KR100482933B1 - Discriminating method of Jindo-Hongju pigment - Google Patents
Discriminating method of Jindo-Hongju pigment Download PDFInfo
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Abstract
본 발명은 진도홍주색소의 감별 방법에 관한 것으로, 지초를 사용하여 제조된 진도홍주를 분액여두를 이용하여 에칠아세테이트계 용매계로 분배하면 진도홍주의 홍색소가 이들 유기용매계로 분배되어지는 성질을 이용하여 감별하는 1단계 감별방법, 분광광도계의 의한 진도홍주색소의 분광학적 성질을 이용하여 감별하는 2단계 감별방법, 그리고 옥타데실실란 컬럼이 장착된 고성능액체크로마토그라피에 의해 진도홍주 홍색소 용출양상을 검토하여 감별하는 3단계 감별방법으로 구성된 진도홍주색소의 1, 2, 3단계 감별방법에 의해 진도홍주 홍색소가 지초유래의 색소인지를 간편하고도 정확하게 식별할 수 있는 감별방법을 제공한다.The present invention relates to a differentiation method of Jindo Hongju pigment, and when Jindo Hongju prepared using grass is distributed to an ethyl acetate solvent system using a separatory filter, the red pigment of Jindo Hongju is distributed using these organic solvents. 1-step discrimination method, 2-step discrimination method using the spectrophotometric spectrophotometric characteristics, and Jindo Hongju red pigment elution pattern by high performance liquid chromatography equipped with octadecyl column It provides a differentiation method that can easily and accurately identify whether Jindo Hongju red pigment is a pigment derived from the base by the 1, 2, 3 steps of Jindo Hongju pigment consisting of a three-step discrimination method.
Description
전라남도 진도군에서 생산되고 있는 진도홍주는 백미 혹은 보리에 누룩과 물을 가하여 발효시킨 후 고리라는 단식증류기로 증류된 유액으로 지초뿌리성분을 용출시켜 지초의 홍색색소를 포함한 지초성분이 포함된 전통주로 술의 색이 홍색이어서 진도홍주라 불리우고 있다. 진도홍주는 제조과정중 지초뿌리에 함유되어 있는 홍색색소 뿐만 아니라 기타 성분을 포함하여 독특한 홍주의 색, 맛, 그리고 향을 띠는 민속명주로 지초를 이용하여 제조된다는 점이 다른 술과 구별이 된다.Jindo red wine produced in Jindo-gun, Jeollanam-do is fermented by adding yeast and water to white rice or barley, and then distilled by the distillation of fasting distillation called Gori to elute the grass root components. The color of red is called Jindo Hongju. Jindo red wine is distinguished from other liquor because it is a folk sake with unique red color, taste, and aroma, including not only the red pigment contained in the grass roots.
진도홍주가 다른 주류와 차별되는 점은 제조에 지초뿌리의 용출액을 포함한다는데 있는데, 지초뿌리는 예로부터 이뇨 및 해열에 이용해 왔으며, 이 외에도 항염증, 항균 그리고 항바이러스 효과 등이 있다. 또한, 홍주의 색에 관여하는 홍색색소는 시코닌(shikonin) 관련 화합물로 상처, 화상 등의 치료연고제로 화장품 원료 및 항생제로 이용하여 왔다. 최근 지초뿌리에 함유된 시코닌에 관한 연구에서 항암[ Xin, C. et al, Cellular pharmacology studies of shikonin derivatives. Phytotherapy Research 16(3), 199-209, (2002)] 및 항산화[Weng, X. C. et al, Antioxidant properties of components extracted from puccoon (Lithospermum erythrorhizon Sieb. et Zucc.). Food Chemistry 69(2), 143-146 (2000)] 효과가 있음이 보고된 바 있다. 이와같이 지초뿌리를 이용하여 제조되는 진도홍주에는 지초뿌리에 함유된 홍색의 색소 뿐만 아니라 지초의 유용성분도 함유된다. 따라서 식품적 가치가 우수한 전통민속명주인 진도홍주의 품질관리를 위해서는 지초뿌리를 이용하여 제조된 진도홍주와 지초유래의 홍색이 아닌 홍색의 착색료를 첨가한 홍주를 식별할 수 있는 비교적 간편한 감별방법이 요구되나 홍주색소 감별방법에 관한 선행 연구는 없다.Jindo Hongju differs from other alcoholic beverages in that it contains eluate of lichen root. The lichen has been used for diuresis and antipyretic, and has anti-inflammatory, antibacterial and antiviral effects. In addition, the red pigment involved in the color of the red wine is a shikonin-related compound has been used as a cosmetic raw material and an antibiotic as a therapeutic ointment for wounds, burns and the like. Recently, studies on siconin contained in the grass roots showed anti-cancer [Xin, C. et al , Cellular pharmacology studies of shikonin derivatives. Phytotherapy Research 16 (3), 199-209, (2002)] and antioxidant [Weng, XC et al , Antioxidant properties of components extracted from puccoon (Lithospermum erythrorhizon Sieb. Et Zucc.). Food Chemistry 69 (2), 143-146 (2000). As such, Jindo Hongju prepared using the grass roots contains not only the red pigment contained in the grass roots but also useful components of the grass. Therefore, for the quality control of Jindo red wine, a traditional folk liquor with excellent food value, a relatively simple differentiation method is needed to distinguish Jindo red wine manufactured by using the grass roots and red wine added with red pigment instead of the red color derived from the paper. However, there is no previous study on the method of differentiating red pigment.
본 발명이 이루고자 하는 기술적 목적은 지초뿌리를 이용하여 제조된 전통진도홍주와 인위적으로 지초홍색소가 아닌 홍색소를 첨가하여 제조된 홍주를 간편한 방법으로 식별하는 감별 방법을 제공하고자 한다. 지초뿌리를 사용하여 제조된 홍주를 에칠아세테이트-헥산 용매계로 분배하거나 혹은 홍주에 소량의 물을 첨가한 후 에칠아세테이트로 분배하면 지초유래의 홍색소는 에칠아세테이트 용매로의 분배가 육안으로 확인되는 1단계의 감별방법, 1단계에서 유기용매계로 분배된 지초유래의 홍색소를 분광광도계로 가시영역에서의 분광학적 특성을 검정하여 확인하는 2단계의 감별방법, 옥타데실실란 컬럼이 장착된 고성능액체크로마토그라피에 의한 지초홍색소의 용출양상을 분석하여 검정하는 3단계의 감별방법으로 구성된 1, 2, 3단계 감별방법에 의해, 진도홍주의 홍색소가 지초를 사용하여 제조된 것인지 아닌지를 신속하고 간편하게 감별할 수 있는 진도홍주색소의 감별방법을 제공하고자 한다.The technical object of the present invention is to provide a method for discriminating between traditional Jindo red wine prepared by using the grass roots and the red wine prepared by adding red pigment rather than artificial red pigment artificially. Dispensing red wine prepared using vinegar root with an ethyl acetate-hexane solvent system or adding a small amount of water to the red wine and then dispensing it with ethyl acetate, the first step is that the red pigment derived from the paper is visually identified as an ethyl acetate solvent. Differentiation method of two-stage differentiation method to verify the spectrophotometric properties of red pigments derived from the organic solvent system in the first step by spectrophotometer, high-performance liquid chromatography equipped with octadecyl column By the 1, 2, and 3 differentiation method consisting of 3 differentiation methods to analyze and test the elution pattern of lichen red pigment by the process, Jindo Hongju's red pigment can be quickly and easily discriminated from The purpose of the present invention is to provide a differentiation method for red wine pigment.
본 발명은 지초뿌리를 사용하여 제조된 진도홍주의 홍색소가 에칠아세테이트-헥산 용매계 혹은 에칠아세테이트용매와의 분배특성을 이용한 1단계 감별방법, 이들 유기용매에 분배된 홍주색소의 분광학적 특성을 이용한 2단계 감별방법, 그리고 옥타데실실란 컬럼이 장착된 고성능액체크로마토그라피에 의한 진도홍색소의 용출양상 등의 특성을 이용한 3단계 감별방법에 의해 지초뿌리를 이용하여 제조된 진도홍주를 간단하고 신속하게 식별하는 감별방법을 제공한다.The present invention is a one-step discrimination method using red pepper pigments of Jindo Hongju prepared by using a lichen root with an ethyl acetate-hexane solvent system or an ethyl acetate solvent, and using the spectroscopic characteristics of the red pigments distributed in these organic solvents. A simple and rapid identification of Jindo red wine prepared using a grass root by a three-step differentiation method using characteristics such as phase discrimination method and elution pattern of Jindo red pigment by high performance liquid chromatography equipped with octadecyl column. Provide differentiation methods.
이하, 하기 실시예에서 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail in the following examples.
실시예 1: 진도홍주홍색소의 유기용매로의 분배특성을 이용한 진도홍주색소 1단계 감별Example 1 Differentiation of Jindo Red Orange Pigment Using the Distribution Characteristics of Jindo Red Orange Red Pigment into Organic Solvents
전라남도 진도군에서 지초뿌리를 이용하여 전통방법으로 제조된 진도홍주는 주정 농도가 40% 정도이며, 홍주에 함유된 지초홍색색소는 시코닌을 포함한 나프토퀴논계 색소이어서 40% 알코올을 포함한 홍주와 유기용매와의 분배에 의해 유기용 매층과 수용액층의 두 용액층으로 분리가 이루어질 수 있으며 이때 지초유래의 홍색소는 주로 유기용매층으로 분배될 것으로 예상되어 4종의 유기용매에 의한 분배성질을 검토하였다.In Jindo-gun, Jeollanam-do, Jindo red wine prepared by traditional method using lichen root is 40% alcohol concentration. The red pigment of red liquor in red wine is naphthoquinone-based pigment containing siconin. Separation into two solvent layers, an organic solvent layer and an aqueous solution layer, can be achieved by the distribution of and. The red pigment derived from the ground is expected to be mainly distributed in the organic solvent layer. The distribution properties of the four organic solvents were examined.
지초유래의 홍색소를 띤 진도홍주와 동량의 에칠아세테이트, 클로로포름, 디클로메탄, 헥산 등의 용매계를 각각 분액여과기에 주입하여, 충분히 흔들어 준 다음 정치하여 두 액층의 분액상태 및 지초홍색소의 분배양상을 검토하였다. 그 결과, 가장 극성이 낮은 용매인 헥산의 경우, 유기용매층과 수용액층을 이루는 두 액상의 분액양상은 또렷하였으나 홍색소는 헥산층으로 분배되지 않았다. 클로로포름과 디클로메탄 두 유기용매계를 사용하여 상기와 동일한 방법으로 분배를 시도하였다. 진도홍주의 홍색소는 두 유기용매층으로 각각 분배되어지나 유기용매층과 수용액층의 분액이 또렷하지 못하였다. 에칠아세테이트를 사용하여 상기와 동일한 방법으로 분배를 시도하였다. 홍색소는 에칠아세테이트에 가장 또렷이 분배되어지나 홍주수용액층의 확보가 어려웠다. 이에 상기의 헥산을 사용할 때 두 액상 분액이 또렷하였던 점에 착안하여 에칠아세테이트에 헥산을 20-30%로 혼합한 에칠아세테이트-헥산 혼합용매와 진도홍주를 상기방법으로 분배를 시도하였더니, 진도홍주와 에칠아세테이트-헥산 혼합용매는 두 액상으로 또렷이 분액되어지며, 진도홍주의 홍색소는 상층을 이루는 혼합유기용매층으로 분배되어졌다. 또한 에칠아세테이트와 진도홍주의 분액을 돕기위하여 진도홍주에 물을 10-20% 첨가하여 진도충주의 수용성을 증가시킨 후 에칠아세테이트와 상기 방법으로 분배를 시키면 유기용매인 에칠아세테이트층은 진도홍주의 수용액층과 또렷이 분액되어지며 진도홍주의 홍색소는 상층을 이루는 에칠아세테이트층으로 분배되어진다. 즉, 약 40%정도 주정함량을 갖는 진도홍주에 함유된 지초유래의 홍색소는 에칠아세테이트에 20-30% 헥산을 첨가한 동량의 에칠아세테이트-헥산 혼합용매계, 또는 홍주에 10-20% 물을 가하고 동량의 에칠아세테이트 용매계로 분배시키면 상층의 유기용매층과 하층의 진도홍주수용액층으로 또렷이 두 액상으로 분액되어지며 지초유래의 홍색소는 에칠아세테이트계의 유기용매층으로 분배되어 상층을 이루는 유기용매층이 홍색이 띠게 되는 특성을 나타낸다. 그리고, 이러한 현상은 육안으로도 쉽게 식별이 가능하다.Inject the solvent-based system, such as jindo hongju with red pigment, and the same amount of ethyl acetate, chloroform, dichloromethane, and hexane, respectively, into a separatory filter, shake it sufficiently, and then stand still. Was reviewed. As a result, in the case of hexane which is the lowest polar solvent, two liquid phases forming the organic solvent layer and the aqueous solution layer were clear, but the red pigment was not distributed to the hexane layer. Attempts to dispense were performed in the same manner as above using two organic solvent systems, chloroform and dichloromethane. The red pigment of Jindo Hongju was divided into two organic solvent layers, but the separation of the organic solvent layer and the aqueous layer was not clear. Dispensing was attempted in the same manner as above using ethylacetate. The red pigment was most clearly distributed in the ethyl acetate, but it was difficult to secure the aqueous red liquor layer. In view of the fact that the two liquid portions were clear when using the hexane, an attempt was made to distribute the ethyl acetate-hexane mixed solvent and jindo red wine in which 20% hexane was mixed with ethyl acetate in the above manner. The mixed solvent of acetyl acetate and hexane was clearly separated into two liquid phases, and the red pigment of Jindo Hongju was divided into the mixed organic solvent layer forming the upper layer. In addition, water solubility of Jindo Chungju is increased by adding 10-20% of water to Jindo Hongju to help the separation of Echinacetate and Jindo Hongju.Then, the organic solvent, Ethyl Acetate layer is the aqueous solution layer of Jindo Hongju. The red pigment of Jindo Hongju is divided into the upper ethyl acetate layer. In other words, the red pigment derived from jindo Hongju, which contains about 40% of alcohol, contains 10-20% water in the same amount of ethyl acetate-hexane mixed solvent system or 20-30% hexane added to ethyl acetate. When it is added and distributed in the same amount of ethyl acetate solvent system, the organic solvent layer of the upper layer and the Jindo red wine solution layer of the lower layer are clearly separated into two liquid phases, and the red pigment derived from the foundation is divided into the organic solvent layer of the ethyl acetate system to form an upper layer. It shows the characteristic that this red color takes on. In addition, such a phenomenon can be easily identified by the naked eye.
한편 지초색소이외에 저급품의 홍주에 사용되는 홍색의 착색료는 대개 수용성 홍색색소를 사용하는 바, 상기에서 기술한 방법으로 분액하면 상층의 에칠아세테이트층이 아닌 하층의 수용액층이 홍색을 띠게된다. 즉, 진도홍주와 20-30% 헥산을 첨가한 동량의 에칠아세테이트-헥산 혼합용매계, 또는 홍주에 10-20% 물을 가하고 동량의 에칠아세테이트로 분액여과기를 사용하여 분액시키면 상층에 에칠아세테이트층과 하층에 수용액층으로 두 액상이 분액되며, 지초유래 홍색소는 상층의 유기용매층으로 분배되어 홍색을 띠게 된다. 그리고 이러한 분배특성은 육안으로 식별할 수 있다. 따라서 상기 방법에 의해 상층을 구성하는 에칠아세테이트층에 홍주의 홍색소가 분배되어 홍색을 띠게 되는 것을 육안으로 식별하는 1단계 감별방법에 양성반응을 보이면 홍주의 홍색소는 지초유래 색소인 것으로 판정을 받게되어, 이 홍주는 진도홍주색소 1단계감별 양성판정을 받는다.On the other hand, the red pigment used in low-end red wine other than lichen pigment usually uses a water-soluble red pigment. When the liquid is separated by the method described above, the lower aqueous layer rather than the upper ethyl acetate layer becomes red. In other words, the same amount of ethyl acetate-hexane mixed solvent system added with Jindo red wine and 20-30% hexane, or 10-20% water to Hongju and the same amount of ethyl acetate are separated by using a separatory filter. The two liquid phases are separated into the aqueous layer in the lower layer, and the ground pigment-derived red pigment is distributed to the upper organic solvent layer to have a red color. And this distribution characteristic can be visually identified. Therefore, the red pigment of Hongju is judged to be a pigment derived from the herb when a positive reaction is observed in the one-step discrimination method visually identifying that the red pigment of Hongju is distributed to the ethyl acetate layer constituting the upper layer by the above method. Hongju is judged to be positive for Jindo Hongju Pigment Phase I discrimination.
실시예 2: 분광학적 특성에 의한 진도홍주색소의 2단계 감별Example 2 Differentiation of Jindo Red Pigment by Spectroscopic Characteristics
상기의 실시예 1의 방법은 지초유래의 홍색색소가 화학적으로 극성이 낮은 점에 착안하여 에칠아세테이트계의 유기용매에 분배되는 성질을 이용하여 진도홍주의 색소가 지초유래인지 감별하는 방법이나 화학적으로 극성이 비슷한 홍색소를 첨가할 경우 이 방법만으로는 식별하기 어렵게 된다. 1단계 감별방법으로 지초유래의 색소로 양성 판정을 받으면, 다음 단계로 실시예 1의 방법에 의해 에칠아세테이트에 의해 분배된 홍색소의 분광학적 특성이 확인되면, 홍주의 홍색소가 지초뿌리를 이용하여 제조된 홍주인 것으로 보다 확실한 감별이 가능할 것으로 생각되었다.The method of Example 1 is a method of discriminating whether the pigment of Jindo Sacrose is derived from the base using the property of distributing it to the organic solvent of ethyl acetate based on the fact that the red pigment of the base is chemically low in polarity. Adding similar red pigments makes it difficult to identify with this method alone. In the first step, if the positive determination of the pigment derived from the base paper, the spectroscopic characteristics of the red pigment distributed by the ethyl acetate by the method of Example 1 was confirmed in the next step, the red pigment of Hongju was prepared using the grass roots Hongju was thought to be able to distinguish more clearly.
즉, 분광광도계(Jasco, UL 550, Japan, 400-600 nm)로 측정된 지초뿌리를 이용하여 제조된 진도홍주의 가시광선 영역에서의 분광학적 흡수스펙트라는 도 1에서 나타낸 바와 같이 주흡수극대는 520 nm에서, 부흡수대가 496과 550 nm에서 나타내는 분광학적인 성질을 보였다.That is, the spectral absorption spectra in the visible light region of Jindo Hongju, prepared using the ground roots measured with a spectrophotometer (Jasco, UL 550, Japan, 400-600 nm), as shown in FIG. At nm, the subabsorbent bands showed spectroscopic properties at 496 and 550 nm.
또한 실시예 1에서, 1단계 홍주색소감별방법으로 얻어진 즉, 홍주에 10-20%물를 첨가하여 에칠아세테이트로 분배하여 색소가 분배되어진 에칠아세테이트층 혹은 에칠아세테이트에 헥산 20-30% 혼합한 혼합용매로 분배되어진 에칠아세테이트-헥산층의 홍색소의 분광학적 특성은 그림 1에서 제시한 지초뿌리를 이용하여 제조된 충주의 분광학적 특성과 일치하였다. 따라서, 실시예 1의 1단계 감별방법에서 양성으로 판정된 홍색소가 분광광도계로 측정된 스펙트라에 520 nm에 주흡수대 그리고, 496과 550 nm에 흡수대를 갖는 특징을 보이면 지초유래의 색소로 명확히 감별할 수 있다.Further, in Example 1, a mixed solvent obtained by the one-step Hongju pigment discrimination method, that is, 10-20% water was added to Hongju, distributed by ethyl acetate, and the ethyl acetate layer or the ethyl acetate, in which the pigment was distributed, mixed with 20-30% hexane. The spectroscopic characteristics of the red pigment of the ethylacetate-hexane layer distributed with were consistent with the spectroscopic characteristics of Chungju prepared using the grass roots shown in Figure 1. Therefore, if the red pigment, which was determined to be positive in the one-step discrimination method of Example 1, has a main absorption band at 520 nm and an absorption band at 496 and 550 nm in the spectra measured by the spectrophotometer, it will be clearly distinguished as a pigment derived from the ground. Can be.
즉, 상기 실시예 1에서 제시한 1단계 감별 방법에서 육안으로 양성으로 판정된 홍색소의 분광광도계에 의한 분광학적 특성을 조사하면 이 홍색소가 지초유래의 홍색소인지 명확히 식별할 수 있으며 이 단계가 진도홍주색소의 2단계 감별방법이 된다.In other words, by examining the spectrophotometric characteristics of the red pigment, which was determined as positive by the naked eye in the one-step differentiation method presented in Example 1, it is possible to clearly identify whether the red pigment is a red pigment derived from the ground and this step is Jindo Hongju. It becomes two-step differentiation method of a pigment.
실시예 3. 고성능액체크로마토그라피분석의 의한 진도홍주색소의 3단계 감별Example 3 Differentiation of Jindo Red Pigment by High Performance Liquid Chromatography Analysis
실시예 1과 2에서 제시한 진도홍주색소의 1,2단계 감별 방법, 즉 유기용매로의 분배되는 성질을 이용한 육안에 의한 1단계 감별방법, 그리고 1단계 감별방법에 의해 양성으로 판정된 홍색소의 분광학적 특성을 검토하여 홍주의 색소가 지초유래색소인지를 식별할 수 있는 2단계 감별방법에 의해 홍주색소가 지초유래의 색소유무인지를 식별하는 방법으로 충분하나, 더 나아가 고가의 분석장치인 고성능액체크로마토그라피에 의한 홍색소의 분석을 추가하면 홍색소가 지초유래색소 유무를 식별할 수 있는 정성적인 감별뿐만 아니라 이 색소의 질적평가도 가능할 것으로 생각되었다. 즉, 지초뿌리를 40% 에탄올로 12 시간 침지하여 여과한 후 지초뿌리의 추출물을 얻었다. 이들 추출물을 이하의 조건으로 분석하였다. 옥타데실실란 컬럼(Grom-sil ODS -5 ST, 4.5×150 mm, 5㎛)이 장착된 고성능액체크로마토그라프(NS 2001P, Futecs. Co)로 아세토니트릴-메탄올-트리에칠아민-아세트산 (7:3:0.3:0.3, v/v)을 이동상으로 하여, 유속은 분당 1.5 ml, 검출기(UV/VIS detector)의 파장은 520 nm이었다. 그 결과, 도 2에 제시한 바와 같이 520 nm에서 피크를 갖는 6종의 색소피크가 관찰되었으며, 이중 머무름값(retention time)이 8.20 분의 색소피크가 가장 다량 함유되어 있었다.The red and blue pigments determined as positive by the 1st and 2nd stages differentiation method of the Jindo red orange pigment shown in Examples 1 and 2, that is, the 1st stage discrimination method by the naked eye using the property of distributing to the organic solvent, By examining the spectroscopic characteristics, it is enough to identify whether Hongju pigment is pigment-derived by the two-stage discrimination method that can identify whether pigment in Hongju is derived from pigment, but moreover, it is a high-performance liquid that is expensive. By adding chromatographic analysis, it was thought that qualitative evaluation of the pigment could be possible, as well as qualitative differentiation to identify the presence or absence of the base pigment. That is, after dipping for 10 hours in 40% ethanol and filtered to obtain an extract of the grass roots. These extracts were analyzed under the following conditions. Acetonitrile-methanol-triethylamine-acetic acid (7) with a high performance liquid chromatograph (NS 2001P, Futecs. Co) equipped with an octadecyl column (Grom-sil ODS-5 ST, 4.5 x 150 mm, 5 μm). : 3: 0.3: 0.3, v / v) was used as the mobile phase, the flow rate was 1.5 ml per minute, and the wavelength of the detector (UV / VIS detector) was 520 nm. As a result, as shown in FIG. 2, six pigment peaks having peaks at 520 nm were observed, and the largest amount of pigment peaks having a retention time of 8.20 minutes was contained.
또한 지초뿌리를 이용하여 제조된 홍주를 실시예 1에서 제시한 방법으로 얻어진 에칠아세테이트층으로 분배된 홍색소를 고성능액체크로마토그라피에 의해 분석한 결과, 도 3에서 제시한 바와 같이 6종의 피크가 관찰되었으며, 머무름값이 8.20 분의 피크가 가장 면적이 큰 피크로 관찰되어 도 2에서 제시한 지초추출물의 분석결과와 일치하였다.In addition, the red pigment distributed in the ethyl acetate layer obtained by the method shown in Example 1 for the red wine prepared using the grass roots was analyzed by high performance liquid chromatography, and as shown in FIG. 3, six peaks were observed. The retention value of 8.20 minutes was observed as the largest peak, which is consistent with the analysis result of the grass extract shown in FIG. 2.
따라서, 상기에서 제시한 조건의 고성능액체크로마토그라피에 의한 진도홍주색소 분석방법을 추가적으로 채용하면, 실시예 1과 2에서 제시한 상기 1, 2 단계의 감별방법으로 확인된 홍색소가 지초유래의 홍색소유무의 식별이 더 높은 단계에서 감별이 가능할 뿐 아니라 더 나아가 지초유래 홍색소의 색소조성까지 파악할 수 있어 단지 홍주의 홍색소가 지초유래 유무뿐만 아니라 지초홍색소의 품질 평가가 가능하여 홍주의 품질평가에 대한 정보도 제공할 수 있다. 따라서 고성능액체크로마토그라피에 의한 진도홍주의 홍색소의 감별은 진도홍주색소 3단계 감별방법이 된다.Therefore, by further employing the deep red pigment analysis method by high performance liquid chromatography under the above conditions, the red pigment identified by the differentiation method of steps 1 and 2 shown in Examples 1 and 2 has the presence or absence of the original pigment Not only can discriminate at a higher level, but can also identify pigment composition of grass-derived red pigments. Can be. Therefore, the differentiation of red pigment of Jindo red wine by high performance liquid chromatography becomes a three-step differentiation method of Jindo red wine.
본 발명은 1, 2, 3단계로 구성되는 진도홍주색소 감별방법을 제공함으로써, 진도홍주의 홍색소가 지초유래의 색소인지 간편하고도 정확하게 식별할 수 있는 감별방법으로 활용할 수 있을 뿐아니라 진도홍주의 품질관리에 유용하게 이용될 수 있다.The present invention by providing a Jindo Hongju pigment differentiation method consisting of 1, 2, 3 steps, can be used as a differentiation method that can easily and accurately identify whether Jindo Hongju's red pigment is a pigment derived from the base, as well as Jindo Hongju's quality control It can be usefully used.
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| Aroma component analysis [the aroma component analysis and multivariate statistics interpretation" movement line extrinsic" korean journal of food science & technology" 26 (6)" pp750-758 of the traditional folklore soju using the GC-MS] of the ethnic customs soju including the Alcoholic liquors that including herbal medicine etc. it fills the porous polymer in the hard glass column and it spills the sample adding the n-butyl alcohol through the Internal standard material and it absorbs in the porous polymer and it extracts the organic component in water and diethyl ether and it concentrates and it is named with the GC-MS identification. 경질유리 컬럼에 다공성 중합체를 충진하고, n-butyl alcohol을 내부표준물질로 가한 시료를 흘려서 다공성 중합체에 흡착시키고 물과 diethyl ether로 유기성분을 추출하여 농축하고 GC-MS동정하는 진도홍주등의 민속소주의 향기성분 분석 [GC-MS를 이용한 전통민속소주의 향기성분 분석과 다변량 통계해석, 이동선 외, 한국식품과학회지, 26(6), pp750-758] * |
| HPLC를 이용한 천연착색료인 치자황색소의 분석법 개발 및 시판 식품중 함유량 조사, 김희연 외, 한국식품과학회지, 31(4), pp945-951] * |
| 식품중 홍국색소의 분석법에 관한 연구, 이달수 외, 한국식품과학회지, 33(5), pp641-644] * |
| 지초뿌리 유래의 기능성 물질의 탐색, 문영환 외, 한국식품저장유통학회:학술대회지, 134-135(2)] * |
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