바이오에탄올용 고구마 신품종 “대유미”

이준설,안영섭,정미남,김학신,정광호,방진기,송연상,심형권,한선경,서세정 한국육종학회 2010 한국육종학회지 Vol.42 No.6

‘대유미’는 국립식량과학원 바이오에너지작물센터에서 2008년에 육성한 바이오에탄올용 고구마 신품종으로 주요 특성과 수량성을 요약하면 다음과 같다. 1. 넝쿨색은 녹색, 잎모양은 심장형, 잎색은 녹색을 띤다. 또한 엽맥색은 녹색으로 자색을 포함하지 않으며, 끝잎색은 녹색, 잎자루색은 녹색이다. 2. 괴근 모양은 방추형으로 껍질색은 홍색을 띤다. 육색은 대조품종 ‘율미’가 담홍색인데 비하여 농황색이다. 상품성을 좌우하는 표피의 형태는 골파짐이 없이 메끄럽다 A new sweetpotato variety, ‘Daeyumi’, was developed by Bioenergy Crop Research Center, National Institute of Crop Science (NICS), RDA in 2008. This variety was obtained from the cross between ‘Jinhongmi’ and ‘Xusju 18’ in 2000. The seedling and line selections were performed from 2001 to 2003, preliminary and advanced yield trials were carried out from 2004 to 2005, and the regional yield trials were conducted at six locations from 2006 to 2008. ‘Daeyumi’ has cordate leaf, green vine and petiole, elliptic storage root, red skin and yellow flesh color of storage root. This variety is also resistant to Fusarium wilt and nematode. The starch value was 25.9%, ethanol yield was 418 L/Ton, which was 7% higher than that of ‘Yulmi’ variety, and the total sugar content was 2.47 g/100g, dry weight. ‘Daeyumi’s initial temperature of starch gelatinization was lower, 76.2℃, and the retrogradation process was earlier than ‘Yulmi’. The average yield of storage root was 27.8 ton/ha in the regional yield trials, which was 36% higher than that of ‘Yulmi’ variety. Number of storage roots over 50 gram per plant was 3.0, and the average weight of one storage root was 152 gram. This variety can be used for the production of bioethanol and starch processing.

저장기간에 따른 자색고구마 가공식품의 색소 안정성

이준설,정병춘,안영섭,정미남,김학신,Lee, Joon-Seol,Jeong, Byeong-Choon,Ahn, Young-Sup,Chung, Mi-Nam,Kim, Hag-Sin 한국작물학회 2006 Korean journal of crop science Vol.51 No.suppl1

안토시아닌 색소가 다량 함유된 자색고구마를 이용하여 음료, 와인을 제조하는 방법과 음료, 와인, 분말, 식초, 색소의 저장기간별 색소 안정성을 구명코자 시험을 수행한 결과를 요약하면 다음과 같다. 1. 자색고구마 음료는 총고형분 15.6%, 당도 $11.8\;Brix^{\circ}%$, pH 4.1이었고, 와인은 알코올 12.6%, 당도 $7.8\;Brix^{\circ}%$, pH 4.9이었다. 음료와 와인의 색소 안정성은 4개월 저장 후에도 제조 시와 별다른 차이가 없었다. 2. 자색고구마 90% + 유자 5% + 벌꿀 5%로 조제한 음료가 자색고구마 100%나 자색고구마 80% + 유자 10% + 벌꿀 10%에 비하여 기호도가 높았고, 숙성온도는 $30^{\circ}C$에 비하여 $45^{\circ}C$가 더 높은 기호도를 보였다. 3. 자색고구마의 분말과 식초, 색소는 4개월 저장 후에도 색도의 변화가 없어 높은 안정성을 보였다. This study was conducted to develop a processing procedure for soft drink and wine from purple sweetpotato and to determine the color stability of purple sweetpotato anthocyanin pigment after production. Purple sweet potato soft drink was found to have 15.6% of total extraction, $11.8\;Brix^{\circ}%$ of sugar and pH 4.1, whereas wine had 12.6% of alcohol, $7.8\;Brix^{\circ}%$ of sugar and pH 4.9.Color stabilities of the soft drink and wine showed little difference after four-month storage from the time right after processing. The public found the soft drink that was made from 90% of purple sweet potato, 5% of citron and 5% of honey, more to their taste, rather than other soft drinks that were either made from 100% purplesweet potato or made from 80% of purple sweet potato, 10% of citron and 10% of honey. The public also found $45^{\circ}C$. of fermentation temperature more agreeable than that of $30^{\circ}C$. Powder, vinegar and anthocyanin pigment earned from purple sweet potato showed high stability, as they showed no change in color after four months in storage.

항산화 활성 검정법

이준설,박양균 韓國作物學會 2004 Korean journal of crop science Vol.49 No.7

고구마 끝순 추출물이 알코올 투여 흰쥐의 항산화 효소계 및 지질과산화에 미치는 영향

이준설,박양균,안영섭,김학신,정미남,정병춘,방진기 한국작물학회 2007 한국작물학회지 Vol.52 No.4

고구마의 이용성을 증대하고, 고구마 끝순의 채소적 가치를 구명키 위해 페놀화합물의 함량, 지질산화 억제 효과, 전자공여능, 아질산염소거능, ACE저해활성 등 생리활성을 조사한 결과를 하면 다음과 같다. 1. 고구마에 함유된 phenolics는 gallic, chlorogenic, gentisic, caffeic, couramic, ferulic acid 등 6종이었고, 이중 간독성 회복 및 항산화 효능이 큰 것으로 보고되고 있는 chlorogenic acid, gentisic acid, caffeic acid가 많이 함유되어 있었다. 부위별로는 괴근에 비하여 잎과 끝순의 함량이 높았고, 고구마 끝순이 콩나물이나 들깨잎, 시금치 보다 16~122 배 높은 함량이었다. 용매분획별로는 총 함량 175.8 mg/g 중에서 EtOAc층에 55%, BuOH층에 39%가 함유되었다. 2. Rancimat를 이용하여 산패 유도기간을 조사한 결과, 고구마 끝순의 항산화력은 옥배유, 팜유 및 돈지에서 합성항산화제인 토코페롤이나 BHT보다 높았고, 용매분획별로는 EtOAc>BHT>BuOH>Tocopherol>Water>CHCl3 >Hexane층 순으로 높았다. 3. 과산화물가에의한 항산화 활성은, 각 추출물별로는 끝순, 괴근, 토코페롤이 들깨잎, 콩나물, 시금치보다 낮은 과산화물가를 나타냈고, 이중 끝순은 토코페롤보다 더 높은 항산화성을 나타냈다. 고구마 끝순의 용매분획별 항산화활성은 대두유와 옥배유 및 팜유에서 BuOH와 water층의 항산화활성이 높았다. 4. 전자공여능에의한 항산화 활성은, 고구마 끝순의 항산화 활성은 78.2%로 괴근 42.3%에 비하여 매우 높았고, 들깨잎, 시금치, 콩나물은 28.9~18.0% 로 낮았다. 이와 같은 결과는 고구마 끝순에 다량 함유된 페놀화합물과 관련된것으로 사료된다. 용매분획별로는 EtOAc>BuOH>Tocopherol>Water>CHCl3 >Hexane층 순으로 높은 활성을 나타냈다. 5. 아질산염소거능은 끝순, 들깨잎, 콩나물이 우수하였고 그중 들깨잎이 저해율 72%로 가장 높았으며, 용매분획 중에는 BuOH과 water추출물의 활성이 가장 높았다. 6. ACE 저해 효과는 고구마 부위별로는 끝순이 괴근에 비하여 1.5배 높았고, 들깨잎, 콩나물, 시금치보다 1.9~3.7 배 높았다. 용매분획별로는 EtOAc, BuOH, water 추출물이 높은 활성을 보였다. 7. 이상을 종합하여 볼 때 고구마 끝순에는 페놀화합물이 다량 함유되어 있어 높은 항산화 활성을 가지며, 아질산염소거능 및 ACE저해활성과 같은 생리적 효과도 높아 금후 기능성 채소로 이용하기에 충분한 가치가 있다고 판단된다. This study was conducted to increase sweetpotato utilization and to determine the vegetative value of sweetpotato tips by investigating the phenolic compounds, antioxidative effect in oil, electron donating ability, nitrite scavenging effect and ACE inhibition activities. The phenolic compounds present in sweetpotato tips are the gallic, chlorogenic, gentisic, caffeic, couramic and ferulic acid, which are 16-122 times higher compared to other vegetables such as spinach, soybean sprout, and perilla leaves. In each solvent extract, the total phenolic compounds(175.8 mg/g) was composed of 55% EtOAc extraction and 39% BuOH extract, respectively. The results of induction period using the Rancimat method showed that the antioxidant activity of SP tips was higher than the tocopherol or BHT. The relative levels of each solvent extract in SP tips were as follows: EtOAc>BHT>BuOH>Tocopherol>Water>CHCl3 >Hexane. The peroxide value was measured every 5 days for 25 days during storage and results showed that the peroxide value, the tips, tuberous root and tocopherol were lower compared to spinach, soybean sprout and perilla leaves. Nitrite scavenging effects were excellent in sweetpotato tips, perilla leaves and soybean sprout, especially, inhibition rate of perilla leaves(72%) were superior to the others. In process of solvent extraction, activity of BuOH and water extractions were the best. ACE inhibition activity in sweetpotato tips was 1.5 times higher than in tuberous roots and 1.9~3.7 times higher than in spinach, soybean sprout, perilla leaves.

고구마 끝순 추출물에 에탄올을 투여한 흰쥐의 간독성에 미치는 항산화 효과

이준설,김학신,김정주,방진기 한국작물학회 2006 한국작물학회 학술발표대회 논문집 Vol.2006 No.-

고구마 품종별 생리활성 및 항산화 성분 분리 정제

이준설,안영섭,정미남,김학신 한국육종학회 2007 한국육종학회지 Vol.39 No.3

This study was conducted to investigate nitrite scavenging and Angiotensin Converting Enzyme (ACE) effects by antioxidant ingredient and the contents of phenolic compounds is isolated and purified from various sweetpotato cultivars. Various sweetpotato cultivars contained 4 phenol compounds including gallic acid, chlorogenic acid, gentisic acid and caffeic acid. The range of total phenol compound contents within cvs. Saengmi, Seonmi, Hongmi and Zami was at 23.0~48.8mg/100g and cv. Zami containing anthocyanins pigment whose total phenol compound content was at 48.8mg/100g was by far higher than the other cultivars. The assay of antioxidant activity using solvent fractionated extraction methods was investigated in various sweetpotato cultivars. Antioxidant activity of ethyl acetate (41.2~86.2%) was much higher than chloroform and butanol. Antioxidant activity from cvs. Sangmi, Seonmi, Hongmi, Shinyulmi, Zami and Sinchunmi was much higher than α-tocopherol well-known as natural antioxidant. Rancidity inhibitory effect about soybean oil of extracts fractionated by ethyl acetate from cvs. Saengmi, Seonmi, Hongmi and Zami was high considerably. Ethyl acetate layer among various solvent fractionated extraction had a good effect on nitrite scavenging rate but not had a effect on AEC inhibitory. Solvent of column chloromatography to isolate antioxidant contents from ethyl acetate layer was even better on 30% (MeOH) : 70% (Water) condition. There are 5 ingredients at HPLC chromatogram and antioxidant activity effect of individual ingredients was slightly better on Rt 11.9 and Rt 16.9 fraction.

고구마 정단분열조직 유래 식물체 재분화 조건 확립

이준설,안영섭,정미남,김학신,정병춘,Lee, Joon-Seol,Ahn, Young-Sup,Chung, Mi-Nam,Kim, Hag-Sin,Jeong, Byeong-Choon 한국작물학회 2006 한국작물학회지 Vol.51 No.suppl1

체세포배 발생을 통한 고구마 재분화 식물체를 유도하기 위하여 성장조정제 및 부위별 배양조건과 체세포배 캘러스발생 조건에 관한 실험을 수행한 결과를 요약하면 다음과 같다. 1. 생장조정제별 캘러스 유기율은 MS+0.5 mg/L IAA+10.0 mg/L BA, MS+1.0 mgt NAA+5.0 mg/L. BA, MS+1.0 mg/L picloram, MS+1.0 mg/L 2.4-D, LS+1.0 mgt picloram 등에서 높았고, 부위별로는 정단분열조직과 엽이 절간과 엽병에 비하여 높았다. 2. 고구마 치상 부위별 캘러스 형성은 부위별로는 정단분열조직 > 엽기저부위 > 줄기상단부위 순으로 높았고, 생장점에서는 건미, 율미, 고계14호 등에서 $75{\sim}80%$의 노랗고 윤기가 있는 체세포배캘러스를 형성하였다. 3. 2,4-D농도별 체세포배발생캘러스 형성을 조사한 결과 $MS+1.0{\sim}1.5$ mg/L 2,4-D에서 높았고, 품종별로는 건미가 가장 높았다. 4. 식물체 재분화율은 을미가 73%, 신황미가 70%로 신자미와 고계14호에 비하여 높았다. This study was conducted to investigate somatic embryogenesis capacity using callus derived from bud meristems in sweetpotato. Shoot apical meristem explants $(height:150{\mu}m;base:\;350{\mu}m)$were cultured on MS medium supplemented with 1 mg/L 2/4-D. Embryogenic callus were observed in five cultivars when their shoot apices were cultured on MS medium supplements with 1 mg/L 2,4-D. After 6 weeks of culture, greater than 80% of the survived explants produced embryogenic calli and the calli gave rise to somatic embryos at frequencies of 72% (Yulmi), 60% (Shinhwangmi), 78% (Geonmi), 70% (KoKei 14), 40% (Sinjami). The regenerated plants developed into whole plantlets after they were transferred onto the fresh hormon-free MS medium of 74% (Yulmi), 82% (Shinhwangmi), 86% (Geonmi), 74% (Kokei 14), 41% (Sinjami) respectively.

고구마 끝순 추출물의 항균 및 항돌연변이 효과

이준설,신미진,박양균,안영섭,정미남,김학신,김정목 한국작물학회 2007 Korean journal of crop science Vol.52 No.3

고구마 용도 다양화와 지상부의 채소적 가치를 구명키 위하여, 괴근에서 자라난 싹 중 부드러운 잎과 잎자루를 포함한 줄기끝 10 cm의 끝순을 수확하여, 끝순 추출물의 페놀화합물 함량, 식중독균인 Listeria monocytogenes, Salmonella Typhimurium에 대한 항균 활성, 식품안전성과 관련된 돌연변이원성 및 항돌연변이원성 등을 조사한 결과는 다음과 같다. 1. 고구마 끝순에는 6종의 페놀화합물이 함유되어 있었으며, 그 중 chlorogenic acid와 caffeic acid의 함량이 총페놀함량의 89~93% 로 대부분을 차지하였다. 또한 용매분획별 페놀화합물 함량은 ethyl acetate 및 buthyl alcohol 추출물이 다른 용매추출물에 비하여 월등히 높았다. 2. 고구마 끝순의 80% ethanol 조추출물의 수율은 12.5 g이었고, 용매분획별로는 water 분획물이 8.9 g으로 가장 많았으며, 다음은 chloroform 분획물이 1.6 g이었고, 나머지 용매 분획물은 0.7~1.1g 의 수율을 나타내었다. 3. 고구마 끝순에는 6종의 페놀화합물이 함유되어 있었으며, 그 중 chlorogenic acid와 caffeic acid의 함량이 총페놀 함량의 89~93% 로 대부분을 차지하였다. 또한 용매분획별 페놀화합물 함량은 ethyl acetate 및 buthyl alcohol 추출물이 다른 용매추출물에 비하여 월등히 높았다. 4. Listeria monocytogenes에 ethyl acetate 및 buthyl alcohol 추출물을 첨가한 결과 16시간까지는 3 log 이상 균의 성장을 억제하였으며 특히 20 mg/ml butanol 추출물은 균의 성장을 억제시키다 12시간 이후에는 완전히 균을 사멸시키는 것으로 나타났다. Salmonella Typhimurium에 대해서도 고구마 끝순 추출물은 0.5~1 log 정도의 감소를 나타내었다. 5. 고구마 끝숱 추출물의 Salmonella Typhimurium TA98 및 TA100에 대한 돌연변이 활성을 조사한 결과 TA98은 29~33 CFU/plate이었고, TA100은 159~188 CFU/plate로 돌연변이 활성이 없었다. 6. 직접 돌연변이원 물질인 2-NF와 MMS를 처리하여 복귀돌연변이수를 측정한 결과 ethyl acetate 및 buthyl alcohol에서 돌연변이로 인한 복귀변이원성 집락수가 낮게 나타남으로써 고구마 끝순 추출물이 항돌연변이 활성이 있는 것으로 나타났다. Sweetpotato shoot tops (leaves, tips and petioles) are known to be very useful parts as vegetables because of their high nutritive values and great biomass yield. In this study, the phenolic compound contents, antibacterial activity, mutagenic activity, and antimutagenic activity were investigated in sweetpotato tips that were 10-15cm of shoot top including stems, petioles and tender leaves after sprout of storage roots. The study was done by extracting sweetpotato tips with 80% ethanol and the ethanol fraction was re-extracted with hexane, chloroform, ethyl acetate, butanol and water. In ethyl acetate and butanol fractions, total phenolic compounds contained 95. 6mg/g extract and 69.3 mg/g extract, respectively, The antibacterial activity was measured using the paper disk method with concentrations of 1, 2, 5 and 10 mg/disk of butanol and ethyl acetate fractions against L. monocytogenes and S. Typhimurium strains. Higher doses of solvent extracts showed the higher antibacterial activities. In addition, 5, 10 and 20 mg/mL of the extracts were tested to determine the antibacterial activity in liquid culture. The sweetpotato leaf extract by ethyl acetate showed 1 log reduction compared to control after 24 hrs on Listeria monocytogenes, but 20 mg/ml of butanol extract completely inhibited the growth of the pathogen after 12 hrs. The extracts from ethyl acetate or butanol on Salmonella Typhimurium did less than 1 log reduction during cultivation compared to control. The numbers of S. Typhimirium TA98 and TA100 revertant colonies were 29-33 and 159-188 CFU/plate, respectively, indicating that solvent extracts were no mutagenic activity. The antimutagenic test was performed by adding direct mutagen 2-NF and MMS, and butanol and ethyl acetate showed antimutagenic effect. Thus, this study showed that sweetpotato tips had high phenolic contents and both antimicrobiol and antimutagenic properties. Sweetpotato tips would be good nutritive source because of their high nutrient content without any toxicity in consuming.

항산화 활성 검정법

이준설,박양균,Lee Joon-Seol,Park Yang-Kyun 한국작물학회 2004 Korean journal of crop science Vol.49 No.suppl1

식용 고구마 신품종 “건풍미”

이준설,정미남,김정주,김학신,송연상,심형권,한선경,정광호,김재명 한국육종학회 2016 한국육종학회지 Vol.48 No.4

Geonpungmi is a new sweetpotato variety developed by Bioenergy Crop Research lnstitute in the National Institute of Crop Science (NICS) at RDA for table use in 2008. This variety was selected from the cross between Mokpo34 and Southern Queen. Two parents, Mokpo34 and Southern Queen, were crossed in 2002. Selection of elite line was performed for 2 years from 2003 to 2004. Preliminary and advanced yield trials were carried out from 2004 to 2005. The regional yield trials were conducted at six locations from 2006 to 2008. Geonpungmi has cordate leaf, greenish purple vine and petiole, elliptic storage root, dark purple skin and yellow flesh color of storage root. This variety is resistant to fusarium wilt and nematode. The starch value and total sugar content were 25.8% and 5.82%, respectively. Pasting temperature of starch in Geonpungmi was 74.7°C, and the retrogradation process is earlier than Yulmi. The average yield of storage root is 19.8 ton/ha in the regional yield trials, which is 3% lower than that of Yulmi. The number of marketable storage roots per plant was 2.6 and the average weight of one storage root was 154 g.