This study evaluated the changes in the quality characteristics of extracts (Quantum Energy) from Rehmannia glutinosa, ginseng, balloonflower, Poria cocos, and Adenophora stricta. The extracts were prepared through a six-day aging process, during which the pH decreased with a longer aging period while the viscosity and oBrix values were increased. The color difference (E) of the extracts ranged from 0.27 to 0.49 for all samples, indicating minimal color change with aging. The free sugar content was highest for fructose and glucose, while lactose was not detected. Furthermore, the total free sugar content ranged from 24.518 to 27.646 g/100 g, generally decreasing with the aging time. Benzo[a]pyrene in the extracts ranged from 0.040 to 0.074 g/kg, which is below the limit of quantification. In addition, all extracts were free of total aerobic bacteria, Escherichia coli, and coliforms, confirming that the aging method used in this study was microbiologically safe.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 시료 및 시약
    2. 진액 스틱(Quantum Energy)의 제조 및 숙성
    3. 수분함량 측정
    4. 당도, 점도 및 pH 측정
    5. 색도 측정
    6. 유리당 분석
    7. 벤조피렌 분석
    8. 일반세균 수 및 대장균군 실험
    9. 통계분석
III. 결과 및 고찰
    1. 전통 경옥고 숙성 방식에 따른 진액 스틱(QuantumEnergy)의 점도, pH, 당도 및 색도 변화
    2. 전통 경옥고 숙성 방식에 따른 진액 스틱(QuantumEnergy)의 유리당 함량 변화
    3. 전통 경옥고 숙성 방식에 따른 진액 스틱(QuantumEnergy)의 벤조피렌 함량 변화
    4. 전통 경옥고 숙성 방식에 따른 진액 스틱(QuantumEnergy)의 일반세균수 및 대장균군 검사
IV. 요약 및 결론
저자 정보
감사의 글
Conflict of Interest
References

• 김윤정(경성대학교 식품생명공학과) | Yoonjeong Kim (Department of Food Science and Biotechnology, Kyungsung University, Busan 48434, Korea)
• 박사무엘(안동대학교 식품생명공학과) | Samuel Park (Department of Food Science and Biotechnology, Andong National University, Andong 36729, Korea)
• 성지혜(안동대학교 식품생명공학과) | Jeehye Sung (Department of Food Science and Biotechnology, Andong National University, Andong 36729, Korea)
• 나임정((주)애터미오롯 R&D 센터) | Imjoung La (Atomy R&D Center, Gongju 32511, Korea)
• 이도상((주)애터미오롯 R&D 센터) | Dosang Lee (Atomy R&D Center, Gongju 32511, Korea)
• 박준흠((주)옥천당 중앙연구소) | JoonHeum Park (Central Research Center, Okchundang Inc., 142, Yuram-ro, Dong-gu, Daegu 41059, Korea)
• 김주희((주)옥천당 중앙연구소) | Joohee Kim (Central Research Center, Okchundang Inc., 142, Yuram-ro, Dong-gu, Daegu 41059, Korea)
• 김영화(경성대학교 식품생명공학과, 경성대학교 식품생명과학연구소) | Younghwa Kim (Department of Food Science and Biotechnology, Kyungsung University, Busan 48434, Korea, Food & Life Science Research Institute, Kyungsung University, Busan 48434, Korea) Corresponding author