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dc.contributor.advisor김영석-
dc.contributor.author이주영-
dc.creator이주영-
dc.date.accessioned2022-02-23T16:30:07Z-
dc.date.available2022-02-23T16:30:07Z-
dc.date.issued2017-
dc.identifier.otherOAK-000000138702-
dc.identifier.urihttp://dcollection.ewha.ac.kr/jsp/common/DcLoOrgPer.jsp?sItemId=000000138702en_US
dc.identifier.urihttps://dspace.ewha.ac.kr/handle/2015.oak/260685-
dc.description.abstractIn this study, volatile components, carotenoids degradation products, and carotenoids (β-carotene and neoxanthin) in fermented red pepper samples inoculated with Lactobacillus parabuchneri or Lactobacillus paracasei were investigated. Gas chromatography-mass spectrometry (GC-MS) combined by stir bar sorptive extraction (SBSE) method was applied for qualitative and quantitative analysis of volatile compounds, whereas high performance liquid chromatography (HPLC) with solvent extraction was used for carotenoids analysis. A total of 95 and 91 compounds were identified in red pepper fermented by L. parabuchneri and L. paracasei, respectively. In addition, partial least squares discriminant analysis (PLS-DA) was utilized to discriminate fermented red pepper samples according to fermentation periods. Both samples shifted from right to left side on the basis of PLS component 1 as fermentation proceeded. In red pepper samples inoculated with L. parabuchneri, the contents of some alcohols, benzene and its derivatives, esters, hydrocarbons, lactones, pyrazines, and terpenes were increased, while those of aldehydes, sulfur-containing compounds, and ketones were decreased according to fermentation periods. For red pepper samples fermented by L. paracasei, alcohols, esters, benzene and benzene derivatives, hydrocarbons, pyrazines, and terpenes were enhanced, whereas aldehydes decreased. Among six target carotenoids degradation products, β-damascenone was significantly increased during fermentation periods in both samples.;본 연구에서는 유산균 Lactobacillus parabuchneri와 Lactobacillus paracasei를 각각 접종시킨 고추를 12일 동안 발효시켜 발생되는 휘발성 성분의 차이를 규명하고자 하였다. 교반막대추출법 (stir bar sorptive extraction)과 기체 크로마토그래피-질량분석법 (gas chromatography-mass spectrometry)로 고추발효물의 휘발성 성분을 분석하였다. 시료에 따른 차이는 partial least squares-discriminant analysis를 수행해 시각화하고 분석하였다. L. parabuchneri를 접종시킨 샘플에서는 총 95 종류의 휘발성 성분이 검출되었고, 발효기간이 증가함에 따라 alcohol류, benzene류, ester류, hydrocarbon류, lactone류, pyrazine류, 그리고 terpene류가 증가한 반면 aldehyde류, 황함유화합물류, ketone류는 감소하였다. 총 91가지 성분이 L. paracasei 접종 시료에서 검출되었으며, alcohol류, ester류, benzene류, hydrocarbon류, pyrazine류, terpene류의 함량이 증가하였고, aldehyde류의 함량은 감소하였다. 또한 카로티노이드 분해 산물인 6 종의 휘발성 향기성분에 대한 절대정량과 이들의 전구체 카로니노이드들에 대한 연구가 수행되었다. 두 종류의 시료 모두에서, 카로티노이드 분해산물 중 β-damascenone 성분이 발효기간이 증가함에 따라 특이적으로 증가하는 것이 확인되었다. 전구체 카로티노이드들인 β-carotene은 두 종류 시료에서 모두 변화가 없었으며, L. paracasei 접종 시료에서 neoxanthin이 발효기간에 따라 유의적으로 감소하였다.-
dc.description.tableofcontentsI. INTRODUCTION 1 II. MATERIALS AND METHODS 4 2.1. Chemicals and reagents 4 2.2. Preparation of fermented red pepper samples 5 2.3. Analysis of volatile compounds in fermented red pepper samples 6 2.3.1. Extraction of volatile compounds 6 2.3.2. Gas chromatography–mass spectrometry (GC-MS) analysis 7 2.3.3. Quantitative and qualitative analysis of volatile compounds 8 2.3.4 Analysis of carotenoids degradation products in fermented red pepper samples 9 2.3.5 Statistical analysis 12 2.4. Analysis of β-carotene and neoxanthin in fermented red pepper samples 13 2.4.1. Carotenoids extraction 13 2.4.2. Standard preparation 14 2.4.3. Chromatographic conditions 15 2.4.4. Identification, quantification and statistical analysis 16 III. RESULTS AND DISCUSSIONS 17 3.1. Red pepper fermented by Lactobacillus parabuchneri 17 3.1.1. Volatile compounds in fermented red pepper samples 17 3.1.2. Discrimination of fermented red pepper samples by partial least squares discriminant analysis (PLS-DA) 31 3.1.3. Changes of carotenoids degradation products in fermented red pepper samples according to fermentation periods 36 3.1.4. β-Carotene and neoxanthin concentrations in red pepper fermented samples during fermentation periods 45 3.2. Red pepper fermented by Lactobacillus paracasei 52 3.2.1 Volatile compounds in fermented red pepper samples 53 3.2.2. Discrimination of fermented red pepper samples by partial least squares discriminant analysis (PLS-DA) 63 3.2.3. Changes of carotenoids degradation products in fermented red pepper samples according to fermentation periods 67 3.2.4. β-Carotene and neoxanthin concentrations in red pepper fermented samples during fermentation periods 73 IV. CONCLUSION 77 REFERENCES 78 ABSTRACT (in Korean) 86-
dc.formatapplication/pdf-
dc.format.extent2104704 bytes-
dc.languageeng-
dc.publisher이화여자대학교 대학원-
dc.subject.ddc600-
dc.titleFormation of Volatile Compounds and Carotenoids Degradation Products in Red Pepper Fermented by Lactobacillus spp.-
dc.typeMaster's Thesis-
dc.format.pagevi, 86 p.-
dc.identifier.thesisdegreeMaster-
dc.identifier.major대학원 식품공학과-
dc.date.awarded2017. 2-
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