죽염 제조공정에 따른 이산화황, 미네랄 함량 및 이화학적 특성

Abstract

The purpose of this study was to investigate the mechanisms of behind SO₂ formation and elevated cause of reducing power in purple bamboo salt (PBS) along with an analysis of physicochemical properties, content of sulfur compounds, oxidation reduction potential (ORP), mineral contents of salt type (MSS, mudflat solar salt; BS, bamboo salt), and addition of raw bamboo (RB). SO₂ content of 630 ppm was detected in PBS. SO₂ was not detected in MSS, BS, or RB, whereas SO₂ (782 ppm) from K₂SO₄ was detected after heating a NaCl, KCl, MgCl₂, MgSO₄, MgO, CaCl₂, K₂SO₄, and FeSO₄ with RB. SO₂ content of BS increased with baking time, and it originated from BSRB1 (13.88 ppm) to BSRB4 (109.13 ppm). SO₃ 2- originated only from MSSRB4 and BSRB2~BSRB4. Sulfate ion content decreased along with increasing SO₂ and sulfite ion contents. ORP increased with baking time of MSS and BS, and it was present at higher levels in BSRB4 (-211.40 mV) of BS than MSS. Insoluble content was higher in BS than MSS. Further, Ca, K, and Mg ion contents decreased in MSS and increased in BS with baking time. BSRB4 had 1.4 fold higher levels of Ca, 1.5 fold higher levels of Mg, and 1.8 fold higher levels of K than BS. Li, Al, Mn, Fe, and Sr in MSS as well as Al, Fe, and Ni in BS increased with baking time. Anions (Cl, NO₃, and Br) and heavy metals (Pb, Cd, Hg, and As) between MSS and BS were not significantly different. These results suggest that the reducing power of BS was due to SO₂ and sulfite ion. To increase the amounts of these compounds and reducing power, higher melting temperature and longer baking time are necessary along with BS, which is created by the addition of RB to roasted salt.