추출조건과 첨가물에 따른 검정콩의 안토시아닌 함량과 색소 안정성

Abstract

The purpose of this study was to analyze the anthocyanin contents of black soybean crude extracts derived using a countercurrent system and to compare the effects of stabilizers(β-cyclodextrin, maltodextrin) and sugars(sucrose, maltose) on the color deterioration of the anthocyanin. When the extraction process was kept at 100℃ for 120～180 min, only C3G (cyanidin-3-glucoside) was detected in the water extract. The C3G contents in the water extracts acquired at 8℃, 60℃, and 80℃ were 2.38 ppm, 1.73 ppm, and 1.73 ppm, respectively. Sucrose and maltose retarded color deterioration of the crude pigment extract by the countercurrent method with methanol. Finally, the additions of maltodextrin or β-cyclodextrin did not retard thermal color deterioration of the black soybean crude pigment extract.