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산수유의 영양성분과 항균효과

Chemical Components and Antimicrobial Effects of Corni fructus

  • 이순옥 (한국관광대학 호텔조리과) ;
  • 한삭명 (한림대학교 식품영양학과.한국영양연구소) ;
  • 김혜미 (한림대학교 식품영양학과.한국영양연구소) ;
  • 정승경 (한림대학교 식품영양학과.한국영양연구소) ;
  • 최진영 (한림대학교 식품영양학과.한국영양연구소) ;
  • 강일준 (한림대학교 식품영양학과.한국영양연구소)
  • Lee, Soon-Ok (Hotel Cuisine, Korea Tourism College) ;
  • Han, Sag-Myung (Dept. of Food Science and Nutrition & The Korean Institute of Nutrition, Hallym University) ;
  • Kim, Hye-Mi (Dept. of Food Science and Nutrition & The Korean Institute of Nutrition, Hallym University) ;
  • Jeung, Seung-Kyoung (Dept. of Food Science and Nutrition & The Korean Institute of Nutrition, Hallym University) ;
  • Choi, Jin-Young (Dept. of Food Science and Nutrition & The Korean Institute of Nutrition, Hallym University) ;
  • Kang, Il-Jun (Dept. of Food Science and Nutrition & The Korean Institute of Nutrition, Hallym University)
  • 발행 : 2006.08.30

초록

산수유의 영양성분과 냉면육수 제조시 항균효과를 조사하여 식품소재로써 산수유의 이용성을 증대시키는 기초자료로 삼고자하였다. 산수유의 일반성분은 건량기준으로 탄화물 87.7%, 조단백질 3.2%, 조지방 4.5%, 회분 4.6%이었다. 산수유의 총아미노산 함량은 2,470 mg%로 나타났다. 아미노산 조성으로는 산성아미노산인 aspartic acid가 523 mg%, glutamic acid가 347mg%로 높게 나타났다. 지방산은 총 포화지방산 함량 30.8%, 총 불포화지방산 함량 69.2%로 다가불포화지방산의 함량이 높게 나타났다. 지방산 조성을 살펴보면 linoleic acid가 33.3%로 가장 높았고, 그 다음으로는 palmitic acid (25.1%), linolenic acid(21.6%), oleic acid(13.2%) 순이었다. 무기질 중 칼륨함량이 건물기준으로 2,067.5mg%로 가장 높았고 그 다음으로는 Ca 372.9 mg%, Mg 98.4 mg% 순이었다. 산수유의 유기산 함량은 gallic acid가 19,478 mg%로 가장 그 함량이 높았으며, 그 다음으로는 succinic acid(18,167mg%) 순이었다. 산수유 3 g을 첨가하여 제조한 냉면육수는 살균효과를 향상시켜줄 뿐 아니라 저장기간에도 균의 생육을 충분히 억제시켰다. 관능검사 결과는 산수유 1.5 g을 첨가하여 만든 육수가 색깔, 냄새, 맛 및 전체 기호도에서 좋은 영향을 미치는 것으로 나타났다.

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  3. Quality Characteristics of Muffin with Added Corni fructus Powder vol.30, pp.6, 2014, https://doi.org/10.9724/kfcs.2014.30.6.726
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