Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physicochemical Characteristics of Ginseng JungKwa Produced with Hot-Water Extract from Maegmundong (Liriope platyphylla tubers)

맥문동 열수추출액을 이용한 인삼정과의 품질 특성

  • Lee, Ka-Soon (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES) ;
  • Kim, Gwan-Hou (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES) ;
  • Seong, Bong-Jae (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES) ;
  • Kim, Hyun-Ho (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES) ;
  • Song, Mi-Ran (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kim, Mee-Ree (Dept. of Food and Nutrition, Chungnam National University) ;
  • Lee, Gyu-Hee (Dept of Food Science and Biotechnology, Woo-Song University)
  • 이가순 (충남농업기술원 금산인삼약초시험장) ;
  • 김관후 (충남농업기술원 금산인삼약초시험장) ;
  • 성봉재 (충남농업기술원 금산인삼약초시험장) ;
  • 김현호 (충남농업기술원 금산인삼약초시험장) ;
  • 송미란 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과) ;
  • 이규희 (우송대학교 식품생물과학과)
  • Received : 2010.08.30
  • Accepted : 2010.11.15
  • Published : 2010.12.31
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Abstract

This study was carried out to investigate the quality characteristics of ginseng JungKwa produced with hot-water extract from Maegmundong (MGJ) instead of sugar. Chemical characteristics of MGJ and control ginseng JungKwa produced by sucrose (CGJ) were measured by proximate constituents, free sugars, ginsenosides, total phenolic compound, flavonoid content, and antioxidative activity was measured by electron donating abilities and hydrogen peroxide scavenging activity. Carbohydrate, crude protein, crude ash contents of MGJ were 76.40, 1.46 and 3.49%, where as those of CGJ were 80.01, 0.59 and 0.96%. Free sugar compositions of MGJ were fructose (32.42%), oligosaccharide (16.91%), disaccharide (13.91%) and glucose (13.16%). Eleven ginsenosides types were detected on MGJ and 9 kinds on CGJ; their contents were 740.1 and 675.6 mg%, respectively. Total phenolic compound and flavonoid content were 5.46 and 0.016% on MGJ, 5.02 and 0.014% on CGJ, respectively. In physiological characteristics, the $IC_{50}$ of electron donating ability by DPPH on MGJ was about 34.5 mg/mL and ability was slightly higher than CGJ, although there's not much difference in ability between MGJ and CGJ. Hydrogen peroxide scavenging activities were 92% on MGJ and 96% on CJG when treated at $50{\mu}g$/mL.

인삼정과 제조 시 이용되는 당 용액 대신에 올리고당 함량이 높은 맥문동의 열수추출액을 이용하여 인삼정과를 제조한 후 품질 특성을 조사하였다. 맥문동 추출액으로 제조한 인삼정과는 가용성 무질소물인 탄수화물의 함량이 76.40%로 설탕으로 제조한 인삼정과의 80.01%에 비하여 약 4% 정도 낮았고, 조단백질 및 조회분 함량은 각각 1.46% 및 3.49%로 일반인삼정과의 0.59% 및 0.96%에 비하여 약 3배 이상 높았다. 맥문동 열수추출액을 이용한 인삼정과에서 유리당 조성 및 함량은 fructose가 32.42%로 가장 많았고, 그 외 올리고당이 16.91%, 설탕 및 이당류가 13.91%, glucose가 13.16%이었으며, Rh2를 비롯한 진세노사이드 11종이 검출되어 총 함량이 740.1 mg%로 일반 인삼정과(675.6 mg%)보다 더 높았다. 총 페놀화합물과 플라보노이드 함량은 각각 5.46과 0.016%로 일반인삼정과의 5.02와 0.014%보다 높았다. 맥문동 열수추출액으로 제조한 인삼정과의 항산화활성은 DPPH $IC_{50}$값이 인삼정과 중량기준으로 약 34.5 mg/mL 이었으며, hydrogen peroxide 소거능은 $50{\mu}g$/mL의 농도에서 92%의 소거능을 보여주었다.

Keywords

References

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