Optimal Steaming Condition of Gastrodia elate Blume (Chunma) using Response Surface Methodology (RSM)

반응표면분석법을 이용한 천마의 최적증자조건 설정

  • Lee, Jin-Man (Department of Herb & Food Science, Kyungbook College of Science/Production Engineering Institute) ;
  • Kim, In-Ho (Production Engineering Institute) ;
  • Kim, Seong-Ho (Department of Herb & Food Science, Kyungbook College of Science/Production Engineering Institute)
  • 이진만 (경북과학대학 약용식품과/바이오건강산업연구소) ;
  • 김인호 (경북과학대학/생산공학연구소) ;
  • 김성호 (경북과학대학 약용식품과/바이오건강산업연구소)
  • Published : 2003.05.31

Abstract

The Chunma requires a simple pre-treatment, due to the inconveniences of preservation, toxicities, and pungencies in intact state. Various steaming conditions were examined to establish the anti-oxidative characteristics of Chunma using the Response Surface Methodology (RSM). Total phenolics and electron-donating ability were optimal at 94.43 and $101.67^{\circ}C$ for 42.38 and 41.09 min, respectively. Anti-oxidative (Al) and nitrite-scavenging ability were optimal at $100^{\circ}C$ for 40 min. Optimal steaming conditions were determined as 96{\sim}107{\circ}C$ for $28{\sim}46min$ min, almost identical to the predicted conditions of $100^{\circ}C$, 40 min determined using the superimposed contour map. Anti-oxidative activities (AI) under the optimal conditions were $95.9%{\sim}115.6%$ of those determined under predicted conditions, an indication of the high reliability of the calculated values.

천마를 채취한 그대로 이용하는 데에는 생체보존에 따른 불편, 독성 그리고 자극성 등의 부작용으로 간단한 전처리 과정이 필요하다. 본 연구에서는 천마를 이용한 가공제품의 개발을 위한 전처리 과정 중 증자 조건별로 천마의 항산화적 특성을 반응 표면 분석법으로 모니터링하여 최적 증자 조건을 설정하였다. 총페놀성 화합물의 함량은 증자온도 $94.43^{\circ}C$, 증자시간 42.38min에서 최적이었고 전자 공여능은 증자온도 $101.67^{\circ}C$, 증자시간 41.09min에서 최적조건이었다. 항산화능 및 아질산염 소거능은 $100^{\circ}C$, 40min의 동일조건에서 최적으로 나타났다. 위 항산화적 특성의 증자조건을 종합하여 superimposed contour map으로 최적조건을 예측한 결과, 증자온도 96{\sim}107{\circ}C$, 증자시간 $28{\sim}46min$으로 나타났다. 예측된 임의의 증자조건 $100^{\circ}C$, 40min으로 실제 항산화 관련값을 측정한 결과 예측값의 $95.9%{\sim}115.6%$으로 유효성이 높게 나타났다.

Keywords

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