한국식품영양학회지 Vol. 33 No. 3 (p.251-256)

|<연구논문>|
숙성지황의 당류와 미생물에 에탄올 첨가가 미치는 영향

Influence of Ethanol Addition on Sugars and Microbial Growth of Rehmannia glutinosa Rhizome with Aging Treatment
키워드 :
Rehmannia glutinosa rhizome,digestibility,ethanol,sugars,microbial growth

목차

Abstract
서 론
재료 및 방법
   1. 지황 전처리 및 숙성처리 온도 설정
   2. 에탄올 첨가량별 숙성지황 제조
   3. 총생균수 측정
   4. 총산도 측정
   5. 환원당 함량 측정
   6. 유리당 함량 측정
   7. 통계분석
결과 및 고찰
   1. 숙성 온도에 따른 지황의 환원당 함량
   2. 에탄올 첨가량 및 숙성 기간에 따른 숙성지황의 총생균수 및 총산도
   3. 에탄올 첨가량 및 숙성 기간에 따른 숙성지황의 유리당 조성
요약 및 결론
References

초록

The aging treatment was applied to Rehmannia glutinosa rhizome (RGR) to improve the digestibility by the enzymatic hydrolysis of undigestible sugars. However, RGR spoils easily during the aging treatment. Thus, the purpose of this study was to investigate the influence of ethanol addition as preservatives on sugars and microbial growth of aged RGR. The RGR was treated with the addition of ethanol (0~10%) at 55℃ for eight days. Reducing, free sugars, and total bacterial counts of RGR with ethanol concentrations were analyzed during the aging periods. The aged RGR with 0-2% ethanol appeared spoiled in appearance, and total bacterial counts of these samples increased from 1.1×105 to 2.2×107 CFU and then decreased again. When treated with 4~10% ethanol, the total bacterial counts of aged RGR decreased by more than 99.9% at eight days. In all samples, reducing and digestible sugars increased, and stachyose decreased by the aging treatment. Sucrose content was highest in the 6% ethanol sample (18.2% at six days). These results indicate that the ethanol addition can be applied to the aging treatment of the RGR for improving qualities (sweetness, digestibility, and microbial growth), and can be considered for the stable production of high quality aged RGR.