초록 ▼

○ 연구결과
◦ 원료 과실류 및 야채류의 구취 억제 활성 검색
▸ 사과, 포도, 감귤, 감 등 과일류 및 상추, 깻잎, 우엉, 양송이등의 야채류를 대상로 하여 methyl mercaptan을 구취 표준물질로 하는 구취억제율을 검색 부위별 소취활성 조사
▸ 구취억제 관여 인자로 예상되는 총페놀함량 및 polyphenol oxidase (PPO)의 활성을 측정
▸ 잔류농약에 관한 연구보고서들을 참고로 시험항목 8가지를 선정하여 잔류 농약오염 여부 조사 및 제거 오염시 제거 방법 검토
◦ 구취억제 소재의 제조

○ 연구결과
◦ 원료 과실류 및 야채류의 구취 억제 활성 검색
▸ 사과, 포도, 감귤, 감 등 과일류 및 상추, 깻잎, 우엉, 양송이등의 야채류를 대상로 하여 methyl mercaptan을 구취 표준물질로 하는 구취억제율을 검색 부위별 소취활성 조사
▸ 구취억제 관여 인자로 예상되는 총페놀함량 및 polyphenol oxidase (PPO)의 활성을 측정
▸ 잔류농약에 관한 연구보고서들을 참고로 시험항목 8가지를 선정하여 잔류 농약오염 여부 조사 및 제거 오염시 제거 방법 검토
◦ 구취억제 소재의 제조 및 조건별 수율 및 구취억제 특성
▸ 전처리 세정/건조/분말화 조건 구명
▸ 추출/분획 시 용매별 (water soluble, ethanol soluble 및 methanol soluble)/조건별 수율 및 활성 등 조사
▸ 여과/농축/건조 시 방법별/조건별 수율 및 활성 등 조사
◦ 구취억제 소재 제조시의 영향 인자의 특성 및 최적 조건 구명
▸ 수율 및 구취 억제율이 높은 시료 (사과, 포도, 상추)를 이용 추출 조건 (온도, pH, 시간, 가공처리 조건) 별로 구취억제 활성 조사
▸ 구취억제 소재를 효율적으로 제조하기 위한 온도, pH, 시간등의 최적 추출 조건 구명
◦ 구취 억제 소재의 억제 기작 구명
▸ 구취 억제 활성에 대한 금속, 환원제, 효소 및 페놀의 영향을 조사
▸ 구취억제 소재별 polypheno 분석, 충치균에대한 항균성 및 구취억제 소재의 억제기작 구명
▸ 시판하는 구강청정제와의 억제활성 비교
◦ 소취 활성 소재의 대량 생산 기법 연구
▸ 공장규모의 소취 활성 소재 제조공정도
▸ 항균력이 가장 뛰어난 방법 (물 추출)을 이용한 구취억제 활성 소재의 대량 생산 모식도 구명
▸ 소취 활성 소재 (사과, 포도, 상추) 시제품의 경제성 분석
▸ 원료 소재의 수급 구조 및 구취억제 활성 소재 시제품의 경제성 분석
◦ 구취억제 소재를 이용한 산업적 응용제품의 제조
▸ 구취억제 음료의 제조
▸ 구취억제 구강세정액의 제조
▸ 구취억제 젤리의 제조
▸ 구취억제 사탕의 제조
▸ 각 제품별 구취억제 활성 및 시판 구강 청정제와 구취억제 활성도 비교

Abstract ▼

Ⅳ. Major Results and Recommendation
1. Screening of fruits and vegetables with deodorizing activity
Deodorizing activity for halitosis inhibition was investigated by measuring the reduced amount of a standard compound of methyl mercaptan for screening of materials of deodorizing activity from

Ⅳ. Major Results and Recommendation
1. Screening of fruits and vegetables with deodorizing activity
Deodorizing activity for halitosis inhibition was investigated by measuring the reduced amount of a standard compound of methyl mercaptan for screening of materials of deodorizing activity from several fruits and vegetables such as apple, grape, pear persimmon, tangerine, burdock, lettuce, pine leaf and mushroom. DA₅₀s which mean solid amounts required for the reduction of deodorizing activity upto 50% were appeared in the high activity order of grape, apple, persimmon and tangerine. Their DA₅₀ values were 29.9mg, 47.6mg, 86.5mg, 106.6mg and >150.0mg. Vegetables were appeared in the high activity order of lettuce, burdock, mushroom and pine leaf showing DA₅₀s of 1.4mg, 4.6mg, 5.9mg, 7.2mg and >150.0mg, respectively. Vegetables generally showed higher deodorizing activities than fruits.
Also, amounts of total phenolic compounds were measured with the prediction of higher deodorizing activities against methyl mercaptan in higher amounts of polyphenolic compounds. The amounts of total phenolic compounds from fruits were showed in the order of grape, tangerine, apple, pear and persimmon. The amount of total phenolic compounds of lettuces was highest showing 12.0 mg/g and vegetables had more phenolic compounds than fruits. Polyphenol oxidase exists in plants and relate to the oxidation of polyphenol. So crude enzyme was extracted from fruits and vegetables and the enzymatic activity was investigated. Polyphenol oxidase oxidizes polyphenolic compounds and that its oxidized compounds affect deodorizing activity against methyl mercaptan. Pear polyphenol oxidase was highest among fruits. Lettuce was highest in vegetables. By considering the amount of total phenolic compounds and enzyme and deodorizing activities, apple and grape for fruits and lettuce for vegetables were chosen in this study.
2. Characterization of deodorizing activity by conditions of deodorizing materials
After two parts of skin and fresh from apples, grapes were separated except lettuces, the deodorizing activities on the parts were measured. Skins of both samples showed the higher deodorizing activities than freshes of the samples.
Also, total phenol amounts of skins for both fruits were higher than those of freshes of the samples, which means that the phenol amount may be known to relate to halitosis inhibition. The extracts which were not separated by two parts of skins and freshes had high deodorizing activities, so the separating processing was not needed for industrial application. Also, skins which are by-products in manufacturing industries of apples and grapes can be effectively used. Water soluble, ethanol soluble, methanol soluble and supercritical fluid soluble were produced for measuring deodorizing activity and extraction yield. By the results of each extraction condition, water soluble of lettuce was highest for deodorizing activity and yield. There were not big differences between apples and grapes for both activities and yield. The yield was highest in water soluble. Therefore, it was thought that water soluble is the most suitable method for the production of materials for deodorization by considering deodorizing activity and economic view.
3. Effects of factors in processing for deodorizing activity
1) Temperature
In order to obtain the maximum deodorizing activity of ingredients for halitosis inhibition in a temperature range, deodorizing activities on temperature were measured by using water soluble fractions which showed higher deodorizing activity than other extraction fractions. The differences for deodorizing activities of apples, grapes and lettuces were small to 20℃. In the case of apples and grapes except lettuces, the deodorizing activities were sharply decrease at the above 60℃. The optimum temperature for polyphenol oxidases of apples. grapes and lettuces were 20∼25℃.
2) pH
Deodorizing activities of apples, grapes and lettuces on pH were measured at room temperature. The deodorizing activities of apples and grapes were highest at pH 3.5 and stable in a wide range of pH. The deodorizing activity of lettuces was highest at pH 5.0 and stable to pH 8.0. The pHs of water soluble apple, grape and lettuce were pH 4.7, pH 3.3 and pH 6.2, respectively. Because there were no big differences between pH of water soluble samples and pH of the highest deodorizing activities, it is expected that the processing with sample itself is effective without controlling the optimum pHs.
3) Processing method
Because ingredients for halitosis inhibition are mainly used as food or medicine, powder form is required for convenient use and storage safety. Such heat treatment as drying for powder formation may reduce the deodorizing activity, so the optimum processing condition for maximum halitosis inhibition is required to study. Drying methods of hot air-, freeze- and spray drying were evaluated to choose the best method for maximum deodorizing activity. Freeze-dried powders of apple and grape extracts showed almost the same activity as water soluble fraction, but freeze-dried powder of lettuce extract had a lot of decreased activity.
4. Mechanism of deodorizing activity of ingredients
1) Effects of metals and reducing agents on deodorizing activity
In order to know the factors which are related to the mechanism of deodorizing activity of the chosen apple, grape and lettuce, treatment effects of N₂, metals and reducing agents in water soluble fractions on deodorizing activity were measured after the treatment of those materials for 30 min at 25℃. All samples of N₂ treatment showed less reduction of deodorizing activity. The result is expected that polyphenolic compounds of ingredients were less affected because some of them were existed in oxidized states. The deodorizing activities of all samples on Cu addition were largely increased, but Fe or Ca addition reduced the alitosis inhibition. The reason is thought that Cu activated polyphenol oxidase and produced oxidized phenolic compounds. In the case of Fe and Ca, the reduction was thought that the metals reacted with the oxidized phenolic compounds rather than activation of polyphenol oxidase. Treatment of reducing agents showed the reductions of deodorizing activity. The reason is thought that they inhibited the formation of oxidized phenolic compounds which were required for halitosis inhibition.
2) Effects of polyphenol oxidase and phenolic compounds on deodorizing activity
The deodorizing activities of phenol fractions from apples, grapes and lettuces were evaluated by using their polyphenol oxidases. In all samples, the mixture of phenol fraction and polyphenol oxidase showed higher deodorizing activity than only phenol fraction. The experimental mixture of polyphenol oxidase, Cu and phenol fraction showed higher activity than others. In the case of adding ascorbic acid, the deodorizing activity was a little decreased by inhibiting oxidation of metals, but the enzymatic activity was less affected. Chlorogenic acid which is one of the abundant polyphenolic compound was used for the model system as a substrate. Polyphenol oxidases of apples, grapes and lettuces, Cu and chlorogenic acid was reacted for measuring their deodorizing activities. In the model system of phenolic compounds, only chlorogenic acid showed low deodorizing activity, but the deodorizing activities for all samples wre largely increased by adding polyphenol oxidase, Cu and chlorogenic acid.
3) Deodorizing mechanism of ingredients
Deodorizing mechanism of extracts from apples, grapes and lettuces is thought that such oxidized polyphenoilc compounds as oxidized quinone in the ingredients were produced by the reaction of polyphenol oxidase with the polyphenolic compounds of the samples, and they reacted with methyl mercaptan to produce nonvolatile compounds. Also, it is thought that the polyphenolic compounds inhibited the growth of bacteria of dental caries, so the formation of methyl mercaptan from the microorganism was inhibited.
5. Processing for industrial application products from the ingredients with deodorizing activity
1) Beverage processing
Deodorizing activities of beverages from apples, grapes and lettuces on pH changes were measured. The pHs of beverages was not controlled because the original pHs of extracts showed high activities. The deodorizing activities of beverages from water soluble, ethanol soluble or supercritical fluid fractions on the added amounts were measured. The deodorizing activities of beverages from apple and grape extracts (60 mg/mL) and lettuce extracts (5.0 mg/mL) were 31.2%, 79.8% and 84.1% for water soluble fractions, respectively; 70.2%, 75.0%, and 54.0% for ethanol soluble fractions, respectively. The deodorizing activities of beverages on 30% addition of supercritical fluid extracts from apples, grapes and lettuces were 75.8%, 77.3% and 77.1%, respectively.
2) Processing of mouth rinse
Deodorizing activities of mouth rinse from apples, grapes and lettuces on solid contents were measured. As the solid content was increased, the deodorizing activity was increased. The deodorizing activities of mouth rinse from water soluble of apples and grapes (60 mg/mL) and lettuce (5.0 mg/mL) were 60.0%, 56.2%, and 38.5%, respectively. The deodorizing activities of mouth rinses from ethanol soluble of apples and grapes (60 mg/mL) and lettuce (5.0 mg/mL) were 70.2%, 75.0% and 54.9%, respectively. The deodorizing activities of mouth rinses on 30% addition of supercritical fluid extracts from apples, grapes and lettuces were 42.4%, 52.0% and 49.4%, respectively.
3) Jelly processing
Jelly was made by using deodorizing materials from apples, grapes and lettuces. As the solid content of the ingredients was increased, the deodorizing activity was increased. The deodorizing activities of jellies from water solubles of apples and grapes (60 mg/mL) and lettuce (5.0 mg/mL) were 30.4%, 19.2%, and 32.5%, respectively. The deodorizing activities of jellies from ethanol solubles of pples and grapes (60 mg/mL) and lettuces (5.0 mg/mL) were 36.3%, 35.7% and 20.9%, respectively. The deodorizing activities of jellies on 30% addition of supercritical fluid extracts from apples, grapes and lettuces were 47.4%, 44.4% and 33.6%, respectively.
4) Candy processing
Candy was made by using deodorizing materials from apples, grapes and lettuces. The deodorizing activities of candies from water solubles of apples and grapes (60 mg/mL) and lettuce (5.0 mg/mL) were 76.9%, 78.0%, and 68.8%, respectively. The deodorizing activities of candies from ethanol solubles of apples and grapes (60 mg/mL) and lettuces (5.0 mg/mL) were 63.6%, 76.4% and 45.6%, respectively. The deodorizing activities of candies on 30% addition of supercritical fluid extracts from apples, grapes and lettuces were 37.4%, 59.9% and 16.7%, respectively.
5) Evaluation of industrial products
In the results of processing conditions of several products, the deodorizing activity tend to increase with the added amount of deodorizing materials. Extraction yields of apples and grapes were high, showing more than 80%. It is expected to be able to commercialize these products. In the case of lettuces, thedeodorizing activity was high, but bad smell of the vegetable itself reduced its flavor quality. Fruits had good flavor, high acceptance, and had high deodorizing activity, so the use of fruits is thought to be economically effective for commercialization of ingredients for halitosis inhibition.
6. Extraction, purification and reaction mechanism of polyphenol oxidase for deodorizing activities
Polyphenol oxidases were purified from extracts of apples (Malus pumila), grapes (Vitis vinifera) and lettuces (Lactuca sativa L.) by ammonium sulfate fractionation followed by Sephacryl S-200 HR gel filtration chromatography and DEAE-Sephacel chromatography. Total activities of apple, grape and lettuce polyphenol oxidases were 12,000, 20,000 and 60,400 units and yields were 18.0%, 19.0% and 11.6%, and purification folds were 5.8, 7.0 and 7.4, respectively. Polyphenol oxidases of apples, grapes and lettuces were most activated at pH 7.0, 7.0 and 6.5, respectively, and their optimum temperatures of polyphenol oxidases were appeared at 25℃, 30℃ and 25℃, respectively. Substrate specificities of polyphenol oxidases were high to polyphenolics, but activities of polyphenol oxidases were low to monophenolics. The activities of polyphenol oxidases were catalyzed by Ca²⁺ and inhibited by ascorbic acid. Molecular weights of apple, grape and lettuce polyphenol oxidases were measured 40 kDa, 36 kDa and 55 kDa, respectively.

목차 Contents

• 제출문 ... 1
• 요약문 ... 3
• SUMMARY ... 13
• CONTENTS ... 24
• 목차 ... 31
• 제1장 연구개발 과제의 개요 ... 37
• 제1절 연구의 필요성 ... 37
• 제2절 연구의 내용 및 범위 ... 40
• 제2장 국내외 기술개발 현황 ... 41
• 제1절 국내.외 사과의 구취억제 소재 개발 현황 ... 41
• 제2절 국내.외 사과의 구취억제 소재 개발 분야 ... 41
• 제3장 연구개발 수행 내용 및 결과 ... 43
• 제1세부과제 : 사과의 구취억제 기능성 해석 및 산업적 이용기술 개발 ... 45
• 제1절 원료 과채류의 구취억제 활성 검색 ... 47
• 1. 실험방법 및 내용 ... 47
• 가. 구취억제활성 측정 ... 47
• 나. Gas chromatography (GC) ... 47
• 다. 구취억제 소재의 건조방법 ... 47
• 라. 총페놀함량의 측정 ... 47
• 마. Polyphenol oxidase의 활성측정 ... 48
• 바. Polyphenol 화합물의 분석 ... 48
• 사. 잔류 농약의 분석 ... 48
• 2. 결과 및 고찰 ... 48
• 가. 원료 과실류의 구취억제 활성 검색 ... 48
• 1) 구취억제율 ... 49
• 2) 총페놀함량 ... 49
• 3) Polyphenol oxidase의 활성 ... 50
• 4) 구취억제 과일의 선정 ... 51
• 나. 원료 야채류의 구취억제 활성 검색 ... 52
• 1) 구취억제율 ... 52
• 2) 총페놀함량 ... 52
• 3) Polyphenol oxidase의 활성 ... 53
• 4) 구취억제 원료 야채의 선정 ... 54
• 다. 구취억제 소재의 잔류 농약 분석 ... 55
• 제2절 구취억제 소재의 조건별 구취억제 특성 ... 56
• 1. 실험방법 및 내용 ... 56
• 가. 총페놀 함량의 측정 ... 56
• 나. Water soluble, ethanol soluble 및 methanol soluble의 제조 ... 56
• 다. 초임계 유체 추출물의 제조 ... 56
• 2. 결과 및 고찰 ... 57
• 가. 사과의 조건별 구취 억제 특성 ... 57
• 1) Total polyphenol 함량 ... 57
• 2) 부위별 구취억제 활성 및 추출물의 수율 ... 57
• 3) 추출 조건별 구취억제 소재의 구취억제 특성 ... 58
• 나. 포도의 조건별 구취 억제 특성 ... 59
• 1) Total polyphenol 함량 ... 59
• 2) 부위별 구취억제 활성 및 추출물의 수율 ... 59
• 3) 추출 조건별 구취억제 소재의 구취억제 특성 ... 60
• 다. 상추의 조건별 구취 억제 특성 ... 61
• 1) Total polyphenol 함량 ... 61
• 2) 부위별 구취억제 활성 및 수율 ... 61
• 3) 추출 조건별 구취억제 소재의 구취억제 특성 ... 62
• 제3절 구취억제 소재 제조시의 영향 인자의 특성 구명 ... 63
• 1. 실험방법 및 내용 ... 63
• 가. 온도 ... 63
• 나. pH ... 63
• 다. 가공처리방법 ... 63
• 2. 결과 및 고찰 ... 63
• 가. 사과의 영향인자의 특성 구명 ... 63
• 1) 온도 ... 63
• 2) pH ... 65
• 3) 가공처리 방법 ... 66
• 나. 포도의 영향 인자의 특성 구명 ... 67
• 1) 온도 ... 67
• 2) pH ... 69
• 3) 가공처리 방법 ... 69
• 다. 상추의 영향인자의 특성 구명 ... 70
• 1) 온도 ... 70
• 2) pH ... 71
• 3) 가공처리 방법 ... 72
• 3. 구취억제 소재의 최적 제조 조건 ... 73
• 제4절 구취 억제 소재의 구취 억제 기작 구명 ... 74
• 1. 실험 방법 및 내용 ... 74
• 가. 금속이온 및 환원제 혼합비 ... 74
• 나. 효소 및 페놀획분 제조 ... 74
• 다. HPLC 분석조건 ... 74
• 라. 충치균에 대한 항균성 test ... 75
• 2. 결과 및 고찰 ... 75
• 가. 사과 구취억제 소재의 기작 구명 ... 75
• 1) 금속 및 환원제의 영향 ... 75
• 2) 효소 및 페놀의 영향 ... 76
• 3) 충치균에 대한 항균성 ... 78
• 나. 포도 구취억제 소재의 기작 구명 ... 79
• 1) 금속 및 환원제의 영향 ... 79
• 2) 효소 및 페놀의 영향 ... 80
• 3) 충치균에 대한 항균성 ... 83
• 다. 상추 구취억제 소재의 기작 구명 ... 83
• 1) 금속 및 환원제의 영향 ... 83
• 2) 효소 및 페놀의 영향 ... 85
• 3) 충치균에 대한 항균성 ... 86
• 라. 구취억제 소재별 polyphenol 분석 ... 87
• 마. 구취억제 소재의 억제 기작 ... 88
• 제5절 시판 구강청정제와의 억제 활성 비교 ... 89
• 제6절 구취억제 활성 소재의 대량 생산 기법 연구 ... 90
• 1. 구취억제 활성 소재 대량생산 제조공정도 ... 90
• 2. 구취억제 활성 소재 시제품의 경제성 분석 ... 91
• 가. 원료 소재의 수급 구조 ... 91
• 1) 사과 재배 면적 및 수급동향 ... 91
• 2) 포도 재배면적 및 수급동향 ... 92
• 3) 상추 재배면적 및 수급동향 ... 93
• 나. 구취억제 소재의 경제성 분석 ... 94
• 제7절 구취억제 소재를 이용한 산업적 응용제품의 제조 ... 96
• 1. 실험 방법 및 내용 ... 96
• 가. 시제품 음료의 제조 ... 96
• 나. 시제품 구강세정액의 제조 ... 98
• 다. 시제품 젤리의 제조 ... 100
• 라. 시제품 캔디의 제조 ... 101
• 마. 구취억제 활성의 측정 ... 103
• 2. 결과 및 고찰 ... 103
• 가. 시제품 음료의 구취억제 활성 ... 103
• 1) pH 에 따른 구취억제 활성의 측정 ... 103
• 2) Water soluble의 첨가량별 시제품 음료의 구취억제 활성 ... 104
• 3) Ethanol soluble의 첨가량별 시제품 음료의 구취억제 활성 ... 106
• 4) 초임계 추출물의 첨가량별 시제품 음료의 구취억제 활성 ... 107
• 나. 시제품 구강세정액의 구취억제 활성 ... 110
• 1) Water soluble의 첨가량별 시제품 구강세정액의 구취억제 활성 ... 110
• 2) Ethanol soluble의 첨가량별 시제품 구강세정액의 구취억제 활성 ... 112
• 3) 초임계 추출물 첨가량별 구강세정액의 구취억제활성 ... 112
• 다. 시제품 젤리의 구취억제 활성 ... 115
• 1) Water soluble의 첨가량별 시제품 젤리의 구취억제활성 ... 115
• 2) Ethanol soluble의 첨가량별 시제품 젤리의 구취억제활성 ... 116
• 3) 초임계 추출물의 첨가량별 시제품 젤리의 구취억제활성 ... 118
• 라. 시제품 캔디의 구취억제 활성 ... 120
• 1) Water soluble의 첨가량별 시제품 캔디의 구취억제활성 ... 120
• 2) Ethanol soluble의 첨가량별 시제품 캔디의 구취억제활성 ... 121
• 3) 초임계 추출물의 첨가량별 시제품 캔디의 구취억제활성 ... 123
• 3. 시제품의 경제성 분석 ... 125
• 가. 구취억제 음료의 경제성 분석 ... 125
• 나. 구취억제 구강세정액의 경제성 분석 ... 126
• 다. 구취억제 젤리의 경제성 분석 ... 128
• 라. 구취억제 캔디의 경제성 분석 ... 129
• 제 2 세부과제 : 구취억제 관여 효소의 특성 해석 ... 131
• 제8절 구취 억제 관여 효소의 정제 ... 133
• 1. 실험방법 및 내용 ... 133
• 가. 조효소액 추출 ... 133
• 나. 단백질 정량 ... 133
• 다. AAmmonium sulfate에 의한 분획 ... 133
• 라. Gel chromatography ... 133
• 마. Ion-exchange chromatography ... 134
• 바. 전기영동 (SDS-PAGE) ... 134
• 2. 결과 및 고찰 ... 134
• 가. 사과로부터 polyphenol oxidase의 정제 ... 134
• 나. 포도로부터 polyphenol oxidase의 정제 ... 138
• 다. 상추로부터 polyphenol oxidase의 정제 ... 142
• 제9절 구취억제 관여 효소의 반응 특성 구명 ... 147
• 1. 실험방법 및 내용 ... 147
• 가. 온도에 대한 활성 측정 ... 147
• 나. pH에 대한 활성 측정 ... 147
• 다. 기질에 대한 활성 측정 ... 147
• 라. 환원제에 대한 활성 측정 ... 147
• 마. 금속에 대한 활성 측정 ... 147
• 2. 결과 및 고찰 ... 148
• 가. pH의 영향 ... 148
• 1) pH에 의한 사과의 polyphenol oxidase의 영향 ... 148
• 2) pH에 의한 포도의 polyphenol oxidase의 영향 ... 149
• 3) pH에 의한 상추의 polyphenol oxidase의 영향 ... 150
• 나. 온도의 영향 ... 151
• 1) 온도 변화에 의한 사과의 polyphenol oxidase의 영향 ... 151
• 2) 온도 변화에 의한 포도의 polyphenol oxidase의 영향 ... 152
• 3) 온도변화에 의한 상추의 polyphenol oxidase의 영향 ... 153
• 다. 구취억제 관여 과채류 효소의 기질 특이성 ... 154
• 라. 금속 및 저해제의 영향 ... 154
• 1) 사과 polyphenol oxidase의 금속 및 저해제의 영향 ... 154
• 2) 포도 polyphenol oxidase의 금속 및 저해제의 영향 ... 156
• 3) 상추 polyphenol oxidase의 금속 및 저해제의 영향 ... 157
• 제4장 목표달성도 및 관련 분야에의 기여도 ... 159
• 제5장 연구개발결과의 활용계획 ... 160
• 제6장 참고문헌 ... 161
• 끝페이지 ... 165