This study was performed to investigate the effect of Gastrodia elata powder on the quality characteristics of Jochung with barley malt. Grain syrups with 0, 2.5, 5, 7.5, and 10% Gastrodia elata powder were produced. The pH value decreased with higher volume of Gastrodia elata powder and showed a significant difference between the samples (p<0.05). Total polyphenol content was 77.45~129.25 mg/100 g, and DPPH radical scavenging ability was 36.70~57.09 μmol. Sensory score of Jochung containing 2.5% Gastrodia elata powder was similar to that of control. Jochung containing less than 7.5% Gastrodia elata powder gave the highest scores in terms of quality characteristics and sensory evaluation. The data from different procedures were compared and analyzed by multivariate techniques (correlation matrix, principal component analysis). Correlations between antioxidant activity and the analyzed parameters were found to be statistically significant (p<0.05).

한국산 인공재배 천만의 동결건조 분말은 수분 2.12%, 조단백질 4.41%, 조지방 1.20%, 조회분 2.25%, 조섬유 4.60%, 무질소물 85.15%로 분석되었다. 환원당 함량은 2.66%였으며 유리당은 glucose 13.14mg/g, sucrose 10.81mg/g, fructose 8.69mg/g 함유되어 있었다. 지방산은 11종이 검출되었으며 포화지방산이 18.69%, 불포화 지방산이 81.31%였으며 포화 지방산으로는 palmi