논문 상세보기
pp.200-206
This study was to investigate the optimal condition of mixture ratio for development of functional food ingredient from Sarcodon aspratus and rice bran. First, oBrix was measured along with extraction time. Five kinds of mixtures of Sarcodon aspratus and rice bran (10:0, 7:3, 5:5, 3:7, 0:10) were extracted in 95oC water over a one-hour period and the extraction yield was evaluated. We further evaluated β-glucan content, DPPH radical scavenging activity, ferric ion reducing antioxidant power (FRAP), total phenolic content and total flavonoids content. As a result, both Sarcodon aspratus and rice bran showed a constant oBrix after 45 minutes of extraction time. The content of β-glucan was highest in the Sarcodon aspratus and rice bran mixture with a ratio of 3:7. As the ratio of rice bran increased in all mixtures, the antioxidant capacity also increased. In conclusion, to create a functional food ingredient the optimal mixing ratio of Sarcodon aspratus to rice bran is 3:7.
Materials and Methods
실험재료 및 시약
oBrix 측정
β-Glucan 함량 분석
DPPH radical 소거능 측정
FRAP 측정
총 페놀 함량 분석
총 플라보노이드 함량 분석
통계처리
Results and Discussion
추출시간에 따른 oBrix의 변화
추출 수율 측정
β-Glucan 함량
항산화 활성 측정
항산화 성분 분석
국문요약
References
