본 연구는 마지에서 마유 추출시 천연 항산화제인 건조 녹차잎을 다양한 농도로 첨가하여 추출공정 및 저장기간동안 지방산패 특성을 관찰하고자 하였다. 마유의 품질특성을 식품공전에 고시되어 있지 않지만 산가, 과산화물과, TBA가, 요오드화가 등의 품질특성관찰을 통해 다른 종류의 식용유지의 규격과 비교하여 보았다. 또한 천연 항산화 제인 녹차잎 첨가로 인해 추출 및 저장시 지방산패를 어느 정도 방지할 수 있는지 확인 가능하였다. 지방산조성 분석 을 통해 마유의 포화지방산 및 불포화지방산 조성 변화도 관찰하였다. 따라서 본 연구를 통하여 최근 이용도가 높아 지는 마유의 기준 규격마련을 위한 기초자료로 사용 가능할 것으로 판단된다.

Recently, fruit vinegar made from fruit wine has been famous due to its health function and nutrition. Therefore, there are many fruit vinegar products manufactured by major big food companies and small company as well as one person through the internet shopping mall. In this study, 4 type citrus fruits vinegar (grapefruit, tangerine, orange, lemon) were investigated to find out the quality of vinegar for consumers’ wise selection. Commercial vinegar which are commonly produced by fermenting mixture of brown rice vinegar with fruit extracts were analyzed that sugar content, pH, acidity, turbidity, DPPH assay, FRAP assay, TPC and manufacture method. Among all samples, 4 tangerine vinegar acidity were suit with standard quality (4~29%) by MFDS. pH scale of all vinegar was from 2.76 to 3.48 and lemon vinegar was lowest. Average sugar content (brix%) was lowest at tangerine vinegar as 17.4. In the DPPH radical scavenging activity, there was no significant difference at all samples. In the TPC study and FRAP assay, lemon vinegar showed the highest value, while grapefruit, tangerine, and orange vinegar were not significantly different. From the result, product type, and qualities and suitability as vinegar product of various citrus fruits vinegar were observed and it was found that although product name is ‘vinegar’, some vinegar products were not suit with standard quality (acidity%).