동해안산 붉은멍게(Halocynthia aurantium)의 일반성분 및 유리 아미노산 특성과 멍게 특유의 향미 성분

Abstract

The purpose of this study is to investigate the characteristics of proximate composition, free amino acids and to elucidate tunic flavor components in Sea peach (Halocynthia aurantium). Tunic (25.0%) and edible part (61.0% to total weight) was separated from live Sea peach. Proximate composition was moisture 91.6%, lipid 0.8%, protein 2.5%, ash 2.7%, respectively. Zinc (7.0 mg/100 g) and trace amount of Selenium (0.1 mg/100 g) were unique components in mineral. The edible part have extracted with hot ethanolic water and those free amino acids were analysed. Total 29 amino acids were isolated by amino acid auto analyser. Among them, taurine (89.2 mg/100 g), proline (41.2 mg/100 g) and glutamic acid (22.6 mg/100 g) were major free amino acids (total 231.7 mg/100 g). The chloroform and butanol fraction of acetone extract of H. aurantium, 6 flavor components presumed aliphatic saturated or unsaturated alcohols were isolated and purified on the HPLC attached ODS column. Those compounds was elucidated by mass spectra such as 1-octenol (10.4%), nonanol (4.4%), 1-decenol (6.1%), 1-decadienol (49.4%), 1-undecadienol (18.4%), 1-dodecenol (11.3%). 1-Octenol was further elucidated as cis-3-octen-1-ol by 1H and 13C Nuclear Magnetic Resonance spectroscopy.