본 연구에서는 수수 등겨에 함유되어 있는 타닌의 새로운 천연 색소자원으로서의 활용 가능성을 알아보기 위해서 추출된 색소의 성분을 조사하였으며, Fe와의 킬레이트 반응 조건과 킬레이트화 색소에 대한 여러 가지 특성이 조사되었다. 수수 등겨로부터 추출된 수용액의 흡수 스펙트럼에서는 자외선 영역인 281 nm에서 타닌에 의한 최대 흡수 peak을 보여주고 있다. pH 조건에 따른 킬레이트화 반응에서는 pH 7.5의 반응 조건이 가장 효과적이었다. Fe 농도 2 mg/L 까지는 킬레이트화 반응이 급격히 증가하나, 그 이상의 농도에서는 더 이상의 추가적인 킬레이트화는 없는 것으로 나타났다 킬레이트화 된 타닌 색소의 입자 크기는 4.5~17 μm, 20~42 μm, 45~80 μm, 83~160 μm 범위의 네 그룹으로 나누어지는 것을 확인 할 수 있었다. DSC 분석에서는 타닌의 킬레이트화에 따라 열분해에 기인한 흡열 peak가 크게 증가(318oC→415oC)한다는 것을 확인 할 수 있었으며, TGA 분석에서도 열분해 시작 온도가 253oC에서 382oC까지 상승하는 것을 알 수 있어, 킬레이트화는 열 안정성을 향상시킨다는 것을 확인하였다.

The study was carried out to compare the factors of overall preference in the sensory test to the analyzation of some compositions in the 7 kinds of wild grasses : An Evening Primerose, a Spiderworts, the flower of a Convolvulus, So Ru Jang Yi, Shoe Bi Rum. O Yi Pul, Jip Sean Na Mul. Results were summaried as follows: 1. The Tannin contents of fresh sample and cooked samples were determined as 0.27∼2.4g%, 0.25∼1.43g% respectively. The largest amount of fresh samples was contained in a Shoe Bi Rum. The smallest amount of them was in an Evening Primerose. The highest level of cooked samples was found in a Shoe Bi Rum, and the lowest was in the O Yi Pul. These results were similar to sensory test. 2. The free amino acid contents of 2 kinds of samples were determined as 25.15∼179.5㎎%, 1.86∼13.6㎎% respectively. The largest amount of sweet taste of them was O Yi Pul and So Ru Jaeng Yi respectively. But So Ru Jaeng Yi is not appeared sweety becase this have much tannin. The smallest amount of sweet taste was a Spiderwort. The highest level of bitter taste was So Ru Jaeng Yi the and lowest was Jip Sean Na Mul. Among of them Jip Sean Na Mul is similar to organoleptic test but So Ru Jaeng Yi is not strong bitter taste in sensory evaluation. The highest level of sour taste of cooked samples was So Ru Jaeng Yi and the lowest of them was Shoe Bi Rum. 3. The reducing sugar contents of fresh sample and cooked samples were determined as 1.80∼4.9g%, 1.84∼3.57g% respectivley. The largest of fresh samples were So Ru Jaeng Yi and the lowest was Shoe Bi Rum. The highest of cooked samples were an Evening Primerose and the lowest was a Convolvulus. Among of these results an Evening Primerose was not similar to sensory test because it has much other components. 4. The level of chlorophyll of fresh samples and cooked smaples were determined as 11.7∼39㎎%, 11.3∼40.3㎎% respectively. The highest of fresh samples was Shoe Bi Rum and the lowest was Jip Sean Na Mul. The largest of cooked samples was So Ru Jaeng Yi and the lowest was a Jip Sean Na Mul. Amoung of these results the Jip Sean Na Mul was not similar to the sensory test and the other samples

This study aimed to search for separate and identify of Quercus acutissima CARRUTHERS tannins. Tannins were extracted with methanol and ethylacetate from acorn powder and identified TLC, UV spectrum, HPLC, IR, GC/MS, and 1H NMR. Three spots(Rf 0.94, 0.84 and 0.29) detected on TLC. These spots gave dark blue color fairly on spraying with 0.3% potassium ferricyanid·0.3% ferricchloride reagent, and these tannins identified as gallic acid, caffeic acid and ellagic acid by UV spectrum, HPLC, IR, GC/ MS, and 1H NMR.