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논문 상세정보

초록

맥문동을 건강식품으로 활용도를 높이기 위하여 맥문동 뿌리의 식품학적인 특성을 조사하였다. 생맥문동 뿌리는 일반적으로 약 70.0%의 수분함량을 제외하고는 탄수화물군이 27.38%로 높은 함량을 함유하고 있었다. $60^{\circ}C$에서 건조한 맥문동과 볶음 맥문동에서 탄수화물함량은 약 80% 이상을 함유하고 있었으며 그중 올리고당이 56$\sim$57%를 차지하고 있었다. 맥문동에서 주된 무기질은 K으로 생맥문동에서는 174.56 mg%를 함유하고 있으며 건조 및 볶음처리 한 맥문동에서는 513.79 및 542.27%를 함유하고 있었다. 유기산은 생맥문동에서는 citric acid가 약 0.19%, malic acid가 0.13%이었으나 건조 및 볶음에 의한 맥문동에서는 malic acid가 각각 3.34% 및 3.06%로 주된 유기산이었다. 생맥문동에서 주된 유리아미노산은 serine이 477.41 mg/100 g을 함유하고 있었으며 그 다음으로 threonine이 73.44 mg/100 g, alanine이 60.91 mg/100 g의 순으로 함유되어 있었다. 건조 및 볶음맥문동에서도 serine이 1394.88 mg/100 g 및 180.03 mg/100g으로 가장 많이 함유하고 있었으나 볶음 맥문동에서는 상당량 감소하였다. 맥문동의 조사포닌 함량은 생맥문동에서 3.52%, 건조 및 볶음 맥문동에서 각각 8.41% 및 10.15%이었으며 spicatoside A의 함량을 측정한 결과는 생맥문동에서는 5.32 mg%, 건조 및 볶음 맥문동에서는 각각 18.21 및 15.71 mg%이었다. 맥문동의 뿌리의 색도는 생뿌리에서보다 건조 후 색도에서 L값이 증가하였으며 건조 및 볶음 맥문동의 색도변화는 겉면에서 주로 이루어지고 내부에서의 색도변화는 낮았다. 본 실험결과 맥문동을 볶음처리 할 경우, 조직특성상 일반적으로 건조한 맥문동에 비하여 열수추출 시추출시간이 단축되는 장점과 추출 후 볶음 맥문동의 기호도가 높아지는 점이 있기 때문에(no date) 볶음처리 한 맥문동을 이용하여 가공제품을 개발하기에 적당할 것으로 생각되며 앞으로 맥문동의 유용성분을 최대한 활용하기 위해서 볶음처리조건을 확립할 필요가 있을 것으로 본다.

Abstract

To investigate physiochemical characteristics of Liriope platyphylla tubers by various drying process, proximate constitute, levels of free sugar, organic acid, free amino acid, crude saponin and spicatoside A were analyzed. Drying methods included hot-air drying (DLR, $60^{\circ}C$, 48 hr) and roasting after hot-air drying (RDLR, roasting at $180^{\circ}C$ for 15 min). The moisture, crude protein, crude lipid, ash and NFE (nitrogen free extract) contents of FLR (fresh Liriope platyphylla tuber) were 69.99%, 1.85%, 0.02%, 0.79%, and 27.35%, respectively. The most abundant proximate component of DLR and RDLR was NFE, of which the contents in both sample were 80.09% and 86.07%, respectively. The major free sugars in DLR and RDLR was oligosaccharide II as 56$\sim$57% and the major organic acid was malic acid as 3.06$\sim$3.34%, respectively. In free amino acid, the major amino acid of FLR, DLR and RDLR was serine with contents of 477.41 mg%, 1394.88 mg%, and 180.33 mg%, respectively. The level of serine was significantly decreased by roasting process. The level of crude saponin in FLR, DLR and RDLR were 3.52%, 8.41%, and 10.15%, respectively.

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이 논문을 인용한 문헌 (5)

  1. Lee, Ka-Soon ; Kim, Gwan-Hou ; Seong, Bong-Jae ; Kim, Hyun-Ho ; Song, Mi-Ran ; Kim, Mee-Ree ; Lee, Gyu-Hee 2010. "Physicochemical Characteristics of Ginseng JungKwa Produced with Hot-Water Extract from Maegmundong (Liriope platyphylla tubers)" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 39(12): 1819~1825 
  2. Seong, Bong-Jae ; Kim, Gwan-Hou ; Kim, Hyun-Ho ; Kim, Sun-Ick ; Han, Seung-Ho ; Lee, Ka-Soon 2010. "Physicochemical Characteristics of 3-Year-Old Ginseng by Various Seeding Density in Direct-Sowing Culture" 韓國藥用作物學會誌 = Korean journal of medicinal crop science, 18(1): 22~27 
  3. Bae, Kyung-Mi ; Park, So-Hae ; Jung, Kyung-Hee ; Kim, Mi-Jin ; Hong, Sun-Hee ; Song, Yeong-Ok ; Lee, Hee-Seob 2010. "Effects of Roasting Conditions on Physicochemical Properties and Sensory Properties of Liriopis Tuber" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 39(10): 1503~1508 
  4. Kim, Won Baek ; Park, So Hae ; Hwang, Hye Sun ; Woo, Jung Yoon ; Lee, Hye Ryun ; Hwang, Dae Youn ; Choi, Ji Hye ; Lee, Heeseob 2012. "Antioxidative Activities and Whitening Effects of Solvent Fraction from Prunus davidiana (Carriere) Franch. Fruit" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 41(10): 1363~1370 
  5. Lee, Kyong-Ae ; Park, Jin-Sook 2014. "Antioxidative Activity of Beverage with Water and Ethanol Extracts of Maegmundong (Liriope platyphylla)" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 30(6): 785~791 

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