논문 상세보기
pp.203-209
양하 (Zinger mioga Rosc.)를 이용하여 기능성 식품소재로 개발하기 위한 기초적 연구를 수행하였다. 일반성분 분석 결과, 수분함량은 생양하 95.3%, 건양하 7.63% 및 분말양하 9.81%이었다. 분말앙하가 조단백 11.21%, 조지방 2.f4%, 회분10.78% 그리고 조섬유 14.47%로 생양하와 건양하보다 함량이 높았다. 양하의 항산화효과는 Rancimat와 DPPH free radical scavening activity를 측정하였다. 유지산화안정도 실험의 결과 분말양하가 4.21 AI로 대조구에 비해 4.6배의 항산화효과가 있었고, DPPH fiee radical scavening activity를 측정한 결과분말양하의 값이 76.61%로 생양하 49.35%,건양하 61.78%에비해 항산화 활성이 높게 나타났다. 또한, 양하의 휘발성 향기성분을 SDE 방법으로 추출하여 GC와 GC-MS 분석 · 동정한 결과 총 122종의 성분이 동정되었으며, 주요향기성분은 테르펜류인 α-pinene, β-pinene, β-phellandrene, 1,4-terpineol, and β-terpinene 등 이었다.
In order to promote utilization of the Yangha (Zinger mioga Rosc.) as functional food and natural spices, and 95.93%, from the dried one 7.63%, and from powder 9.81%, respectively. Crude protein content from the Yangha powder was 11.21%, and contents of crude fat, crude ash and crude fiber were 2.44%,10.78%, and 14.47%, respectively. Most of compositions from Yangha powder were higher than those from raw and the dried one, except fer water content. Antioxidative effect was investigated through Rancimat and DPPH methods. Oxidative stability of Yangha powder was the highest of4.21Al. Furthermore, the free radical scavenging activity of Yangha powder (76.61%) was higher than that of raw (49.35%) or the dried one (61.78%). Volatile flavor compounds of Yangha was extracted by steam distillation and extraction method. The extracts were analyzed and identified by gas chromatography and GC-MS spectrometry. One hundred twenty two volatile flavor components were identified, and the major component was terpene compounds including α-pinene, β-pinene, β-phellandrene, 1,4-terpineol, and β-terpinene.
