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Changes of Rutin and Quercetin in Commercial Gochujang Prepared with Buckwheat Flour during Fermentation

메밀가루 첨가 공장산 고추장의 발효과정 중 Rutin과 Quercetin의 변화

  • Published : 2005.04.01

Abstract

Changes in rutin and Quercetin contents of Gochujang, which was added buckwheat flour, were investigated during steaming and fermentation for 1 month. Not steamed buckwheat flour showed only in presence of rutin. But rutin decreased and quercetin increased after steaming. The koji of buckwheat flour showed maximum contents of rutin and Quercetin at 20 hours during fermentation. The rutin content of Gochujang made with koji of buckwheat flour decreased slightly during fermentation but the Quercetin content increased with decreasing contents of rutin, probably due to degradation of rutin. All rutin degraded completely in Gochujang made with koji of buckwheat flour after 20 days.

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