Fluorescence spectrum test를 이용한 분말상의 대두의 저장 중 산패도 측정법 개발

초록

The rancidity of soybean (GlycinemaxL.)inpowderformswasevaluatedbyfluorescencespectrumtest(FST).TheresultsfromtheFSTwerevalidatedbycomparingthoseof2-thiobarbituricacid(TBA)valueandacidvalue.Thestoragetemperatureandtimeofsoybeanpowderswereattheroomtemperature,50,and90℃ for 20 days. The maximum excitation and the maximum emission of fluorescent compounds generated from the soybean powder during storage were observed at the wave length of 360 nm and 430 to 440 nm, respectively. The mean particle size of soybean powder was controlled to be 40 ㎛. The FST results showed that the lipid oxidation during storage at room temperature and 50℃ was not progressed actively (p < 0.05), but dramatically progressed at 90℃. All the values at room temperature and 50℃ showed a similar pattern during storage. But, at 90℃, the FI (fluorescence intensity) values and the acid values showed similar pattern. The results demonstrated that FST might be useful to measure the rancidity of soybean powder because FST did not require oil extraction to measure the rancidity.

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