Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Development of Functional Tea Product Using Cirsium japonicum

플라보노이드 함유 엉겅퀴를 이용한 기능성 다류 개발

  • Chung, Mi-Sook (Dept. of General Education, Duksung Women's University) ;
  • Um, Hye-Jin (Dept. of Food and Nutrition, Duksung Women's University) ;
  • Kim, Chi-Kwang (Graduate School of Industrial Technology and Advanced, Inje University) ;
  • Kim, Gun-Hee (Dept. of Food and Nutrition, Duksung Women's University)
  • 정미숙 (덕성여자대학교 교양과정 식품학) ;
  • 엄혜진 (덕성여자대학교 식품영양학과) ;
  • 김재광 (인제대학교 첨단산업대학원) ;
  • 김건희 (덕성여자대학교 식품영양학과)
  • Published : 2007.04.30
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Abstract

The antidepressant effects of Cirsium japonicum was revealed in previous studies using open field test and forced swimming test. The contents of total flavonoids and apigenin of Cirsium japonicum were analyzed and sensory evaluation of Cirsium japonicum tea was performed in order to develop Cirsium japonicum tea as an antidepressant. Among the different plant parts of Cirsium japonicum, leaves had the highest level of total flavonoids and apigenin contents and were followed by flowers and stems. Drying method affected total flavonoids and apigenin content of Cirsium japonicum, but regular pattern was not revealed. In sensory evaluation, overall acceptance of Cirsium japonicum flower-leaf mix tea was higher than those of Cirsium japonicum leaf tea. Also purchase intention of Cirsium japonicum flower-leaf mix tea was higher than those of Cirsium japonicum leaf tea.

우리나라에 자생하는 엉겅퀴를 대상으로 식물부위, 건조방법에 따른 총플라보노이드와 apigenin 함량 분석 및 엉겅퀴차의 소비자 기호도 검사를 수행한 결과, 잎에서 추출된 총플라보노이드 함량이 가장 높았으며, 꽃 및 줄기의 순서로 나타났다. 건조 방법에 따른 총플라보노이드의 함량은 잎과 꽃에서는 유의적인 차이가 나타나지 않았으나, 줄기에서는 동결건조와 오븐건조가 자연건조보다 높게 나타났다. Apigenin함량도 잎에서 가장 많이 확인되었으며 꽃, 줄기의 순서로 나타났다. 건조방법에 따른 apigenin함량 변화는 엉겅퀴의 잎과 줄기에서는 나타나지 않았으나, 꽃에서는 동결건조와 자연건조보다 오븐건조에서 그 함량이 높게 나타났다. 소비자 기호도 검사에서는 엉겅퀴꽃잎혼합차의 선호도가 엉겅퀴잎차 보다 높았으며, 이러한 제품이 시판될 때의 구매의향도 엉겅퀴꽃잎혼합차가 엉겅퀴잎차보다 높게 나타났다.

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