본 연구 결과, 숙성처리는 지황의 비소화성 당류의 분해로 환원당이 증가하고, 쓴 맛의 원인인 카탈폴을 감소시킴으로서 지황의 소화성과 단맛의 증가에 긍정적인 영향을 줄 수 있을 것으로 생각되며, 비소화성 당류로부터의 환원당 증가와 카탈폴 감소를 위한 최적 온도는 각각 50℃와 30~40℃이었다. 따라서 본 연구에서 제안하는 숙성처리가 낮은 소화성과 쓴맛으로 인해 활용성이 낮은 지황의 소화성과 관능적 품질 개선에 활용될 수 있을 것으로 판단된다.

Rehmannia glutinosa root (R. root) has been used as an traditional medicine, and is important resource for natural medicines and functional foods. However, R. root contains catalpol which is bitter, and undigested sugars, including stachyose and raffinose, which can cause diarrhea. Therefore, this study was performed to identify the changes in reducing sugar from undigested sugars and in catalpol contents in R. root slurry induced by aging treatments. R. root slurry was treated at 10~70℃ for up to 72 hr; and extracted with a 50% ethanol solution. The catalpol content was analyzed using HPLC-UVD. Reducing sugar content generated from undigested sugars was measured by the Nelson-Somogyi methods, and the reaction rates were calculated from their variation according to aging time and temperature. During the aging treatment, reducing sugar increased and catalpol decreased. Their formation and degradation rates were highest at 50℃ and 30~40℃, and their rates were 2.05 mg/g·hr and 23.09 to 23.33%/hr, respectively. These results indicated that aging treatment can positively affect the sweetness and digestibility of R. root slurry. Therefore, an aging treatment could be considered for improving the taste and digestibility of R. root.

Abstract
 서 론
 재료 및 방법
  1. 지황 슬러리 제조 및 숙성처리
  2. 환원당 함량 측정
  3. 카탈폴 함량 분석
  4. 환원당 및 카탈폴 함량의 변화 속도
  5. 통계분석
 결과 및 고찰
  1. 숙성처리에 따른 지황 슬러리의 환원당 함량 변화
  2. 숙성처리에 따른 지황 슬러리의 카탈폴 함량 변화
  3. 숙성 온도별 지황 슬러리의 환원당 생성 및 카탈폴 분해 속도
 요약 및 결론
 References

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• 김동휘(농촌진흥청 국립원예특작과학원 인삼특작부) | Dong Hwi Kim (Dept. of Herbal Crop Research, NIHHS, RDA)
• 박찬흠(농촌진흥청 국립원예특작과학원 인삼특작부) | Chan Hum Park (Dept. of Herbal Crop Research, NIHHS, RDA)
• 신유수(농촌진흥청 국립원예특작과학원 인삼특작부) | Yu Su Shin (Dept. of Herbal Crop Research, NIHHS, RDA)
• 강태수(충북도립대학 바이오식품과학과) | Tae Su Kang (Dept. of Food Science and Biotechnology, Chungbuk Provincial University of Science and Technology,)
• 정헌상(충북대학교 식품생명공학과) | Heon Sang Jeong (Dept. of Food Science and Biotechnology, Chungbuk National University)
• 최재훈(농촌진흥청 국립원예특작과학원 인삼특작부) | Jehun Choi (Dept. of Herbal Crop Research, NIHHS, RDA) Corresponding author