본 연구는 곰취 신품종 ‘쌈마니’ 의 고랭지와 평난지 수확기 및 가공 상태에 따른 항산화 활성 차이를 구명하고자 수행 하였다. 4월 18일부터 7월 15일까지 수확하여 생것과 데친 것을 냉동 건조한 후 메탄올에 추출하여 총 페놀 함량, 총 플라보노이드 함량, DPPH free radical 소거능과 환원력을 분석하였다. 재배지역 및 수확기별 총 페놀함량, 총 플라보노이드 함량, DPPH free radical 소거능과 환원력은 평난지에서는 4월 18일 조기 수확보다는 5월 수확이 더 효과적이었으며, 고랭지에서는 5월보다는 6월에 더 효과가 있는 것으로 나타났다. 재배지역, 수확기 및 가공상태별 총 페놀 함량, 총 플라보노이드 함량, DPPH free radical 소거능과 환원력은 평난지에서는 4월 조기 수확보다는 5월부터 더 효과적이었으며, 고랭지에서는 6월부터 항산화 활성이 높게 나타났다. 생체와 데친 것을 비교하였을 때, 생체가 모든 항목에서 더 높은 항산화 활성을 나타내었다. 또한 평난지 재배보다 고랭지 재배가 더 높은 항산화 활성을 나타냈다. 이상의 결과를 종합해볼 때, ‘쌈마니’ 품종은 평난지에서는 5월, 고랭지에서는 6월에 수확하여 생으로 먹는 것이 데쳐서 먹는 것보다 항산화 활성이 더 높은 것으로 나타났다.

This study was conducted for the comparison of antioxidant activities in different cultivation areas, harvest date and processing statuses in the new variety ‘Sammany’ of Gomchwi (Fischer ligularia). The lowland was Gangneung, 20 m above sea level, and the highland was Daegwallyeong, 750 m above sea level. The total phenolic contents, flavonoids, DPPH free radical scavenging activities, and reducing power were analyzed by freezing and drying the raw and blanched of Gomchwi leaves from April 18th to July 15th, and extracting them through in the use of methanol. Total phenolic contents, flavonoids, DPPH free radical scavenging activities and reducing power were found to be more pronounced during May than they were in the period of early harvest on April 18th in the lowland, as well as to be more effective during June than in May in the highland. Total phenolic contents, flavonoids, DPPH free radical scavenging activities, and reducing power by region, harvest date, and processing status were more effective in May than the early harvest of April in flat areas, and antioxidant activity in the highlands was elevated as of June. When compared with raw and blench leaves, raw leaves exhibited higher antioxidant activities across the board. Highland cultivation also displayed higher antioxidant activities than did lowland cultivation. Combining the above results, the ‘Sammany’ variety of Gomchwi was found to be more active in terms of antioxidants, which were harvested in May in flat areas and June in the highlands. Also, consuming them raw showed higher antioxidant activity than when blanched.

Abstract
서언
재료 및 방법
    추출물 제조
    시약
    항산화 활성 분석
결과 및 고찰
적요
References

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