Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Characteristics and Antioxidant Activities of Rehmanniae radix Powder

지황 및 숙지황 분말의 품질 및 항산화 특성

  • Oh, Hye Lim (Dept. of Food & Nutrition, Chungnam National University) ;
  • Kim, Cho Rong (Dept. of Food & Nutrition, Chungnam National University) ;
  • Kim, Na Yeon (Dept. of Food & Nutrition, Chungnam National University) ;
  • Jeon, Hye Lyun (Dept. of Food & Nutrition, Chungnam National University) ;
  • Doh, Eun Soo (Dept. of Oriental Pharmaceutical Science, Joongbu University) ;
  • Kim, Mee Ree (Dept. of Food & Nutrition, Chungnam National University)
  • 오혜림 (충남대학교 식품영양학과) ;
  • 김초롱 (충남대학교 식품영양학과) ;
  • 김나연 (충남대학교 식품영양학과) ;
  • 전혜련 (충남대학교 식품영양학과) ;
  • 도은수 (중부대학교 한방제약과학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Received : 2012.08.20
  • Accepted : 2012.12.13
  • Published : 2013.01.31
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Abstract

This study was carried out to investigate the quality characteristics and antioxidant activities of Rehmanniae radix (Rehmannia glutinosa Libosch. var. purpurea Makino) freeze-dried powder (RRP) and Rehmanniae radix preparata powder (RRPP). Under the Hunter color system, redness was higher and lightness/yellowness lower in RRPP, compared to RRP. The reducing sugar contents of RRP and RRPP were 0.8% and 6.0%, respectively (p<0.05). The pH was lower in the RRPP (RRP: 6.71, RRPP: 4.23). The amount of catalpol amount in RRPP (47.20 mg/mL) was lower than RRP (144.90 mg/mL). RRPP contained high amounts of 5-HMF (5-hydroxymethyl-2-furaldehyde, 47,231 mg/mL), but 5-HMF was not detected in RRP. Total phenol contents of RRP and RRPP were 2.10 mg/mL and 3.66 mg/mL, respectively. FRAP values of RRP and RRPP were 0.51 mg/mL and 1.99 mg/mL, respectively. The antioxidant activities by DPPH (1,1-diphenyl-2-picryl hydrazyl) and hydroxyl radical scavenging activity of RRPP were much higher than RRP. Based on these results, RRPP is a good candidate for food processing in terms for its physicochemical and antioxidative activities.

생리활성이 높은 지황을 식품소재로 간편하게 활용할 수 있도록 하기 위한 연구로, 생지황과 숙지황을 동결건조한 후 이화학적 특성과 항산화능 분석 및 관능검사를 실시하였다. 명도와 황색도는 숙지황 분말이 숙지황 분말보다 낮았고, 적색도는 숙지황 분말이 생지황 분말보다 높았다. 당도 및 환원당 함량은 숙지황 분말이 $30.3^{\circ}Brix$ 및 6.06%로 생지황분말에 비하여 높았다. pH는 숙지황 분말은 4.23으로 생지황 분말의 6.71보다 낮았으며 산도는 숙지황 분말은 0.35%로 생지황 분말의 0.20%보다 높았다. 일반성분 분석에서 수분함량은 숙지황 분말 4.2%, 지황분말 3.8%로 숙지황 분말에서 높았으나 그 외 일반성분은 유사하였다. 유효지표성분 분석에서 catalpol 함량은 생지황 분말에서 144.96 mg/mL로 검출되었고 숙지황 분말에서는 47.20 mg/mL로 검출되었다. 5-HMF는 숙지황 분말에서만 검출되었다. 총 phenol 함량 측정 결과 생지황 분말이 2.09 mg/mL, 숙지황 분말이 3.66 mg/mL로 생지황 분말보다 숙지황 분말에서 현저히 높은 함량을 나타내었고 DPPH radical 소거능 측정 결과 $IC_{50}$ 값이 생지황 분말 26.64 mg/mL, 숙지황 분말 13.74 mg/mL로 숙지황 분말의 항산화능이 매우 높았다. Hydroxyl radical 소거능 $IC_{50}$ 값은 숙지황 분말의 값이 6.37 mg/mL로 생지황 분말의 13.27 mg/mL보다 더 낮게 나타나 숙지황 분말의 항산화능이 더 높게 나타났다. FRAP 활성 측정 결과 생지황 분말이 0.51 mg/mL, 숙지황 분말이 1.99 mg/mL로 숙지황 분말이 높아 전반적으로 숙지황 분말의 항산화능이 더 높았다. 이상의 결과로부터 숙지황 분말이 식품소재로 더 적당한 것으로 사료된다.

Keywords

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