흑마늘 가공 중 이화학적 성분 및 항산화 활성의 변화

국문 초록 (Abstract)

최근 개발된 마늘 가공품의 일종인 흑마늘의 생리활성 규명을 위한 연구의 일환으로 흑마늘의 제조공정을 4단계로 나누어 각 단계마다 시료를 채취하여 이화학적 성분의 변화 및 항산화 활성을 비교하였다. 흑마늘의 색은 제조공정을 거치면서 L, a 및 b값이 모두 감소하였는데 내부색의 경우 가공초기에 크게 감소하였다. 수분은 1단계에서 65.54±0.24 g/100 g였던 것이 4단계 시료에서는 58.48±0.41 g/100 g까지 감소하였고, pH도 점차 산성화되어 4단계 시료에서 4.22±0.02, 반면에 숙성이 진행될수록 서서히 증가하는 경향이었다. 총 페놀화합물과 플라보노이드는 1단계시료에 비해 최종 단계에서 각각 약 1.9배, 2.6배 증가하였다. Total pyruvate와 thiosulfinate도 비슷한 패턴으로 각각 약 1.6배, 5.8배 증가하였다. 유리당 중 가장 함량이 높은 fructose는 1단계에서는 1,403.03±6.24 ㎎/100 g였던 것이 4단계에서는 2,454.45±4.20 ㎎/100 g으로 증가하였으나, 반면에 이당류인 sucrose와 maltose는 흑마늘의 숙성과 더불어 서서히 감소하는 경향이다. 흑마늘의 제조 단계별 무기물의 총량은 4단계시료에서 1,009.20±6.91 ㎎/100 g으로 가장 많았고, 흑마늘 중 무기물은 칼륨, 인, 마그네슘 및 칼슘의 순으로 높게 검출되었다. 흑마늘의 구성아미노산은 glutamic acid의 함량이 가장 많았고, 다음으로 proline과 aspartic acid였으며, 유리아미노산은 taurine, homocysteine 및 δ-hydroxylysine은 1단계 혹은 2단계 시료에서는 검출되지 않았으나, 2단계 혹은 3단계 이후 시료에서 미량 검출되었다. 흑마늘 가공 중 물추출물과 에탄올 추출물의 DPPH에 대한 전자공여능은 숙성이 진행될수록, 추출물의 첨가 농도를 높일수록 점차 증가하여 4단계시료의 1,000 ㎍/ml 농도에서 에탄올 추출물은 45.63±0.43%, 물추출물은 67.40±0.21%로 시험된 시료 중 가장 높은 활성을 보였다. 환원력은 100 및 500 ㎍/ml 농도에서 1, 2단계 시료를 제외한 모든 시료에서 물추출물이 에탄올 추출물 보다 높은 활성을 보였다.

다국어 초록 (Multilingual Abstract)

This study was performed to confirm of biological function of black garlic, it heated for 11 days at 40～90℃ (first step: heate for 2 days at 90℃, second step: heated for 4 days at 80℃, third step: heated for 4 days at 60℃ and fourth step: heated for 1 day at 40℃). Samples were analyzed physico-chemical characteristics and antioxidant activity.Hunter L, a and b values were decreased during processing, and then inner part Hunter values were highly decreased at the second step. The moisture contents were decreased to 58.48±0.41 g/100 g at fourth step. pH was also acidified to pH 4.22±0.02, but O.D. value at 420 ㎚ was increased during processing of black garlic. At fourth step, total phenolics and flavonoids contents were increased about 1.9 and 2.6 folds than first step sample. Also, total pyruvate and thiosulfinate contents were increased about 1.6 and 5.8 folds as change of total phenolic and flavonoid contents, respectively. Fructose contents were the highest level among free sugars and its contents increased to 2,454.45±4.20 ㎎/100 g. Contents of sucrose and maltose were decreased during processing of black garlic. The contents of total minerals were the highest at fourth step (1,009.20±6.91 ㎎/100 g) during its processing. Contents of glutamic acid, proline and aspartic acid were detected higher than other composition amino acids. Taurine and ethanolamine were not detected in the first step sample, but they were detected 0.88±0.6 0～1.06±0.04 and 0.28±0.4～0.5±0.09 ㎎/100 g in next processing step, respectively. DPPH radical scavenging ability of water and ethanol extracts from black garlic was increased during its processing. Abilities of DPPH radical scavenging were the highest in fourth step sample, its abilities were 67.40±0.21% in 1,000 ㎍/ml of water extracts. Reducing power was also significantly higher in water extract than ethanol extract on the whole.

목차 (Table of Contents)

• 서론
• 재료 및 방법
• 결과 및 고찰
• 요약
• References

참고문헌 (Reference)

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