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초록·키워드
매실의 숙도에 따른 품종별 일반성분, 무기질함량, 유리당, 유기산, 아미노산 함량 등 유용성분 분석과 매실 부위별 생리활성을 검정하여 천연항산화제 및 건강기능성 식품 개발의 기초 자료 제공을 목적으로 실험한 결과는 아래와 같다.
1. 매실의 숙도에 따른 품종별 평균 수분 함량은87.75～91.08% 범위로서 품종간 큰 차이가 없었으며 조단백질 함량은 과실이 점차 성숙해 질수록 함량이 감소하는 것으로 나타났다. 조회분의 함량 과실이 익어감에 따라 조금씩 증가하는 경향을 나타내었고, 조섬유와 조지방의 함량변화는 성숙시기별 큰 차이를 보이지 않았으며, 가용성무질소물은 과실이 성숙함에 따라 감소하는 경향을 보였다.
2. 매실의 무기성분 함량은 Ca함량이 가장 많이 검출되었으며 다음으로 K, Mg, Na 순으로 나타났다. 무기성분 함량은 품종에 따라 약간의 차이가 있었지만 Ca과 Mg의 함량은 채취시기가 늦어짐에 점차 감소하는 경향을 보였다.
3. 매실 과육으로부터 유리된 주요 유리당은 fructose, glucose, sucrose로 나타났으며, 과실이 성숙함에 따라 각 품종별로 차이는 있었으나, 전체적으로 증가하는 경향을 나타내었다. 유리당의 함량은 fructose > glucose > sucrose 순으로 나타났다.
4. 성숙시기에 따른 품종별 매실의 주요 유기산은 oxalic acid, malic acid, citric acid 로 나타났으며, 전체적으로 성숙이 진행됨에 따라 oxalic acid 및 malic acid는 감소하는 반면 citric acid는 점차 증가하는 것으로 나타났다.
5. 매실의 총 아미노산은 품종 및 시기에 따라 차이를 보였는데, 대부분 성숙과 더불어 감소하는 경향을 보였고, 주요 아미노산은 asparagine 함유량이 가장 높은 비율을 차지하고 있는 것으로 나타났는데, 특히 남고, 옥영, 백가하 품종의 경우 과실의 성숙도에 따라 급격히 감소하는 경향을 보였다.
6. 매실의 총 폴리페놀 함량 변화를 보면 전체적으로 과실이 성숙됨에 따라 증가하는 경향을 보였는데, 천매 품종의 경우 113.27∼209.93 mg%, 남고는 130.61∼177.89 mg%, 백가하 107.43∼170.71 mg%, 옥영114.42∼145.54 mg%순으로 과실의 성숙도가 진행됨에 따라 약 1.4∼1.9배 정도 증가하는 것으로 나타났다.
7. 매실 품종 및 숙도별 항산화성을 측정한 결과 ethanol 추출물이 91.53∼94.81%, methanol 추출물의 경우 87.29∼94.54%, 물추출물은 68.50∼91.47%로 ethanol로 추출한 시료구의 항산화 효과가 가장 높은 활성을 나타내었다.
8. 5종의 catechin 중 (+)catechin과 (-)epigallocatchin이 검출되었고, (-)epigallocatechin gallate, (-)epicatechin gallate 및 (-) gallocatechin -gallate는 검출되지 않았다. epigallocatchin 함량은 백가하 품종의 경우 검출되지 않았으며, (+)catechin 함 량은 시기가 지날수록 품종에 관계없이 모두 증가하는 것으로 나타났다.
9. 매실 부위에 따른 생리활성을 비교하기 위한 추출용매를 선정하기위해 물, ethanol 및 methanol을 이용하여 DPPH free radical 소거능을 측정한 결과 ethanol 추출물이 96.08∼97.71%로 강한 소거능을 보였으며, ABTS radical 소거능의 경우 ethanol 추출물이 90.05∼95.06%, methanol 추출물 88.42∼92.13%, 물 추출물은 69.76∼89.07%로 가장 낮은 소거능을 보였다. 따라서 매실의 생리활성물질 분리를 위해 ethanol을 최종 추출용매로 선정하였다.
11. 매실 부위에 따른 생리활성을 비교하기 위한 추출용매의 농도를 선정하기 위해 ethanol 0, 30, 50, 80, 100%로 추출한 결과 DPPH free radical 소거능과 ABTS radical 소거능에서 가장 높은 활성을 보인 ethanol 100%을 최종 농도로 선정하여 생리활성물질 분리를 실시하였다.
12. 매실을 부위별로 ethanol 추출한 후 여과 및 농축하여 동결건조시킨 시료의 DPPH free radical 소거능 및 ABTS radical 소거능을 측정한 결과 과육에서 높은 소거능을 나타내었다.
13. 부위별 세포독성 측정 결과는 모든 농도에서 독성이 나타나지 않았고, NO 생성 억제효능은 미미한 것으로 나타났으며, 농도별 처리구에서도 비슷한 양상을 보여 시료 간 큰 차이가 없는 것으로 나타났다.
14. 매실 ethanol 추출물로부터 유요성분을 분리할 목적으로 60%, 100% ethanol을 전개용매로 하여 silicagel column chromatography를 이용하여 subfraction을 얻은 결과 과육 추출물이 전개용매 100%에서 높은 항산활성을 보였고, UV spectrophotometer를 이용하여 파장을 확인한 결과 280 nm에서 가장 높은 O.D값을 나타내었다. 또한 각각의 fraction을 5구간으로 나누어 DPPH free radical 및 ABTS radical 소거능을 측정한 결과 fraction 2번 구간에서 가장 높은 활성을 나타내었다.
15. 높은 항산화 활성을 보인 fraction 2번 분획물을 용매분획 하여 항산화 활성을 측정한 결과 ethylacetate층이 가장 높은 활성을 보였으며, 이를 이용하여 2차 column chromatography를 실시하여 높은 항산화 활성을 보인 fraction 1-2번 분획물을 순수분리하여 총 8개의 peak를 얻었다. 그 중 항산화 활성이 우수한 fraction D 분획물을 NMR 측정 및 HPLC를 통해 물질을 분석한 결과 terpenoid의 특징을 나타내어 각 피크들을 확인한 결과 squalene으로 최종 확인되었다.
This study was carried out to characterize the chemical components of P. mume, evaluating its antioxidant activity and anti-inflammatory effect, and to identify the active compound for providing the basic data by which healthy and functional foods or natural antioxidants could be developed.
The first extracts of P. mume fruit were fractionated using three solvents to evaluate the antioxidant activities and to identify its components in the fractions. The major compounds were separated using by silicagel column chromatography, UV spectrum, HPLC and NMR. The results were as follows;
1. Average moisture content according to the maturity and cultivars of P. mume fruit was in the range of 87.75~91.08%. The crude protein content decreased with gradual fruit ripening. The crude ash content increased with gradual fruit ripening. The contents of crude fiber and crude fat did not show significant differences in the maturity period. The nitrogen free extracts had the tendency to decrease with the fruit ripening.
2. Amorng mineral components in P. mume, Ca was the highest, followed by K, Mg, and Na. The contents of mineral components were slightly different according to the cultivars, but Ca and Mg had tendency to decrease gradually as harvesting time was longer.
3. Fructose, glucose and sucrose were found to be the main free sugars in the P. mume. The total contents of free sugars were in the order of fructose> glucose> sucrose.
4. Regarding to the organic acids in P. mume fruit, the contents of malic acid and oxalic acid were significantly decreased, whereas citric acid increased during ripening.
5. Among 18 amino acids in P. mume, the content of asparagin was the highest.
6. The content of total polyphenols in P. mume was gradually increased during ripening.
7. The antioxidant activities of the extracts from P. mume varieties were determined to be 91.53∼94.81% for ethanol extract, 87.29∼94.54% for methanol extract, and 68.50∼91.47% for water extract.
8. Among the catechin compounds, (+) catechin and epigallocatechin were detected in the P. mume fruit, whereas other catechin compounds were not detected. The total contents of catechins were increased during ripening.
9. On June 17th, the contents of amygdalin were 23.06,23.96, 29.24 and 33.62 mg% in the varieties of Namgo seed, Okyoung seed, Backgaha seed and Chunmae seed,respectively. Its content decreased during ripening.
10. The DPPH free radical scavenging activities of ethanol extracts were 96.08~97.71%. The extraction solvents such as water, ethanol and methanol were used for physiological activities. The ABTS radical scavenging abilitis of ethanol extracts were the highest by 90.05~95.06%, while methanol and water extracts were in the range of 88.42~92.13 and 69.76~89.07%, respectively. Therefore,the ethanol was selected as the final extraction solvent to separate the physiologically active compounds from the different region of P. mume such as fruit, ovary and seed coat.
11. In results of determining the maximal concentration of ethanol for the physiological activities, 100% ethanol showed the highest activities in both of DPPH free radical scavenging and ABTS radical scavenging ability.
12. The DPPH radical scavenging and ABTS radical scavenging activities were higher in the fruit than the other part of P. mume.
13. Antioxidant compound in ethanol extract from the P. mume fruit was separated by using silicagel column chromatography in which mobile solvent was 100% ethanol. In UV spectra, of the fractions the highest absorption value was appeared at 280 nm. The fraction number 2 had the highest values of DPPH free radical and ABTS radical scavenging activity. Therefore, antioxdant compound in fraction number 2 from the P. mume fruit was isolated by using column chromatography.
14. The fraction of ethylacetate showed the highest antioxidative activity by solvent fraction. Ethylacetate fractions were used for secondary column chromatography to obtain fractions 1-2 which showed high antioxidant activity.
15. The purified subfraction number 1-2 were obtained from of P. mume fruit ethyl acetate fractions using HPLC. Among the purified 8 subfractions, fraction code D showed the strongest antioxidative activity effect. The purified subfraction code D was identified as squalene compound by NMR and HPLC.
1. 매실의 숙도에 따른 품종별 평균 수분 함량은87.75～91.08% 범위로서 품종간 큰 차이가 없었으며 조단백질 함량은 과실이 점차 성숙해 질수록 함량이 감소하는 것으로 나타났다. 조회분의 함량 과실이 익어감에 따라 조금씩 증가하는 경향을 나타내었고, 조섬유와 조지방의 함량변화는 성숙시기별 큰 차이를 보이지 않았으며, 가용성무질소물은 과실이 성숙함에 따라 감소하는 경향을 보였다.
2. 매실의 무기성분 함량은 Ca함량이 가장 많이 검출되었으며 다음으로 K, Mg, Na 순으로 나타났다. 무기성분 함량은 품종에 따라 약간의 차이가 있었지만 Ca과 Mg의 함량은 채취시기가 늦어짐에 점차 감소하는 경향을 보였다.
3. 매실 과육으로부터 유리된 주요 유리당은 fructose, glucose, sucrose로 나타났으며, 과실이 성숙함에 따라 각 품종별로 차이는 있었으나, 전체적으로 증가하는 경향을 나타내었다. 유리당의 함량은 fructose > glucose > sucrose 순으로 나타났다.
4. 성숙시기에 따른 품종별 매실의 주요 유기산은 oxalic acid, malic acid, citric acid 로 나타났으며, 전체적으로 성숙이 진행됨에 따라 oxalic acid 및 malic acid는 감소하는 반면 citric acid는 점차 증가하는 것으로 나타났다.
5. 매실의 총 아미노산은 품종 및 시기에 따라 차이를 보였는데, 대부분 성숙과 더불어 감소하는 경향을 보였고, 주요 아미노산은 asparagine 함유량이 가장 높은 비율을 차지하고 있는 것으로 나타났는데, 특히 남고, 옥영, 백가하 품종의 경우 과실의 성숙도에 따라 급격히 감소하는 경향을 보였다.
6. 매실의 총 폴리페놀 함량 변화를 보면 전체적으로 과실이 성숙됨에 따라 증가하는 경향을 보였는데, 천매 품종의 경우 113.27∼209.93 mg%, 남고는 130.61∼177.89 mg%, 백가하 107.43∼170.71 mg%, 옥영114.42∼145.54 mg%순으로 과실의 성숙도가 진행됨에 따라 약 1.4∼1.9배 정도 증가하는 것으로 나타났다.
7. 매실 품종 및 숙도별 항산화성을 측정한 결과 ethanol 추출물이 91.53∼94.81%, methanol 추출물의 경우 87.29∼94.54%, 물추출물은 68.50∼91.47%로 ethanol로 추출한 시료구의 항산화 효과가 가장 높은 활성을 나타내었다.
8. 5종의 catechin 중 (+)catechin과 (-)epigallocatchin이 검출되었고, (-)epigallocatechin gallate, (-)epicatechin gallate 및 (-) gallocatechin -gallate는 검출되지 않았다. epigallocatchin 함량은 백가하 품종의 경우 검출되지 않았으며, (+)catechin 함 량은 시기가 지날수록 품종에 관계없이 모두 증가하는 것으로 나타났다.
9. 매실 부위에 따른 생리활성을 비교하기 위한 추출용매를 선정하기위해 물, ethanol 및 methanol을 이용하여 DPPH free radical 소거능을 측정한 결과 ethanol 추출물이 96.08∼97.71%로 강한 소거능을 보였으며, ABTS radical 소거능의 경우 ethanol 추출물이 90.05∼95.06%, methanol 추출물 88.42∼92.13%, 물 추출물은 69.76∼89.07%로 가장 낮은 소거능을 보였다. 따라서 매실의 생리활성물질 분리를 위해 ethanol을 최종 추출용매로 선정하였다.
11. 매실 부위에 따른 생리활성을 비교하기 위한 추출용매의 농도를 선정하기 위해 ethanol 0, 30, 50, 80, 100%로 추출한 결과 DPPH free radical 소거능과 ABTS radical 소거능에서 가장 높은 활성을 보인 ethanol 100%을 최종 농도로 선정하여 생리활성물질 분리를 실시하였다.
12. 매실을 부위별로 ethanol 추출한 후 여과 및 농축하여 동결건조시킨 시료의 DPPH free radical 소거능 및 ABTS radical 소거능을 측정한 결과 과육에서 높은 소거능을 나타내었다.
13. 부위별 세포독성 측정 결과는 모든 농도에서 독성이 나타나지 않았고, NO 생성 억제효능은 미미한 것으로 나타났으며, 농도별 처리구에서도 비슷한 양상을 보여 시료 간 큰 차이가 없는 것으로 나타났다.
14. 매실 ethanol 추출물로부터 유요성분을 분리할 목적으로 60%, 100% ethanol을 전개용매로 하여 silicagel column chromatography를 이용하여 subfraction을 얻은 결과 과육 추출물이 전개용매 100%에서 높은 항산활성을 보였고, UV spectrophotometer를 이용하여 파장을 확인한 결과 280 nm에서 가장 높은 O.D값을 나타내었다. 또한 각각의 fraction을 5구간으로 나누어 DPPH free radical 및 ABTS radical 소거능을 측정한 결과 fraction 2번 구간에서 가장 높은 활성을 나타내었다.
15. 높은 항산화 활성을 보인 fraction 2번 분획물을 용매분획 하여 항산화 활성을 측정한 결과 ethylacetate층이 가장 높은 활성을 보였으며, 이를 이용하여 2차 column chromatography를 실시하여 높은 항산화 활성을 보인 fraction 1-2번 분획물을 순수분리하여 총 8개의 peak를 얻었다. 그 중 항산화 활성이 우수한 fraction D 분획물을 NMR 측정 및 HPLC를 통해 물질을 분석한 결과 terpenoid의 특징을 나타내어 각 피크들을 확인한 결과 squalene으로 최종 확인되었다.
This study was carried out to characterize the chemical components of P. mume, evaluating its antioxidant activity and anti-inflammatory effect, and to identify the active compound for providing the basic data by which healthy and functional foods or natural antioxidants could be developed.
The first extracts of P. mume fruit were fractionated using three solvents to evaluate the antioxidant activities and to identify its components in the fractions. The major compounds were separated using by silicagel column chromatography, UV spectrum, HPLC and NMR. The results were as follows;
1. Average moisture content according to the maturity and cultivars of P. mume fruit was in the range of 87.75~91.08%. The crude protein content decreased with gradual fruit ripening. The crude ash content increased with gradual fruit ripening. The contents of crude fiber and crude fat did not show significant differences in the maturity period. The nitrogen free extracts had the tendency to decrease with the fruit ripening.
2. Amorng mineral components in P. mume, Ca was the highest, followed by K, Mg, and Na. The contents of mineral components were slightly different according to the cultivars, but Ca and Mg had tendency to decrease gradually as harvesting time was longer.
3. Fructose, glucose and sucrose were found to be the main free sugars in the P. mume. The total contents of free sugars were in the order of fructose> glucose> sucrose.
4. Regarding to the organic acids in P. mume fruit, the contents of malic acid and oxalic acid were significantly decreased, whereas citric acid increased during ripening.
5. Among 18 amino acids in P. mume, the content of asparagin was the highest.
6. The content of total polyphenols in P. mume was gradually increased during ripening.
7. The antioxidant activities of the extracts from P. mume varieties were determined to be 91.53∼94.81% for ethanol extract, 87.29∼94.54% for methanol extract, and 68.50∼91.47% for water extract.
8. Among the catechin compounds, (+) catechin and epigallocatechin were detected in the P. mume fruit, whereas other catechin compounds were not detected. The total contents of catechins were increased during ripening.
9. On June 17th, the contents of amygdalin were 23.06,23.96, 29.24 and 33.62 mg% in the varieties of Namgo seed, Okyoung seed, Backgaha seed and Chunmae seed,respectively. Its content decreased during ripening.
10. The DPPH free radical scavenging activities of ethanol extracts were 96.08~97.71%. The extraction solvents such as water, ethanol and methanol were used for physiological activities. The ABTS radical scavenging abilitis of ethanol extracts were the highest by 90.05~95.06%, while methanol and water extracts were in the range of 88.42~92.13 and 69.76~89.07%, respectively. Therefore,the ethanol was selected as the final extraction solvent to separate the physiologically active compounds from the different region of P. mume such as fruit, ovary and seed coat.
11. In results of determining the maximal concentration of ethanol for the physiological activities, 100% ethanol showed the highest activities in both of DPPH free radical scavenging and ABTS radical scavenging ability.
12. The DPPH radical scavenging and ABTS radical scavenging activities were higher in the fruit than the other part of P. mume.
13. Antioxidant compound in ethanol extract from the P. mume fruit was separated by using silicagel column chromatography in which mobile solvent was 100% ethanol. In UV spectra, of the fractions the highest absorption value was appeared at 280 nm. The fraction number 2 had the highest values of DPPH free radical and ABTS radical scavenging activity. Therefore, antioxdant compound in fraction number 2 from the P. mume fruit was isolated by using column chromatography.
14. The fraction of ethylacetate showed the highest antioxidative activity by solvent fraction. Ethylacetate fractions were used for secondary column chromatography to obtain fractions 1-2 which showed high antioxidant activity.
15. The purified subfraction number 1-2 were obtained from of P. mume fruit ethyl acetate fractions using HPLC. Among the purified 8 subfractions, fraction code D showed the strongest antioxidative activity effect. The purified subfraction code D was identified as squalene compound by NMR and HPLC.
목차
- Ⅰ. 서 론 ····································································································· 1Ⅱ. 재료 및 방법 ························································································· 81. 재료 ········································································································ 8가. 실험재료 ····························································································· 8나. 시약 ·································································································· 10다. 세포 및 배지 ················································································ 102 . 실험방법 ···························································································· 11가. 매실 숙도에 따른 성분 분석 ······················································ 111) 일반성분 분석 ················································································ 112) 무기성분 분석 ················································································ 113) 유리당 분석 ···················································································· 134) 유기산 분석 ···················································································· 135) 아미노산 분석 ················································································ 166) Total polyphenol 함량분석 ······················································· 187) DPPH free radical 소거능 측정 ·············································· 188) Catechin 함량분석 ······································································· 199) Amygdalin 함량분석 ··································································· 21나. 매실 부위에 따른 생리활성 ······················································ 231) 시료의 추출 ···················································································· 23가) 용매별 추출 ················································································ 23나) 농도별 추출 ················································································ 242) 항산화 활성 측정 ·········································································· 25가) DPPH free radical 소거능 측정 ·········································· 25나) ABTS radical cation scavenging activity ······················· 25다. 매실 부위별 추출물의 생리활성 물질의 분리 및 활성 측정 261) Ethanol 추출 ················································································· 26가) 항산화 활성 측정 ······································································ 26(1) DPPH free radical 소거능 측정 ········································ 26(2) ABTS radical cation scavenging activity ··················· 26나) In-vitro test를 통한 항염증 효과 ········································ 27(1) 세포배양 ···················································································· 27(2) 세포독성 측정 ·········································································· 28(3) Nitric oxide(NO) 생성량 측정 ············································ 292) Silicagel column chromatography에 의한 분리 ··············· 30가) 1차 silicagel column chromatography ··························· 30(1) 항산화 활성 측정 ···································································· 31(가) DPPH free radical 소거능 측정 ···································· 31(나) ABTS radical cation scavenging activity ················· 31(2) In-vitro test를 통한 항염증 활성 ········································ 31(가) 세포배양 ·················································································· 31(나) 세포독성 측정 ········································································ 31(다) Nitric oxide (NO) 생성량 측정 ······································ 31나) 2차 silicagel column chromatography ··························· 32(1) 항산화 활성 측정 ···································································· 33(가) DPPH free radical 소거능 측정 ···································· 33(나) ABTS radical cation scavenging activity ················· 333) High-performance liquid chromatography (HPLC)에 의한순수분리 ··························································································· 34가) 항산화 활성 측정 ······································································ 37(1) DPPH free radical 소거능 측정 ········································ 37(2) ABTS radical cation scavenging activity ····················· 37라. 생리활성 물질 동정 ···································································· 381) Nuclear magnetic resonance (NMR)에 의한 구조 확인 · 382) HPLC를 이용한 물질 확인 ························································ 39Ⅲ. 결과 및 고찰 ······················································································ 411. 매실의 성분분석 ·············································································· 411) 일반성분 조성 변화 ······································································ 412) 무기성분 함량 변화 ······································································ 493) 유리당 함량 변화 ·········································································· 514) 유기산 함량 변화 ·········································································· 565) 아미노산 함량 변화 ···································································· 626) Total polyphenol 함량 변화 ····················································· 677) DPPH free radical 소거능 ·························································· 698) Catechin 함량 변화 ··································································· 719) Amygdalin 함량 변화 ································································· 742. 매실 부위에 따른 생리활성 비교 ·················································· 76가. 추출 용매에 따른 항산화 효능 ·················································· 761) DPPH free radical 소거능 ························································ 762) ABTS radical cation scavenging activity ·························· 78나. 용매 농도에 따른 항산화 효능 ·················································· 801) DPPH free radical 소거능 ························································ 802) ABTS radical cation scavenging activity ·························· 823. 매실 부위별 추출물의 생리활성 물질의 분리 및 활성 ············ 84가. 매실 부위별 항산화 활성 측정 ·················································· 841) DPPH free radical 소거능 ························································ 842) ABTS radical cation scavenging activity ·························· 86나. 매실 부위별 In-vitro test를 통한 항염증 활성 ···················· 881) 세포독성 ·························································································· 882) Nitric oxide(NO) 생성 억제 ··················································· 90다. Silicagel column chromatography에 의한 분리 ················· 921) 1차 분획물의 항산화 활성 측정 ··············································· 92가) DPPH free radical 소거능 ·················································· 92나) ABTS radical cation scavenging activity ······················· 952) UV spectrum ·············································································· 983) 1차 분획물 구간별 항산화활성 측정 ····································· 105가) DPPH free radical 소거능 ················································ 105나) ABTS radical cation scavenging activity ···················· 1074) In-vitro test를 통한 항염증 활성 ········································· 109가) 세포독성 ···················································································· 109나) Nitric oxide(NO) 생성 억제 ············································· 1115) 용매별 분획물 항산화활성 측정 ············································· 113가) DPPH free radical 소거능 ················································ 113나) ABTS radical cation scavenging activity ···················· 1156) 2차 분획물 구간별 항산화활성 측정 ····································· 117가) DPPH free radical 소거능 ················································ 117나) ABTS radical cation scavenging activity ···················· 1197) HPLC를 이용해 순수분리한 분획물의 항산화활성 측정 121가) DPPH free radical 소거능 ················································ 121나) ABTS radical cation scavenging activity ···················· 123라. 생리활성 물질 구조 확인 ························································ 1251) Nuclear magnetic resonance (NMR)에 의한 물질 구조확인 ······························································································· 1252) HPLC를 이용한 물질 확인 ······················································ 127Ⅳ. 요 약 ·································································································· 129Ⅴ. 참고문헌 ···························································································· 134
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