참돔 껍질 중 아스타잔틴 분석에 의한 양식산 참돔의 국내산 및 일본산 판별

Abstract

The purpose of this research was to determine origin of cultivated red seabream by comparing pigment difference in its skin. Skin color of red seabream was affected by light and feed. Wild red seabream skin was red because it lived deep in the water, received less sunlight and ate crustaceans. Cultivated red seabream skin was dark red because it lived shallow area in the water, received a lot of sunlight and ate crustaceans. In order to make cultivated red seabream similar to wild red seabream, sunlight was blocked and feed containing astaxanthin was fed in Japan. As results of color difference analysis, redness of Japanese red seabream was higher than Korean red seabream. Extraction solvent was selected by extracting using various solvents as acetonitrile, ethyl acetate, methanol, acetone, hexane and ethanol. Extraction temperature was selected by extracting at various temperature as 25℃, 35℃ and 45℃. Extraction time was selected by extracting at various time as 15, 30, 60, 120, 180, 240, 300 and 360 minutes. Conditions of extracting at 45℃ for 300 minutes using acetone was set. In the spectrophotometric measurement, Korean and Japanese red seabream were 6.46±0.20 μg/mL of skin and 9.24±0.15 μg/mL of skin, respectively. Japanese red seabream was 1.43 times as high as Korean red seabream. In the HPLC analysis, it was confirmed that astaxanthin content of Japanese red seabream was higher than that of Korean red seabream. Identification of astaxanthin was confirmed in LC/MS analysis. Monitoring was conducted to verify effectiveness of comparing the astaxanthin content of Korean and Japanese red seabream. Astaxanthin content of Korean and Japanese red seabream was 26.31±3.69 ∼ 49.84±7.12 μg/L and 81.59±10.52 ∼ 293.74±4.33 μg/L, respectively.