본 연구는 색소 1호 포엽과 속대 추출물의 영양성분을 분석하고 항산화 및 항당뇨 활성을 검정하여 향후 기능성 식품으로서의 활용을 위한 기초자료로 제공하고자 수행되었다. 색소 1호 포엽과 속대 추출물의 일반성분 분석결과, 수분, 조회분, 조지방, 조단백질은 각각 6.90%, 7.31%, 0.52%, 7.07%이었다. 색소 1호 포엽 및 속대 혼합추출물의 지방산은 palmitic acid, oleic acid, linoleic acid, linolenic acid인 것으로 나타났으며 불포화 지방산의 비율은 83.33%이었다. 색소 1호 포엽 및 속대 혼합추출물의 구성 아미노산 함량을 분석한 결과 glutamic acid, aspartic acid 등을 포함한 총 17종의 아미노산이 검출되었으며 이중 glutamic acid의 함량이 736.08 mg / 100 g으로 가장 높았다. 색소 1호 포엽 및 속대 추출물의 DPPH 및 ABTS radical 소거활성은 각각 95.62% (1,000 μg/mL), 92.00% (10,000 μg/mL)이었으며 총 폴리페놀 및 플라보노이드 함량은 각각 99.87 mg/g, 25.02 mg/g이었다. 색소 1호 포엽 및 속대 추출물의 α-amylase 및 α-glucosidase 저해활성은 추출물 10 mg/mL의 처리농도에서 각각 95.86%, 76.92% 인 것으로 나타났다.

The objective of this study was to investigate the worth of extract husk and cobs of the Seakso 1 (EHCS) for the functional foods. We aimed to investigate the proximate composition, fatty acids, amino acids, antioxidant active substance contents, antioxidant activity, inhibitory activity of the α-amylase and α-glucosidase. The proximate composition of the EHCS have represented 6.90% moisture, 7.31% crude ash, 0.52% crude fat and 7.07% crude protein. Among the 17 kinds of amino acids that were analyzed in thd EHCS, the glutamic acid was the highest, with 736.08 mg / 100 g. The fatty acids detected in the EHCS were palmitic acid oleic acid and linoleic acid. The proportion of the unsaturated fatty acids was 83.33%. We determined the contents of the antioxidant active substance by the total polyphenol and flavonoid. The total polyphenol and flavonoid contents were 99.87 mg/g and 25.02 mg/g, respectively. The antioxidative activity of the EHCS were determined using a DPPH and ABTS assay. In the antioxidative activity determination, the DPPH and ABTS radical scavenging activities were 95.62% (1,000 μg/mL) and 92.00% (10,000 μg/mL), respectively. The inhibitory activity of α-amylase and α-glucosidase (10 mg/mL) were 95.86% and 76.92%, respectively. These results suggest that the EHCS could be potentially used as a resource for the bioactive materials for health functional foods.

ABSTRACT
 Materials and Methods
  실험재료
  일반성분 분석
  지방산 분석
  아미노산 분석
  항산화활성 측정
  항산화물질 함량 분석
  항당뇨 활성 측정
 Results and Discussion
  일반성분 분석
  지방산 분석
  아미노산 분석
  항산화 활성
  총 폴리페놀 및 총 플라보노이드 함량
  항당뇨 활성
 국문요약
 Reference

• 이기연(강원도농업기술원 농식품연구소) | Ki Yeon Lee (Agriproduct Processing Experiment Station, Gangwon-do Agricultural Research and Experiment Services)
• 김태희(강원도농업기술원 농식품연구소) | Tae hee Kim (Agriproduct Processing Experiment Station, Gangwon-do Agricultural Research and Experiment Services)
• 김재은(강원도농업기술원 농식품연구소) | Jai Eun Kim (Agriproduct Processing Experiment Station, Gangwon-do Agricultural Research and Experiment Services)
• 박아름(강원도농업기술원 농식품연구소) | A-Reum Park (Agriproduct Processing Experiment Station, Gangwon-do Agricultural Research and Experiment Services)
• 노희선(강원도농업기술원 농식품연구소) | Hee Sun Noh (Agriproduct Processing Experiment Station, Gangwon-do Agricultural Research and Experiment Services)
• 김시창(강원도농업기술원 농식품연구소) | Si Chang Kim (Agriproduct Processing Experiment Station, Gangwon-do Agricultural Research and Experiment Services)
• 안문섭(강원도농업기술원 농식품연구소) | Mun Seob Ahn (Agriproduct Processing Experiment Station, Gangwon-do Agricultural Research and Experiment Services)
• 김희연(강원도농업기술원 농식품연구소) | Hee Yeon Kim (Agriproduct Processing Experiment Station, Gangwon-do Agricultural Research and Experiment Services) Correspondence to