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1 J Korean Soc Food Sci Nutr 한국식품영양과학회지 44(11), 1653~1659(215) 흑미수확시기에따른이화학적특성및항산화활성변화 박지영 1,3 한상익 2 허연재 2 이유영 1 이병원 1 심은영 1 함현미 1 김병주 1 이춘우 1 이성준 3 오성환 2 1 농촌진흥청국립식량과학원수확후이용과 2 농촌진흥청국립식량과학원논이용작물과 3 고려대학교생명과학대학생명공학과 Changes in Physicochemical Properties and Antioxidant Activities according to Different Harvest Times in Black Rice (Oryza sativa L.) Ji-Young Park 1,3, Sang-Ik Han 2, Yeon-jae Hur 1, Yu-Young Lee 1, Byung-Won Lee 1, Eun-Yeong Sim 1, Hyeonmi Ham 1, Byeong-Ju Kim 1, Chun-Woo Lee 1, Sung-Joon Lee 3, and Sung-Hwan Oh 2 1 Crop Post-harvest Technology Research Div. NICS and 2 Paddy Crop Research Div. NICS, RDA 3 Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University ABSTRACT This study compared physicochemical properties and antioxidant activities according to different harvest times in five varieties of black rice (BR). Five cultivars of BR, Nunkeunheukchal (NKHC), Sinnongheugchal (SNHC), Sintoheugmi (STHM), Josaengheugchal (JSHC), and Heugjinju (HJJ), were selected for the study. Cultivars were transplanted on June 2th and cultivated by the Department of Southern Area Crop Science, NICS in Miryang, Korea. Heading dates of NKHC, SNHC, STHM, JSHC, and HJJ were Aug. 17th, Aug. 3th, Sep. 1st, Aug. 2th, and Aug. 12th, respectively. The five different harvest times were as follows; 35,, 45,, and 55 days after heading date. The highest level of anthocyanin was 35 days after heading date in all varieties. Levels of anthocyanin in NKHC, SNHC, STHM, JSHC, and HJJ were 164, 23, 251, 67, and 21 mg/1 g, respectively. Content of anthocyanin significantly decreased 35 days after heading in four varieties, excluding JSHC. Highest DPPH IC values were 57, 29, 1, and 27 μg/ml in NKHC, SN HC, STHM, and JSHC extracts, respectively. Highest ABTS IC values were 24, 13, 9, and 11 μg/ml in NKHC, SNHC, STHM, and JSHC extracts, respectively. The antioxidant activities were highest 35 days after the heading date and significantly decreased in four varieties, excluding HJJ. The antioxidant activity of HJJ showed no significant difference, according to harvest time. This study suggests that the content of anthocyanin and antioxidant activity could be considered as factors affecting optimal harvest period to produce highly qualified black rice. Key words: black rice, harvest times, anthocyanin, antioxidant activity, polyphenol 서 최근웰빙 (well-being) 및기능성식품에대한국민의관심이높아짐에따라기존의백미를현미로대체하여섭취하는경향이나타났으며, 현미중에서도미강에검붉은색소가침착되어있는흑미의다양한효능이밝혀져그수요가많이증가하였고대표적 black food로많은관심을받고있다 (1). 특수미의일종인흑미 (Oryza sativa L. cv. japonica) 는중국의광동운남지방에야생되었던것으로 (2), 우리나라에서는진도군지산면에서처음재배가되어점차재배지역이확대되고있다 (3). 또한영양성분인단백질, 섬유소, 식물성 Received 14 July 215; Accepted 9 September 215 Corresponding author: Sung-Hwan Oh, Paddy Crop Research Div. NICS, RDA, Miryang, Gyeongnam 424, Korea osh721@korea.kr, Phone: 론 지방, 무기질, 비타민등이백미에비해풍부하고 (4), 다른곡류에비해 flavonoid 및 anthocyanin 함량이풍부하다. 흑미에알려진 anthocyanin류는 cyanidin, peonidin 등이들의배당체가주된성분이라고알려졌고, 특히 cyanidin 3-O-glucoside(C3G) 의함량이가장높은것으로구명되었으며 (5), 이들은 α-tocopherol과유사한항산화능을지니고있다고보고되고있다. 또한흑미의색소성분은다양한폴리페놀화합물을함유하고있으며, 이를함유한흑미는노화방지및항산화, 혈전용해방지, 항균성, 항암성등의다양한생리활성이있는것으로보고되었다 (6-1). 이러한기능성분및항산화활성은작물의생육환경및수확시기에차이가있는것으로알려져있는데찰옥수수, 오미자, 부추등여러작물들에관한연구가진행되었다 (11-13). 벼의수확시기도쌀의수량및품질에영향을미치는데벼는현미발달이완료된출수후 35~일이면수확이가능하다. 일

2 1654 박지영 한상익 허연재 이유영 이병원 심은영 함현미 김병주 이춘우 이성준 오성환 반벼의경우수량, 도정특성, 품위등을고려하여수확적기를중만생종은출수후 일, 조 중생종은이보다다소빠르게설정하고있다 (14). 유색미인흑미는색깔이짙으며균일한것을소비자가선호하기때문에색도가흑미가격결정의주요한판단기준이된다. 이러한흑미색깔은수확시기에따라차이가있으며, 이에따른기능성분및항산화활성의변화또한일반미와는다르게연구되어야할부분이다. 따라서본논문에서는수확시기에따른총폴리페놀및안토시아닌함량과항산화활성등을분석하여흑미품질의지표로활용하고자한다. 재료및방법실험재료본실험에사용된재료는눈큰흑찰 (NKHC), 신농흑찰 (SNHC), 신토흑미 (STHM), 조생흑찰 (JSHC), 흑진주 (HJJ) 등 5품종을사용하였는데, 농촌진흥청국립식량과학원남부작물부인밀양에서 214년에생산되었다. 흑진주벼는메벼로안토시아닌고함유조생종품종이며, 조생흑찰은조생종흑자색찰벼, 눈큰흑찰은조생흑색찰벼이며거대배품종이다 (15-17). 중만생종인신농흑찰과신토흑미는각각안토시아닌고함유흑색찰벼와메벼품종이다. 따라서이실험에사용한품종은생태형이다른품종으로출수기가달랐으며, 흑진주, 눈큰흑찰, 조생흑찰, 신농흑찰, 신토흑미의출수기는각각 8월 12일, 8월 17일, 8월 2일, 8월 3일, 9월 1일이었다. 각흑미품종별출수후 35,, 45,, 55일경에수확한것을분석시료로이용하였다. 시료는출수후일수별로수확한각품종들을 C 건조기에서 72시간건조시킨후, 정조를도정하여현미상태에서분쇄하여분석에사용하였다. 무기성분분석무기성분중칼슘, 철, 마그네슘의함량을분석하기위하여시료 1 g을각각 ICP 분석용튜브에일정량취한후질산을 5 ml 넣고 1 C에서습식분해법을이용하여전처리하였다. 유도결합플라즈마분석기기 (ICP; ELAN DRC II, Perkin Elmer, Waltham, MA, USA) 를사용하여칼슘, 철, 마그네슘의표준시약을제조한후검량곡선을작성하여분석시료의양이온함량을정량분석하였다. Sunnyvale, CA, USA) 로 7 nm에서반응액의흡광도값을측정하였고표준물질로 gallic acid(sigma-aldrich Co.) 를사용하여표준검량선을작성한후추출물의 total polyphenol 함량은 mg gallic acid equivalent per 1 g sample 로나타내었다. 총플라보노이드함량측정총플라보노이드의함량은 Zhishen 등 (19) 의방법을변형하여측정하였다. 각추출액 μl에증류수 3.2 ml를가하고 5% NaNO 2 용액 1 μl를가하였다. 5분방치후 1% AlCl 3 6H 2O 용액을 1 μl 가하고 1분방치하였다. 위의반응액에 1 M의 NaOH 1 ml를가한후흡광도값을 microplate reader(molecular Devices) 를이용하여 51 nm에서측정하였다. 표준물질로는 (+)-catechin(sigma- Aldrich Co.) 을사용하여표준검량선을작성후추출물의총플라보노이드함량은시료 1 g 중의 mg (+)-catechin으로나타내었다. 안토시아닌정량분석 Kim 등 (2) 의분석을수정한것으로안토시아닌분석에사용한표준시약으로 cyanidin-3-glucoside, peonidin- 3-glucoside(Extrasynthese, Genay, France) 를이용하였다. 표준용액은.1% HCl을포함하는 8% MeOH 수용액으로 1, ppm stock solution을만들어갈색병에저장하여사용하였다. 안토시아닌추출은시료 1 g을 8% MeOH 수용액 (.1% HCl 포함 ) 2 ml로실온에서 24시간추출하였다. 추출용액은 1분간원심분리 (1, g) 하고상등액을.2 μm membrane filter(millipore, Billetica, MA, USA) 로여과하여 UPLC(UltiMate 3 UHPLC, Thermo Fisher Scientific Inc., Waltham, MA, USA) 로분석하였다. 검출기는 PDA detector(thermo Fisher Scientific Inc.) 를이용하여 53 nm, 칼럼은 Endeavorsil C18 1.8µ mm(dikma Technologies Inc., Lake Forest, CA, USA), injection volume은 2 µl를주입하여측정하였다. 이동상은 A:.1% TFA를포함한 water, B:.1% TFA를포함한 MeOH를사용하였으며, flow rate는.35 ml/min이었다. 이동상 gradient 조건은 min, B 2%;.4 min, B 25%; 6.5 min, B 35%; 9 min, B 2%; 1 min, B 2% 로분석하였다. 총폴리페놀함량측정총폴리페놀함량은 Kim 등 (18) 의방법에따라 Folin- Ciocalteu's phenol reagent가추출물의폴리페놀성화합물에의해환원된결과몰리브덴청색으로발색하는것을원리로분석하였다. μl 추출액에 Folin-Ciocalteu's phenol reagent(sigma-aldrich Co., St. Louis, MO, USA) 를 μl 가하고 6분방치한후 7% NaCO 3 2 ml를가하였다. 9분후 microplate reader(molecular Device Co., 항산화활성측정흑미의항산화활성분석은 2가지방법으로측정하였는데, 첫번째방법은 2,2-diphenyl-1-picrylhydrazyl(DPPH) 에의한전자공여능 (electron donating ability, EDA) 으로측정하였다. EDA는항산화측정에가장많이쓰이는방법중에하나로 DPPH는 phenol, flavonoid와같은페놀성물질에대한항산화작용의지표로알려져있다. 실험방법은 Kim 등 (21) 의방법을변형하여시료 μl에 ethanol

3 흑미수확시기에따른이화학적특성및항산화활성변화 1655 μl 및 DPPH 용액 μl를첨가한것을 3분동안반응시킨후 microplate reader(molecular Devices) 를사용하여 517 nm에서흡광도의값을측정하였다. 시료첨가구와비첨가구의흡광도차이를백분율로구하였으며, 추출물의 EDA (%) 값을 % 감소시키는 IC (inhibitory concentration) 을구하였다. 두번째항산화활성검정법인 ABTS 측정방법은 ABTS(2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) cation decolorization assay 방법 (22) 을변형하여 7 mm ABTS 용액과 2.45 mm potassium persulfate 용액을빛을차단한상태로 4시간동안 4 C에보관하여 ABTS 양이온을형성시킨후흡광도값이.7~.8이되도록무수에탄올을사용하여조절한다음시료 25 μl에첨가하고 1분동안반응시켜 microplate reader(molecular Devices) 를사용하여 734 nm에서흡광도의값을측정하였다. 통계분석모든실험은 3회반복측정한다음통계처리프로그램인 SAS(Statistical Analysis Program, SAS 9.2, SAS Institute Inc., Cary, NC, USA) 를이용하여 5% 유의수준에서평균값과표준편차그리고 Duncan's multiple range test로평균간의다중비교를실시하였다. 한품종들은출수후 35일이지나면서색택이떨어지는경향이었다. 특히눈큰흑찰의경우 35일이후로갈수록착색되지않은종자가많아지고명도가높게관찰되었다. Joo 등 (23) 에따르면콩에서의안토시아닌은립비대성기 (R6) 에서성숙기 (R8) 로갈수록명도가낮아진다고하였는데, 이는종실비대가시작된이후인성숙기에색소가착색되기때문이라고하였다. 흑미의경우에색소착색은출수후 3일전에완료가되고전분축적에의한종실의비대는출수후 ~45일까지지속되기때문에품종별수확시기에따라색택의차이가발생한것으로보인다. 무기성분함량수확시기에따른흑미 5개품종의무기성분을분석한결과는 Table 1과같았다. 각흑미품종별칼륨이가장높은함유량을보였고, 마그네슘, 칼슘순이었다. 각품종별무기성분함량은조생흑찰과흑진주에서는유의적인차이를보이지않았고, 수확시기별무기성분함량중칼륨만이눈큰흑찰, 신농흑찰, 신토흑미 3품종에서출수후수확일수가늦어질수록함량이유의적으로감소하는것으로나타났다. Hwang 등 (24) 은이앙시기가늦어질수록조생흑찰의무기질함량은증가하였지만수확시기에따라서는흑진주, 조생흑찰모두유의적차이가없었다는결과와같은경향을나타내었다. 결과및고찰수확시기에따른흑미품종의현미색택변화눈큰흑찰, 신농흑찰, 신토흑미, 조생흑찰, 흑진주 5품종의수확시기별현미색택변화는 Fig. 1과같다. 흑진주를제외 총폴리페놀및총플라보노이드함량수확시기에따른흑미 5개품종의총폴리페놀과총플라보노이드함량을분석한결과는 Table 2와같다. 플라보노이드를포함하는총폴리페놀의경우흑진주를제외한 4개품종에서출수후 35일경각각 5.53±.9, 7.93±.19, Harvesting times (DAH) NKHC SNHC STHM JSHC HJJ Fig. 1. Variation of brown rice color according to the different harvest times in 5 black rice varieties. DAH: days after heading date, NKHC: Nunkeunheukchal, SNHC: Sinnongheugchal, STHM: Sintoheugmi, JSHC: Josaengheugchal, and HJJ: Heugjinju.

4 1656 박지영 한상익 허연재 이유영 이병원 심은영 함현미 김병주 이춘우 이성준 오성환 Table 1. Mineral elements contents of the 5 black rice varieties on different harvest times (mg/1 g) HF (days) NKHC SNHC STHM JSHC HJJ K Ca Mg K Ca Mg K Ca Mg K Ca Mg K Ca Mg ± 8.68± 13.24± 38.1± 7.8± 12.3± 35.38± 8.31± 12.± 3.93± 7.91± 11.18± 27.7± 7.35± 11.68± 1.14 a.12 ns.1 ab.51 a.12 ab.2 b.84 a.71 ns.16 ab.6 ns.21 ns.17 b 1.65 ns.5 ab.2 ns 42.13± 8.32± 1.6 b ± 8.34±.33 b ± 8.86± 1.77 b ± 9.16±.26 b ±. b 38.93±.31 a 8.22±.17 a 13.1±.2 a 33.78±.76 ab 9.12± ± 34.82± 7.87± 12.35± 32.99± 7.36±.9 ab.66 b.17 ab.17 b.67 b ± 31.14± 7.78± 11.93± 32.11± 8.1±.35 a.38 b.17 b.9 b.27 bc ± 33.64± 7.6± 12.1± 3.4± 8.14±.6 a.81 b.11 b.17 b.33 c ± 28.45±.45 ab ± 31.14±.24 ab ± 3.53±.7 a ± 29.91±.17 b ± ± ± ± ± 28.63±.13 ab ± 31.7±.11 ab ±.34 ab 29.71± ± 28.85±.8 b ± 11.35±.23 b ± 12.33±.7 a ± 11.76±.1 a ± 11.85±.5 a.11 All values are mean±sd (n=3). Means with different letters (a-c) within a column are significantly different (P<.5) by Duncan's multiple range test. HF: harvesting times. ns: not significantly. NKHC: Nunkeunheukchal, SNHC: Sinnongheugchal, STHM: Sintoheugmi, JSHC: Josaengheugchal, and HJJ: Heugjinju. Table 2. Total polyphenol and total flavonoid content of 5 black rice varieties on the different harvest times HF (days) ±.9 a 5.3±.1 b 4.19±.6 c 3.66±.2 d 3.±.9 e (mg/g) NKHC SNHC STHM JSHC HJJ TP TF TP TF TP TF TP TF TP TF.81±.3 a 7.93±.19 a.76±.2 ab 8.75±.16 a.89±.1 b 7.64±.1 a.77±.3 c 8.38±.15 b.94±.4 b.84±.3 a 7.44±.8 b.79±.3 a 7.74±.6 b.96±.4 a 7.7±.6 c.95±.5 a 8.34±.6 b.96±.1 b.59±.1 c 6.55±.1 c.7±.1 c 6.83±.7 c.94±.4 a 7.33±.6 b.92±.2 a 7.77±.13 c.97±.1 b.73±.1 b 6.6±.1 c.75±.3 b 6.34±.18 d.87±.2 b 6.±.18 d.84±.3 b 8.85±.2 a 1.13±.5 a.62±.3 c 5.33±.5 d.67±.1 c 4.81±.19 e.61±.2 c 5.52±.9 e.76±.4 c 7.65±.12 c 1.11±.2 a All values are mean±sd (n=3). Means with different letters (a-e) within a column are significantly different (P<.5) by Duncan's multiple range test. HF: harvesting times, TP: total polyphenol, TF: total flavonoid. NKHC: Nunkeunheukchal, SNHC: Sinnongheugchal, STHM: Sintoheugmi, JSHC: Josaengheugchal, and HJJ: Heugjinju. 8.75±.16, 7.64±.1 mg/g으로가장높았고, 출수후수확시기가늦어질수록폴리페놀함량은유의적으로감소하였다. 총플라보노이드함량의경우눈큰흑찰, 신농흑찰은출수후 35~일, 신토흑미, 조생흑찰은 ~45일, 흑진주는 ~55일에가장높은경향을나타냈다. 총플라보노이드함량은출수후수확시기가늦어질수록감소하였던폴리페놀함량과는다른경향을보였으며, 품종별로적정수확시기가차이가있었다. 안토시아닌함량변화흑미각품종별수확시기에따른안토시아닌함량변화는 Fig. 2와같다. 5개품종모두수확시기가늦어질수록안토시아닌함량이감소하는경향이었으며, 흑진주를제외한 4 개품종모두고도의부의상관관계가성립되었다. Chae 등 (25) 에의하면흑진주의경우쌀의주요안토시아닌인 C3G가등숙온도평균 24 C까지는증가하였고, 27 C 이상이면감소한다고하였다. 즉등숙온도에따라영향이있다는결과 (25) 를고려하여다른품종과다른양상을보이는흑진주의경우연차별안토시아닌변화에대한추가연구가필요하다고판단된다. 수확시기별안토시아닌함량은출수후 35일경이가장높았는데눈큰흑찰, 신농흑찰, 신토흑미, 조 생흑찰, 흑진주품종의출수후 35일안토시아닌함량은각각 67.32±3.11, 23.55±3.66, ±8.11, ± 1.95, 21.49±5.2 mg/1 g이었다. 신토흑미의경우수확시기에따른안토시아닌함량과의관계에서 R 2 값이.96 으로고도로유의하였고, 안토시아닌함량은출수 35일부터각각 ±8.11, 18.2±3.47, ±2.8, ±1.45, 76.29±1.47로감소하였다. Chung(26) 은조생흑찰과흑진주벼가출수후안토시아닌함량이계속적으로감소하였다고하였는데, 이는안토시아닌이열과빛에대해안정성이낮다 (27,28) 는결과를인용하여수확시기가늦어짐에따라온도와빛에불안정한안토시아닌이지속적으로감소한것으로추정된다고하여이에대해서는좀더세밀한연구가진행되어야할것으로사료된다. ABTS, DPPH 라디칼소거능흑미수확시기에따른항산화활성측정결과인 ABTS, DPPH 라디칼소거능을 Fig. 3과 Fig. 4에각각나타내었다. ABTS 라디칼소거능은흑진주를제외한 4개품종에서유의성이인정되었다. 눈큰흑찰은출수후수확시기가늦어질수록각각 23.94, 3.64, 37., 38.12, 54.1 µg/ml로 EDA(%) 의 IC 값이높아져서항산화활성이낮아졌다. 신

흑미수확시기에따른이화학적특성및항산화활성변화 1657 A 8 6 2 NKHC y = -2.4928x + 149.4 R² =.8948* B 2 16 12 8 SNHC y = -4.984x + 37.37 R² =.8962* 3 35 45 55 6 3 35 45 55 6 C 3 2 1 1 STHM y = -8.3722x + 528.32 R² =.

Anthocyanin contents (cyanidin-3-o-glucoside+peonidin- 3-O-glucoside) of 5 black rice varieties under the different harvest times.

5 흑미수확시기에따른이화학적특성및항산화활성변화 1657 A NKHC y = x R² =.8948* B SNHC y = x R² =.8962* C STHM y = x R² =.9641** D 1 1 JSHC y = x R² =.87* E HJJ 1 1 y = x R² =.7897 ns Fig. 2. Anthocyanin contents (cyanidin-3-o-glucoside+peonidin- 3-O-glucoside) of 5 black rice varieties under the different harvest times. A) Nunkeunheugchal, B) Sinnongheugchal, C) Sintoheugmi, D) Josaengheugchal, E) Heugjinju. Fig. 3. ABTS radical scavenging activity of black rice varieties on the different harvest times. IC is concentration in μg/ml required to scavenge DPPH radical by % (P<.5). Means with different letters (a-d) above bars are significantly different (P<.5) by Duncan's multiple range test. NKHC: Nunkeunheukchal, SNHC: Sinnongheugchal, STHM: Sintoheugmi, JSHC: Josaengheugchal, and HJJ: Heugjinju. Fig. 4. DPPH radical scavenging activity of black rice varieties on the different harvest times. IC is concentration in μg/ml required to scavenge DPPH radical by % (P<.5). Means with different letters (a-d) above bars are significantly different (P<.5) by Duncan's multiple range test. NKHC: Nunkeunheukchal, SNHC: Sinnongheugchal, STHM: Sintoheugmi, JSHC: Josaengheugchal, and HJJ: Heugjinju.

6 1658 박지영 한상익 허연재 이유영 이병원 심은영 함현미 김병주 이춘우 이성준 오성환 농흑찰, 신토흑미, 조생흑찰의경우출수후 55일경에는다른수확시기에비해항산화활성이크게떨어지는경향이었다. DPPH 라디칼소거능의결과는 ABTS 측정법과비슷한경향이었는데, 수확시기가늦어질수록항산화활성이낮아졌으며흑진주는수확시기에따른항산화활성변이가유의성이없었다. 안토시아닌함량이비교적높았던신토흑미와흑진주가항산화활성이다른품종에비해높은경향이었고, 안토시아닌함량이비교적낮았던눈큰흑찰은높은 IC 값을나타내라디칼소거능이다소떨어지는결과를보였다. Kim 등 (29) 에의하면흑미복합발효물의페놀, 플라보노이드, proanthocyanin이증가함에따른 ABTS, DPPH 관계는각각 R 2 =.9, R 2 =.8로높은부의상관관계를보인다고하였다. 본연구결과에서도흑미의수확시기가늦어질수록폴리페놀, 안토시아닌함량이감소하였고이에따른항산화활성도함께감소하여 Kim 등 (29) 의결과와같은경향을보였다. 따라서다른품종과달리수확시기에따라유의하지않은결과를나타내는흑진주의경우연차별안토시아닌변화및등숙률에대한추가연구가필요하며이에따른항산화활성또한함께비교되어야할부분이라고사료된다. 요 본연구는흑미수확시기에따른종실의이화학적특성및항산화활성변이를검토하였는데, 실험에이용된흑미 5개품종 ( 눈큰흑찰, 신농흑찰, 신토흑미, 조생흑찰, 흑진주 ) 의출수일로부터각각 35,, 45,, 55일에수확을하여출수후수확일수에따른특성을비교한결과, 무기성분 ( 칼륨, 칼슘, 마그네슘 ) 은수확시기에따른유의성이인정되지않았다. 기능성성분인폴리페놀의경우흑진주를제외하고 4개품종에서출수후 35일이후시간이지날수록감소하는경향이었고, 플라보노이드도조생흑찰및흑진주를제외하고수확시기에따라함량이감소하는경향이었다. 수확시기와안토시아닌함량과의관계를분석한결과모든품종이부의상관관계를보였고, 흑진주벼를제외하고는 R 2 값이.8~.9 정도로유의성이인정되었다. 항산화활성또한흑진주벼를제외하고는출수후 35일경이항산화활성이가장높았고, 이후점점감소하는경향이었다. 약 감사의글 본연구는농촌진흥청국립식량과학원농업과학기술사업 ( 과제번호 : PJ112411) 의지원에의해이루어진것임. REFERENCES 1. Choi SW, Kang WW, Osawa T Isolation and identification of anthocyanin pigments in black rice. Foods and Biotechnology 3: Oh GS, Kim K, Na HS, Choi GC. 2. Comparison of physicochemical properties on waxy black rice and glutinous rice. J Korean Soc Food Sci Nutr 31: Cho EH, Choi MJ, Shin SH, Kim HY Antioxidant activity of black rice and grains. CNU Journal of Agricultural Science 39: Defa G, Meiyu X A study on special nutrient of purple glutinous rice. Scientia Agricultura Sinica 25: Ryu SN, Han SJ, Park SZ, Kim HR. 6. Antioxidant activity of blackish purple rice. Korean J Crop Sci 51: Velioglu YS, Mazza G, Gao L, Oomah BD Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. J Agric Food Chem 46: Ling WH, Wang LL, Ma J. 2. Supplementation of the black rice outer layer fraction to rabbits decreases atherosclerotic plaque formation and increases antioxidant status. J Nutr 132: Chung YA, Lee JK. 3. Antioxidative properties of phenolic compounds extracted from black rice. J Korean Soc Food Sci Nutr 32: Chen PN, Kuo WH, Chiang CL, Chiou HL, Hsieh YS, Chu SC. 6. Black rice anthocyanins inhibit cancer cells invasion via repressions of MMPs and u-pa expression. Chem Biol Interact 163: Chiang AN, Wu HL, Yeh HI, Chu CS, Lin HC, Lee WC. 6. Antioxidant effects of black rice extract through the induction of superoxide dismutase and catalase activities. Lipids 41: Lee SH, Hwang IG, Kim HY, Lee HK, Lee SH, Woo SH, Lee J, Jeong HS. 21. Physicochemical property and antioxidant activity of Daehak waxy corns with different harvest times. J Korean Soc Food Sci Nutr 39: Choi SR, Kim CS, Kim JY, You DH, Kim JM, Kim YS, Song EJ, Kim YG, Ahn YS, Choi DG Changes of antioxidant activity and lignan contents in Schisandra chinensis by harvesting times. Korean J Medicinal Crop Sci 19: Moon GS, Ryu BM, Lee MJ. 3. Components and antioxidative activities of buchu (Chinese chives) harvested at different times. Korean J Food Sci Technol 35: Chae JC, Jun DK. 2. Effect of harvest time on yield and quality of rice. Korean J Crop Sci 47: Song YC, Lee JS, Ha WG, Hwang HG, Lim SJ, Yeo US, Park NB, Kwak DY, Jang JK, Lee JH, Park DS, Jung KH, Jeong EK, Nam MH, Kim YD, Kim MK, Kwon OK, Oh BG. 21. A new early maturing blackish purple pigmented glutinous rice variety, Josaengheugchal. Korean J Breed Sci 42: Park DS, Hwang UH, Park SK, Lee JH, Han SI, Cho JH, Lee JY, Oh SH, Jang KC, Seo WD, Shin DJ, Kim SY, Song YC, Yeo US, Park NB, Nam MH, Lee JK A waxy black giant embryo earley maturing rice variety Nunkeunheugchal. Korean J Breed Sci 47: Moon HP, Choi YG, Lee JH, Jung KH, Cho SY, Hwang HG, Kang KH, Kim MK, Hwang KH, Choi HC, Kim YS A new early maturing, anthocyanin pigmented rice variety Heugjinjubyeo. Korean J Breed Sci 3: Kim DO, Chun OK, Kim YJ, Moon HY, Lee CY. 3. Quantification of polyphenolics and their antioxidant activity in fresh plums. J Agric Food Chem 51: Zhishen J, Mengcheng T, Jianming W The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64:

7 흑미수확시기에따른이화학적특성및항산화활성변화 Kim YD, Ha KY, Lee KB, Shin HT, Cho SY Varietal variation of anthocyanin content and physicochemical properties in color rice. Korean J Breed 3: Kim JH, Park JH, Park SD, Choi SY, Seong JH, Moon KD. 2. Preparation and antioxidant activity of health drink with extract powders from safflower (Carthamus tinctorius L.) seed. Korean J Food Sci Technol 34: Dewanto V, Wu X, Liu RH. 2. Processed sweet corn has higher antioxidant activity. J Agric Food Chem : Joo YH, Park JH, Kim YH, Chung MG, Chung KW. 4. Change in anthocyanin contents by cultivation and harvest time in black-seeded soybean. Korean J Crop Sci 49: Hwang HR, Kim KH, Lee J, Chung CT, Lee JC, Choi JJ, Chun JP, Yook HS. 9. Comparison of mineral contents of three rice varieties under different cultural practices. J Korean Soc Food Sci Nutr 38: Chae JC, Lee DJ, Jun DK, Ryu SN. 3. Effect of ripening temperature on anthocyanin cyanidin-3-glucoside contents of pigmented rice variety Heugjinjubyeo. Abstract No PD25 presented at Spring Meeting of The Korean Society of Breeding Science. Jeju, Korea. 26. Chung CT. 8. Variation of grain shape of brown rice and its physicochemical characteristics of colored rice (Oryza sativa L.) as affected by cultural conditions. PhD Dissertation. Chungnam National University, Daejeon, Korea. 27. Cho MH, Yoon HH, Hahn TR Thermal stability of the major color component, cyanidin 3-glucoside, from a Korean pigmented rice variety in aqueous solution. Agric Chem Biotechnol 39: Yoon JM, Cho MH, Hahn TR, Paik YS, Yoon HH Physicochemical stability of anthocyanins from a Korean pigmented rice variety as natural food colorants. Korean J Food Sci Technol 29: Kim YH, Lee YJ, Park SO, Lee SJ, Lee OH Antioxidant compounds and antioxidant activities of fermented black rice and its fractions. Korean J Food Sci Technol 45:

μ

μ 초콩의제조중기능적특성비교 173 Table 1. Changes in total polyphenol contents of Chokong as affected by soaking time Extracting solvents Chokong 1) Soaking time (days) 1 4 7 10 14 Water 70% ethanol solution 23.46±4.62