Applied Biological Chemistry
- 제39권4호
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- Pages.268-273
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- 1996
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
가열처리(加熱處理)에 따른 구기자(枸杞子) 추출물(抽出物)의 성분변화(成分變化)
Changes of chemical constituents in extract of Lycii fructus by various heat treatment
-
이상덕
(충남대학교 식품공학과) ;
- 이미현 (충남대학교 식품공학과) ;
- 손현주 (한국 인삼 연초 연구원) ;
- 복진영 (한국 인삼 연초 연구원) ;
-
성창근
(충남대학교 식품공학과) ;
- 김찬조 (충남대학교 식품공학과) ;
- 오만진 (충남대학교 식품공학과)
-
Yi, Sang-Duck
(Dept. of Food Science & Technology, Chungnam National University) ;
- Lee, Mi-Hyun (Dept. of Food Science & Technology, Chungnam National University) ;
- Son, Hyun-Ju (Korea Ginseng & Tobacco Research Institute) ;
- Bock, Jin-Young (Korea Ginseng & Tobacco Research Institute) ;
-
Sung, Chang-Keun
(Dept. of Food Science & Technology, Chungnam National University) ;
- Kim, Chan-Jo (Dept. of Food Science & Technology, Chungnam National University) ;
- Oh, Man-Jin (Dept. of Food Science & Technology, Chungnam National University)
- 발행 : 1996.08.30
초록
구기자 음료의 풍미 개선을 위하여 구기자를 가열 및 볶음 처리하여 추출물을 제조하고, 추출물의 성분, 색도, 향기성분을 분석하여 다음과 같은 결과를 얻었다. 1. 건조구기자의 성분은 수분 21.8%, 전당 27.6%, 환원당 15.2% 조단백질 14.3% 조지방 5.7%, 조섬유 7.5%, 회분 8.0% 이었다. 2. 추출물의 고형물을 기준으로 추출수율은 건조 구기자와 용매비를 높임에 따라 증가하였다. 3. 건조구기자 추출물 제조에 있어 고형물은 물추출이 가장 높았고, ethanol의 농도를 높임에 따라 감소하였다. 4. 구기자는
Fundamental data for new type of product development from Lycii fructus was experimentally determined. The chemical composition, and Hunter value changes, optimum extraction, volatile components of extract under different extraction conditions and heat treatment were mainly studied. Results are summarized as follows. The proximate compositions of dried Lycii fructus were water 21.8%, total sugar 27.6%, reducing sugar 15.2%, crude protein 14.29%, crude fat 5.65%, crude fiber 7.48%, and ash 7.98% in percent stale, respectively. Extracted yield on the basic of solid extract was getting increased when more solvent was used for extraction. The most recommendable extraction was 1 to 10 part of sample to solvent ratio. When water was employed as extraction solvent, the highest amount of solid extract was obtained. Extract of Lycii fructus in terms of yields and color was most acceptable when raw sample was treated 8 minute roasting at