개똥쑥(Artemisia annua)을 이용한 항산화 기능성이 강화된 김치 제조기술 개발
Development of manufacturing technology of enhanced antioxidant functionality Kimchi using Artemisia annua
- 주제(키워드) 도움말 항암 , 항염증 , 항산화
- 발행기관 강릉원주대학교
- 지도교수 도움말 권동진
- 발행년도 2015
- 학위수여년월 2016. 2
- 학위명 박사
- 학과 및 전공 도움말 일반대학원 식품과학과
- 세부전공 식품미생물
- 실제URI http://www.dcollection.net/handler/kangnung/000000008083
- 본문언어 한국어
초록/요약 도움말
Artemisia annua is tremendous known to excellent food for anti-cancer and anti-bacterial and the Kimchi which occupies a prominent position in dietary life of Korea is also a significantly outstanding food for prevention of constipation and colorectal cancer or intestinal regulation. For development of manufacturing technique of functionality A. annua added Kimchi that has a superior medical action, the effects during Kimchi production were researched through fermentation with water and 70% ethanol extract or addition of powder of 0.5% to 2% within 5℃ to 15℃. A. annua slightly more contained the crude ash, salt, reducing sugar content, crude fat and dietary fiber than Artemisia princeps var. orientalis or Artemisia capillaries, although the composition of amino acid was 2.2 times then common mugwort, however, the component proportion ratio was similar and the main amino acids were glutamic acid, aspartic acid, leucine, and lysine. Optimal fermentation temperature of A. annua added Kimchi was 10 ℃ and when the addition rate of water or ethanol extract was 1 % was adequate. Furthermore, optimal fermentative temperature and times of A. annua powder added Kimchi were similar to that add A. annua extract but the addition rate was 0.5 % which was a half of extract additives. The research of Kimchi fermented to optimal condition with A. annua extract against the anti-cancer reaction in the liver cancer cell and the stomach cancer cell showed that the effect of stomach cancer cell had slightly positive result; nevertheless, the effect of liver cancer cell was nothing. An anti-inflammation in Raw 264.7, macrophage cell line of rat, was high and an anti-oxidation was also high about 2.1 to 3.7 times compared control group of Kimchi, the containing polyphenol was 23.22 mg/mL to 32.15 mg/mL. The consequence of anti-bacterial effects in Kimchi added to A. annua extract was that Kimchi fermented with the A. annua water or ethanol extract 1 % had an anti-bacterial activity against Bacillus cereus, Escherichia coli, and Staphylococcus aureus compared to the control group which had only anti-bacterial activity against E. coli. In the analysis of Kimchi contained A. annua extract, the additive, which had rarely effect to acidity or a common composition and growth factors of bacteria like secreting lactic acid, had no effect to preserve the taste and nutrient of Kimchi.
more목차 도움말
Abstract
List of Tables
List of Figures
감사의 글
I. 서론 1
II. 재료 및 방법 4
1. 재료 4
2. 쑥 추출물 제조 4
가. 쑥의 물 추출물 제조 4
나. 쑥의 에탄올 추출물 제조 4
3. 쑥 추출 분말 제조 7
가. 쑥의 물 추출 분말 7
나. 쑥의 에탄올 추출 분말 7
4. 김치제조 7
5. 실험방법 12
가. 수분 12
나. 조회분 12
다. 산도 13
라. pH 13
마. 염도 13
바. 총당 14
사. 환원당 14
아. 조지방 14
자. 조단백질 15
차. 식이섬유 15
차-1. 효소분해 15
차-2. 총 식이섬유(TDF) 함량 측정 16
차-3. 식이섬유 함량의 계산 17
카. 생균수 측정 17
타. 젖산균수 18
파. 항산화성 18
하. 항균실험 18
거. 암세포 증식억제 활성 측정 20
너. 항염증효과 20
더. 관능검사 21
III. 결과 및 고찰 22
1. 개똥쑥의 일반성분 22
2. 개똥쑥의 잎과 줄기의 일반성분 24
3. 쑥의 종류별 기능성 시험 27
4. 숙성온도 설정을 위한 개똥쑥 추출물 첨가 김치의 제조시험 36
5. 적정 숙성기간 설정을 위한 개똥쑥 추출물 첨가 김치의 제조시험 60
6. 개똥쑥 추출물 첨가 김치의 품질 특성 72
7. 개똥쑥 추출 분말 첨가 김치의 품질변화 76
8. 개똥쑥 추출 분말 첨가 김치의 품질 82
9. 개똥쑥 추출물 첨가 김치의 기능성 88
10. 개똥쑥 추출 분말 첨가 김치의 기능성 101
IV. 요약 114
V. 참고문헌 118
