This study investigated the effects of ginkgo nut powder on the antioxidant activity and quality characteristics of mung bean starch gel. Mung bean starch gels were prepared with different amounts of ginkgo nut powder (0, 1, 3, 5, and 7%). The antioxidant activity of ginkgo nut powder and mung bean starch gel was estimated through measuring DPPH free radical scavenging activity and total phenolic acid content. For analyzing quality characteristics several factors were considered: syneresis, pH, color, texture profile analysis, and sensory evaluations. In the results, syneresis in the treated group was higher than the control group. The pH, b values, total phenolic acid content, and DPPH free radical scavenging activity of mung bean starch gels also significantly increased with increasing ginkgo nut powder. In contrast, the L values and a values of mung bean starch gels significantly decreased with increasing ginkgo nut powder. In the texture profile analysis, the mung bean starch gels with 5% and 7% ginkgo nut powder showed significantly lower degrees of hardness, chewiness, and gumminess. On the other hand, cohesiveness was highest in the mung bean starch gels with 5% and 7% ginkgo nut powder. The consumer acceptability score for the mung bean starch gel prepared with 5% and 7% ginkgo nut powder ranked significantly higher than the other groups in flavor and taste. Overall, these results suggest that ginkgo nut powder is a good ingredient for increasing the consumer acceptability and functionality of mung bean starch gel.

Triacylglycerols of the seeds of Ginkgo biloba have been resolved by high-performace liquid chromatography(HPLC in the silver-ion and reverse-phase modes. The fatty acids were identified by a combination of capillary gas chromatography and gas-chromatography /mass spectrometry as the methyl and /or picolinyl ester. The main components are C18:2Ω6(39.0mol%), C18:1Ω7(asclepic acid 21.5mol%), and C18:1Ω9(oleic acid, 13.8mol%). Considerable amounts of unusual acid such as C20:3δ5,11,14 (5.7mol%), C18:2δ5,9(2.8mol%), and C18:3δ5,9,12(1.6mol%), were checked. In addition, an anteiso-branched fatty acid, 14-methylhexadecanoic acid, was also present as a minor component(0.9 mol%). The triacylglycerols were separated into 17 fractions by reverse-phase HPLC, and the fractionation was achieved according to the partition numnber(PN) in which a δ5-non methylene interrupted double bond(5-NMDB) showed different behaviour from a methylene interrupted double bond in a molecule with a given cahinlength. Silver-ion HPLC exhibited excellent resolution in which fractions(23 fractions) were resolved on the basis of the number and configuration of double bonds. In this instance, the strength of interaction of a δ5-NMDB system with silver ions seemed to be weaker than a methylene interrupted double bond system. The principal triacylglycerol species are as follows ; (C18:2Ω6)2/C18:1Ω7, C18:1Ω9/C18:1Ω7/C18:2Ω6, (C18:1Ω7)2/C18:2Ω6, C16:1Ω7/C18:1Ω9/C20:3δ5,11,14, C16:1Ω7/C18:1Ω7/C20:3δ5,11,14, C18:1Ω9/C18:1Ω7/C18:2Ω6, C18:1Ω9/C18:2δ5,5/C20:3δ5,11,14, (C18:1Ω7)2/C18:2Ω6 and (C18:1Ω9)2/C18:2Ω6, while simple triacylglycerols without C18:2Ω6)3 were not present. Stereospecific analysis showed that fatty acids with δ5-NMDB system and saturated chains were predominantly located at the site of sn-3 carbon of glycerol backbones. It is evident that there is asymmetry in the distribution of fatty acids in the TG molecules of Ginkgo nut oils.

탈지 은행 종실 및 잎에서 유리페놀산, 에스터형 및 불용성 페놀산을 추출하여 식용 옥수수유 기질에서 항산화 효과를 비교하고자 0.02%(w/w)의 BHA, BHT와 각 추출물 (2% w/w)를 넣어 의 항온기에서 45일간 저장하면서 매 5일 간격으로 과산화물가, TBA가를 측정하여 다음과 같이 항산화 효과를 추정하였다. BHA, BHT와 은행 종실의 유리페놀산, 에스터형 및 활용성 페놀산, 잎의 유리페놀산, 에스터형 및 불용성 페놀산 추출물을 첨가한 시험구와 대조구의 45일 저장후 과산화물가는 각각 133, 52, 115, 190, 127, 95, 140, 121, 280meq/kg, oil이었다. 한편 같은 조건하에서 각 항산화성 물질의 TBA가는 0.153, 0.059, 0.175, 0.260, 0.187, 0.160, 0.1 74, 0.195 0.430이었다. G.C.로 분리 확인된 페놀산은 은행 종실 및 잎 공히 Vanillin, -Hydroxybenzoic acid, Syringic acid, Gallic acid, Protocatechuic acid가 확인되었고 은행 종실에서는 trans-Cinnamic acid, Caffeic acid가, 잎에서는 Coumaric acid, Gentisic acid, Phloroglucinol, Pyrogallol이 각각 확인되었다. 이상의 결과를 종합해 볼 때 은행 종실 및 잎의 페놀산은 식용 옥수수유 기질에서 우수한 항산화 효과가 있는 것으로 사료된다.