오이를 이용한 기능성 식초 음료 개발

국문 초록 (Abstract)

남아도는 오이의 활용도 및 그 부가가치를 높이기 위하여 오이 식초를 제조한 후 이화학적 성분을 분석하고, 항산화 및 숙취해소 효능과 같은 기능성을 조사하였다. 초기당도를 15°Brix가 되도록 조절하여 25℃에서 알코올 발효하였을 때, 발효 6일째에 7.8%의 최대 알코올 함량을 얻었으며, 이를 다시 30℃에서 12일간 초산발효 하여 산도 5.8%의 식초를 얻었다. 오이 식초의 주요 유리당은 glucose 및 fructose로 그 함량은 각각 3,067.26 및 395.73 ㎎%였고, 주요 유기산은 acetic acid 및 succinic acid로 그 함량은 각각 4410.5 및 841.11 ㎎%이었다. 오이 식초의 유리아미노산 총 함량은 181.45 ㎍/㎖이었고, 이 중 citrulline, valine, aspartic acid, asparagine 및 ornithine이 주된 아미노산이었으며, 무기성분은 K, Ca, Mg와 같은 알칼리성 원소를 다량 함유하고 있는 것으로 나타났다. 또한 DPPH, ABTS? 라디칼 소거능, 환원력 및 β-carotene bleaching과 같은 실험방법을 통해 오이 식초의 항산화 활성을 측정한 결과 높은 활성을 나타내었으며, 오이 식초의 주요 항산화 활성성분인 폴리페놀의 함량은 40.14 ㎎/100 ㎖이었다. 한편, 오이 식초는 급성으로 알코올을 투여한 흰쥐의 간조직 중 알데히드 탈수소효소활성을 높임으로써 혈장 중 아세트알데히드 농도를 효과적으로 낮추었다. 따라서 본 연구결과를 통해 오이를 주원료로 하여 제조한 오이 식초는 상당한 항산화 및 숙취해소 효과가 있는 것으로 판단되며, 이를 기능성식품 소재로 활용이 가능하리라 생각된다.

다국어 초록 (Multilingual Abstract)

This study was performed to develop functional vinegar by using cucumbers through two stages of fermentation. The alcohol content was maximized (7.8%) after 6-days of alcohol fermentation at 25℃ by adjusting the initial sugar concentration to 15°Brix, and vinegar with an acidity of 5.8% was obtained after 12-days of acetic acid fermentation at 30℃. The major sugars in the produced vinegar were glucose and fructose, which were present in concentrations of 3,067.26 and 395.73 ㎎%, respectively. The major organic acids were acetic acid and succinic acid, which were present in concentrations of 4,410.5 and 841.11 ㎎%, respectively. The total free amino acid content of the cucumber vinegar was 181.45 ㎍/㎖ and citrulline, valine, aspartic acid, asparagine, and ornithine were the major amino acids. The inorganic components included various alkaline elements, such as K, Ca, and Mg. In addition, experimental methods to assess the DPPH and ABTS? radical-scavenging ability, reducing power, and β-carotene bleaching activity showed that the cucumber vinegar had strong antioxidant properties. The total polyphenol content, which are the major components responsible for the antioxidant activities of the cucumber vinegar, was 40.14 ㎎/100 ㎖. The cucumber vinegar showed significantly higher hepatic aldehyde dehydrogenase activity when compared to the alcoholic control (negative) and the marketing drink (positive), resulting in decreased plasma acetaldehyde concentrations in rats. These results demonstrate that cucumber vinegar possesses antioxidant properties and holds great promise for use in preventing hangovers.

목차 (Table of Contents)

• Abstract
• 서론
• 재료 및 방법
• 결과 및 고찰
• 요약
• 감사의 글
• 문헌

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