KOREASCHOLAR

알코올 농도 및 숙성 온도에 따른 삼지구엽초 담금주의 이카린 함량 및 항산화 활성 Change in Icariin Contents and Antioxidant activity during Ripening Period of Epimedium Wine

장미란, 김건희
  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/330010
韓國食生活文化學會誌 (한국식생활문화학회지)
제32권 제2호 (2017.04)
pp.144-149
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

This study was designed to investigate the contents of icariin during ripening of Epimedium koreanum with sugar and Soju (25, 30, and 35% alcohol contents) using a homemade method. Contents of icariin of Epimedium wine were examined using high performance liquid chromatography. Icariin levels in Epimedium wine increased during the first 3 days of storage; after 6 days, icariin contents decreased gradually until 30 days. Contents of icariin in Epimedium wine by storage temperature (5 and 20°C) were not different during storage. After 30 days, icaiin was not detected in all tested Epimedium wines. Epimedium wines were assessed for 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, 2,2'-azinobis( 3-ethylbenzothiazoline-6-sulfonic acid) and (ABTS) radical scavenging activity. DPPH and ABTS radical scavenging activities increased in early storage periods, however, after 6 or 9 days, activities decreased gradually.

키워드
Epimedium koreanumwineicariinDPPHABTS
저자
  • 장미란(덕성여자대학교 식물자원연구소) | Miran Jang (Plant Resources Research Institute, Duksung Women’s University, Seoul 01369, Korea)
  • 김건희(덕성여자대학교 식물자원연구소) | Gun-Hee Kim (Plant Resources Research Institute, Duksung Women’s University, Seoul 01369, Korea) Corresponding author