View : 26 Download: 0

Quantitative determination of flatulence factors in legume seeds and their products

Title
Quantitative determination of flatulence factors in legume seeds and their products
Authors
배지현
Issue Date
1986
Department/Major
대학원 식품영양학과
Keywords
Quantitative determinationflatulence factorlegume seedsaproducts
Publisher
The Graduate School of Ehwa Womans Univ.
Degree
Master
Abstract
This study was designed to elucidate the content of flatulence factor found in legume seeds (domestic soybean, imported soybean, kidney bean, red bean, mung bean) and soy products (soycurd, soymilk, soypaste, soysauce). Two-dimensional thin layer chromatography was used to estimate the raffinose and stachyose which can lead to the formation of flatus in human intestine. An aliquot of the concentrated sugar extract from the food sample was applied on a pre-coated silicagel plate and developed by two-dimensional ascending chromatography. The guide-strip technique was used to determine the amounts of raffinose and stachyose. The yellow color produced from thiobarbituric acid reaction was read at 432nm in spectrophotometer. The results are summarized as follows: 1. The raffinoise contents in bean samples were 1.34% in domestic soybean, 1.17% in imported soybean, 0.65% in kidney bean, 0.4% in red bean and 0.4% in mung bean. 2. The stachyose contents in bean samples were 4.1% in domestic soybean, 3.6% in imported soybean, 3.0% in kidney bean, 2.9% in red bean and 1.87% in mung bean. 3. The flatulence factors were not detected in soysauce. 4 . The raffinose content in soypaste was 46.6 ㎍% whereas stachyose was not detected. 5. The contents of raffinose and stachyose were 26.7 ㎍% and 53.7 ㎍%, respectively, in soycurd. 6. The contents of raffinose and stachyose were 26.5 ㎍% and 41.7 ㎍%, respectively, in soymilk.;이 논문은 두류(국산대두, 수입대두, 강남콩, 팥, 녹두)와 두류제품(간장, 된장, 두부, 두유)중에 있는 가스 발생 인자 (flatulence factor)의 함량에 대해 조사해 보았다. 이차 전개법을 이용한 Thin layer chromatography를 사용하여 대장에서 미생물에 의해 가스를 형성하는 raffinose와 stachyose의 양을 측정하였다. 각 시료에서 얻은 당 추출액을 미리 제조된 silicagel 판에 찍고, 일차 전개 용매로 n-propanol : ethylacetate : water (6:1:3) 를 사용하고 이차 전개 용매로는 n-butanol: acetic acid : water (5:4:1)를 사용하여 전개시켰다. TLC 에 의한 raffinose 와 stachyose 함량의 정량에는 guidestrip technique을 사용하였고, thiobarbituric actd 반응에서 생성된 노란색 용액은 432nm에서 흡광도를 측정하였다. 당 농도는 시료용액 20 μl당 10-100 ㎍의 범위에서 작성한 표준곡선을 이용하여 계산 하였다. 이상에서 얻은 결과는 다음과 같이 요약된다. 1. 두류의 raffinose 함량은 국산대두 1.34%, 수입대두 1.17%, 강남콩 0.65%, 붉은팥 0.4%, 녹두 0.4% 이었다. 2. 두류의 stachyose 함량은 국상대두 4.1%, 수입대두 3.6%, 강남콩 3.0%, 붉은팥 2.9%, 녹두 1.87% 이었다. 3. 간장의 경우 flatulence factor 는 검출되지 않았다. 4. 된장의 경우 raffinose 함량은 46.6㎍%이었고 stachyose는 검출되지 않았다. 5. 두부의 경우 raffinose 함량은 26,7㎍%이었고 stachyose함량은 53.7㎍%이었다. 6. 두유의 경우 raffinose함량은 26.5㎍%이었고 stachyose 함량은 41.7㎍ %이었다.
Fulltext
Show the fulltext
Appears in Collections:
일반대학원 > 식품영양학과 > Theses_Master
Files in This Item:
There are no files associated with this item.
Export
RIS (EndNote)
XLS (Excel)
XML


qrcode

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

BROWSE