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열풍건조 및 데침 처리에 따른 배암차즈기(Salvia plebeia R. Br.)의 항산화 및 이화학적 특성 변화

Antioxidant and Physicochemical Changes in Salvia plebeia R. Br. after Hot-air Drying and Blanching

  • 정지숙 (구례야생화연구소) ;
  • 김용주 (구례야생화연구소) ;
  • 최보름 (구례야생화연구소) ;
  • 고근배 (구례군농업기술센터 자원연구개발과) ;
  • 손병길 (구례군농업기술센터 자원연구개발과) ;
  • 강석원 (구례군농업기술센터 자원연구개발과) ;
  • 문승만 (구례군농업기술센터 자원연구개발과)
  • Jeong, Ji-Suk (Wild Flower Institute) ;
  • Kim, Yong-Joo (Wild Flower Institute) ;
  • Choi, Bo-Rum (Wild Flower Institute) ;
  • Go, Geun-Bae (Dept. of Research and Development of Resources, Gurye-gun Agricultural Center) ;
  • Son, Byeong-Gil (Dept. of Research and Development of Resources, Gurye-gun Agricultural Center) ;
  • Gang, Suk-Won (Dept. of Research and Development of Resources, Gurye-gun Agricultural Center) ;
  • Moon, Seung-Man (Dept. of Research and Development of Resources, Gurye-gun Agricultural Center)
  • 투고 : 2014.02.25
  • 심사 : 2014.04.25
  • 발행 : 2014.06.30

초록

본 연구는 배암차즈기 나물을 열풍건조 및 데침 처리에 따른 이화학적 변화를 조사하였다. 열풍건조한 배암차즈기의 총 폴리페놀 함량 94.64 mg/g이었으며, 데친 후에는 48.40 mg/g으로 감소하였다. 열풍건조한 배암차즈기의 총 플라보노이드 함량은 29.70 mg/g이며, 데친 후에는 22.10 mg/g으로 감소하였다. 농도 비례적으로 DPPH radical 소거능을 나타내었으며, $25{\mu}g/mL$ 농도에서 ascorbic acid, 열풍건조 및 데친 후 열풍건조한 배암차즈기가 각각 94.5%, 84.3% 및 59.7%로 유의적인 차이를 나타내었다. 총당 함량은 각각 7,187 mg/100 g과 6,104 mg/100 g으로 데친 후에 감소하였다. 데치는 과정 중 sucrose와 maltose는 감소하고 glucose와 fructose는 증가하였다. 주요 유기산은 succinic acid이었으며, 데친 후에는 succinic acid가 감소한 반면에 citric acid는 오히려 증가하는 경향을 보였다. Glucose와 fructose는 citric acid의 생성에 영향을 주며, sucrose와 maltose는 tartaric acid, malic acid 및 succinic acid의 생성에 영향을 주는 것으로 조사되었다. 14종의 아미노산이 검출되었으며, methionine, lysine, glycine, histidine, cystine은 검출되지 않았다. 배암차즈기는 총 아미노산의 함량은 다른 종류의 나물에 비해 적은 편이었으나, 총 아미노산에 대한 필수아미노산의 비율은 열풍건조한 배암차즈기가 61.76%로 필수아미노산의 함유량이 상대적으로 높았다. 또한 열풍건조 배암차즈기는 비아미노산인 norvaline과 GABA가 각각 1.40 mg/100 g과 39.00 mg/100 g으로 상당량 검출되었다. 따라서 항산화 효과 및 영양학적으로도 우수한 배암차즈기는 나물뿐만 아니라 다양한 건강기능성 식품소재로의 활용가치가 우수한 것으로 평가된다.

과제정보

연구 과제 주관 기관 : 산업통상자원부

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  4. Antioxidative Activities and Qualitative Characteristics of Substitute Tea using Salvia plebeia R. Br. vol.31, pp.1, 2015, https://doi.org/10.9724/kfcs.2015.31.1.041
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