백하수오의 식품학적 영양 성분 및 휘발성 향기 성분 분석을 통한 관능적 특성 검토

국문 초록 (Abstract)

본 연구는 백하수오가 가지는 일반 성분과 영양 성분에 대한 탐색을 실시하였다. 무기질에서 높은 칼륨 성분을 보이고 있었으며 라디칼 소거능 역시 우수한 것으로 나타났다. 아미노산에서는 유리 및 구성 아미노산 모두 arginine이 높은 함량을 나타냈으며 생리활성이 우수한 것으로 보고되는 γ-aminobutyric acid(GABA) 역시 높은 함량을 보이고 있다. 지방산 조성을 볼 때 필수지방산으로 알려진 linoleic acid가 가장 주된 지방산으로 나타났으며 ω-3 계열인 linolenic acid가 존재하는 것으로 볼 때 우수한 영양적 조성을 가지고 있다고 볼 수 있다. 관능검사를 통해 백하수오차의 경우 녹차에 비해 약간의 쓴맛과 단맛이 부족하다고 측정되었으나 농도 조절이나 부재료 첨가를 통해 개선할 수 있을 것으로 판단된다.

다국어 초록 (Multilingual Abstract)

Nutritional compositions, volatile compounds, and sensory attributes of Cynanchi wilfordii Radix were analyzed in order to examine its practical utilization as a food resource. In the proximate analysis, protein and lipid contents were shown to be 14.6 and 5.0 mg/100 g, respectively, in C. wilfordii Radix. Potassium was the most predominant mineral (809 mg/100 g), as determined by inductively coupled plasma-optical emission spectrometry in parallel with microwave acid digestion. Total phenolic content was found to be 410 mg/100 g. Further, arginine and linoleic acid were the most abundant amino acid and fatty acid of C. wilfordii Radix, respectively. To examine its functional properties, classical 2,2-diphenyl-1-picrylhydrazyl (DPPH) analysis was performed. As a result, the concentration of C. wilfordii Radix required to scavenge 50% of DPPH radicals was 1.16 mg of dried material. Lastly, in olfactory and sensory tests, β-eudesmol (woody odor) was the major flavor compound responsible for the bitter taste and sensory attributes of C. wilfordii Radix. Taken altogether, the above results provide important preliminary results for utilization of C. wilfordii Radix as a food resource.

목차 (Table of Contents)

• ABSTRACT
• 서론
• 재료 및 방법
• 결과 및 고찰
• 요약
• REFERENCES

참고문헌 (Reference)

1 정삼주, "한약재의 약용부위별 중금속 함량 및 탕 액에서의 이행률 조사" 한국식품위생안전성학회 25 (25): 402-409, 2010

2 남선정, "하수오 설기떡 제조의 최적화 및 품질특성" 동아시아식생활학회 22 (22): 25-32, 2012

3 이계순, "하수오 분말을 첨가한 증편의 품질특성" 한국식품조리과학회 27 (27): 35-46, 2011

4 배민지, "하수오 머핀 제조시 당 종류가 품질에 미치는 영향" 한국식품저장유통학회 18 (18): 836-843, 2011

5 정창호, "조릿대 잎차의 영양성분 분석 및 기능성 평가" 한국식품과학회 40 (40): 586-592, 2008

6 나유진, "백하수오 분말을 첨가한 양갱의 품질 및 항산화 활성" 한국식품영양과학회 43 (43): 1954-1958, 2014

7 김호경, "백수오와 하수오의 패턴분석 연구" 한국생약학회 34 (34): 278-281, 2003

8 박승국, "녹차엽의 채취 시기와 재배지역에 따른 휘발성 향기 성분의 변화" 한국식품과학회 39 (39): 246-254, 2007

9 서부일, "白首烏가 알콜 투여로 유발된 흰쥐의 고지혈증과 간 손상의 예방에 미치는 영향" 대한본초학회 23 (23): 31-38, 2008

10 Jeon JY, "Volatile flavor compounds of green tea by the addition of Puerariae Radix, adlay, naked barley and Cynanchi Radix" Dong-Eui University 2011

11 Kashima Y, "Volatile composition and sensory properties of Indian herbal medicine-Pavonia odorata-used in Ayurveda" 63 : 149-158, 2014

12 Lee CB., "The Korean illustrated plant book" Hyangmoon Publisher 304-, 1993

13 Dhanda JS, "Tenderness and chemical composition of elk(Cervus elaphus)meat : Effects of muscle type, marinade composition, and cooking method" 68 : 1882-1888, 2003

14 Choi H, "Studies of name and herbal origins of Ha-Soo-Oh" 9 : 81-89, 2003

15 Folin O, "On phosphotungstic-phosphomolybdic compounds as color reagents" 12 : 239-243, 1912

16 AOAC, "Official methods of analysis" Association of Official Analytical Chemists 2-, 1995

17 Narayan VS, "Metabolism, enzymology and possible roles of 4-aminobutyrate in higher plants" 29 : 367-375, 1990

18 Shelp BJ, "Metabolism and functions of gamma-aminobutyric acid" 4 : 446-452, 1999

19 Schultz TH, "Isolation of volatile components from a model system" 25 : 446-449, 1977

20 McLafferty FW, "Interpretation of mass spectra" University Science Books 225-282, 1993

21 Xinga SG, "Higher accumulation of γ-aminobutyric acid induced by salt stress through stimulating the activity of diamine oxidases in Glycine max(L. )Merr. roots" 45 : 560-566, 2007

22 Shan L, "Gastroprotective effect of a traditional Chinese herbal drug"Baishouwu"on experimental gastric lesions in rats" 107 : 389-394, 2006

23 Stone EJ, "Formation of aldehydes and alcohols in tomato fruit from U-14C-labelled linolenic and linoleic acids" 40 : 1138-1141, 1975

24 Oh HI, "Food chemistry" Soohaksa 183-298, 2011

25 Burdock GA, "Flavor ingredient" CRC Press 377-, 2010

26 Kazeniac SJ, "Flavor chemistry of tomato volatiles" 35 : 519-530, 1970

27 Harold WG, "Flavor chemistry of lipid foods" The American Oil Chemists’ Society 98-112, 1989

28 Chung HJ, "Effects of steeping and anaerobic treatment on GABA(γ-aminobutyric acid)content in germinated waxy hull-less barely" 42 : 1712-1716, 2009

29 Omori M, "Effect of anaerobically treated tea(Gabaron tea)on blood pressure of spontaneously hypertensive rats" 61 : 1449-1451, 1987

30 Lee MK, "Cynandione A from Cynanchum wilfordii protects cultured cortical neurons from toxicity induced by H2O2, L-glutamate, and kainate" 59 : 259-264, 2000

31 Moon B, "Authentication of cultivated and commercial herbal materials of Cynanchi Wilfordii Radix using molecular discrimination methods" 2 : 53-59, 2014

32 Kim HK, "Antioxidative activity and physiological activity of some Korean medicinal plant" 27 : 80-85, 1995

33 Blois MS, "Antioxidant determinations by the use of a stable free radical" 181 : 1199-1200, 1958

34 Okazaki K, "Antibacterial activity of higher plants. ⅩⅫ. Antibacterial effect of essential oils. 3. Fungistatic effect of clove oil and eugenol" 72 : 564-568, 1952

35 Lee DU, "An 5-lipoxygenase inhibitor isolated from the roots of Cynanchum wilfordi Hemsley" 28 : 247-251, 1997

36 정연섭, "10가지 식용식물 추출물의 가바, 글루탐산 함량, 아세틸콜린에스테라제 억제 및 라디컬 소거능 비교" 한국식품과학회 44 (44): 447-451, 2012