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RISS 인기검색어
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- 저자 : 박장필 ( Jang Pill Park ) (검색결과 2 건)
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천마의 증포 횟수에 따른 기능 성분과 항산화활성 및 관능적 특성연구
박장필 ( Jang Pill Park ),추한나 ( Han Na Chu ),김정상 ( Jeong Sang Kim ),김경옥 ( Kyeong Ok Kim ),이숭인 ( Soong In Lee ),정종길 ( Jong Kil Jeong ) 대한본초학회 2014 大韓本草學會誌 Vol.29 No.6
Objectives : The objective of this study is to determine the best numbers of steaming-drying cycles of Gastrodiae Rhizoma for both efficacy and taste. We investigated various characteristics among Gastrodiae Rhizoma samples (GSD1, GSD3, GSD5 and GSD7) through the number of steaming-drying cycles increased. Methods : Gastrodiae Rhizoma were steamed and dried at different repeated numbers. They were divided into samples (GSD1; steamed and dried once, GSD3; steamed and dried three times, GSD5; steamed and dried five times, GSD7; steamed and dried seven times) for experiment. They were extracted using water, freeze dried and powdered to analyze proximate composition, free sugar amount, functional components, antioxidant activity and sensory evaluation. Results : Proximate composition and the amount of free sugars of Gastrodiae Rhizoma did not have meaningful differences among samples. Phenolic and flavonoid content of samples were increased by increasing steaming-drying numbers. Gastrodin content had different values and GSD7 was the highest in comparison with others. Increasing steaming-drying numbers led to a increasing in radical and nitrate scavenging activity in samples. Regarding to sensory evaluation, GSD5 was selected as the best sample according to its highest hedonic score mean (5.54/7) among all samples for appearance, color, taste and overall acceptability. Conclusions : The results indicated that 5th-cycling sample was effective in views of functional components, antioxidant activity and sensory characteristics. Moreover, it was suggested that steaming-drying process improved remarkably the effects of Gastrodiae Rhizoma.
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박장필 ( Jang Pill Park ),이숭인 ( Soong In Lee ),정종길 ( Jong Kil Jeong ) 대한본초학회 2015 大韓本草學會誌 Vol.30 No.1
Objectives : This study was carried out to know the necessity of freezing and boiling process of Gastrodiae Rhizoma. Also we need to evaluate Gastrodia elata floral axis as a product ingridients. Methods : Frozen Gastrodiae Rhizoma (GF1, GF2) and Gastrodia elata floral axis (GFA) were prepared. They were divided into samples (GF1 : frozen at the freezer, GF2; frozen and boiled for 10 hours, GFA; dried at 7 0℃ for 120 hours) for experiment. They were extracted using water, freeze dried and powdered. And we analyzed proximate compositions, free sugars, gastrodin, p-hydroxybenzyl alcohol and p-hydroxybenzyl aldehyde content, phenolic and flavonoid, electron donating ability and nitrate scavenging activity and antioxidant activity. Results : In moisture, crude ash, fructose, glucose, sucrose, p-Hydroxybenzyl alcohol GF2 showed lower level than GF1. But GF2 showed higher content than GF1, in crude fat (0.8% > 0.19%), gastrodin (8.84±0.58% > 4.18±0.73%), and p-hydroxybenzyl aldehyde (2.45±0.26% > 2.07±0.16%) content, phenolic (9.98±0.07% > 3.35±0.03%) and flavonoid (3.01±0.06% > 1.09±0.04%) content, electro donating ability (15.21±6.51% > 10.44±4.78%), nitrate scavening activity (20.43±5.30% > 13.62±5.78%). GFA has a relatively lower key indicators component, but has a enough impact on antioxidant effect in phenolic (11.85±0.08%) and flavonoid content (1.45±0.03%), electron donating ability (18.58±9.06%) and nitrate scavenging activity (19.41±9.90%). Conclusions : In the view of proximate compositions, free sugars, functional component and antioxidant activity, the results indicated that boiling process is effective for the frozen Gastrodiae Rhizoma. And Gastrodia elata floral axis has a significantly functional components and antioxidant activity.
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