Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Physiological Activities of Liquors Prepared with Medicinal Plants

생약초 침출주의 생리활성 효과

  • Hwang In-Sik (Department of Food Engineering and Food Industrial Technology Research Center(RRC), Mokpo National University) ;
  • Kim Seon-Jae (Department of Food Engineering and Food Industrial Technology Research Center(RRC), Mokpo National University) ;
  • Park In-Bae (Department of Food Engineering and Food Industrial Technology Research Center(RRC), Mokpo National University) ;
  • Park Yun-Mi (Department of Food Engineering and Food Industrial Technology Research Center(RRC), Mokpo National University) ;
  • Park Jeong-Wook (Department of Food Engineering and Food Industrial Technology Research Center(RRC), Mokpo National University) ;
  • Song Hyun-Woo (Department of Food Engineering and Food Industrial Technology Research Center(RRC), Mokpo National University) ;
  • Jo Kwang-Ho (Department of Food Engineering and Food Industrial Technology Research Center(RRC), Mokpo National University) ;
  • Jung Soon-Teck (Department of Food Engineering and Food Industrial Technology Research Center(RRC), Mokpo National University)
  • 황인식 (목포대학교 식품공학과 및 식품산업기술연구센터(RRC)) ;
  • 김선재 (목포대학교 식품공학과 및 식품산업기술연구센터(RRC)) ;
  • 박인배 (목포대학교 식품공학과 및 식품산업기술연구센터(RRC)) ;
  • 박윤미 (목포대학교 식품공학과 및 식품산업기술연구센터(RRC)) ;
  • 박정욱 (목포대학교 식품공학과 및 식품산업기술연구센터(RRC)) ;
  • 송현우 (목포대학교 식품공학과 및 식품산업기술연구센터(RRC)) ;
  • 조광호 (목포대학교 식품공학과 및 식품산업기술연구센터(RRC)) ;
  • 정순택 (목포대학교 식품공학과 및 식품산업기술연구센터(RRC))
  • Published : 2005.06.01
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Abstract

This study was to investigate the content of total phenolic compounds, electron donating ability, nitrate-scavenging effect, and angiotensin converting enzyme(ACE) inhibition effect of medicinal plant liquors prepared from Cnidium officinale, Angelica gigas, Pueraria thunbergiana(root), Pueraria thunbergiana (flower), and Glycyrrhiza uralensis. Physicochemical characteristics of the medicinal plant liquors are as follows: pH $5.65{\sim}6.36$; reducing sugar, $0.13{\sim}0.45\%$. The highest value of total phenolic compounds was found in liquor prepared with Pueraria thunbergiana(root) as $23.9{\sim}54.3\;mg\%$. The electron donating ability of liquor prepared with Pueraria thunbergiana showed the highest value($67.4{\sim}85.3\%$) among the liquors, and its nitrite scavenging ability($24.56{\sim}78.3\%$) showed the highest value than those of other medicianal plant liquors. ACE inhibitory activity showed the highest value in liquor prepared with Cnidium officinale.

생약초 중에서 천궁, 당귀, 갈근, 갈화, 감초를 이용하여 침출주를 제조하여 그 품질특성을 확인하고 그 기능성을 검토하고자 total phenolic compound함량, 항산화활성, 아질산염 소거능 및 angiotensin converting enzymne(ACE) 저해효과를 조사하였다. 생약초 침출주는 pH는 $5.65{\sim}6.36$의 약산성의 경향을 나타냈으며 환원당 함량은 $0.13{\sim}0.45\%$의 범위를, 알코올 함량은 최초 침출할 때 보다 $2{\sim}3\%$가 감소하였다. Total phenolic compound는 갈근 침출주가 $23.9{\sim}54.3mg\%$로 가장 높게 나타났으며 가장 낮은 침출주는 감초주가 $5.7{\sim}11.7\;mg\%$로 나타났다. 생약초 침출주의 항산화활성은 갈근 침출주에서 $67.4{\sim}85.3\%$으로 나타나 다른 침출주에 비해 높은 항산화활성을 나타냈다. 이어 갈화 침출주가 $54.3{\sim}78.3\%$로 Pueraria thunbergiana의 뿌리, 꽃을 이용한 침출주가 상대적으로 높은 항산화 활성을 나타냄을 알 수 있었다. 아질산 소거능도 갈근 침출주에서 $24.6{\sim}56.3\%$를 나타내 다른 소재의 침출주에 비해 월등히 높은 활성을 나타냈다. ACE 저해효과는 천궁 침출주에서 $67.3{\sim}78.3\%$의 높은 ACE저해효과가 가장 높게 나타났으며, 그 다음으로 감초주가 ACE저해효과가 $33.6{\sim}56.9\%$로 나타났다. 이상의 연구결과로 볼 때 생약초를 이용한 침출주에서 건강기능성 요소가 있는 것으로 판단되며. 생리기능성을 강화시킬 수 있는 다양한 원료의 이용기술, 숙성기술들이 개발되어야 할 것으로 생각한다.

Keywords

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