Herb soy sauce was prepared by extracting rosemary, lemon balm, spearmint and peppermint at a low temperature in fresh soy sauce. The antioxidant and physicochemical properties of herb soy sauces were examined. Herb soy sauces were prepared by adding 2.5% (w/v) of herbs to fresh soy sauce at 60℃. The total polyphenol, DPPH%, ABTS% increased with extracting time but five minutes extraction with sufficient antioxidant herb soy sauce could be prepared. The antioxidant powers of herb soy sauces were higher in lemon balm extract, and the rosemary extract showed the lowest. Soy sauces added with herbs had lower pH and salinity (p<0.05) and higher sugar content than without herbs. The colorness according to the type of herbs showed significant difference.

Abstract
서 론
재료 및 방법
    1. 실험재료 및 추출조건
    2. 총 폴리페놀 함량 측정
    3. DPPH 자유라디칼 소거 활성능 측정
    4. ABTS 자유라디칼 소거 활성능 측정
    5. 일반 이화학적 분석
    6. 통계처리
결과 및 고찰
    1. 허브 첨가량에 따른 항산화력의 변화
    2. 추출시간 별 총 폴리페놀 함량의 변화
    3. 허브 종류에 따른 항산화력의 변화
    4. 허브 간장의 이화학적 특성
요약 및 결론
References

• 김기명(호남대학교 식품영양학과) | Ki-Myong Kim (Dept. of Food & Nutrition, Honam University)
• 신지선(전라남도 생물산업진흥원 식품산업연구센터) | Ji-Sun Shin (Food Research Center, Jeollanamdo Bioindustry Foundation)
• 이재우(김천대학교 식품영양학과) | Jae-Woo Lee (Dept. of Food & Nutrition, Gimcheon University) Corresponding author