발효 천마의 기능성 물질 함량 변화 및 항산화 활성

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 27권 / 4호
ㆍ저자명 : 김미현, 김중규, 최재홍

목차

Abstract
서 론
재료 및 방법
1. 실험 재료
2. 균주 배양 및 발효 천마 제조
3. 시료 추출
4. DPPH 라디칼 소거능
5. ABTS 라디칼 소거능
6. 총 폴리페놀 및 플라보노이드 함량
7. Gastrodin, vanillyl alcohol 및 ergothioneine 함량 분석
8. 통계처리
결과 및 고찰
1. 발효 횟수에 따른 DPPH 라디칼 소거능 변화
2. 발효 횟수에 따른 ABTS 라디칼 소거능 변화
3. 발효 횟수에 따른 총 폴리페놀과 플라보노이드 함량 변화
4. 발효 횟수에 따른 천마의 기능성 물질 함량 변화
요약 및 결론
감사의 글
References

영어 초록

This study was carried out to investigate the antioxidant activity and changes in major functional components of fermented Gastrodia elata Blume. Fermented G. elata Blume powder by Phellinus linteus repeated thrice (3rd FGP) showed more DPPH radical scavenging activity than a non-fermented G. elata Blume powder (NFGP), and once fermented G. elata Blume powder (1st FGP) at a concentration of 500 and 1,000 ppm. Free radical scavenging activity of 3rd FGP was similar to that of BHA at a dose of 1,000 ppm. Moreover, the ABTS radical scavenging activity of the 3rd FGP increased compared to NFGP and 1st FGP at a concentration of 31.25 ppm. Total polyphenols and flavonoid contents were increased as fermentation progressed. Ergothioneine content was increased more than 8 times in the 1st FGP, 3 times in the 3rd FGP, respectively than NFGP. In conclusion, this study indicated that the antioxidant activity and functional component contents of G. elata Blume were increased depending on the fermentation number.

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