산지별 옻피의 항산화 활성과 옻닭국 기호특성 비교 (Antioxidative Activities of Rhus verniciflua Bark from Different Area)

서지정보

· 발행기관 : 한국식품영양학회
· 수록지 정보 : 한국식품영양학회지 / 25권 / 3호 / 430 ~ 435페이지
· 저자명 : 박성진, 양병욱, 함영태, 오덕환, 김중범, 양지연, 강병선

초록

본 연구에서는 지역별 옻나무 껍질의 총 폴리테놀 함량,플라보노이드 함량, 항산화능과 우루시올 함량을 측정하고,옻나무 피를 첨가한 옻닭 국물의 관능검사를 실시하였다. 원주산 옻나무 껍질의 total polyphenol, flavonoids, DPPH free radical 소거능, ABTS radical scavenging activity 등이 함양산및 중국산에 비해 높은 수치를 나타내었다. Urushiol 함량은함양산이 4.59±0.04 ppm으로 가장 높은 함량을 나타내었지만, 중국산 옻나무 껍질에서는 검출되지 않았다. 옻나무 껍질을 첨가한 옻닭 국물의 관능검사에서는 원주산을 첨가한 옻닭국물의 선호도가 가장 높은 것으로 나타났다.

영어초록

The objectives of this study were to form comparisons of total polyphenol compounds, the antioxidant activities and the urushiol contents of lacquer tree(Rhus verniciflua) bark and the sensory properties of chicken soup was made with lacquer tree bark that was cultivated from different cultivation areas; Hamyang, Wonju and China. Total polyphenol contents of Hamyang, Wonju and China were estimated as 375.28±3.48, 403.60±6.6 and 311.06±4.99 ㎎/g. The total flavonoids contents of Hamyang, Wonju and China were measured as 374±14.12, 683.70±12.64 and 334.64±18.40 ㎎/g. The total phenolic compounds and flavonoids concentration, DPPH radical scavenging activity, and ABTS radical scavenging of lacquer tree cultivated in Wonju were higher than the others; Hamyang and China. The urushiol content of lacquer tree bark from Hamyang was 4.59±0.04 ppm and higher than others. Urushiol was not detected in China lacquer tree bark. Sensory evaluation tests for chicken soup containing lacquer tree bark showed that the scores of Wonju lacquer tree bark chicken soup was highest, however there are no differences between Hamyang, Wonju, and China significantly(p<0.05).

참고자료

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