논문 상세보기
pp.180-188
In this study, chemical properties and functional ingredients of ginger and ginger pomace discarded after juice were analyzed. Ginger and ginger pomace were subjected to hot air drying, steaming, followed by hot air drying, soaking in vitamin C for 1 hour and 3 hours. When soaked in vitamin C for 3 hours, the moisture content was highest at 9.2% for ginger and 7.3% for ginger pomace. Among inorganic ingredients, the potassium (K) content was high at 2,633.6 mg% in hot air-dried ginger after steaming and at 1,584.3 mg% in ginger pomace. Total flavonoid content of ginger pomace was high at 67.3 mg/g when soaked in vitamin C for 3 hours. Gingerol content was the highest at 9.8 mg/g when ginger was dried with hot air. It was 10.5 mg/g in ginger pomace. After ginger pomace was steamed and dried with hot air, shogaol content was as high as 2.0 mg/g.
재료 및 방법
1. 실험재료
2. 생강 및 생강박 분말 제조
3. 생강과 생강박의 이화학적 성분분석
4. DPPH 라디칼 소거능, 총 폴리페놀 및 총 플라보노이드 함량 분석
5. 진저롤 및 쇼가올 성분분석
6. 통계분석
결과 및 고찰
1. 생강과 생강박의 이화학적 성분분석
2. DPPH 라디칼 소거능, 총 폴리페놀 및 총 플라보노이드 함량 분석
3. 진저롤 및 쇼가올 성분분석
요약 및 결론
감사의 글
References
