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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.22 no.5, 2015년, pp.636 - 643
박신영 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) , 임지민 (여주시농업기술센터) , 최윤희 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) , 최혜선 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) , 김재현 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) , 김은주 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) , 지수정 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) , 장연정 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과)
This study investigated changes in quality and sensory characteristics of soy sauce (Kanjang) with added Astragalus membranaceus (AK) to develop a new soy sauce product with improved sensory characteristics. The pure salinity slowly increased, but AK 10% decreased. The pH was a constant in all sampl...
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핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
황기의 국내 재배지는? | 황기(Astragalus membranaceus)는 콩과(Leguminosae)에 속하는 다년생 초본식물로 수피를 벗긴 뿌리를 건조한 것으로 주로 한국, 중국, 일본 등에 분포해 있으며 국내는 강원도 정선, 충북 제천, 경기도 포천 등지에서 재배되고 있다(16). 한방에서 성질은 따뜻하고 맛이 달며 강장(强壯), 이뇨(利尿), 지한(止汗) 등의 효과(17)로 십전대보탕(十全大補湯), 보중익기탕(補中益氣湯), 황기계지오물탕(黃芪桂枝五物湯), 옥병풍산(玉屛風散) 등 처방에서 사용되고 있으며 인삼 다음으로 많이 사용되는 보기약(補氣藥) 중 하나이다(18). | |
황기의 약리학적 성분은? | 한방에서 성질은 따뜻하고 맛이 달며 강장(强壯), 이뇨(利尿), 지한(止汗) 등의 효과(17)로 십전대보탕(十全大補湯), 보중익기탕(補中益氣湯), 황기계지오물탕(黃芪桂枝五物湯), 옥병풍산(玉屛風散) 등 처방에서 사용되고 있으며 인삼 다음으로 많이 사용되는 보기약(補氣藥) 중 하나이다(18). 약리학적 성분으로는 flavonoid 화합물인 formononetin, calycosin과 saponin 계열의 astragaloside, soyasaponin 그 외에 lipid, γ-aminobutyric acid, β-sitiosterol 등이 있다(19-22). | |
간장에 함유된 기능성 물질은? | 간장은 대두 발효에 의해 isoflavone, methionine, lecitin 등 다양한 기능성 물질을 생성되며 이 생리활성 물질들은 폐경기증후군, 골다공증, 암, 심혈관계 및 동맥경화 질환 개선에 도움이 된다(2-8). 약리작용으로는 항염, 이뇨, 강장, 혈당강하, 면역증강, 항종양, 항바이러스 작용(9-12) 등이 있으며 최근 간장으로부터 분리한 다당은 면역증진, 항염, 장관면역(13-15)에 효과가 있는 것으로 밝혀진 바가 있다. |
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