The effect of drying temperature and steaming time on the browning and antioxidant activity of dried Platycodon grandiflorum was investigated. Thirteen treatment conditions were constructed using central composite face-centered design containing 5 center points. Drying temperature and steaming time (as factors) were 45-75oC and 15-45 min. According to treatment conditions, dried Platycodon grandiflorum was assessed for color characteristic, degree of browning, total polyphenol content, and DPPH and ABTS free radical scavenging (as responses). When increasing drying temperature within a given steaming time, dried Platycodon grandiflorum exhibited decreased lightness, increased redness, degree of browning, and total polyphenol contents, and enhanced antioxidant activities. Except for total polyphenol contents and antioxidant activities, steaming time within a given drying temperature exhibited similar effects to those observed in drying temperature. However, steaming time did not likely influence total polyphenol contents and revealed the opposite trends observed for the effect of drying temperature on their antioxidant activities. The overall results suggested that drying temperature was the main factor for changes in the browning and antioxidant activity of dried Platycodon grandiflorum.

서 론
 재료 및 방법
  재료
  실험계획
  건도라지의 제조
  색도
  갈변도(degree of browning)
  추출물 제조
  총 폴리페놀 함량
  DPPH 라디칼 소거활성에 의한 항산화 활성(RC50)
  ABTS 라디칼소거능에 의한 항산화 활성(RC50)
  통계처리
 결과 및 고찰
  색도
  갈변도
  총 폴리페놀 함량과 항산화 활성
 요 약
 참고문헌

• 김현석(국립안동대학교 식품생명공학과) | Hyun-Seok Kim Corresponding author
• 박윤문(국립안동대학교 식품생명공학과) | Youn-Moon Park
• 전아정(국립안동대학교 식품생명공학과) | Ajeong Jeon