KOREAN J. FOOD COOK. SCI. Vol. 31, No. 5, pp. 581~587 (2015) ISSN 2287-1780(Print) ISSN 2287-1772(Online) http://dx.doi.org/10.9724/kfcs.2015.31.5.581 흰민들레추출물의생리활성및볶음시간에따른흰민들레침출차제조에관한연구 유은미 민성희 1 국립암센터생물의약품생산실, 1 세명대학교한방식품영양학부 Biological Activity of Korean Dandelion (Taraxacum coreanum) Extracts and Preparation of Korean Dandelion Tea by Roasting Time Eun Mi Yu Sung Hee Min 1 National Cancer Center Biomedicine Production Branch, Goyang, 10408, Korea 1 Department of Oriental Medical Food and Nutrition, Semyung University Jecheon, 27136, Korea Abstract This study was conducted to investigate the antioxidative and antimicrobial activities of Korean dandelion (Taraxacum coreanum). Water extracts, ethanol extracts and methanol extracts were used to examine the free radical scavenging activity, total flavonoid content, total polyphenol content and antimicrobial activity. The free radical scavenging activity, total flavonoid, total polyphenol and total antioxidant activity of the water extracts were higher than those of the other extraction solvents. The antimicrobial activties of Korean dandelion extracts were examined on several food borne illness microorganisms using the paper disc diffusion method. Inhibition zones were observed on Staphylococcus aureus subsp. aureus, Listeria monocytogenes, Bacillus subtilis, Bacillus cereus and Escherichia coli in ethanol extracts. Inhibition zones were also observed on Listeria monocytogenes in water extracts. The physico-chemical properties of Korean dandelion tea according to the roasting time and soaking amount of tea were studied. The ph of the dandelion tea significantly decreased while the soluble solid contents significantly increased with increased roasting time (p<0.0. The lightness of the dandelion tea decreased and the turbidity increased with increased roasting time. In sensory evaluation, the sensory scores for the color, flavor and total acceptability were highest in the 40 min roasted tea. These results suggest that the water extract of Korean dandelion could be used as an antioxidative and antimicrobial functional food source. The optimum roasting time for Korean dandelion tea was 40 min at 200 C. Key words: Korean dandelion, antioxidative activity, antimicrobial activity, Korean dandelion tea Ⅰ. 서론 식품이나천연물의항산화성, 항균성등과같은효능에관심이주목되면서이들을이용한다양한식품이개발되고있다. 최근기능성음료가새로운소비유형으로자리잡고있어이에대한연구와제품의개발이활발히진행되고있으며참취, 신선초, 양파, 클로렐라, 감잎, 손바닥선인장, 누에등을이용한기능성음료에관한연구가보고된바있다 (Chung DO & Park YK 1999, Bae DK 등 2000, Kwon SC 등 2003, Kim SJ 등 2004, Kim JS 2004, Kim EJ 등 2011, Lee GD 2013, Song NE 등 2013). 민들 Corresponding author: Sung Hee Min, Department of Oriental Medical Food and Nutrition, Semyung University, 65 Semyung-ro, Jecheon, Chungbuk, 27136, Korea Tel: +82-43-649-1432 Fax: +82-43-649-1759 E-mail: shmin@semyung.ac.kr 레는한방및민간에서포공영 ( 蒲公英 : 본초도경 ), 포공초 ( 蒲公草 : 당본초 ), 지정 ( 地丁 : 본초연의 ), 백고정 ( 白鼓丁 : 야채보 ) 등으로불리고있는다년생의국화과식물로우리나라를비롯하여전세계적으로널리퍼져있다 (Lee YE & Hong SH 2003). 민들레에대한연구도다양하게진행되어왔으며서양민들레잎과뿌리의항산화활성에관한연구, 서양민들레추출물의식중독및병원성세균에미치는증식억제효과에대한연구가진행된바있다 (Kim KH 등 1998, Kang MJ & Kim KS 2001, Kang MJ 등 2002, Han EK 등 2011, Kim KM 등 2012, Min KC & Jhoo JW 2013). 항산화물질이함유된식품은항산화물질간의상호작용으로인하여자유라디칼이나 ROS(Reactive oxygen species) 에대한생체방어시스템을지속적으로유지할수있어, 우리나라에서오래전부터섭취해왔던식물자원으로부터항산화효과가있는물질을분리, 이용하려는시도가활발히이루어지고있다 (Choi SY 등 2005, 581
582 유은미 민성희 Han EK 등 2010, Jang HS & Choi I 2012, Joo SY 2013). 민들레는침출차, 환제, 분말, 엑기스등여러가지형태의식품으로개발되어있고음료제조에관한연구도되어있지만주로서양민들레 (Taraxacum officinale) 를사용하였고우리나라토종인흰민들레를이용한연구는아직미흡한상태이다. 토종민들레의원가가높다는단점이있다해도침출차에사용하는분량은아주소량이며건강지향을목표로음료에대한선택이이루어지는시점에흰민들레가차로가공될경우충분히마케팅가능성이있을것으로여겨진다. 따라서본연구에서는추출용매에따른흰민들레의항산화성과항균활성에초점을맞춘침출음료를실험하여흰민들레의우수성을알리고제품개발의기초자료를제시하고자하였다. Ⅱ. 실험재료및방법 1. 시료제조본실험에사용한흰민들레는토종흰민들레농원 ( 경남함안군 ) 에서유기농으로재배한흰민들레지상부건초를구입하여냉동고에서보관하며사용하였다. 흰민들레건초에 20배의증류수, 에탄올 (Daejung, Siheung, Korea), 메탄올 (Daejung, Siheung, Korea) 을가해 100 C와 80 C에서 3시간동안환류냉각추출하여여과한액을 rotary vacuum evaporator(n-1000, Eylea, Tokyo, Japan) 로일정량으로농축시킨후시료로사용하였다. 2. 흰민들레추출물의산화방지활성분석각추출물의산화방지활성은 Blois MS(1958) 의방법을변형하여 DPPH 라디칼소거활성으로평가하였다. 시료추출물용액 50 μl에 6 10-5 M의 DPPH 용액 (Sigma Chemical Co., St Louis, MO, USA) 을가한후 1시간방치하여 515 nm에서흡광도 (X-ma 3000, Human Co., Seoul, Korea) 를측정한후수소이온라디칼생성소거활성을계산하였다. DPPH radical scavenging activity (%) = (1 - S abs/c abs) 100 3. Flavonoid contents 각시료추출물의총플라보노이드함량은 diethylene 비색법 (AOAC 1995) 으로정량하였으며 naringin을표준물질로하였다. 즉, 추출물희석액에 diethylene glycol (Daejung, Siheung, Korea) 과 1N NaOH(Junsei Chemical Co., LTD, Tokyo, Japan) 를첨가하여 37 C에서반응시킨후 420 nm에서흡광도를측정 (Human Co.,) 하였다. 4. Polyphenol contents 각시료추출물의폴리페놀함량은 Folin-Danis 변법 (Folin O & Denis W 191 으로정량하였다. 추출물희석액에 Folin 시약 (Sigma Chemical Co., St Louis, MO, USA) 을첨가하고 10% Na2CO3(Junsei Chemical Co., LTD, Tokyo, Japan) 를가하여혼합, 발색시킨후 700 nm 에서흡광도를측정하였다. 이때표준물질은 cathchin (Sigma Chemical Co., St Louis, MO, USA) 으로하였다. 5. Total antioxidant activity 각시료추출물의 total antioxidant activity는 linoleic acid(kanto Chemical Co., INC, Tokyo, Japan) 유화액을이용하여 40 C에서 24시간저장한후 thiocyanate 법 (Kim EY 등 2004) 으로측정하였다. 6. 항균활성측정추출물의항균성검색은 paper disc법 (Kim MS 등 2000) 을참고하여실험하였다. 균주는총 7종으로 Staphylococcus aureus subsp. aureus(kacc 10768), Listeria monocytogenes(kacc 10764), Bacillus subtilis(kacc 1011, Bacillus cereus(kacc 1000, Pseudomonas aeruglnosa(kacc 10185), Salmonella enterica subsp. enterica (KACC 10763), Escherichia coli(kacc 10005) 를사용하였다. 사면배지에배양한균주는 1백금이취해 tryptic soy broth 250 ml에접종하고 37 C incubator(vs 1203P3N, Vision Sci., Co., LTD, Incheon, Korea) 에서 24시간배양하여평판배지에접종하였다. 6 mm paper disc에샘플을 50 µl씩완전히흡수시켜 plate 표면에올린뒤 37 C incubator(vision Sci., Co., LTD) 에서 24시간배양한후 disc 주위에생성된 clear zone의직경 (mm) 으로항균활성을나타내었다. 7. 흰민들레음료제조및특성 음료의제조흰민들레건초를 2 cm의길이로자른후예비실험을거쳐 200 C의볶음기 (DR-1, Taehwan Automation Industry Co., Bucheon, Korea) 에서 1회에 50 g씩 20분, 30분, 40분동안볶아 100 C의 distilled water 1 L당각각 2.5 g, 5 g, 7.5 g을넣고 5분간침지한후여과하여냉장하면서실험하였다. 음료의 ph 및가용성고형분측정흰민들레침출음료의 ph 는 ph meter(orion 3-star, Thermo Scientific Inc, Waltham, MA, USA) 를이용하여측정하였다. 가용성고형분의함량은농축된추출물 2 ml 를취하여 105 C 에서건조시킨후증발잔사의양으로표시하였다. 한국식품조리과학회지제 31 권제 5 호 (2015)
흰민들레추출물및침출차제조 583 3) 음료의색도및탁도색도와탁도는 spectrophotometer(ultra Scan VIS, Hunter Lab, Reston, VA, USA) 를사용하여흰민들레침 출음료의색도를측정하였다. 그값을 Hunter color value 즉명도 (L value), 적색도 (a value), 황색도 (b value) 로나 타내었고, 탁도는 490 nm에서흡광도로나타내었다. 4) 관능평가예비관능평가에서우수한특성을보인 5 g/l 침출음료를선정하여볶음시간에따른관능적특성을평가하였다. 관능평가방법은색, 향, 쓴맛, 떫은맛, 구수한맛, 전체적인수응도에대해 7 점척도로평가하였다. 관능검사요원은식품영양전공학부생 30 명으로음료의특성및평가방법에대한자세한설명을듣고평가하였다. 8. 통계처리모든실험은 3회이상반복실시하였고실험결과는평균과표준편차로표시하였으며 SPSS 19.0(SPSS In., Chicago, IL, USA) 프로그램을사용하여시료간분산분석후 Duncan's multiple range test로 α=0.05 수준에서유의성을검증하였다. Ⅲ. 결과및고찰 1. 흰민들레추출물의수율흰민들레를각각증류수, 에탄올, 메탄올로추출한결과수율은증류수가 31.4% 로가장높았고, 두번째로메탄올이 16.7%, 에탄올이 6.2% 로가장낮았다 (Table. 2. 흰민들레추출물의산화방지활성및 flavonoid 와 polyphenol 함량흰민들레추출물의산화방지활성을알기위해라디칼소거활성을측정한결과열수추출물이 71.87% 로가장높았고, 메탄올추출물이 57.37% 였으며, 에탄올추출물이가장낮은 15.07% 로추출용매에따른유의적인차이를보였다 (p<0.00. Lee SH 등 (2004) 은품종이다른민들레의전자공여능실험에서는메탄올추출물이 30~40% 의항산화효과가나타났다고하였고, Lee YS(2000) 은민들레열수추출물 0.1 mg 과에탄올추출물 1 mg 에서대조군보다도낮은값으로활성이전혀없다고보고한바있어, Table 1. Yield of Korean dandelion extracts Yield (%) Water extract 31.4 Ethanol extract 6.2 Methanol extract 16.7 흰민들레의라디칼소거활성은다른품종의민들레보다우수한것으로보인다. 흰민들레추출물의 flavonoid 함량은열수추출물에서 27.91 mg/g 으로가장많았으며, 에탄올추출물이 24.88 mg/g 이었고메탄올추출물이 24.37 mg/g 으로가장적게나타났다 (p<0.00. 흰민들레추출물의 polyphenol 함량은열수추출물이 34.46 mg/g, 메탄올추출물이 25.60 mg/g, 에탄올추출물이 18.71 mg/g 으로추출용매에따라유의적차이가있었으며 flavonoid 함량과마찬가지로열수추출시가장높았다 (p<0.00. 폴리페놀류는지질의과산화에대한항산화제, 혈압상승억제, 혈액중의콜레스테롤상승억제등의기능성을가지는데 (Min SH & Lee BR 2007), 식물에존재하는많은 phytochemical 중폴리페놀화합물과 flavonoid 류는여러식품에널리분포되어있으며 (Choi SY 등 2005) 천연항산화제로서작용할수있다는연구들이보고되고있어흰민들레가항산화제로서유용하게사용될수있을것으로여겨진다. 흰민들레의 total antioxidant activity 는열수추출물이 53.96% 로가장높았고, 에탄올추출물이 50.35%, 메탄올추출물이 49.98% 로가장낮은수치를나타냈는데에탄올추출물과메탄올추출물은통계적으로유의적인차이가없었다. 대조구의수치는비타민 C 가 96.72%, 비타민 E 가 93.10% 로측정되었다 (Table. 식품이나체내의생체막에존재하는지질의산화연쇄반응에관여하는활성라디칼에전자나수소원자를공여하여안정한형태의라디칼로전환시켜산화를막는것을항산화작용이라고하며 (Min SH & Lee BR 2007), 이러한라디칼을환원시키거나상쇄시키는능력이크다면높은항산화활성을갖고있다고할수있다. 일반적으로식물자원의활성을측정하기위해추출용매로증류수, 에탄올, 메탄올을흔히이용하는데이는각용매에따라용해되어나오는유효성분의양과종류가다르기때문이며, 식품용으로는증류수와에탄올을많이이용한다 (Choi W 등 199. 유지에대한민들레 (Taraxacum platycarpum) 의항산화력을측정한연구에서는열수추출물과에탄올추출물의항산화력이높다고하였으며 (Choi W 등 199, 민들레추출물의라디칼소거활성을측정하기위하여 EPR(electron paramagnetic resonance) 를이용하여 superoxide anion radical 을측정한결과, 대조구에비해에탄올추출물은 5% 정도, 메탄올추출물은 25% 정도, 열수물추출물은 60% 정도로물추출물이가장효과적으로 superoxide anion radical 을제거하는것으로보고하였고, 물분획물이시판항산화제인 BHT, BHA 보다는매우높은비타민 C 와동등한활성을나타내고있다고하였다 (Kang MJ 등 200. 이는본연구의항산화특성실험결과에서열수추출물이가장높은활성을보인것과같은경향이며, 이로미루어보았을때흰민들레침출차도열수추출과조건이비슷하므로항산화능이높을것으로생각된다. Korean J. Food Cook. Sci. Vol. 31, No. 5 (2015)
584 유은미 민성희 Table 2. Free radical scavenging activity, flavonoid and polyphenol contents, and total antioxidant activity of Korean dandelion extracts Free radical scavenging activity (%) Flavonoid (mg/g) Polyphenol 3) (mg/g) Total antioxidant activity (%) Water extract 71.87±3.22 a 27.91±0.03 a 34.36±0.04 a 53.96±0.87 a Ethanol extract 15.07±4.42 b 24.88±0.01 b 18.71±0.06 b 50.35±0.12 b Methanol extract 57.37±1.94 c 24.37±0.02 c 25.60±0.00 c 49.98±0.67 b Naringin equivalent. 3) Cathechin equivalent. a-c Values in same column with different superscripts are significantly different by Duncan's multiple range test (p<0.05). 3. 항균활성측정 본실험에서 Staphylococcus aureus subsp. aureus (KACC 10768), Listeria monocytogenes(kacc 10764), Bacillus subtilis(kacc 1011, Bacillus cereus(kacc 1000, Pseudomonas aeruglnosa(kacc 10185), Salmonella enterica subsp. enterica(kacc 10763), Escherichia coli (KACC 10005) 총 7 종의균으로항균력을측정하였는데, 모든균주가에탄올추출물에서가장높은항균효과를나타내었다 (Table 3). 열수추출물에서는 Listeria monocytogenes 만이항균효과를나타내었고, Listeria monocytogenes 는모든추출물에서각각 8, 15, 10 mm 의 clear zone 을나타내었다. 또한 Pseudomonas aeruglnosa 와 Salmonella enterica subsp. enterica 에서는어떤추출물도항균효과를나타내지못하였다. 민들레 (Taraxacum officinale, Taraxacum platycarpum) 의 80% 메탄올추출물의항균활성이미비하다고나온이전의연구 (Lee SH 등 2004) 보다는본실험에서의흰민들레의항균성이높게나타났지만, Cai H 등 (200 이보고한민들레 (Taraxacum mongolicum Hand.) 의열수추출물, 에탄올추출물의 Staphylococcus aureus subsp. aureus, Escherichia coli 에대한항균효과의연구에서 18 mm 이상의활성을보인결과보다는낮은항균성을보였다. Listeria monocytogenes 는호기성이며냉장상태에서도비 교적안정한세균으로본실험에서흰민들레열수추출물이 Listeria monocytogenes 에항균효과가있었으므로개발하고자하는추출음료에항균특성을낼수있을것으로사료된다. 4. 흰민들레침출차의특성 ph 각조건으로제조된흰민들레침출차의 ph 의측정결과는 Table 4 와같은데볶음시간이길어질수록 ph 는감소하였다. 그러나 2.5 g/l 의흰민들레를침출하였을경우흰민들레를 20 분, 30 분볶은침출차간에는유의적차이가없었으며 7.5 g/l 의흰민들레를침출하였을경우에도 30 분볶은것과 40 분볶은것간에유의적차이는없었다. 가용성고형분함량흰민들레침출차의가용성고형분은흰민들레침출량이많을수록증가하였으며볶음시간에따라서는일정한증감경향을볼수없었다 (Table 5). 7.5 g/l 침출시에는볶음시간이증가할수록가용성고형분의함량은유의적으로증가하였으며 (p<0.00, 2.5 g/l 와 5 g/l 침출시에는 40 분볶은경우 20 분볶았을때보다오히려감소하는결과를보였다. Kwon SC 등 (2003) 의연구에서는볶는온 Table 3. Anti-microbial activity of Korean dandelion extracts Microorganisms Inhibition zone (mm) Water extract Ethanol extract Methanol extract Staphylococcus aureus subsp. aureus - 12 9 Listeria monocytogenes 8 15 10 Bacillus subtilis - 10 - Bacillus cereus - 10 - Pseudomonas aeruglnosa - - - Salmonella enterica subsp. enterica - - - Escherichia coli - 8 8 No inhibition. 한국식품조리과학회지제 31 권제 5 호 (2015)
흰민들레추출물및침출차제조 585 Table 4. ph of Korean dandelion tea g/l 2.5 5 7.5 Roasting time (min) ph 20 6.12±0.04 a 30 6.06±0.03 a 40 5.91±0.03 b 20 6.12±0.05 a 30 5.95±0.05 b 40 5.85±0.04 c 20 6.07±0.01 a 30 5.86±0.07 b 40 5.79±0.01 b Roasted Korean dandelion (g)/boiled water (Liter) a-c Value in same column with difference superscripts are significantly different by Duncan's multiple range test (p<0.05). Table 5. Soluble solid in Korean dandelion tea g/l 2.5 5 7.5 Roasting time (min) Soluble solid (g) 20 0.10±0.01 a 30 0.06±0.01 b 40 0.08±0.01 c 20 0.13±0.00 a 30 0.19±0.02 b 40 0.11±0.01 a 20 0.24±0.01 a 30 0.27±0.01 b 40 0.30±0.00 c Roasted Korean dandelion (g)/boiled water (L) a-c Value in same column with difference superscripts are significantly different by Duncan's multiple range test (p<0.05). 도와시간이가용성고형분의가용성고형분의함량에영향을주지않았다고하였으며 Yoon SK & Kim WJ (1989) 과 Lee BY 등 (1995) 은보리와구기자의볶는시간이길어질수록가용성고형분의함량이증가한다고보고한바있다. 3) 색도및탁도흰민들레침출차의색도및탁도의측정결과는 Table 6 과같다. 밝기는볶음시간증가에따라침지중량과관계없이유의적으로감소하였으며 (p<0.00, 적색도는 2.5~5 g/l 의침지중량까지는볶음시간증가에따라유의적으로감소하였고 (p<0.00, 7.5 g 사용한침출차는오히려유의적으로증가하는결과를보였다 (p<0.00. 황색도는볶음 시간증가와침지중량증가에따라모두유의적으로증가하였다 (p<0.00. 탁도는볶음시간이길어질수록, 침출량이많아질수록유의적으로높아졌다. 들깻잎차의볶음시간이증가할수록밝기, a, b 값이증가하였으나유의성이낮았다고하였고 (Han HS 등 2004), 구기자열수추출물은볶음시간증가에따라밝기는어두워졌고적색도는증가, 황색도는감소하였다고보고한바있다 (Lee BY 등 1995). 감잎차의실험에서는볶음시간에따라밝기는감소하였고적색도는감소, 황색도증가 (Kim MJ & Oh SL 1999) 하였다고하여본실험의결과와같은경향을보였다. 4) 관능평가흰민들레침출차의관능평가결과는 Table 7 에나타내 Table 6. Color value and turbidity of Korean dandelion tea Color value g/l Roasting time (min) L a b Turbidity 20 97.85±0.03 a -0.82±0.01 a 7.30±0.07 a 0.40±0.00 a 2.5 30 97.92±0.02 b -0.90±0.01 b 7.73±0.01 b 0.13±0.06 b 40 96.85±0.01 c -1.11±0.01 c 11.62±0.03 c 0.13±0.06 b 20 97.68±0.06 a -1.05±0.00 a 8.30±0.07 a 0.67±0.15 a 5 30 94.81±0.05 b -1.25±0.01 b 17.61±0.04 b 1.30±0.35 b 40 94.40±0.03 c -1.30±0.02 c 20.04±0.05 c 0.47±0.15 a 20 95.30±0.03 a -1.20±0.01 a 14.94±0.06 a 0.73±0.15 a 7.5 30 91.74±0.01 b -0.73±0.01 b 26.72±0.05 b 0.47±0.12 a 40 87.79±0.02 c 0.84±0.01 c 39.19±0.09 c 0.83±0.31 a Roasted Korean dandelion (g)/boiled water (1 L). a-c Value in same column with difference superscripts are significantly different by Duncan's multiple range test (p<0.05). Korean J. Food Cook. Sci. Vol. 31, No. 5 (2015)
586 유은미 민성희 Table 7. Sensory evaluation of Korean dandelion tea Roasting time (min) Color Flavor Bitter taste Astringency Appetizing taste Total acceptability 20 1.75±0.70 a 3.43±1.71 NS 4.18±2.14 NS 3.36±1.79 NS 3.25±1.73 a 3.71±1.63 a 30 4.55±1.02 b 4.14±1.60 NS 4.45±1.66 NS 4.34±1.95 NS 4.07±1.60 ab 3.48±1.38 a 40 5.41±0.91 c 3.59±1.86 NS 4.07±1.67 NS 3.93±1.81 NS 4.24±1.38 b 4.55±1.43 b a-c Value in same column with difference superscripts are significantly different by Duncan's multiple range test (p<0.05). NS not significantly different. 었다. 관능평가결과, 색과구수한맛, 전체적인수응도에서시료간의유의적인차이가있었다. 색은볶는시간이길수록색이좋다고하였고, 가장구수한맛이좋은음료는흰민들레를 40 분간볶은것이며, 전체적인맛역시흰민들레를 40 분간볶은음료가가장좋은것으로평가되었다. 이상의결과로색과구수한맛이흰민들레음료의전체적인맛에영향을주는중요한요인임을알수있다. Ⅳ. 요약및결론 본연구에서는우리나라고유의유용식물이며, 오래전부터음식과약으로사용되어온토종흰민들레를활용하고자추출물의항산화특성과항균특성을측정하였고, 흰민들레를침출음료에응용하고자볶음시간과침출량에따른특성변화를분석하였다. 흰민들레의항산화특성은 DPPH radical scarvenging activity, flavonoid 정량, polyphenol 정량, total antioxidant activity 의총 4 가지실험을하여모든실험에서흰민들레의열수추출물이높은항산화특성을보였고, 메탄올추출물과에탄올추출물은열수추출물보다는낮은항산화특성을나타내었다. 흰민들레추출물의항균작용은 Salmonella enterica subsp. enterica 와 Escherichia coli 을제외한모든균주에서에탄올추출물의항균활성이나타났고, 열수추출물은 Listeria monocytogenes 만항균활성을보였다. 특히위험한식중독균으로알려진 Staphylococcus aureus subsp. aureus 와 Listeria monocytogenes 에서다른균주보다높은활성을나타내어흰민들레의유용성을나타내었다. 흰민들레열수추출물의항산화특성이우수한것을기초로흰민들레침출음료를제조하였다. 볶음시간이길어질수록 ph 는낮아졌고, 가용성고형분함량은침출량이많을수록증가하였으며, 볶음시간에따라서는일정한증감패턴을볼수없었다. 색도는볶음시간이길어질수록밝기가어두워졌으며탁도는볶음시간이길어질수록탁해짐을알수있었다. 관능평가결과침지중량 5 g 에볶음시간 40 분의흰민들레침출차가전체적인기호도에서가장높은점수를받았다. 이상의결과를종합하여볼때흰민들레열수추출물은 우수한항산화성을보이며, 식중독균에서일부항균효과를낼수있는유용한식물자원이며, 음료로제조시볶음시간 40 분, 침출농도 5 g/l 가적당한것으로사료된다. References AOAC. 1995. Official methods of analysis. 12th ed. Association of official analytical chemists. Washington DC, USA. pp 127-130 Bae DK, Choi HJ, Son JH, Park MH, Bae JH, An BJ, Bae MJ, Choi C. 2000. The study of development and stability of functional beverage from Korean persimmon (Diospyros kaki L. folium) leaf. Korean J Food Sci Technol 32(4):860-866 Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181:1199-1200 Cai H, Choi SI, Lee YM, Heo TR. 2002. Antimicrobial effects of herbal medicine extracts on Staphyloccus aureus and Escherichia coli 0157:H7. Korean J Biotechnol Bioeng 17(6):537-542 Choi SY, Lim SH, Kim JS, Ha TY, Kim SR, Kang KS, Hwang IK. 2005. Evaluation of the estrogenic and antioxidant activity of some edible and medicinal plants. Korean J Food Sci Technol 37(4):549-556 Choi W, Shin DH, Chang YS, Shin JI. 1992. Screening of natural antioxidant from plant and their antioxidantive effect. Korean J Food Sci Technol 24(:142-148 Chung DO, Park YK. 1999. The study of softdrinks production and functional food in onions. Korean J Soc Food Sci 15(:158-162 Folin O, Denis W. 1912. On phosphotungstic-phosphomolybdic compounds as color reagents. J Biol Chem 12(:239-243 Han EK, Lee JY, Chung EJ, Jin YXS, Chung CK. 2010. Antioxidant activity of water extracts from different parts of Taraxacum officinale. J Korean Soc Food Sci Nutr 39(1: 1580-1586 Han EK, Lee JY, Jung EJ, Jin YX, Chung CK. 2011. Antioxidant activity of ethanol extracts from different parts of Taraxacum officinale. J Korean Soc Food Sci Nutr 40(:56-62 Han HS, Park JH, Choi HJ, Sung TS, Woo HS, Choi C. 2004. 한국식품조리과학회지제 31 권제 5 호 (2015)
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