Earticle

초록

영어

This study was carried out to investigate changes in the quality characteristics and bioactivity of Rehmanniae Radix Jung Kwa (RJK) produced through different heating treatments to develop new RJK boiled raw Rehmanniae Radix (RR) soaking in traditional Korean rice syrup. The raw RR was heated to 100℃ at different heat processing times–3 (RJK3), 6 (RJK6), 9 (RJK9) and 12 (RJK12) hours, respectively. The L, a, b-value and the contents of arginyl-fructose (AF) and arginyl-fructosyl-glucose (AFG) of the samples were analyzed. Also, the antioxidant activities of the samples were examined by DPPH radical scavenging activity. With increasing heating times, the L, a and b-value of samples significantly were decreased whereas °Brix% relatively was increased. The contents of AF and AFG known as Maillard browning reaction products was 4.3 and 1.9 times higher than that of RR, respectively. As heating times increased, hardness and adhesiveness of RJK were decreased gradually, but cohesiveness of RJK were higher than that of RR. The contents of polyphenol were increased with increasing heating time. Based on these results, RJK was suggested to be a new functional food for health.

목차

Abstract
 Ⅰ. 서론
 Ⅱ. 재료 및 방법
  1. 재료
  2. 지황정과 제조
  3. 시료 전처리
  4. 색도 및 당도 측정
  5. 유리아미노산, 유리당 및 아미노당 함량 분석
  6. Texture 측정
  7. 관능검사
  8. 폴리페놀 함량 분석
  9. 항산화 활성 측정
  10. 항당뇨 활성 측정
  11. 세포독성 확인
  12. 통계분석
 Ⅲ. 결과 및 고찰
  1. 색도 및 당도의 변화
  2. 유리아미노산, 유리당 및 아미노당 함량의 변화
  3. 물성의 변화
  4. 관능평가
  5. 폴리페놀 함량의 변화
  6. DPPH radical 소거능으로 살펴 본 항산화 활성의 변화
  7. 항당뇨 활성의 변화
  8. 세포독성 확인
 Ⅳ. 결론
 감사의 글
 참고문헌

키워드

저자

• 이정숙 [ Jung Suk Lee | 충남대학교 약학과 ]
• 장현희 [ Hyun Hee Jang | 경복대학교 미용예술학부 ]
• 송규용 [ Gyu Yong Song | 충남대학교 약학과 ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  대한피부미용학회지 [Korean Journal of Aesthetics and Cosmetology]

• 간기

  격월간

• pISSN

  1738-4567

• 수록기간

  2003~2015

• 십진분류

  KDC 593 DDC 646