Radish is a sulfur-containing compound containing the -S group, having bioactive functions such as anticancer, antithrombotic, antioxidant, and antibacterial properties, and is used as a health supplement and pharmaceutical material. This study aimed to compare changes in sulforaphane (SFN) content according to freeze-drying or hot-air drying conditions in Korean radishes. The color of frozen or hot-air-dried radish underwent a browning reaction due to heat treatment; the brightness (L) decreased from 89.3 to 56.1, and the redness (b) increased. The SFN content of freezedried radish was 13.2565 mg/g, the SFN of radish dried at 50oC was 2.64372 mg/g, and the SFN of radish dried at 80oC was 0.0678 mg/g, which was the highest in freeze-dried radish. Therefore, the SFN of radish was found to be insufficient in thermal stability, and freeze-drying was considered a suitable method for drying radish.

서 론
재료 및 방법
    실험 재료
    무의 건조
    색도 측정
    무의 sulforaphane 추출
    Sulforaphane 표준 용액의 조제
    식이황화합물 Sulforaphane 분석
    통계분석
결과 및 고찰
    색도 측정
    HPLC에 의한 sulforaphane 함량 분석
요 약
감사의 글

• 정경아(원광대학교 식품생명공학과) | Gyeong A Jeong (Department of Food Science and Biotechnology, Wonkwang University)
• 이창주(원광대학교 식품생명공학과) | Chang Joo Lee (Department of Food Science and Biotechnology, Wonkwang University) Corresponding author