 1.48 500.83 *** Oleic acid 17.40±0.80 e 13.39±0.37 c 27.81±0.71 f 8.16±0.66 a 11.56±0.03 b 15.31±0.49 d 568.41 *** 326.77 *** 91.58 *** Octadecenoic acid 0.00±0.00 a 0.00±0.00 a 0.00±0.00 a 0.46±0.02 b 1.04±0.05 c 1.49±0.15 d 677.78 *** 60.24 *** 60.24 *** MUFA 17.40±0.80 c 13.39±0.37 b 27.81±0.71 d 8.62±0.68 a 12.60±0.02 b 16.80±0.64 c 392.83 *** 321.15 *** 80.18 *** Linoleic acid 93.65±0.12 c 82.49±0.45 bc 160.29±10.59 d 41.48±0.23 a 70.03±0.52 b 93.75±7.30 c 207.32 *** 149.11 *** 28.36 ** α-linolenic acid 0.00±0.00 a 0.00±0.00 a 0.00±0.00 a 1.67±0.03 b 3.29±0.14 c 4.30±0.30 d 1583.71 *** 97.30 *** 97.30 *** Arachidonic acid 0.00±0.00 a 0.00±0.00 a 0.00±0.00 a 1.42±0.03 a 1.49±0.05 b 1.94±0.20 c 1083.37 *** 11.14 * 11.14 * PUFA 93.65±0.11 bc 82.49±0.45 bc 160.29±10.59 d 44.57±0.24 a 74.81±0.71 b 99.99±7.80 c 84.60 *** 86.59 *** 21.05 ** 1) NG: Northern type garlic; SG: Southern type garlic. 2) SPA: saturated fatty acid; MUFA: monounsaturated fatty acid; PUFA: polyunsaturated fatty acid. a-f Means with different letters within the same column are significantly different at p<0.05 (Duncan s multiple range test). ** p<0.01, *** p<0.001. 2016; 32(3):245-252 http://www.ekfcs.org
Korean J Food Cook Sci 열처리방법에따른마늘의품종별영양성분변화 251 은 palmitic acid, oleic acid, linoleic acid 및 linolenic acid 가주요지방산으로전체지방산의약 93-97% 이었으며, linoleic acid 함량이가장높았다고보고하여이는본연구의품종별지방산조성과대체로유사하였다. 한편, Wolf RB 등 (1982) 과 Tsukamoto C 등 (1995) 에따르면지방산의함량과조성은재배환경의영향을받는다고하였는데본연구결과에서도품종별전체지방산함량차이를보면포화지방산과불포화지방산모두한지형이난지형보다유의적으로높게나타나품종별재배환경요인이지방산조성에유의성있는영향을주는것을알수있었다. 지방산의열처리방법에의한영향을보면무기질의결과와비슷한경향을나타내었는데데친마늘의경우에는한지형마늘은데친후지방산함량이감소한반면난지형마늘은증가하였다. 이는무기질과같이한지형마늘이난지형마늘보다지방산용출이쉬워품종별무기질함량에미치는영향의차이를보인것으로생각된다. 또한구운마늘의경우한지형난지형마늘모두생마늘보다함량이높게나타나굽는것이데치는것보다마늘의지방산을이용하는데더바람직한방법이라고판단된다. Ⅳ. 요약및결론 본연구는열처리과정에의한한지형및난지형마늘의영양성분함량변화를측정하였다. 이원분산분석결과마늘의영양성분함량은품종, 열처리방법및교호작용모두영향을받았으며, 특히열처리방법보다품종에의해크게영향을받는것으로나타났다. 품종에의한영향을보면, 생마늘의수분및조지방함량은난지형마늘이한지형마늘보다크게나타난반면, 조단백질, 조회분및식이섬유함량은한지형마늘이난지형마늘보다높게나타났다. 총무기질함량은난지형및한지형마늘모두 K, P, Mg, Ca 가주성분을이루었으며이중 K 가각각 705.42, 356.52 mg/100 g 으로가장많이함유되어있었다. 총지방산함량은두품종모두불포화지방산의함량이가장높았으며그중 linoleic acid 가전체구성지방산중가장높은함량을나타내었다. 종합적으로볼때한지형마늘이난지형마늘보다무기질과지방산함량은높았으나비타민 B 군의함량은난지형마늘이한지형마늘보다높게나타나품종별로함유하는영양성분구성비율에는차이가있었다. 한편, 열처리에의한영향을보면한지형및난지형마늘모두데치기, 굽기와같은열처리에의해식이섬유를제외한다른일반성분들의함량은유의적으로증가하였다. 무기질및지방산함량은한지형마늘은데친후감소하였고난지형마늘은증가하여품종별로다른양상이나타났으나구운마늘은두품종모두그함량이증가하였다. 이상의결과마늘의영양성분함량은 조리방법간의차이보다품종간의차이에서더큰차이를보였으며데치는것보다굽는것이영양소손실이적게일어났다. 이러한결과는영양학적측면을고려하여마늘을섭취시섭취형태를결정하는데도움을줄수있을것으로기대된다. 향후연구에서는산지를대표하는품종을보다다양화하여비교분석한추가적인연구가필요하다. Conflict of Interest No potential conflict of interest relevant to this article was reported. Acknowledgments This work was carried out with the support of Cooperative Research Program for Agriculture Science & Technology Development (Project No. PJ01084901) Rural Development Administration, Republic of Korea. References AOAC. 1990. Official s of analysis. 15th ed. Association of Official Analytical Chemists, Washington DC, USA, p 788. Chang KM, Lee MS. 1999. A study on mineral contents of the underground vegetables produced in Korea harvested in different times. Korean J Soc Food Sci 15(5):545-549. Chung KS, Kim JY, Kim YM. 2003. Comparison of antibacterial activities of garlic juice and heat-treated garlic juice. Korean J Food Sci Technol 35(3):540-543. Cortés CF, de Santa Olalla FM, Urera RL. 2003. Production of garlic (Allium sativum L.) under controlled deficit irrigation in semi-arid climate. Agric Water Manag 59(2):155-167. DeVries JW, Rader JI, Keagy PM, Hudson CA. 2005. Microbiological assay-trienzyme procedure for total folates in cereals and cereal foods: Collaborative study. J AOAC Int 88(1):5-15. Gorinstein S, Jastrzebski Z, Namiesnik J, Leontowicz H, Leontowicz M, Trakhtenberg S. 2007. The atherosclerotic heart disease and protecting properties of garlic: Contemporary data. Mol Nutr Food Res 51(11):1365-1381. Ji SH, Jang MY, Choi JY, Choi YM, Kim YG. 2015. A study on contents of vitamin D in agricultural products and foods. Food J Food Nutr 28(1):143-152. Kim GP, Lee J, Ahn KG, Hwang YS, Choi Y, Chun J, Chang WS, Choung MG. 2014. Differential responses of B vitamins in black soybean seeds. Food Chem 153:101-108. Kim JY, Park SR, Shin JA, Chun JY, Lee JS, Yeon JY, Lee WY, Lee KT. 2013. β-carotene and retinol contents in Bap, Guk http://www.ekfcs.org 2016; 32(3):245-252
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