한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제26권1호
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  • Pages.109-116
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  • 2013
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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기원고(杞圓膏)의 약선식료학적 특징 및 영양성분 함량

Characteristics in Oriental Medicated Diet Therapy Area and Nutritional Composition of Giwongo

  • 최지 (군장대학교 웰빙외식조리계열 약선조리가공 전공) ;
  • 조정순 (명지대학교 산업대학원 식품양생학과) ;
  • 박성혜 (군장대학교 웰빙외식조리계열 약선조리가공 전공)
  • Choi, Ji (Dept. of Well-being Cuisine, Kunjang College) ;
  • Cho, Jung-Soon (Dept. of Oriental Medicated Diet Therapy, Myoung-Ji University) ;
  • Park, Sung-Hye (Dept. of Well-being Cuisine, Kunjang College)
  • 투고 : 2013.01.07
  • 심사 : 2013.03.06
  • 발행 : 2013.03.31
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초록

The research studied the nutritional composition and health effects of the Giwongo with its efficacy in providing nourishment to blood, liver and kidney as well as being an aid to the mental stability. The Giwongo is made by boiling the same amounts of Lycium fructus and Longanae arillus. Giwongo was analyzed to measure proximate nutritional composition, mineral contents, free sugar content and polyphenol compound content. The DPPH scavenging activity and its antioxidative effectiveness were also analyzed. Giwongo was composed of 16.7% water, 4.9% crude protein, 3.7% crude fat, 3.8%, crude ash 70.9% carbohydrate with the content per 100 g of 336.5 kcal. The Giwongo mineral contents were potassium, sodium and calcium in sequence according to contents. Per 100 g Giwongo were found 9.62 g glucose, 4.67 g fructose and 18.00 g sugar. The Giwongo had 60.67% DPPH electron donating ability and $32.19^{\circ}Brix$. The Giwongo made of Lycium fructus and Longanae arillus had effectiveness of tonify the liver and kidney, nourish blood, and psychologic stability. As such Giwongo may help prevent the symptoms of unbalanced health due to excessive stress and unhealthy diet.

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