Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Antioxidative and Nitrite Scavenging Activities of Polygonatum odoratum Root Extracts with Different Steaming and Roasting Conditions

둥굴레 근경의 증자 및 볶음조건에 따른 추출물의 항산화성 및 아질산염 소거능 변화

  • Kim Kyung-Tae (Department of Food Science and Technology, Kyungpook National University) ;
  • Kim Jung-Ok (Department of Food Science and Technology, Kyungpook National University) ;
  • Lee Gee-Dong (DG-Technology Agency, Traditional Bio-Materials Industry Center) ;
  • Kwon Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
  • 김경태 (경북대학교 식품공학과) ;
  • 김정옥 (경북대학교 식품공학과) ;
  • 이기동 (대구신기술사업단 전통생물소재산업화센터) ;
  • 권중호 (경북대학교 식품공학과)
  • Published : 2005.04.01
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Abstract

Response surface methodology (RSM) was applied to monitor the effects of steaming and roasting conditions of Polygonatum odoratum roots an total phenolics content, electron donating ability (EDA) and nitrite-scavenging ability (NSA) of the extract. In steaming and roasting processes based on the central composite design. with variations in steaming time $(60\~180\;min)$, roasting temperature $(110\~150\;min)$ and roasting time $(10\~50\;min)$, coefficients of determinations $(R^2)$ were 0.9356 (p<0.01) in total phenolics, 0.9578 (p<0.01) in EDA and 0.9436 (p<0.01) in NSA (pH 3.0). The maximum value of total phenolics was $2847.67\;mg\%$ at 135.59 min of steaming time, $143.84^{\circ}C$ of roasting temperature and 43.47 min of roasting time. The maximum value of EDA was $75.00\%$ in 108.98 min, $135.56^{\circ}C$ and 48.86 min. The maximum value of NSA (pH 3.0) was $87.38\%$ in 162.80 min, $143.88^{\circ}C$ and 31.97 min, respectively. Total phenolics content of the extract was influenced by heating conditions in the order of roasting temperature, steaming time and roasting time. While EDA and NSA were appreciably influenced by roasting time, followed by roasting temperature and steaming time.

반응표면분석법을 이용하여 둥굴레 근경의 증자 및 볶음조건에 따른 추출물의 총 페놀성 성분, 전자공여능 및 아질산염 소거능의 변화를 모니터링하였다. 중심합성계획법에 따라 증자시간$(60\~180\;min)$, 볶음온도$(110\~150^{\circ}C)$ 및 볶음시간$(10\~50\;min)$을 달리하였을 때 회귀식의 $R^2$는 총 페놀성 성분, 전자공여능 및 아질산염 소거능(pH 3.0)에서 각각 0.9356, 0.9578 및 0.9436으로 $1\%$ 수준에서 유의성이 인정되었다. 총 페놀성 성분의 최대값은 증자시간 135.59분, 볶음온도 $143.84^{\circ}C$ 및 볶음시간 43.47분에서 $2847.67\;mg\%$로 예측되었다. 전자공여능의 최대 예측치는 $75.00\%로 증자시간 108.98분, 볶음온도 $135.56^{\circ}C$ 및 볶음시간 48.86분일 때였다. 아질산염 소거능(pH 3.0)은 증자시간 162.80분, 볶음온도 $143.88^{\circ}C$ 및 볶음시간 31.97분일 때 최대값 $87.38\%$로 예측되었다. 둥굴레 추출물의 총 페놀성 성분은 볶음온도>증자시간>볶음시간의 순으로, 전자공여능과 아질산염 소거능은 복음시간>볶음온도>증자시간의 순으로 각각 영향을 크게 받는 것으로 나타났다.

Keywords

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