Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Optimization of Production and Antioxidant Effects of Beverage Prepared using Hot-water Extracts of Polygonatum odoratum, Houttuynia cordata, and Lycium chinensis

둥굴레, 어성초, 구기자 혼합 음료의 배합비 최적화 및 항산화 효과

  • Kang, Min-Kyung (Department of Hotel & Food Service Industry, Joongbu University) ;
  • Kim, Il-Chul (Department of Cosmetic Science, Joongbu University) ;
  • Chang, Kyung-Ho (Department of Hotel & Food Service Industry, Joongbu University)
  • 강민경 (중부대학교 호텔외식산업학과) ;
  • 김일출 (중부대학교 화장품과학과) ;
  • 장경호 (중부대학교 호텔외식산업학과)
  • Received : 2010.06.14
  • Accepted : 2010.11.19
  • Published : 2010.12.30
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Abstract

The manufacture of beverages prepared using hot-water extracts of Polygonatum odoratum var. pluriflorum, Houttuynia cordata, and Lycium chinensis was statistically optimized using response surface methodology. The total polyphenol content, electron donation activity, and reducing power of optimized beverages were measured to evaluate antioxidant properties. The coefficients of determination, the $R_2$ values, were 0.9887~0.9957 for color, taste and overall acceptability. Analysis of variance showed that the model fit was a statistically significant (p<0.05). The optimized compositions of processed beverages were: Polygonatum odoratum var. pluriflorum extract, 2.15%; Houttuynia cordata extract, 1.74%; and Lycium chinensis extract, 0.19% (all w/w). Total polyphenol content, electron donation activity, and reducing power of beverages of optimized composition were 3.61 mg/L, 23.78%, and 0.26, respectively.

본 연구에서는 당류 등 별도의 첨가물질을 전혀 사용하지 않고 오직 둥굴레, 어성초 및 구기자로부터 추출한 열수추출액만을 혼합하여 기호도가 높으면서도 혈당 및 지질대사 개선 효능을 가진 건강음료를 제조하는 연구의 일환으로, 관능평가와 반응표면분석에 의하여 이들 재료의 혼합비율을 최적화하고 최적 비율로 혼합 제조한 음료의 항산화능을 조사하였다. 그 결과, 음료 제조 시 열수추출액들의 최적 혼합비율은 둥굴레 열수추출액의 첨가비율 2.15%, 어성초 열수추출액의 첨가비율 1.74%, 구기자 열수추출액의 첨가비율 0.19%인 것으로 예측되었다. 제조한 음료의 항산화능을 알아보고자 조사한 총 폴리페놀, 전자공여능 및 환원력은 각각 3.42 mg/mL, 23.78% 및 0.26이었다.

Keywords

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