한국약용작물학회지 (Korean Journal of Medicinal Crop Science)
- 제9권4호
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- Pages.290-294
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- 2001
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- 1225-9306(pISSN)
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- 2288-0186(eISSN)
삼백초주(三白草酒) 발효과정의 성분 및 특성 변화
Changes of Major Components in Sambaekcho Wine During Fermentation
- 김민자 (충북농업기술원) ;
- 김인재 (충북농업기술원) ;
- 남상영 (충북농업기술원) ;
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이철희
(충북농업기술원) ;
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신공식
(충북대학교 첨단원예기술개발연구센터) ;
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임재윤
(충북대학교 생명과학부)
- Kim, Min-Ja (Chungbuk-Do ARES) ;
- Kim, In-Jae (Chungbuk-Do ARES) ;
- Nam, Sang-Young (Chungbuk-Do ARES) ;
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Lee, Cheol-Hee
(Chungbuk-Do ARES) ;
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Shin, Kong-Sik
(Research Center for the Development of Advanced Horticultural Technology, Chungbuk National University) ;
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Lim, Jai-Yun
(Division of Life Sciences, Chungbuk National University)
- 발행 : 2001.12.31
초록
삼백초주 제조중 기능성 성분의 이행성 정도를 측정하고자, 증자백미를 기준으로 개량누룩 5%, 양조용수 120%, 삼백초 건엽 분말 2% 또는 건근분말 5%를 첨가하여 삼백초주를 제조하였고, 발효기간에 따른 페놀성 화합물의 함량 변화를 조사하여 얻은 결과를 요약하면 다음과 같다. 1. 삼백초주의 total phenolics, flavonoid phenolics 및 quercetin 관련물질의 함량은 발효기간이 경과할수록 많았다. 2. 삼백초주의 total phenolics와 flavonoid phenolics 함량은 잎삼백초주에서 각각
Sambaekcho wines were fermented with 5% improved Nuruk, 120% brewing water, and powdered leaf or root as an additive, then the contents of several important phenolics were examined. As the fermentation progressed, the contents of total and flavonoid phenolics, and quercetin-related substances of the Sambaekcho wines increased continuously. The contents of the functional components of the Sambaekcho wines with powdered leaf were much higher than those of the Sambaekcho wines with powdered root, indicating leaf was more adequate than root in making Sambaekcho wine.