고추냉이 물추출물 및 유기용매 분획물의 이화학적 특성 및 항산화 활성
Physicochemical Quality Characteristics and Antioxidant Activity of Water Extract and Solvent Fraction of Wasabi(Wasabia japonica)
- 주제(키워드) 도움말 Wasabi , Wasabia japonica , total polyphenol , total flavonoid , antioxidant activity , DPPH radical , ABTS radical , electronic tongue
- 발행기관 강릉원주대학교 일반대학원
- 발행년도 2016
- 학위수여년월 2017. 2
- 학위명 석사
- 학과 및 전공 도움말 일반대학원 식품가공유통학과
- 실제URI http://www.dcollection.net/handler/kangnung/000000009288
- 본문언어 한국어
초록/요약 도움말
The aim of this study was to examine wasabi as part of the daily diet. For this purpose, the correlation between the fractional physicochemical properties and antioxidant activity of the wasabi solvent extract was evaluated. Wasabi was subjected to hot water extraction, and the properties of the extract were compared with those of green tea powder as control group. The hot water extract was further extracted as a solvent in the following order: n-hexane, chloroform, ethyl acetate, n-butanol, and water. Each fraction was then investigated in terms of yield, Hunter’s color values, turbidity, browning degree, pH, total pectin, total polyphenols, total flavonoids, 1,1-diphenyl-2-picrylhydazyl(DPPH) radicals and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt(ABTS) radicals. In addition, electronic tongue instrumental analysis was conducted to evaluate the sensual properties of the fractions. The yield was found to be highest in the water layer of both green tea and wasabi. In addition, the yellowness(b value) of Hunter’s color values was highest in the water layer of the solvent extracts of both green tea and wasabi. Turbidity was relatively higher in the chloroform layer and n-butanol for both green tea and wasabi. The browning degree was higher in the water layer for both green tea and wasabi. The pH values were relatively higher in green tea compared to those of the wasabi. The content of carbazole was higher in the water layer for both green tea and wasabi. Soluble pectin was higher in the ethyl acetate layer and the water layer for green tea wasabi, respectively. Total polyphenol, total flavonoid, DPPH radical scavenging, and ABTS radical scavenging were higher in the ethyl acetate layer of green tea and wasabi. In the electronic tongue evaluation, the bitterness value of wasabi was lower than that of green tea. Hence, it would be possible to prepare a wasabi extract that could be easily consumed in daily life.
more목차 도움말
І . 서 론 1
ІІ. 재료 및 방법 4
1. 실험 재료 4
2. 고추냉이 잎, 엽병 추출물의 제조 4
3. 고추냉이 물추출물의 용매분획 6
4. 실험 방법 8
가. 수율 측정 8
나. 탁도, 갈변도 및 pH 8
다. 색도 8
라. 총 펙틴 측정 9
마. 총 폴리페놀과 총 플라보노이드 9
바. 관능검사 10
사. 전자혀 분석 10
아. 전자공여능과 환원력 13
자. ABTS radical 측정 14
차. 통계처리 14
ІІІ. 결과 및 고찰 15
1. 고추냉이 물추출물의 이화학적 특성 및 항산화 활성 15
가. 탁도, 갈변도 및 pH 15
나. 색도 18
다. 총 펙틴 20
라. 총 폴리페놀과 총 플라보노이드 22
마. 관능검사 24
바. 전자혀 분석 26
사. 전자공여능과 환원력 28
아. 페놀성 화합물과 항산화 활성과의 상관관계 31
2. 고추냉이 용매 분획물의 이화학적 특성 및 항산화 활성 33
가. 수율 측정 33
나. 색도 35
다. 탁도 37
라. 갈변도 39
마. pH 41
바. 총 펙틴 43
사. 총 폴리페놀 45
아. 총 플라보노이드 47
자. DPPH radical 소거능 49
차. ABTS radical 소거능 51
카. 전자혀 분석 53
ІV. 요 약 58
Ⅴ. 참고문헌 59
