This study investigates, the physicochemical characteristics of Sengmaksan (SM) prepared with Liriope platyphylla (LP) that had been roasted for different times (0, 30, 60, and 90 min, denoted as S-0, S-30, S-60, and S-90, respectively) The Hunter’s color values such as lightness (L), redness (a), and yellowness (b) were the highest in S-0, while the lowest was found in S-90. The amount of soluble solid and reducing sugar content of S-60 were higher than the others. None of the samples exhibit significant differences in, their pH and acidity. The total content of phenolic compounds increased with the LP roasting time, but the total flavonoid and total anthocyanin contents of the SM decreased at the same time. The total ginsenoside (Ro, Rb2, Re, Rf, Rg1, Rg2, Rg3, Rh1, and Rh2) content did not show significant differences. The DPPH and ABTS radical scavenging activities increased according to the concentration, as well as with the LP roasting time. The ferric reducing antioxidant power (FRAP) showed trends similar to the radical scavenging activity, but it was more sensitive to the LP roasting time. From these results, the active ingredient in S-60 was higher, and the antioxidant activities of SM increased along with the roasting time of LP.

서 론
 재료 및 방법
  재료 및 시료의 제조
  색 도
  가용성 고형분 함량, pH 및 산도
  환원당
  총 페놀 화합물
  총 플라보노이드
  총 안토시아닌
  진세노사이드 함량
  DPPH 라디칼 소거활성
  ABTS 라디칼 소거활성
  통계처리
 결과 및 고찰
  색 도
  가용성 고형분, pH, 산도 및 환원당
  총 페놀 화합물, 플라보노이드 및 안토시아닌 함량
  진세노사이드 함량
  DPPH 라디칼 소거 활성
  ABTS 라디칼 소거 활성
  FRAP
 요 약
 References

• Gyeong-Wha Kim(Namhae Garlic Research Institute) | 김경화
• Min-Jung Kang(Namhae Garlic Research Institute) | 강민정
• Jae-Ran Kang(Namhae Garlic Research Institute) | 강재란
• Jung-Hye Shin(Namhae Garlic Research Institute) | 신정혜 Corresponding author