녹용, 녹각, 굴껍질, 게껍질, 달걀껍질의 유기산에 대한 용해 특성

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 23권 / 1호
ㆍ저자명 : 이진영

영어 초록

The 2%, 3% of deer young antler, deer antler, oystershell, crabshell, eggshell were add into the 5%, 10%, 15% solution of glacial acetic acid and vinegar and after incubating it for 4 days at 30℃ respectively, solubility was analyzed. The result shows the difference was minute between glacial acetic acid and vinegar. In the 2% content of deer young antler, solubility was 42～47%, in the 3% content of it, solubility was 41～47%, with the acid concentration becoming higher, solubility increased slightly. In the 2% content of deer antler, solubility was 59～63%, in the 15% content of acid, solubility rather decreased. In the 2% content of oystershell, solubility was 85～96%, in the 3% content, solubility was 95～98%, in the 15% of acid density, it decreased. In the 2% content of crabshell, solubility was 79～88%, in the 3% content, solubility was 81～95%, and in case that acid density was high, solubility increased rather slightly. In the 2% content of eggshell, solubility was 84～96%, in the 3% content, solubility was 84～93%. When young deer antler and deer antler were heated for two hours at 100℃, solubility increased 19～24%, and in the case of crabshell, 10～11% increased. The above result and condition, and the result of pH and acidity don`t have much influence on solubility. Thus, the 5% of acidity was enough to melt the 3% of sample. Highest were glacial acetic acid and vinegar in solubility to the various organic acid, and wax gourd vinegar melted the 85% of oystershell, the 78% of crabshell, the 28% of the deer young antler, and in the precipitation was made. Citric acid melted the 57% of deer antler, but it was precipitated with all other samples. Ascorbic acid melted the 92% of eggshell, and did the 37～54% of other samples.

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