식품부산물인 포도과피에 함유된 수용성 색소인 anthocyanin을 새로운 천연식용색소로 개발하고자 pH, 당, 유기산 및 빛 등의 영향에 대한 색소안정성을 조사하였다. 포도과피의 anthocyanin 색소는 pH가 낮을수록 색깔의 강도가 높고 안정하였으며 pH가 증가함에 따라 최대흡수파장이 장파장 쪽으로 이동하는 bathochromic shift현상을 나타내었으며 저장기간에 따른 영향은 pH가 낮을수록 안정하였고 pH 가 증가할수록 색소파괴가

To develop the use of natural pigment for food, anthocyanins were isolated from grape peels which were wasted much in korea, and their characteristics were as fellows. pH has a marked influences on the color of the grape peels anthocyanin solution(GPAS). At low pH the color of GPAS was more stable than high pH. With increasing pH the color gradually fades as colorless pseudobases are formed. It showed characteristic bathnochromic shift as the solution increased. Among the sugars tested, glucose showed the most protective effect on the color of GPAS to raise the color stability, while fructose showed an adverse effect. Orgarnic acid such as citric acid prevented the degradation of anthocyanin, but ascorbic acid lowered stability of color considerably. The effect of light on GPAS was found to be very deleterious. The pigment degradation can be minimized by shielding the light from the pigment solution.

• 홍주헌
• 정헌식
• 우홍
• 윤광섭