논문 상세보기
pp.51-60
The purpose of this study was to prepare Korean traditional vinegar using ginseng radices (wild simulated ginseng, red ginseng), and to investigate its functional ingredients and functionality. The total amino acid content of red ginseng vinegar and wild simulated ginseng vinegar was 124.36 mg% and 168.37 mg%, respectively, which was confirmed to be higher than the total amino acid content of red ginseng and wild simulated ginseng (70.71 mg%, 76.29 mg%). In addition, the polyphenol contents of red ginseng vinegar and wild simulated ginseng vinegar were 73.26 mg/g and 82.43 mg/g, respectively, which was confirmed to be higher than that of red ginseng and wild simulated ginseng (43.42 mg/g, 51.32 mg/g). And also, the DPPH electron donating ability of red ginseng vinegar and wild simulated ginseng vinegar was 893.26 μg/mL, 803.92 μg/mL, which showed that the scavenging ability was better than that of red ginseng and wild simulated ginseng (1253.21 μg/mL, 1021.01 μg/mL). On the other hand, it was confirmed that red ginseng vinegar and wild simulated ginseng vinegar contain 0.024% and 0.028% of compound K, a unique component of fermented ginseng, which is not contained in red ginseng and wild simulated ginseng. From these results, it was confirmed that Korean traditional vinegar using ginseng radices is a traditional functional food with functional ingredients and antioxidant activity.
서 론
재료 및 방법
실험재료
사용균주
백미 황국 제조
쌀누룩 제조
발효 산양삼 제조
발효 홍삼 제조
발효 산양삼주 제조
발효 홍삼주 제조
초산균 종초 발효
식초 제조
유리아미노산 함량 측정
홍삼 및 산양삼 엑스 조제
홍삼주 및 산양삼주 엑스의 조제
홍삼 식초 및 산양삼 식초 엑스 조제
조 사포닌(crude saponin) 조제
HPLC-ginsenoside의 분석
Polyphenol 함량
DPPH 전자공여능
결과 및 고찰
유리아미노산 함량
인삼 사포닌 함량
Polyphenol 함량
DPPH 전자공여능을 통한 항산화 활성 분석
결 론
References
