본 연구는 품질 특성과 기능성을 가진 국수를 개발하기 위하여 쑥 분말을 물과 70% 에탄올로 추출하여 추출물의 전자공여능, 아질산염 소거능, 항암활성과 쪽을 첨가한 쑥국수의 품질특성을 검토하였다. 쑥 추출물의 전자공여능은 물 및 에탄올 추출물 모두에서 농도가 증가함에 따라 전자공여능도 증가하였으며 에서 물 추출물은 , 에탄올 추출물은 로 우수한 항산화능을 나타내었다. 추출물의 아질산염 소거능은 물 및 에탄올 추출물 모두에서 pH가 낮아짐에 따라

This study was investigated to develope health promoting and high quality of mugwort noodle. Mugwort powder was extracted with water and 70% ethanol and the extracts were tested it electron donating ability (EDA), nitrite scavenging ability (NSA) and inhibitory effects on MDA cell and A549 cell. EDA at 100-1,000 ppm of water extract was ranged f개m 73% to 81% and that of ethanol extract was ranged from 74% to 92% NSA of water extract was 40% and ethanol extract was 41% at 1,000 ppm, which were the highest at pH 1.2. NSA was increased with increasing conncentration of mugwort extracts and decreasing pH. Inhibition ratio of water and ethanol extracts on MDA cell growth was 30 and 27% while that on A549 cell was 22% and 23% at 1,000 ppm, respectively. Quality characteristics of mugwort none were evaluated by their color, shelf life na sensory characteristics. Lightness (L) and redness(a) of dried noodle and cooked noodle were decreased with increasing mugwort concentration(p cycles lower than that of contro. In sensory evaluation of dried noodles and cooked noodles, noodles with 2% mugwort powder had significant high scores in overall acceptability.

• 박찬성
• 김미림