건조 대추의 저장 중 지방산 조성과 색 변화

초록

Fatty acid composition and color of dried jujube during storage at 25℃ or 0℃ under dark or light for 16 weeks were studied by gas chromatography and colorimetry. Lipid content of samples without seed was 1.2% and palmitoleic and palmitic acid were the main fatty acids. Samples stored under dark showed little fatty acid composition change with storage time regardless of temperature. However, samples stored at 25℃ under light showed higher fatty acid composition change, Contents of unsaturated fatty acids such as linolenic, linoleic, oleic, palmitoleic and myristoleic acid decreased while saturated fatty acids like palmitic and stearic acid increased with storage. U/S ratio, one of the indicators of lipid oxidation, decreased in samples stored at 25℃ under light and the oxidation was faster in the earlier period of storage. Color of the samples changed little with storage with a higher change in redness. Difference in color among samples with different storage conditions was not as high as that of fatty acid composition. Color difference(ΔE*ab) was affected by loght and storage temperature, and the effect of storage temperature higher than that light. The result indicates that the presence of light accelerated the lipid oxidation of dried jujube more than the storage temperature did. Also increase in storage temperature can deteriorate color of dried jujube. This strongly suggests the requirement of packaging to cut off the light and low temperature for storage to extend the shelf-life of dried jujube.