J Korean Soc Food Sci Nutr 한국식품영양과학회지 44(5), 746~751(15) http://dx.doi.org/10.3746/jkfn.15.44.5.746 발효조건을달리한달맞이꽃발효액의품질특성 안유복 강경명 김진학 박나영 이신호 대구가톨릭대학교식품공학과 Quality Characteristics of Oenothera biennis Juice Fermented at Different Temperatures and Sugar Concentrations Yoo-Bok Ahn, Kyoung-Myoung Kang, Jin-Hak Kim, La-Young Park, and Shin-Ho Lee Department of Food Science & Technology, Catholic University of Daegu ABSTRACT The quality characteristics of Oenothera biennis juice (OJ) fermented with various concentrations of sugar solutions (50, 60, and Brix) and at different temperatures ( and C) were investigated. The sugar concentration and ph of fermented OJ decreased during fermentation and more rapidly decreased at C rather than at C. The number of total bacteria increased during 6 days of fermentation and decreased gradually thereafter, and coliform bacteria were not detected after 8 to 10 days of fermentation at and C. Enzyme activities (invertase, amylase, and cellulase) of fermented OJ with Brix sugar solution were the highest among the different treatments after fermentation for 4 days at C. Total polyphenol content and DPPH radical scavenging ability increased during fermentation. The highest total polyphenol contents and DPPH radical scavenging ability were 7.1 mg TAE/mL and 58.6%, respectively, when fermented at C with Brix sugar solution. Key words: Oenothera biennis, quality characteristics, fermentation, phenolic compounds, antioxidant activity 서 최근식생활의변화등으로성인병이라불리는뇌졸중, 동맥경화증, 고혈압, 암, 당뇨병, 만성간질환, 만성위장병등만성퇴행성질환의발병률이높아지고있는추세이다 (1). 이러한현상으로최근식물성식품, 발효식품, 자연식품을선호하는경향이높아지고있으며, 식물성소재에서부터여러가지생리기능성성분을찾아내는연구가활발히진행되고있다 (2). 식물체는발효과정을통하여함유된영양성분이소화, 흡수되기쉬운형태로변화되고, 각종효소작용으로생성된성분들에의해새로운생리조절기능을발현할수있다. 산야초는산이나들에자생하는풀로풍부한비타민과무기질, 생리활성물질들로인한효능을인정받아, 예로부터한의학및민간요법에서식품, 기호음료, 한방, 의학에서널리통용되어왔다 (3). 최근식품의열매, 잎등다양한소재와설탕을이용하여 효소 라는이름으로통용되어일반화되어있고그명명에관한개선도점차이루어지고있으나, 이들에대한정확한제조법과식품학적특성구명이시급히요구되고있는실정이다. Received 23 November 14; Accepted 3 March 15 Corresponding author: Shin-Ho Lee, Department of Food Science & Technology, Catholic University of Daegu, Gyeongsan, Gyeongbuk 712-702, Korea E-mail: leesh@cu.ac.kr, Phone: +82-53-850-3217 론 달맞이꽃은불포화오메가지방산인감마리놀렌산 (γ-linolenic acid) 을비롯하여리놀산 (linoleic acid) 및올레익산 (oleic acid) 과같은성분들이다량포함되어있어항염작용을비롯한고혈압, 항균, 항암과같은여러활성을나타낸다고알려져있다 (4). 전보 (5) 에서각종산야초의생리활성을증가시키기위해서는현재관행적으로널리통용되고있는설탕과각종산야초배합비율을 1:1(w/w) 로제조하는방법을개선할필요성을도출한바있다. 본연구에서는생리활성이우수하고비교적손쉽게구할수있는달맞이꽃을이용한적정제조법을구명하기위하여설탕과직접혼합하는관행적인방법을탈피하고설탕의농도를달리한당용액을사용하여달맞이꽃발효액의제조및품질특성을비교검토하였다. 재료및방법재료달맞이꽃 (Oenothera biennis) 은 7월 ~8월대구근교의산과들에서채취하여시료로사용하였고, 설탕은시판되고있는백설탕 (CJ Co., Seoul, Korea) 을사용하였다. 달맞이꽃발효액의제조 Kim 등 (6) 의방법을변형하여채취한달맞이꽃을세척하고물기를제거한후달맞이꽃 1 kg에 50, 60, Brix 설탕
발효조건을달리한달맞이꽃발효액의품질특성 747 용액 2 L를각각혼합하여옹기에넣은후, C로유지된항온실에서 1일간격으로뒤적여호기적상태를유지하면서 10일동안발효시켰다. 당도, ph 측정발효액을 cheese cloth를이용하여여과한후원심분리기 (Centrifuge 5810R, Eppendorf, Hamburg, Germany) 를이용하여 3,000 g, 10분간원심분리한상등액을시료로하여당도는 Master Refractometer(N-1E, ATAGO, Tokyo, Japan) 를이용하였고, ph는 ph meter(orion 410A, Orion Research Inc., Boston, MA, USA) 를사용하여측정하였다. 미생물수측정미생물수는일정기간별로시료를채취하여 0.1% 펩톤수로적정희석한후총균수는 plate count agar(pca, Difco, Detroit, MI, USA), 효모와곰팡이수는 potato dextrose agar(pda, Difco), 대장균군수는 violet red bile agar (VRBA, Difco) 에접종하여 37 C에서 24시간배양한후나타난 colony를계수하여 CFU(colony forming unit)/ml로나타내었다. 효소활성측정발효액을원심분리 (3,000 g, 10 min) 하여상등액 2 ml 에메탄올을가하여 10 ml로정용하고균질화한후이를다시원심분리하여침전물에정제수를가하여용해시킨다음원심분리한상등액을효소활성측정용시료로사용하였다 (2). Amylase는 1% soluble starch(in 50 mm phosphate buffer, ph 6.9) 를기질로사용하여 40 C에서 분간사용하였고, invertase와 cellulase는 1% sucrose(in 50 mm sodium acetate buffer, ph 4.6) 와 0.5% carboxymethyl cellulose(cmc, in 50 mm sodium acetate buffer, ph 5.0) 를각각기질로사용하여 40 C에서 분간반응시켰다. 이때반응액의효소활성은 glucose(sigma-aldrich Co., St. Louis, MO, USA) 를표준품으로하여환원당함량을측정한후활성을산출하였으며, 효소단위는 1분간 1 μg의 glucose를생성하는효소의양을 1 unit으로하였다 (7). 폴리페놀함량측정 95% 에탄올 (Duksan Pure Chemical Co., Ansan, Korea) 로 100배희석한후원심분리 (3,000 g, 10 min) 및여과 (No. 2, Whatman International Ltd., Leicestershire, UK) 하여시료로사용하였다. 총폴리페놀함량측정은 Folin-Denis법 (8) 에따라시료 1 ml에 0.2 N Folin- Ciocalteu's phenol reagent(sigma-aldrich Co.) 1 ml를가하여실온에서 3분간반응시킨후, 7.5% Na 2CO 3 1 ml를가한뒤암소에서 1시간동안방치한다음 spectrophotometer(ultraspec 1000, Pharmacia Biotech, Cambridge, UK) 를이용하여 765 nm에서흡광도를측정하였다. 총폴리페놀함량은 tannic acid(sigma-aldrich Co.) 를표준물질로하여검량선을작성한다음정량하여 TAE(tannic acid equivalents) 로나타내었다. DPPH radical 소거능측정 1,1-Diphenyl-β-picrylhydrazyl(DPPH) radical 소거능은폴리페놀함량측정에사용한시료를동일하게사용하였으며, Blois의방법 (9) 을변형하여측정하였다. 즉시료 0.4 ml에 0.4 mm DPPH(Sigma-Aldrich Co.) 에탄올용액 0.8 ml를진탕혼합하고, 10분간방치후 spectrophotometer를사용하여 525 nm에서흡광도를측정하고아래계산식에준하여계산하였다. DPPH radical scavenging ability (%) = (1- 시료첨가구의흡광도무첨가구의흡광도 ) 100 통계분석 모든실험은 3회반복으로수행하였으며, 얻어진결과는 SPSS(Statistical Package for Social Sciences, SPSS Inc., Chicago, IL, USA) software package(version 12.0) 를이용하여분석하였다. 모든측정항목의결과는평균 (mean)± 표준편차 (standard deviation, SD) 로표시하였다. 실험구간평균차이를 one-way ANOVA로확인한후그룹간의통계적유의성을 Duncan's multiple range test를이용하여검증하였으며 5% 이내에서통계적유의성을부여하였다 (P<0.05). 결과및고찰 당도및 ph의변화일반적으로통용되고있는설탕과산야초를일정비율로직접혼합하는발효액제조방법을개선하고자설탕용액을이용하여발효온도와당도를달리하여, C에서 10일간발효한달맞이꽃발효액의발효과정중당도의변화를 Table 1에나타내었다. 당도는발효기간이경과함에따라모든실험구에서발효 2일까지급격히감소하였으나, 이후완만하게감소하거나일정범위를유지하는경향을나타내었다. C Brix구는발효 2일째까지발효액의당도는 37.0 Brix로급격히감소하였으며, 발효 10일째 28.2 Brix 를나타내었다. C Brix구는발효 2일까지는유사한경향을나타내었으나이후뚜렷한변화를관찰할수없었다. 온도에따른당도의변화는 C군에서 C군보다발효중당도가유의적으로감소하였다 (P<0.05). 이는 Magee 등 (10) 의연구결과와같이온도의증가에따라수분과설탕의확산속도가증가하여달맞이꽃내부의수분이더욱빨리발효액으로용출되기때문인것으로판단된다. ph의변화는초기 5.8~6.0에서발효 10일째 2.6~3.4의범위로발효가진행되는동안감소하였다 (Table 1). Ahn
748 안유복 강경명 김진학 박나영 이신호 Table 1. Changes in sugar content and ph of Oenothera biennis juice fermented with various concentrations of sugar at C and C Brix ph 50.0±0.1 fa1) 60.0±0.0 eb 70.0±0.1 dc 50.0±0.1 fa 60.0±0.0 fb 70.0±0.1 ec 5.8±0.0 fa 5.9±0.0 fb 6.0±0.0 fc 5.8±0.0 fa 5.9±0.0 fb 6.0±0.0 fc 37.0±0.1 eb 44.7±0.2 dd 54.1±0.1 cf 36.4±0.2 ea 44.1±0.2 ec 52.4±0.1 de 4.6±0.1 eb 4.9±0.0 ec 4.9±0.1 ec 4.2±0.1 ea 4.7±0.0 eb 4.8±0.0 ec 35.5±0.1 db 44.6±0.1 cd 53.9±0.1 bf 32.1±0.1 da 40.7±0.1 dc 52.4±0.1 de 4.0±0.0 db 4.4±0.1 dc 4.8±0.0 dd 3.8±0.0 da 3.8±0.0 da 4.0±0.1 db 32.1±0.1 cb 42.7±0.2 bd 53.5±0.1 af 29.9±0.2 ca 38.3±0.1 cc 51.7±0.1 ce 3.8±0.0 cc 3.7±0.1 cc 4.3±0.0 cd 3.4±0.1 ca 3.6±0.0 cb 3.8±0.0 cc 1) Values are means±standard deviation of triplicate determinations. Values with different letters within a row (a-f) and same item (A-F) differ significantly (P<0.05)..1±0.2 bb 41.1±0.1 bd 53.5±0.2 af 27.8±0.1 ba 37.4±0.2 bc 51.2±0.1 be 3.1±0.1 bb 3.0±0.0 bab 3.7±0.1 bc 2.9±0.0 ba 2.9±0.1 bab 3.0±0.1 bab 28.2±0.1 ab 39.9±0.2 ad 53.4±0.2 af 27.2±0.2 aa 36.8±0.1 ac 51.0±0.2 ae 2.9±0.1 ab 2.8±0.0 ab 3.4±0.1 ac 2.6±0.0 aa 2.6±0.0 aa 2.6±0.0 aa 등 (5) 의산야초와설탕을 1:1의비율로혼합하는전통적인방법으로제조한경우 3개월째 ph는 4.14의결과에비해본실험의 ph가더낮아설탕용액으로담그는경우더많은유기산이생성되었기때문인것으로판단된다 (11). 미생물수의변화온도와당도를달리하여제조한달맞이꽃발효액의미생물변화는 Table 2와같다. 총균수는모든실험구에서초기 3.2 log CFU/mL에서 6일까지증가하는경향을나타내었 고, 이후점차감소하는경향을나타내었다. 발효 6일째에 C Brix구가 7.3 log CFU/mL로가장높았고, C 보다 C에서생균수는증가하였으며, 당의농도가증가할수록감소하였다. 효모및곰팡이수는발효전 2.9 log CFU/ ml였으며, C에서발효 8일까지 5.2~6.0 log CFU/mL 로증가한후발효기간동안 5 log CFU/mL 수준으로일정하게유지되었고, C에서는발효 2일에 5.7~6.9 log CFU/mL로급격히증가한후 4 log CFU/mL 범위로감소하는경향을나타내었다. 대장균군수는발효전 2.8 log CFU/ Table 2. Changes in viable cell counts of Oenothera biennis juice fermented with various concentrations of sugar at C and C (unit: log CFU/mL) Total bacteria Yeast & Mold Coliform bacteria 1) 2.8±0.1 ba 2.8±0.1 ba 5.9±0.0 cc 5.5±0.1 cb 4.9±0.0 ba 6.4±0.1 de 6.2±0.0 dd 5.5±0.1 cb 5.4±0.0 bc 4.8±0.0 bb 4.1±0.1 ba 6.9±0.0 ee 5.8±0.1 fd 5.7±0.1 ed 3.2±0.0 ec 3.0±0.0 db 2.9±0.0 ca 6.3±0.0 dd 5.9±0.0 eb 5.1±0.1 ca 7.0±0.0 ef 6.5±0.0 ee 6.2±0.0 dc 5.8±0.0 cd 5.7±0.0 cc 5.4±0.0 db 6.8±0.0 ee 5.7±0.0 ec 5.0±0.1 da 3.1±0.0 de 2.8±0.0 cc 2.7±0.0 bb 6.3±0.0 dc 5.9±0.1 eb 5.4±0.0 da 7.3±0.0 fe 6.7±0.0 fd 6.5±0.1 ec 5.9±0.0 cd 5.8±0.0 ded 5.3±0.0 cdb 6.2±0.0 de 5.6±0.0 dc 5.0±0.0 da 2.9±0.0 cd 2.0±0.0 bc 1.3±0.1 aa 3.9±0.0 ee 3.7±0.0 ed 3.2±0.0 dc 3.1±0.0 de 2.9±0.0 dd 2.6±0.0 ba 2.0±0.0 bc 1.6±0.1 bb 1.3±0.1 aa 1) Values are means±standard deviation of triplicate determinations. 2) Not detected. Values with different letters within a row (a-f) and same item (A-F) differ significantly (P<0.05). 6.1±0.1 dc 5.7±0.0 db 5.3±0.2 cda 6.0±0.0 cc 5.6±0.0 cb 5.6±0.0 cb 6.0±0.0 df 5.9±0.0 ee 5.2±0.0 cd 4.8±0.0 cc 4.6±0.0 ca 4.7±0.1 cb 1.6±0.0 ab 1.5±0.1 ab 2) 1.4±0.2 ab 0.9±0.2 aa 5.6±0.2 bd 5.3±0.0 bc 4.8±0.1 ba 5.5±0.1 bcd 5.1±0.1 bb 4.9±0.0 bab 5.8±0.0 cd 5.8±0.1 cdd 5.3±0.2 cc 4.6±0.1 bb 4.2±0.1 ba 4.1±0.2 ba
발효조건을달리한달맞이꽃발효액의품질특성 749 ml를나타내었고, 이후발효 4일까지증가한후감소하여발효가진행됨에따라모든실험구에서검출되지않았다. 온도에따른미생물수의변화는 C가 C보다비교적많은미생물수를나타내었으며, 설탕농도에따른변화는 Brix 처리구가다른처리구보다가장낮은미생물수를나타내었다. 이는일반적으로미생물의생육이 C보다는 C의조건에서활발히이루어지며, Kim 등 (12) 의연구결과에서와같이설탕용액의당도가높아질수록발효액내부의높은삼투압에의해미생물의생육이억제되기때문인것으로판단된다. 효소활성의변화 Brix 이상의설탕용액을이용하여제조한달맞이꽃발효액의효소활성변화는 Table 3과같다. Invertase 활성은발효 6일이후에최대활성을나타내었으며, C Brix 구가가장높은활성 (53.3 unit) 을나타내었다. Amylase 활성은 C Brix구가발효 6일에 12.0 unit으로가장높았으며, 모든실험구에서 invertase보다낮은활성도를나타내었다. Cellulase 활성은 C Brix 처리구가발효 4일째 18.5 unit으로가장높았고, 이후발효기간이경과함에따라전처리구의 cellulase 활성은감소하였다. 숙성온도에따른숙성액의효소활성은 C보다 C에서높은활성도를나타내었다. 설탕용액의농도에따라서는 Brix 구가효소의활성이가장우수하였다. 이는 C보다 C 의비교적높은온도에서미생물의생육이양호하여효소활성이증가한것으로판단되었다. 설탕용액을사용하여달 맞이꽃숙성액의효소활성은산야초와설탕을 1:1의비율로혼합하여 3개월동안제조한보고 (5) 의효소활성 (1 unit 미만 ) 에비해높았다. 폴리페놀함량과 DPPH radical 소거능의변화대부분의천연식물에는특수한색깔과고유한맛을주는페놀성화합물이존재하며 (13), 천연식물의페놀성화합물들은단순한 phenol류, phenolic acid, phenylpropanoid류및 flavonoid류등이대부분으로항균, 항알레르기, 항바이러스성, 항염성, 항암, 항산화, 충치예방, 심장질환및당뇨병예방등다양한생리활성을갖고있는것으로알려져있다 (14). 온도별발효과정중폴리페놀함량의변화는 Table 4와같다. 폴리페놀함량은발효 6일까지모든처리구에서뚜렷이증가하였으며, 이후서서히증가하는경향을나타내었다. 폴리페놀함량은발효 10일째 C Brix구 (7.1 mg TAE/mL) 가가장높았으며, C Brix구 (4.0 mg TAE/mL) 가가장낮았다. 발효과정중 DPPH radical 소거능을 100배희석하여측정한결과발효기간이경과함에따라모든실험구에서 DPPH radical 소거능이증가하였으며, 발효 10일째 C Brix 구 (58.6%) 에서가장높은활성을나타내었고 C 70 Brix구 (25.1%) 에서가장낮은활성을나타내었다 (Table 4). DPPH radical 소거능역시발효기간이경과함에따라발효온도와당도에관계없이증가하는경향을보였으며, 당도가증가할수록감소하였다. 또한 C에서보다 C 에서발효한발효액의 DPPH radical 소거능이뚜렷하게증 Table 3. Changes in enzyme activity of Oenothera biennis juice fermented with various concentrations of sugar at C and C (unit: 1 μg glucose/min/ml) Invertase Amylase Cellulase 1) 3.5±0.8 ac2) 2.1±0.6 aab 1.1±0.1 aa 13.5±0.7 ad 2.2±0.1 ab 2.7±0.6 abc 5.1±0.7 ac 1.7±0.4 bb 1.3±0.4 aab 8.9±0.7 ad 2.1±0.7 ab 0.5±0.1 aba 3.0±0.3 ac 2.8±1.1 bbc 2.2±0.5 babc 4.7±0.5 ad 1.9±0.2 bab 1.5±0.1 aa 8.2±0.6 bc 4.6±0.6 bb 4.0±0.5 bab 18.8±0.6 bd 4.3±1.0 bab 3.3±0.7 aa 6.6±0.6 bcc 4.0±0.3 db 1.9±0.3 ba 9.8±0.7 ad 4.0±0.1 bb 1.9±0.5 ca 10.6±0.3 ee 6.7±0.3 cd 2.5±0.3 ba 18.5±0.3 ef 5.9±0.3 dc 4.0±0.5 cb 29.5±0.5 cd 12.3±0.5 ca 12.2±0.3 ea 53.3±0.4 ee 26.4±0.3 ec 17.2±0.8 db 8.2±0.4 dd 4.6±0.2 db 2.7±0.4 ca 12.0±0.9 be 6.9±0.3 ec 2.0±0.4 ca 9.1±0.4 dc 3.2±0.3 bb 3.1±0.2 cb 12.5±0.5 dd 2.4±0.3 ca 2.2±0.3 ba 1) Not detected. 2) Values are means±standard deviation of triplicate determinations. Values with different letters within a row (a-e) and same item (A-F) differ significantly (P<0.05). 33.2±0.6 ed 13.6±0.3 db 9.6±0.5 da 47.0±0.4 de 23.6±0.7 dc 14.2±0.6 cb 7.1±0.1 ce 2.8±0.5 cc 1.9±0.4 bb 10.0±0.5 af 5.7±0.2 dd 1.0±0.3 ba 7.9±0.5 cd 2.7±0.3 bc 2.0±0.3 bbc 9.6±0.4 ce 1.9±0.3 bb 1.1±0.3 aa 31.3±0.7 de 12.9±0.5 cdc 7.0±0.6 ca 39.7±0.7 cf 17.9±1.2 cd 9.4±0.4 bb 5.8±0.1 abc 0.9±0.3 aa 0.8±0.2 aa 8.9±0.6 ad 4.9±0.8 cb 1.0±0.3 ba 6.6±0.3 bb 1.3±0.3 aa 1.1±0.2 aa 7.5±0.4 bc 1.1±0.3 aa 1.0±0.2 aa
750 안유복 강경명 김진학 박나영 이신호 Table 4. Changes in total polyphenol contents and DPPH radical scavenging activity of Oenothera biennis juice fermented with various concentrations of sugar at C and C TPC 1) (mg TAE /ml) RSA 2) (%) 0.4±0.0 ac3) 0.2±0.0 ab 0.1±0.0 aa 0.4±0.0 ac 0.2±0.0 ab 0.1±0.0 aa 1.9±0.7 aa 1.5±0.3 aa 1.1±0.6 aa 1.9±0.7 aa 1.5±0.3 aa 1.1±0.6 aa 2.5±0.1 bc 2.1±0.1 bb 1.5±0.1 ba 5.0±0.1 be 4.4±0.1 bd 2.7±0.1 bc 13.5±1.0 bc 10.5±1.9 bb 5.3±0.8 ba 29.8±0.6 be 23.3±2.1 bd 12.4±0.5 bbc 3.9±0.1 cc 3.7±0.2 cb 2.5±0.0 ca 5.8±0.1 cf 5.5±0.1 ce 4.2±0.0 cd 21.6±0.9 cc 17.8±2.4 cb 14.8±0.9 ca 35.1±1.3 ce.9±1.5 cd 22.7±1.2 cc 5.2±0.1 dc 4.5±0.1 db 2.5±0.1 ca 6.9±0.1 de 6.7±0.1 dd 5.1±0.1 dc 43.9±0.7 dd 36.7±0.6 dc 15.3±1.0 ca 52.0±0.5 df 47.1±1.1 de.8±0.7 db 1) TPC: total polyphenol contents, TAE: tannic acid equivalents. 2) RSA: DPPH radical scavenging activity. 3) Values are means±standard deviation of triplicate determinations. Values with different letters within a row (a-f) and same item (A-F) differ significantly (P<0.05). 5.7±0.1 ec 5.3±0.1 eb 3.3±0.2 da 7.0±0.1 dd 6.8±0.1 ded 5.6±0.2 ec 45.9±1.9 ec 44.5±0.9 ec 22.5±0.9 da 54.1±0.9 ee 49.7±0.7 ded 38.9±0.2 eb 5.9±0.2 fb 5.9±0.1 fb 4.0±0.1 ea 7.1±0.1 dc 6.9±0.1 ec 6.1±0.2 fb 47.7±0.8 ec 47.6±0.7 fc 25.1±0.9 ea 58.6±0.3 fd 48.4±0.7 ec 42.4±1.4 fb 가하였으며, 발효중폴리페놀함량의변화와동일한경향을나타내었다. Kim 등 (15) 이보고한다양한산야초를혼합한후설탕용액을 50~Brix가되도록제조한발효액을 2.5 배희석하여측정한 DPPH radical 소거능보다본연구의 100배희석한달맞이꽃발효액의 DPPH radical 소거능이훨씬높은것으로나타나, 설탕용액으로제조한달맞이꽃발효액은식품소재로서의활용가치가매우높을것으로판단된다. 위의결과로미루어보아달맞이꽃발효액의제조시설탕용액을이용하여 C Brix에서 10일간발효하는방법이설탕과직접 1:1로혼합하는전통적인방법으로 3개월동안발효하는것보다효소활성과폴리페놀함량, DPPH radical 소거능등이증가하여제품의제조기간단축및유용성분의극대화측면에서우수한제조방법일것으로판단된다. 또한향후항산화활성이높은달맞이꽃발효액은기능성증진을위한다양한식품소재로의활용가능성이있을것으로사료되며, 실용화에앞서이를이용한제품의제조와특성에관한보다광범위한연구가필요할것으로판단된다. 요약달맞이꽃과당도 (50, 60, Brix) 를달리한설탕용액과혼합물의발효중품질변화및항산화활성을검토하였다. 발효과정중당도와 ph의변화는발효기간동안모든실험구에서감소하는경향을나타내었으며, C군보다 C군에서더욱감소하였다. 미생물의변화는총균수와효모및곰팡이의경우처리구에관계없이발효 4일까지증가하였고이후서서히감소하는경향을나타내었으며, 대장균군의경우발효 2일까지증가하다가감소하여발효 10일이후검출되지않았다. 발효액의효소활성은발효 6일까지증가후 감소하는경향을나타내었으며, C Brix구가발효 6 일째가장높은효소활성 (invertase 53.3 unit, amylase 12 unit, cellulase 12.5 unit) 을나타내었다. 총폴리페놀함량과 DPPH radical 소거능은발효기간이경과함에따라증가하는경향을나타내었으며, 발효 10일째 C Brix 구가가장높은총폴리페놀함량 (7.1 mg TAE/mL) 과 DPPH radical 소거능 (58.6%) 을나타내었다. REFERENCES 1. Ding JL, Lim IJ, Lee HD, Cha WS. 06. Analysis of minerals, amino acids and vitamin of Lespedeza cuneata. Korean J Biotechnol Bioeng 21: 414-417. 2. Kim NM, Lee JW, Do JH, Yang JW. 03. Effects of the fermentation periods on the qualities and functionalities of the fermentation broth of wild vegetables. Korean J Food Sci Technol 35: 272-279. 3. Lee MK, Choi GP, Ryu LH, Lee GY, Yu CY, Lee HY. 04. Enhanced immune activity and cytotoxicity of Artemisia capillaris Thunb. extracts against human cell lines. Korean J Medicinal Crop Sci 12: 36-42. 4. Taniguchi S, Imayoshi Y, Yabu-uchi R, Ito H, Hatano T, Yoshida T. 02. A macrocylic ellagitannin trimer, oenotherin T 1, from Oenothera species. Phytochemistry 59: 191-195. 5. Ahn YB, Kang KM, Kim JH, Park LY, Lee SH. 14. Quality characteristics of fermented wild grass juice. J Korean Soc Food Sci Nutr 43: 1731-1736. 6. Kim MJ, Yang SA, Park JH, Kim HI, Lee SP. 01. Quality characteristics and anti-proliferative effects of dropwort extracts fermented with fructooligosaccharides on HepG2 cells. Korean J Food Sci Technol 43: 432-437. 7. Bernfeld P. 1955. Amylase α and β. In Methods in Enzymology. Colowick SP, Kaplan NO, eds. Academic Press Inc., New York, NY, USA. Vol 1, p 149-158. 8. Folin O, Denis W. 1912. On phosphotungstic-phosphomolybdic compounds as color reagents. J Biol Chem 12: 239-
발효조건을달리한달맞이꽃발효액의품질특성 751 243. 9. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-10. 10. Magee TRA, Hassaballah AA, Murphy WR. 1983. Internal mass transfer during osmotic dehydration of apple slices in sugar solutions. Ir J Fd Sci Technol 7: 147-155. 11. Son MJ, Cha DG, Park JH, Kim CS, Lee SP. 05. Manufacture of dropwort extract using brown sugar, fructose syrup and oligosaccharides. J Korean Soc Food Sci Nutr 34: 1486-1490. 12. Kim KM, Kim YN, Choi BK, Oh DH. 12. Phyciochemical and microbiological changes of the fermented dandelion (Taraxacum officinale) extracts with raw sugar. Korean J Food Preserv 19: 131-137. 13. Kim IW, Shin DH, Choi U. 1999. Isolation of antioxidative components from the bark of Rhus verniciflua STOKES screened from some Chinese medical plants. Korean J Food Sci Technol 31: 855-863. 14. Azuma K, Nakayama M, Koshioka M, Ippoushi K, Yamaguchi Y, Kohata K, Yamaguchi Y, Ito H, Higashio H. 1999. Phenolic antioxidants from the leaves of Corchorus olitorius L. J Agric Food Chem 47: 3963-3966. 15. Cho EK, Song HJ, Cho HE, Choi IS, Choi YJ. 10. Development of functional beverage (SanYa) from fermented medical plants and evaluation of its physiological activities. J Life Sci : 82-89.