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아로니아 첨가 비율에 따른 프리저브 잼의 품질 특성 및 항산화 활성
임상휘(Sang Hwi Im),김경철(Kyeoung Cheol Kim),김주성(Ju-Sung Kim) 한국식품과학회 2022 한국식품과학회지 Vol.54 No.2
본 연구는 생리활성물질이 풍부한 아로니아를 활용하여 가공식품 개발에 필요한 기초 연구 데이터를 제공하기 위해 아로니아와 설탕의 배합비율별 프리저브 잼을 제조한 뒤 그 품질 특성과 항산화 활성을 조사하였다. 배합비율에 따라 아로니아의 함량이 낮아질수록 당도는 높아졌으며 수분함량은 낮아지는 경향을 나타내었다. 강도와 최대응력은 아로니아 함량이 줄어들고 설탕의 함량이 증가할수록 높은 값을 나타내었다. 잼의 비율별 항산화 활성은 아로니아 함량 70%에서 DPPH radical 저해율이 가장 높았다. 총 페놀 함량, TEAC, FRAP, ORAC의 값은 모두 아로니아 함량에 따라 비례적으로 증가하는 경향을 나타내었다. 관능평가에서 단맛과 식감이 모두 강하다고 평가된 아로니아 함량 30%에서는 오히려 종합적 선호도에서 가장 낮게 나타났으며 아로니아 함량 40%에서 가장 높은 선호도를 나타내었다. 본 연구에서는 아로니아와 설탕 배합비율에 따른 품질 특성과 항산화 연구를 진행하였으며 국산 아로니아를 활용한 제품의 개발에 기초 자료로서 활용될 것으로 기대된다. This study investigated the quality characteristics and antioxidant activities of preserved jams prepared by mixing various ratios of aronia and sugar. To analyze the quality characteristics, the total sugar, pH, moisture, maximum stress, hardness, total phenolics, 1,1-diphenyl-2-picrylhydrazyl (DPPH), trolox-equivalent antioxidant capacity (TEAC), ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), and sensory characteristics of the preserved jams were measured. Lower aronia contents resulted in higher total sugar content, hardness, and strength, as well as lower moisture, total phenolic content, and DPPH, TEAC, FRAP, and ORAC values. In terms of the sensory characteristics, an aronia content of 30%, which was determined to have strong sweetness and texture, resulted in the lowest overall acceptability. In contrast, the highest preference was shown to an aronia content of 40%. In this study, quality characteristics and antioxidant activity experiments were conducted based on various ratios of aronia and sugar. The results are expected to be used as preliminary data for developing products that use domestic aronia.
녹나무 잎의 반응표면분석법을 이용한 환류냉각 추출조건 최적화 및 생리활성
임상휘 ( Sang Hwi Im ),김경철 ( Kyeoung Cheol Kim ),김지호 ( Ji Ho Kim ),박미현 ( Mi Hyeon Park ),김주성 ( Ju-sung Kim ) 조선대학교 공학기술연구원 2021 공학기술논문지 Vol.14 No.3
Experiments were conducted to increase the efficiency of extracting bioactive compounds from Cinnamomum camphora leaves which are industrially used in various fields. Response surface methodology (RSM) maximized the total polyphenol content in extracting C. camphora leaves. The experimental design was conducted for three factors: extraction temperature, ethanol concentration, and solid-liquid ratio. The optimum conditions for the total polyphenol content of C. camphora leave extract were found to be an extraction temperature of 80℃, an ethanol concentration of 55%, and a solid ratio of 100; the predicted value was confirmed to be 57.67 ± 0.66 mg GAE/g. As a result of the experiment, the total polyphenol content of the optimized extract of C. camphora leaves was 57.29 ± 0.41 mg GAE/g, and the total flavonoid content was 10.57 ± 0.20 mg QE/g. The antioxidant activity was also measured at 25.98 ± 0.67 μg/mL for DPPH RC50, higher than the control group BHT (122.69 ± 10.55 μg/mL). TEAC was 239.39 ± 11.28 μM TE/g, and FRAP was 2,049.62 ± 32.45 mM FE/g. Moreover, the inhibitory effect of tyrosinase and Staphylococcus epidermidis was confirmed. The results of this study suggest the optimal conditions for maximum extraction of total polyphenol content from C. camphora leaves, and it is expected to be essential data for industrial use through the physiological activity of optimized extracts.