물김의 생산 지역과 수확시기에 따른 주요 식품 성분 분석

Abstract

With increasing demand for the consumption and export of laver Pyropia spp. its production in domestic industry is increasing rapidly. The export of laver processing products reaches approximately 500 million dollars in 2018. In July 2017, the "Regional Standard for Laver Products" (proposed by Korea) was adopted as the Asian standard of the International Food Standards Committee (CODEX), which is involved in the foundation for the globalization of domestic laver processing industry. Currently, the raw laver is dried as a dried laver product and then mainly processed as a seasoned laver product in Korea. Most of the research focus on the processed products of dried as well as seasoned laver. However, research on raw laver is limited and no analysis has been conducted on the raw laver by region or production period. The object of this study is to analyze the difference of major food component of raw laver depending on harvest area or season. In the present study, it had collected raw laver from four regions Gangseo-gu (Busan), Seocheon-gun (Chungnam), Wando-gun (Jeonnam) and Goheung-gun (Jeonnam) in the month of December to March. The collected samples were analyzed for general components, trace elements, total phenolic compounds and antioxidant activity. Results showed that the raw laver contained large amount of amino acids, minerals, phenolic compounds and also has antioxidant activity. The average contents of general components and total phenolic compounds from the sample collected in December were found to be high. The crude protein content of raw laver is the highest in December and to decrease gradually from January to March. No significant correlation was found between antioxidant activity and total phenolic compound content in raw laver, indicating that instead of phenolic compounds, other substances affect the antioxidant activity. The results obtained from this study on nutrient components and antioxidant activity of raw laver were expected to provide basic data for the development of new laver processing product.