한지형 및 난지형 흑마늘의 품질특성

Abstract

산지에 따른 흑마늘의 일반성분을 분석한 결과 조단백과 총당, 수분 함량은 난지형 흑마늘이 높게 측정되었으며, 색착계는 한지형 흑마늘의 적색도는 2.90±0.33이며, 난지형 흑마늘은 2.89±0.53로 나타났으며 명도와 황색도는 24.78±0.14, 3.29±0.72 범위였고, 한지형 흑마늘은 24.68±0.12, 3.29±0.84로 나타났다. 한지형 및 난지형 흑마늘의 유리당 6종이 검출되었는데 이 중 arabinose와galactose는 난지형 흑마늘과 한지형 흑마늘에서 각각 1.64±0.33mg/100g, 1.51±0.17mg/100g 과 15.34±1.89mg/100g, 15.01±1.45mg/100g 검출되었다. 무기물은 총 10종이 검출되었고 칼륨의 함량이 다른 무기물에 비해 월등히 높아 전체 무기물 함량의 약 70%를 차지하였으며, 인, 마그네슘, 나트륨과 칼륨의 순이였고, 이외 무기물의 함량은 7mg/100g 미만으로 나타났다. 난지형 흑마늘이 한지형 흑마늘 보다 다소 무기물 함량이 높게 나타났다. 총 페놀 화합물은 한지형 흑마늘 1.51±0.23mg/100g, 난지형 흑마늘 1.87±0.10mg/100g로 측정되었고, 플라보노이드의 함량은 0.77±0.11 mg/100g, 0.78±0.01mg/100g로 유의적 차이가 없었다. 구성아미노산은 2개의 모두 시료에서 glutamic acid, arginine의 함량이 다른 아미노산에 비해 월등히 높았다. 유리아미노산은 총 20종이 검출되었으며, L-arginine은 난지형 흑마늘 7.38±0.36 mg/100g, 한지형 흑마늘 7.01±0.60mg/100g으로 정량되었다. 한편, taurine, L-aspartic acid, glycine, L-a-aminoiso-n-butyric acid 및 γ-amino-n-butyric acid를 포함한 총 5종의 아미노산과 urea 및 O-phosphoethanolamine이 더 검출되었다. 휘발성성분 24종이 검출되었다. 마늘의 향기성분 acetaldehyde와 allyl methyl sulfide은 검출되었으나, methyl-2-propenyl disulfide, diallyl disulfide, 2-ethylidene-1,3-ditiane, methyl-2- propenyltrisulfide, di-2-propenyl trisulfide 및 2-vinyl-4H- 1,3-dithiin등의 황 화합물은 검출 되지 않았다. 흑마늘의 향기성분은 2-propanone,allyl mercaptan, methyl formic acid, 2-methyl butanal 2-methyl thiophene, methyl pyrazine, 2,2-dimethyl- 1,3-dithiane 및 2-propenyl propyl disulfide등이 새롭게 생성되었으며 allyl methyl sulfide, allyl alcohol 및 allyl sulfide 등의 분자량이 작은 화합물이 검출되었다.

This study was conducted to established aphysicochemical compounds between the Nothern and Southern ecotype black galic. As a results of general compositions, the value of Southern ecotype balck galic was higher than one of Nothern ecotype black galic in crude protein , total sugar and moisture contents. The Hunter L, a, b values of Southern ecotype black galic was 24.78, 2.90, 3.29 and one of Nothern ecotype black galic was 24.68, 2.89, 3.29. 6 kinds of free sugar was detected and contents of arabinose and galactose was high. 10 kinds of mineral was detected and contents of potassium was consisted as 70% of total mineral. Contents of mineral in two ecotype black galic was below 7 mg/100g. Total phenolic and flavonoid contents of Southern ecotype black galic was 1.51 mg/100g, 0.77mg/100g and two contents of Nothern ecotype black galic was 1.87 mg/100g, 0.78mg/100g, respectively. Glutamic acid and arginine were the major composition amio acids in all regardless of processing conditions. 20 kinds of free amino acids were detected in Nothern and Southern ecotype black garlics, while five more free amino acids, O-phosphoethanolamine and urea were additionally detected in two ecotype black galics. The major volatile compounds of black garlic were sulfur compounds such as diallyl disulfide, methyl-2-propenyl trisulfide, di-2-propenyl. After fermentation, the major volatile compounds were allyl mercaptan, methyl pyrazine, 2,2-dimethyl-1-3-dithiane, 2-propenyl propyl disulfide, allyl methyl sulfide, allyl alcohol, and. allyl sulfide.