KR102663962B1 - Method for origin discrimination of Red Seabream - Google Patents
Method for origin discrimination of Red Seabream Download PDFInfo
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- KR102663962B1 KR102663962B1 KR1020210171144A KR20210171144A KR102663962B1 KR 102663962 B1 KR102663962 B1 KR 102663962B1 KR 1020210171144 A KR1020210171144 A KR 1020210171144A KR 20210171144 A KR20210171144 A KR 20210171144A KR 102663962 B1 KR102663962 B1 KR 102663962B1
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- sea bream
- astaxanthin
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- 241001282110 Pagrus major Species 0.000 title claims abstract description 57
- 238000000034 method Methods 0.000 title claims abstract description 17
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 claims abstract description 43
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 claims abstract description 43
- 229940022405 astaxanthin Drugs 0.000 claims abstract description 43
- 235000013793 astaxanthin Nutrition 0.000 claims abstract description 43
- 239000001168 astaxanthin Substances 0.000 claims abstract description 43
- 238000002835 absorbance Methods 0.000 claims abstract description 9
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 19
- 238000000605 extraction Methods 0.000 claims description 15
- 239000002904 solvent Substances 0.000 claims description 11
- 238000005520 cutting process Methods 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 125000004432 carbon atom Chemical group C* 0.000 claims description 3
- 239000003960 organic solvent Substances 0.000 claims description 3
- 238000004458 analytical method Methods 0.000 claims description 2
- 239000000284 extract Substances 0.000 claims description 2
- 241000251468 Actinopterygii Species 0.000 description 7
- 241000473391 Archosargus rhomboidalis Species 0.000 description 7
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 6
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 6
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 6
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 238000009360 aquaculture Methods 0.000 description 3
- 244000144974 aquaculture Species 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 241001247278 Acanthopagrus schlegelii Species 0.000 description 1
- 208000019901 Anxiety disease Diseases 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- XDTMQSROBMDMFD-UHFFFAOYSA-N Cyclohexane Chemical compound C1CCCCC1 XDTMQSROBMDMFD-UHFFFAOYSA-N 0.000 description 1
- 241000353172 Oplegnathus fasciatus Species 0.000 description 1
- 241000287531 Psittacidae Species 0.000 description 1
- 241000500840 Spondyliosoma cantharus Species 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000003653 coastal water Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 230000000366 juvenile effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000009527 percussion Methods 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
- G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
- G01N21/31—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N1/00—Sampling; Preparing specimens for investigation
- G01N1/28—Preparing specimens for investigation including physical details of (bio-)chemical methods covered elsewhere, e.g. G01N33/50, C12Q
- G01N1/286—Preparing specimens for investigation including physical details of (bio-)chemical methods covered elsewhere, e.g. G01N33/50, C12Q involving mechanical work, e.g. chopping, disintegrating, compacting, homogenising
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N1/00—Sampling; Preparing specimens for investigation
- G01N1/28—Preparing specimens for investigation including physical details of (bio-)chemical methods covered elsewhere, e.g. G01N33/50, C12Q
- G01N1/40—Concentrating samples
- G01N1/4055—Concentrating samples by solubility techniques
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
- G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
- G01N21/251—Colorimeters; Construction thereof
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
- G01N33/12—Meat; Fish
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N1/00—Sampling; Preparing specimens for investigation
- G01N1/28—Preparing specimens for investigation including physical details of (bio-)chemical methods covered elsewhere, e.g. G01N33/50, C12Q
- G01N1/40—Concentrating samples
- G01N1/4055—Concentrating samples by solubility techniques
- G01N2001/4061—Solvent extraction
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N2333/00—Assays involving biological materials from specific organisms or of a specific nature
- G01N2333/435—Assays involving biological materials from specific organisms or of a specific nature from animals; from humans
- G01N2333/46—Assays involving biological materials from specific organisms or of a specific nature from animals; from humans from vertebrates
- G01N2333/4603—Assays involving biological materials from specific organisms or of a specific nature from animals; from humans from vertebrates from fish
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Abstract
본 발명은 참돔의 원산지 판별방법에 관한 것으로, 본 발명의 참돔의 원산지 판별방법은 참돔의 껍질에서 아스타잔틴을 추출하여 이의 함량을 흡광도로 확인하는 간단한 방법으로 국내산과 일본산 구별이 용이하므로, 이를 참돔의 원산지 판별에 유용하게 활용할 수 있다. The present invention relates to a method for determining the country of origin of red sea bream. The method for determining the country of origin of red sea bream of the present invention is a simple method of extracting astaxanthin from the shell of red sea bream and checking its content through absorbance, making it easy to distinguish between domestic and Japanese products. This can be usefully used to determine the country of origin of red sea bream.
Description
본 발명은 참돔의 원산지 판별방법에 관한 것이다.The present invention relates to a method for determining the country of origin of red sea bream.
돔 또는 도미는 도미과에 속하는 해수 어류로 우리나라 전 연안에 분포하지만 염분 농도에 민감하며 치어일 때는 하천을 낀 내만에 서식하고 성장할수록 먼 바다로 이동한다. 산란기는 5월경으로 수심 30-200m 의 깊은 곳에서 서식하다가 연안 해역으로 회유하여 산란한다. 수명은 40년 정도로 길며 몸길이는 평균 50 cm 내외지만 1 m에 달하는 종류도 있다. 외형의 경우 일반적으로 분홍색에 녹색의 광택을 띠고 있으며 청록색의 반점이 흩어져 있다. 도미는 단백질이 풍부하고 지방질이 적어 회, 찜, 구이, 조림, 스테이크 등 많은 요리에 쓰이는 상업적 가치가 높은 어종이다. 도미의 종류는 전 세계적으로 약 200여 종류가 있으며, 그 중 한국에서는 참돔(Pagrus major), 감성돔(Acanthopagrus schlegelii), 돌돔(Oplegnathus fasciatus)을 주로 식용한다. 참돔은 농어목, 도미과, 참돔속에 속하는 어종으로, 주로 한국, 일본, 동남 중국해, 대만, 하와이 등지에서 서식한다. 참돔은 몸 길이 1 m, 무게 8 kg 정도이며 수심 30 내지 150 m의 바닥 기복이 심한 암초 지역에 두루 분포해 어획량이 적은 관계로 주로 양식산이 소비되고 있다. 국내 생산량은 양식 기술 발달과 소비 증가에 따라 2020년 기준 58 톤이 생산되고 있으며, 수산물 소비량이 많고 양식업이 발달되어 있는 일본에서도 가장 인기있는 어종이므로 2018년 기준 59,900 톤이 생산되고 있다. 일본의 참돔 주요 수출국은 한국으로, 2020년 7월 기준 694톤이 한국으로 수출되었으며, 이에 따라 1 kg 당 가격이 하락하여 원산지를 표시하지 않거나 거짓으로 표기해 판매하는 불량식품 사례가 꾸준히 증가하고 있다. 특히, 후쿠시마 원전 사고와 원전 오염수 방류의 논란으로 인해 일본산 수산물에 대한 소비자들의 불안감이 커지고 있는 시점에 꾸준한 수입량 증가와 더불어 원산지 허위 표기가 증가하고 있어, 한국산 (국내산) 참돔과 일본산 참돔의 원산지 판별이 중요해지고 있다. 그러나, 주위 환경에 맞춰 채색을 바꾸는 보호색 기능이 있는 어류의 특성상 물 속과 물 밖에서 몸빛의 차이를 육안으로 구별하여 원산지를 구분하기는 어려운 실정이다.Sea bream, or sea bream, is a marine fish belonging to the sea bream family and is distributed along the entire coast of Korea. However, it is sensitive to salinity and lives in inner bays surrounding rivers when it is a juvenile. As it grows, it moves further out to sea. The spawning season is around May and they live in deep waters of 30-200m, then migrate to coastal waters to spawn. The lifespan is as long as 40 years, and the average body length is around 50 cm, but there are some species that can reach 1 m. In terms of appearance, it is generally pink with a green luster and has scattered bluish-green spots. Sea bream is a highly commercially valuable fish species that is rich in protein and low in fat and is used in many dishes such as raw fish, steamed fish, grilled food, stews, and steaks. There are about 200 types of sea bream worldwide, and in Korea, red sea bream (Pagrus major), black sea bream (Acanthopagrus schlegelii), and parrot sea bream (Oplegnathus fasciatus) are mainly eaten. Red sea bream is a species of fish belonging to the percussion order, sea bream family, and red sea bream genus. It mainly lives in Korea, Japan, the Southeast China Sea, Taiwan, and Hawaii. Red sea bream has a body length of 1 m and a weight of 8 kg. It is distributed throughout the reef area with a highly undulating bottom at a depth of 30 to 150 m. Due to low catches, it is mainly consumed as aquaculture product. Domestic production is 58 tons as of 2020 due to the development of aquaculture technology and increased consumption. It is the most popular fish species in Japan, where seafood consumption is high and aquaculture is developed, so 59,900 tons are produced as of 2018. Japan's main export country for red sea bream is Korea, and as of July 2020, 694 tons were exported to Korea. As a result, the price per kg has fallen, and the number of cases of substandard food being sold without or with false labeling of the country of origin is steadily increasing. . In particular, at a time when consumer anxiety about Japanese marine products is growing due to the Fukushima nuclear power plant accident and the controversy over the discharge of contaminated water from the nuclear power plant, along with the steady increase in imports, false labeling of the country of origin is on the rise, leading to an increase in the number of Korean (domestic) red sea bream and Japanese red sea bream. Determining the country of origin is becoming important. However, due to the nature of fish that have a protective coloring function that changes color according to the surrounding environment, it is difficult to distinguish the place of origin by visually distinguishing the difference in body color inside and outside the water.
본 발명의 목적은 참돔의 원산지 판별방법을 제공하는 것이다.The purpose of the present invention is to provide a method for determining the country of origin of red sea bream.
아울러, 본 발명의 목적은 참돔의 원산지 판별 장치를 제공하는 것이다.In addition, the purpose of the present invention is to provide a device for determining the origin of red sea bream.
상기 과제를 해결하기 위하여, 본 발명은 참돔의 원산지 판별방법을 제공한다.In order to solve the above problems, the present invention provides a method for determining the country of origin of red sea bream.
아울러, 본 발명은 참돔의 원산지 판별 장치를 제공한다.In addition, the present invention provides a device for determining the origin of red sea bream.
본 발명의 참돔의 원산지 판별방법은 참돔의 껍질에서 아스타잔틴을 추출하여 이의 함량을 흡광도로 확인하는 간단한 방법으로 국내산과 일본산 구별이 용이하므로, 이를 참돔의 원산지 판별에 유용하게 활용할 수 있다. The method for determining the country of origin of red sea bream of the present invention is a simple method of extracting astaxanthin from the skin of red sea bream and checking its content by absorbance. Since it is easy to distinguish between domestic and Japanese products, it can be usefully used to determine the country of origin of red sea bream.
도 1은 추출 용매 종류, 추출 온도 및 추출 시간별 참돔 껍질에서의 아스타잔틴 추출률을 비교한 도이다.
도 2는 한국산 참돔 및 일본산 참돔의 껍질에서 각각 추출한 아스타잔틴의 함량을 나타낸 도이다.
도 3은 참돔 표피를 색차계로 측정한 도이다. Figure 1 is a diagram comparing the extraction rate of astaxanthin from red sea bream skin by type of extraction solvent, extraction temperature, and extraction time.
Figure 2 is a diagram showing the content of astaxanthin extracted from the shells of Korean and Japanese red sea bream, respectively.
Figure 3 is a diagram showing the skin of red sea bream measured using a colorimeter.
이하, 첨부된 도면을 참조하여 본 발명의 구현예로 본 발명을 상세히 설명하기로 한다. 다만, 하기 구현예는 본 발명에 대한 예시로 제시되는 것으로, 당업자에게 주지 저명한 기술 또는 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명을 생략할 수 있고, 이에 의해 본 발명이 제한되지는 않는다. 본 발명은 후술하는 특허청구범위의 기재 및 그로부터 해석되는 균등 범주 내에서 다양한 변형 및 응용이 가능하다. Hereinafter, the present invention will be described in detail through embodiments of the present invention with reference to the attached drawings. However, the following embodiments are provided as examples of the present invention, and if it is judged that a detailed description of a technology or configuration well known to those skilled in the art may unnecessarily obscure the gist of the present invention, the detailed description may be omitted. , the present invention is not limited thereby. The present invention is capable of various modifications and applications within the description of the claims described below and the scope of equivalents interpreted therefrom.
또한, 본 명세서에서 사용되는 용어(terminology)들은 본 발명의 바람직한 실시예를 적절히 표현하기 위해 사용된 용어들로서, 이는 사용자, 운용자의 의도 또는 본 발명이 속하는 분야의 관례 등에 따라 달라질 수 있다. 따라서, 본 용어들에 대한 정의는 본 명세서 전반에 걸친 내용을 토대로 내려져야 할 것이다. 명세서 전체에서, 어떤 부분이 어떤 구성요소를 "포함"한다고 할 때, 이는 특별히 반대되는 기재가 없는 한 다른 구성요소를 제외하는 것이 아니라 다른 구성 요소를 더 포함할 수 있는 것을 의미한다.In addition, the terminology used in this specification is a term used to appropriately express preferred embodiments of the present invention, and may vary depending on the intention of the user or operator or the customs of the field to which the present invention belongs. Therefore, definitions of these terms should be made based on the content throughout this specification. Throughout the specification, when a part is said to “include” a certain element, this means that it may further include other elements rather than excluding other elements, unless specifically stated to the contrary.
일 측면에서, 본 발명은 a) 참돔의 껍질을 채취하는 단계; b) 용매로 아스타잔틴(astaxanthin)을 추출하는 단계; 및 c) 아스타잔틴의 함량을 확인하는 단계를 포함하는, 참돔의 원산지 판별방법에 관한 것이다.In one aspect, the present invention includes the steps of a) collecting the skin of red sea bream; b) extracting astaxanthin with a solvent; and c) a method for determining the country of origin of red sea bream, including the step of checking the content of astaxanthin.
일 구현예에서, 참돔의 껍질을 채취한 후 세절하는 단계를 추가로 포함할 수 있다.In one embodiment, the step of collecting and cutting the skin of the red sea bream may be additionally included.
일 구현예에서, 상기 단계 c)에서 확인한 아스타잔틴의 함량을 대조군인 한국산 참돔의 아스타잔틴 함량과 비교하는 단계를 추가로 포함할 수 있으며, 상기 단계 c)에서 확인한 아스타잔틴의 함량이 한국산 참돔의 아스타잔틴 함량의 1.3 내지 2배 (w/w)이면 일본산으로 판단하는 단계를 추가로 포함할 수 있다. In one embodiment, the step of comparing the astaxanthin content confirmed in step c) with the astaxanthin content of Korean red sea bream as a control may be further included, and the astaxanthin content confirmed in step c) may be further included. If the astaxanthin content of Korean red sea bream is 1.3 to 2 times (w/w), an additional step may be included to determine that it is Japanese.
일 구현예에서, 상기 추출은 물, 탄소수 1 내지 6의 유기용매, 아임계 유체 및 초임계 유체로 이루어진 군에서 선택되는 하나 이상의 용매로 추출될 수 있으며, 상기 탄소수 1 내지 6의 유기용매는 탄소수 1 내지 6의 알코올(alcohol), 아세톤(acetone), 에테르(ether), 벤젠(benzene), 클로로포름(chloroform), 아세토나이트릴(acetonitrile), 에틸아세테이트(ethyl acetate), 메틸렌 클로라이드(methylene chloride), 헥산(hexane), 시클로헥산(cyclohexane) 및 석유에테르(petroleum ether)로 이루어진 군에서 선택되는 하나 이상의 용매일 수 있고, 아세톤인 것이 더욱 바람직하다.In one embodiment, the extraction may be performed with one or more solvents selected from the group consisting of water, an organic solvent having 1 to 6 carbon atoms, a subcritical fluid, and a supercritical fluid, and the organic solvent having 1 to 6 carbon atoms has a carbon number of 1 to 6 alcohol, acetone, ether, benzene, chloroform, acetonitrile, ethyl acetate, methylene chloride, It may be one or more solvents selected from the group consisting of hexane, cyclohexane, and petroleum ether, and acetone is more preferable.
일 구현예에서, 아스타잔틴은 아세톤으로 45 내지 65℃에서 10 내지 30분 동안 120 내지 170 rpm으로 추출될 수 있다.In one embodiment, astaxanthin can be extracted with acetone at 45 to 65°C for 10 to 30 minutes at 120 to 170 rpm.
일 구현예에서, 아스타잔틴의 함량은 474 nm에서 흡광도를 측정하여 확인할 수 있다.In one embodiment, the content of astaxanthin can be confirmed by measuring absorbance at 474 nm.
일 구현예에서, 상기 참돔은 양식산일 수 있다.In one embodiment, the red sea bream may be farmed.
일 구현예에서, 아스타잔틴의 함량이 1.5 내지 4.5mg/kg이면 한국산으로 판단하는 단계를 추가로 포함할 수 있다.In one embodiment, if the astaxanthin content is 1.5 to 4.5 mg/kg, a step of determining that the product is from Korea may be further included.
일 구현예에서, 아스타잔틴의 함량이 3 내지 7mg/kg이면 일본산인 것으로 판단하는 단계를 추가로 포함할 수 있다.In one embodiment, if the astaxanthin content is 3 to 7 mg/kg, a step of determining that the astaxanthin is from Japan may be further included.
일 구현예에서, 상기 참돔은 양식산일 수 있다.In one embodiment, the red sea bream may be farmed.
일 측면에서, 본 발명은 a) 참돔의 껍질을 세절하는 세절부; b) 아스타잔틴을 추출하는 추출부; c) 아스타잔틴의 함량을 474 nm의 흡광도로 측정하는 흡광도 분석부; d) 분석된 아스타잔틴의 함량에 따라 원산지를 결정하는 원산지 결정부를 포함하는 참돔의 원산지 판별 장치에 관한 것이다.In one aspect, the present invention provides a) a cutting unit for cutting the skin of a red sea bream; b) an extraction unit for extracting astaxanthin; c) an absorbance analysis unit that measures the content of astaxanthin at absorbance at 474 nm; d) It relates to a device for determining the country of origin of red sea bream, including a country of origin determination unit that determines the country of origin according to the analyzed astaxanthin content.
일 구현예에서, 상기 추출부는 아세톤을 용매로 이용하여 45 내지 65℃에서 10 내지 30분 동안 120 내지 170 rpm으로 참돔의 껍질로부터 아스타잔틴을 추출할 수 있다.In one embodiment, the extraction unit can extract astaxanthin from the skin of red sea bream at 120 to 170 rpm for 10 to 30 minutes at 45 to 65 ° C. using acetone as a solvent.
일 구현예에서, 원산지 결정부는 원산지를 한국산 및 일본산으로 구별할 수 있다.In one embodiment, the country of origin determination unit can distinguish the country of origin into Korean and Japanese.
일 구현예에서, 원산지 결정부는 상기 단계 d)의 분석된 아스타잔틴의 함량의 함량을 대조군인 한국산 참돔의 아스타잔틴 함량과 비교할 수 있으며, 상기 분석된 아스타잔틴의 함량이 한국산 참돔의 아스타잔틴 함량의 1.3 내지 2배 (w/w)이면 일본산으로 설정되어 원산지를 결정할 수 있다.In one embodiment, the country of origin determination unit may compare the astaxanthin content analyzed in step d) with the astaxanthin content of Korean red sea bream, which is a control, and the analyzed astaxanthin content of Korean red sea bream may be compared. If the tarzanthin content is 1.3 to 2 times (w/w), it is set as Japanese and the country of origin can be determined.
일 구현예에서, 상기 장치는 키트의 형태일 수 있다.In one embodiment, the device may be in the form of a kit.
일 측면에서, 본 발명은 참돔의 등쪽 표피의 중앙을 색차계로 측정하는 단계; 및 적색도 값을 확인하는 단계를 포함하는, 참돔의 원산지 판별방법에 관한 것이다.In one aspect, the present invention includes measuring the center of the dorsal skin of red sea bream with a colorimeter; It relates to a method for determining the country of origin of red sea bream, including the step of checking the redness value.
일 구현예에서, 상기 단계에서 확인한 적색도 값을 대조군인 한국산 참돔의 적색도 값과 비교하는 단계를 추가로 포함할 수 있으며, 상기에서 확인한 적색도 값이 대조군의 값에 비해 1.2 내지 3배 (w/w)이면 일본산으로 판단하는 단계를 추가로 포함할 수 있다. In one embodiment, the step of comparing the redness value confirmed in the above step with the redness value of Korean red sea bream, which is a control, may be further included, and the redness value confirmed above is 1.2 to 3 times (1.2 to 3 times) compared to the value of the control group. w/w), an additional step of determining that it is made in Japan may be included.
하기의 실시예를 통하여 본 발명을 보다 상세하게 설명한다. 그러나 하기 실시예는 본 발명의 내용을 구체화하기 위한 것일 뿐 이에 의해 본 발명이 한정되는 것은 아니다.The present invention will be described in more detail through the following examples. However, the following examples are only for illustrating the content of the present invention and are not intended to limit the present invention.
실시예 1. 아스타잔틴 추출Example 1. Astaxanthin Extraction
참돔의 껍질에서 아스타잔틴(astaxanthin)을 추출하기 위해, 양식산 참돔을 신선한 상태에서 뼈를 중심으로 반으로 나누어 등 부분의 껍질을 채취한 후 동결건조하여 실험 사용 전까지 -80℃에서 냉동 보관하였다. 이 후, 평균 길이 1 cm로 세절하고 용매로서 아세톤(acetone), 아세토나이트릴(acetonitrile), 메탄올(methanol), 헥산(hexane), 에틸아세테이트(ethyl acetate) 및 에탄올(ethanol)을 각각 10 배 (v/v) 추가하고, 20, 30 또는 50℃에서 5, 10, 15 또는 20분 동안 150 rpm으로 추출하여, 추출 용매 종류, 추출 온도 및 추출 시간별 아스타잔틴의 추출률을 비교하여, 아세톤을 용매로 이용하여 50℃에서 20분 동안 추출하는 조건을 선정하였다 (도 1).To extract astaxanthin from the skin of red sea bream, freshly farmed red sea bream was split in half with the bone in the center, the skin from the back was collected, freeze-dried, and stored frozen at -80°C until experimental use. Afterwards, it was cut into pieces with an average length of 1 cm and mixed with acetone, acetonitrile, methanol, hexane, ethyl acetate, and ethanol as solvents (10 times each). v/v) and extracted at 150 rpm for 5, 10, 15 or 20 minutes at 20, 30 or 50°C, comparing the extraction rate of astaxanthin by type of extraction solvent, extraction temperature and extraction time, using acetone as the solvent. The conditions for extraction at 50°C for 20 minutes were selected using (Figure 1).
실시예 2. 원산지 판별Example 2. Determination of origin
2-1. 아스타잔틴 함량을 이용한 원산지 판별2-1. Determination of country of origin using astaxanthin content
국내산(한국산) 참돔 및 일본산 참돔의 껍질을 상기 실시예 1에서와 같이 채취하고 아세톤으로 50℃에서 20분 동안 150 rpm으로 아스타잔틴을 추출한 뒤, 474 nm에서 흡광도를 측정하여 아스타잔틴 함량을 확인하였다. 그 결과, 국내산 참돔 껍질에서 추출한 아스타잔틴은 2.84±0.10 mg/kg이고, 일본산 참돔 껍질에서 추출한 아스타잔틴은 5.20±0.32 mg/kg로 나타나, 일본산 참돔의 아스타잔틴 함량이 국내산 참돔에 비해 약 1.83배 높은 것으로 나타났다 (도 2). 이에 더 많은 시료들을 비교하여 일본산 참돔의 아스타잔틴 함량이 국내산 참돔의 아스타잔틴 함량보다 1.3 내지 2배 높은 것을 확인하였다.The skins of domestic (Korean) and Japanese red sea bream were collected as in Example 1 above, and astaxanthin was extracted with acetone at 150 rpm for 20 minutes at 50°C, and then the absorbance was measured at 474 nm to determine the astaxanthin content. was confirmed. As a result, the astaxanthin extracted from the skin of domestic red sea bream was 2.84 ± 0.10 mg/kg, and the astaxanthin extracted from the skin of Japanese red sea bream was 5.20 ± 0.32 mg/kg, indicating that the astaxanthin content of Japanese red sea bream was comparable to that of domestic red sea bream. It was found to be about 1.83 times higher than that (Figure 2). By comparing more samples, it was confirmed that the astaxanthin content of Japanese red sea bream was 1.3 to 2 times higher than that of domestic red sea bream.
2-2. 색차계를 이용한 원산지 판별 2-2. Determination of country of origin using a colorimeter
국내산(한국산) 참돔 및 일본산 참돔에서 표피를 채취하기 전 원물 상태에서 등쪽 중앙을 색차계를 이용하여 측정하였다. 그 결과, 백색도(L) 및 적색도(a)는 국내산에 비해 일본산의 값이 높았으며, 황색도(b)는 국내산과 일본산 값과 차이가 없었다. 적색도의 경우 국내산이 6.70±2.52 및 일본산이 12.57±2.80으로 나타나, 국내산에 비해 일본산이 약 2배 높게 나타났다 (도 3). 따라서 적색도 값의 비교로 국내산과 일본산 구분이 가능할 수 있음을 확인하였다. Before collecting the skin from domestic (Korean) and Japanese red sea bream, the center of the dorsal area was measured using a colorimeter in the raw state. As a result, the whiteness (L) and redness (a) values of Japanese products were higher than those of domestic products, and the yellowness (b) values were no different between the domestic and Japanese products. In the case of redness, domestic products were 6.70 ± 2.52 and Japanese products were 12.57 ± 2.80, which was approximately twice higher for Japanese products than for domestic products (Figure 3). Therefore, it was confirmed that it is possible to distinguish between domestic and Japanese products by comparing redness values.
Claims (12)
b) 용매로 아스타잔틴(astaxanthin)을 추출하는 단계;
c) 아스타잔틴의 함량을 확인하는 단계; 및
d) 아스타잔틴의 함량이 한국산 대조군에 비해 1.3 내지 2배 (w/w)이면 일본산으로 판단하는 단계를 포함하는, 국내산 참돔과 일본산 참돔의 판별방법.a) Collecting the skin of red sea bream;
b) extracting astaxanthin with a solvent;
c) confirming the content of astaxanthin; and
d) A method for distinguishing between domestic and Japanese red sea bream, including the step of determining that the astaxanthin content is 1.3 to 2 times (w/w) compared to the Korean control group as Japanese.
b) 적색도 값을 확인하는 단계; 및
c) 적색도 값이 한국산 대조군에 비해 1.2 내지 3배 (w/w)이면 일본산으로 판단하는 단계를 포함하는, 국내산 참돔과 일본산 참돔의 판별방법.a) Measuring the center of the dorsal skin of red sea bream with a colorimeter;
b) checking the redness value; and
c) A method for discriminating between domestic and Japanese red sea bream, including the step of determining that the red sea bream is Japanese if the redness value is 1.2 to 3 times (w/w) compared to the Korean control.
b) 아스타잔틴을 추출하는 추출부;
c) 아스타잔틴의 함량을 474 nm의 흡광도로 측정하는 흡광도 분석부; 및
d) 분석된 아스타잔틴의 함량에 따라 원산지를 한국산 및 일본산으로 구별 및 결정하는 원산지 결정부를 포함하는, 국내산 참돔과 일본산 참돔의 판별 장치.a) Cutting part for cutting the skin of red sea bream;
b) an extraction unit for extracting astaxanthin;
c) an absorbance analysis unit that measures the content of astaxanthin at absorbance at 474 nm; and
d) A device for discriminating between domestic and Japanese red sea bream, including a country of origin determination unit that distinguishes and determines the country of origin as Korean and Japanese according to the analyzed astaxanthin content.
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Citations (3)
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| JP2005027662A (en) | 2003-06-17 | 2005-02-03 | Nippon Suisan Kaisha Ltd | Method for improving flesh color of salmon and flesh color improver property composition |
| JP2013528814A (en) | 2010-06-16 | 2013-07-11 | スペクトラリス イノベーション | Method for characterizing agricultural food products and apparatus for carrying out such a method |
| JP6679053B1 (en) * | 2019-01-23 | 2020-04-15 | 九鬼産業株式会社 | Sesame production area determination device and sesame production area determination method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005027662A (en) | 2003-06-17 | 2005-02-03 | Nippon Suisan Kaisha Ltd | Method for improving flesh color of salmon and flesh color improver property composition |
| JP2013528814A (en) | 2010-06-16 | 2013-07-11 | スペクトラリス イノベーション | Method for characterizing agricultural food products and apparatus for carrying out such a method |
| JP6679053B1 (en) * | 2019-01-23 | 2020-04-15 | 九鬼産業株式会社 | Sesame production area determination device and sesame production area determination method |
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| Title |
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