[보고서]누룩균 및 담자균을 이용한 약선소재의 식품소재화 기술개발

박신영

보고서 정보

주관연구기관

국립농업과학원
National Institute of Agricultural Sciences

연구책임자

박신영

참여연구자

송진 , 최윤희 , 최혜선 , 최지호 , 정석태 , 김소영 , 김재현

보고서유형

최종보고서

발행국가

대한민국

언어

한국어

발행년월

2017-02

과제시작연도

2016

주관부처

농촌진흥청
Rural Development Administration(RDA)

등록번호

TRKO201700006579

과제고유번호

1395044810

사업명

농업기초기반연구

DB 구축일자

2017-09-20

키워드

약선.발효.식품소재화.누룩균.담자균.Yaksun.fermentation.Food materialization.Aspergillus.Basidiomycetes.

DOI

https://doi.org/10.23000/TRKO201700006579

표 The solubles yield of water and 80% ethanol extract.
표 Changes in pH of fermented with Rehmannia glutinosa Liboschitz
표 Changes in the polyphenol contents of fermented with Rehmannia glutinosa Liboschitz
표 Changes in the reducing sugar contents of fermented with Rehmannia glutinosa Liboschitz
표 Changes in the crude polysaccharides contents of fermented with Rehmannia glutinosa Liboschitz
표 Changes in the free sugar contents of fermented with Rehmannia glutinosa Liboschitz
표 The solubles yield of water and 80% ethanol extract.
표 Changes in pH of fermented with Cynanchum wilfordii Hemsley
표 Changes in the polyphenol contents of fermented with Cynanchum wilfordii Hemsley
표 Changes in the reducing sugar contents of fermented with Cynanchum wilfordii Hemsley
표 Changes in the crude polysaccharides contents of fermented with Cynanchum wilfordii Hemsley
표 Changes in the free sugar contents of fermented with Cynanchum wilfordii Hemsley
표 The process and product of Rhemannia glutinosa fermented with Rhyzopus strains.
표 Changes in moisture, pH, tatal acidity and reducing sugar content of Rehmannia glutinosa
표 UPLC chromatograms of Rehmannia glutinosa extracts
표 The content of catalpol and 5-HMF in fermented Rhemannia glutinosa water extract.
표 The content of catalpol and 5-HMF in fermented Rhemannia glutinosa 80 % ethanol extract.
표 The contents of free sugars in the Rehmannia glutinosa and fermented Rhemannia glutinosa water extract.
표 The contents of free sugars in the Rehmannia glutinosaand fermented CRehmannia glutinosa 80 % ethanol extract.
표 The contents of free amino acids in the Rehmannia glutinosa and fermented Rehmannia glutinosa water extract.
표 DPPH scavenging activities of fermented Rehmannia glutinosa water extract.
표 Alpha-glucosidase inhibitory activities of fermented Rehmannia glutinosa water extract
표 Effects of fermented Rehmannia glutinosa water extract on cell viability.
표 Inhibitory effects of fermented Rehmannia glutinosa water extract on TNF-α in LPS-stimulated RAW 264.7 cells.
표 The process and product of Cynanchum wilfordii hemsley fermented with Rhyzopus strains
표 Changes in moisture, pH, tatal acidity and reducing sugar content of Cynanchum wilfordii hemsley
표 UPLC chromatograms of Cynanchum wilfordii hemsley extracts
표 The content of cynandione A in fermented Cynanchum wilfordii hemsley water extract
표 The content of cynandione A in fermented Cynanchum wilfordii hemsley 80% ethanol extract.
표 The contents of free sugars in the Cynanchum wilfordii hemsley and fermented Cynanchum wilfordii hemsley water extract
표 The contents of free sugars in the Cynanchum wilfordii hemsley and fermented Cynanchum wilfordii hemsley 80 % ethanol extract.
표 The contents of free amino acids in the Cynanchum wilfordii hemsley and fermented Cynanchum wilfordii hemsley water extract.
표 DPPH scavenging activities of fermented Cynanchum wilfordii hemsley water extract
표 Alpha-glucosidase inhibitory activities of fermented Cynanchum wilfordii hemsley water extract
표 Effects of fermented Cynanchum wilfordii hemsley water extract on cell viability.
표 Inhibitory effect of Cynanchum wilfordii hemsley extract on NO production.
표 Inhibitory effects of fermented Cynanchum wilfordii hemsley water extract on TNF-α in LPS-stimulated RAW 264.7 cells.
표 The process and product of Rhyzopus strains NuRuk.
표 The process and product of Rhemannia glutinosa fermented with Rhyzopus strains NuRuk.
표 Changes in pH, tatal acidity and reducing sugar content of Rehmannia glutinosa and fermented Rhemannia glutinosa
표 HPLC chromatograms of Rehmannia glutinosa and fermented Rhemannia glutinosa
표 The content of catalpol in fermented Rhemannia glutinosa and fermented Rhemannia glutinosa
표 The contents of free sugars in the Rehmannia glutinosa and fermented Rhemannia glutinosa
표 The contents of free amino acids in the Rehmannia glutinosa and fermented Rhemannia glutinosa
표 DPPH radical scavenging activity of Rehmannia glutinosa and fermented Rhemannia glutinosa
표 Changes in pH, tatal acidity and reducing sugar content of Cynanchum wilfordii
표 HPLC chromatograms of Cynanchum wilfordii hemsley extracts
표 The contents of cynandione A in fermented Cynanchum wilfordii
표 The contents of free sugars in the Cynanchum wilfordii and fermented Cynanchum wilfordii
표 The contents of free amino acids in the Cynanchum wilfordii and fermented Cynanchum wilfordii
표 DPPH radical scavenging activity of Cynanchum wilfordii
표 The process and product of Sikhye in Rehmannia glutinosa and fermented Rhemannia glutinosa
표 The Brix, pH, total acid and color value of Sikhye added with Rhemannia glutinosa fermented with Rhyzopus strains NuRuk.
표 The content of major isoflavonoids of Sikhye added with Rhemannia glutinosa fermented with Rhyzopus strains NuRuk.
표 Sensory evaluation of Sikhye added with Rhemannia glutinosa fermented with Rhyzopus strains NuRuk
표 The process and product of Sikhye in Cynanchum wilfordii and fermented Cynanchum wilfordii
표 The Brix, pH, total acid and color value of Sikhye added with Cynanchum wilfordii fermented with Rhyzopus strains NuRuk
표 The content of major isoflavonoids of Sikhye added with Cynanchum wilfordii fermented with Rhyzopus strains NuRuk.
표 Sensory evaluation of Sikhye added with Cynanchum wilfordii fermented with Rhyzopus strains NuRuk
표 The process and product of Jocheong in Rehmannia glutinosa and fermented Rhemannia glutinosa
표 The Brix, pH, total acid and color value of Jocheong added with Rhemannia glutinosa fermented with Rhyzopus strains NuRuk
표 The Brix, pH, total acid and color value of Jocheong added with Rhemannia glutinosa fermented with Rhyzopus strains NuRuk
표 Sensory evaluation of Jocheong added with Rhemannia glutinosa fermented with Rhyzopus strains NuRuk
표 The process and product of Jocheong in Cynanchum wilfordii and fermented Cynanchum wilfordii
표 The Brix, pH, total acid and color value of Jocheong added with Cynanchum wilfordii fermented with Rhyzopus strains NuRuk.
표 The Brix, pH, total acid and color value of Jocheong added with Cynanchum wilfordii fermented with Rhyzopus strains NuRuk.
표 Sensory evaluation of Jocheong added with Rhemannia glutinosa fermented with Rhyzopus strains NuRuk.
표 The process and product of Tablet in Rehmannia glutinosa and fermented Rhemannia glutinosa
표 The Brix, pH, total acid and color value of Tablet added with Rhemannia glutinosa fermented with Rhyzopus strains NuRuk.
표 The content of major isoflavonoids of Tablet added with Rhemannia glutinosa fermented with Rhyzopus strains NuRuk.
표 Sensory evaluation of Tablet added with Rhemannia glutinosa fermented with Rhyzopus strains NuRuk.
표 The Brix, pH, total acid and color value of Tablet added with Cynanchum wilfordii fermented with Rhyzopus strains NuRuk.
표 The content of major isoflavonoids of Tablet added with Cynanchum wilfordii fermented with Rhyzopus strains NuRuk.
표 Sensory evaluation of Tablet added with Cynanchum wilfordii fermented with Rhyzopus strains NuRuk.
표 The process and product of Granule in Rehmannia glutinosa and fermented Rhemannia glutinosa
표 The Brix, pH, total acid and color value of Granule added with Rhemannia glutinosa fermented with Rhyzopus strains NuRuk.
표 The content of major isoflavonoids of Granule added with Rhemannia glutinosa fermented with Rhyzopus strains NuRuk.
표 Sensory evaluation of Granule added with Rhemannia glutinosa fermented with Rhyzopus strains NuRuk.
표 The process and product of Granule in Cynanchum wilfordii and fermented Cynanchum wilfordii
표 The Brix, pH, total acid and color value of Granule added with Cynanchum wilfordii fermented with Rhyzopus strains NuRuk.
표 The content of major isoflavonoids of Granule added with Cynanchum wilfordii fermented with Rhyzopus strains NuRuk.
표 Sensory evaluation of Granule added with Cynanchum wilfordii fermented with Rhyzopus strains NuRuk.
표 추출 용매에 따른 황기 및 상백피 배양물의 추출수율
표 Changes in pH of fermented with Yaksun materials
표 Changes in total acidity of fermented with Yaksun materials
표 Changes in the reducing sugar contents of fermented with Yaksun materials
표 황기 배양물의 유효성분 변화
표 상백피 배양물의 유효성분 변화
표 황기 배양물의 유리당 함량
표 상백피 배양물의 유리당 함량
표 The process and product of Astragalus membranaceus fermented with P hellinus linteus.
표 The moisture content, pH, total acidity and reducing sugar content of Astragalus membranaceus fermented with P hellinus linteus
표 HPLC chromatogram of the 80% ethanol extracts of Astragalus membranaceus fermented with P hellinus linteus
표 Chemical structure of four compound from Astragalus membranaceus fermented with P hellinus linteus
표 The content of major isoflavonoids of Astragalus membranaceus fermented with P hellinus linteus
표 The free sugar content of Astragalus membranaceus fermented with P hellinus linteus
표 Changes of free amono acids during fermentation of Astragalus membranaceus fermented with P hellinus linteus
표 DPPH radical scavenging effect of 80% ethanol and water extract of Astragalus membranaceus fermented with P hellinus linteus
표 α-glucosidase inhibitory activity of 80% ethanol and water extract of Astragalus membranaceus fermented with P hellinus linteus　
표 Cytotoxicity of the 80% ethanol extracts from Astragalus membranaceus fermented with P hellinus linteus in RAW 264.7 cells.
표 Inhibitory effects on NO production of the 80% ethanol extracts from Astragalus membranaceus fermented with P hellinus linteus in RAW 264.7 cells
표 Effect of AST extract, AST-F0 and AST-F30 on the gene expression of pro-inflammatory cytokines in PMA plus A23187-stimulated HMC-1 cells.
표 Effect of AST extract, AST-F0 and AST-F30 on the gene expression of pro-inflammatory cytokines in PMA plus A23187-stimulated HMC-1 cells.
표 The process and product of Astragalus membranaceus fermented with Phellinus linteus
표 The moisture content, pH, total acid and reducing sugar contents of Astragalus membranaceus Fermented with Phellinus linteus
표 HPLC chromatogram of the Water extracts of Astragalus membranaceus fermented with Phellinus linteus
표 The content of major isoflavonoids of Astragalus membranaceus fermented with Phellinus linteus
표 The free sugar content of Astragalus membranaceus fermented with Phellinus linteus
표 Changes of free amono acids during fermentation of Astragalus membranaceus fermented with Phellinus linteus
표 Total polypenol and flavonoid contents of Astragalus membranaceus Fermented with Phellinus linteus
표 DPPH radical scavenging activity of Astragalus membranaceus Fermented with Phellinus linteus
표 The process and product of Sikhye in Astragalus membranaceus Fermented with Phellinus linteus
표 The Brix, pH, total acid and color value of Sikhye added with different amount of Astragalus membranaceus Fermented with Phellinus linteus
표 The content of major isoflavonoids of Sikhye added with different amount of Astragalus membranaceus fermented with Phellinus linteus
표 Sensory evaluation of Sikhye added with different amount of Astragalus membranaceus fermented with Phellinus linteus
표 The process and product of Jocheong in Astragalus membranaceus fermented with Phellinus linteus
표 The Brix, pH, total acid and color value of Jocheong added with different amount of Astragalus membranaceus fermented with Phellinus linteus
표 The content of major isoflavonoids of Jocheong added with different amount of Astragalus membranaceus fermented with Phellinus linteus
표 Sensory evaluation of Sikhye added with different amount of Astragalus membranaceus fermented with Phellinus linteus
표 The process and product of Tablet in Astragalus membranaceus fermented with Phellinus linteus
표 The pH, total acid and color value of tablet added with different amount of Astragalus membranaceus Fermented with Phellinus linteus
표 The content of major isoflavonoids of Tablet added with different amount of Astragalus membranaceus fermented with Phellinus linteus
표 Sensory evaluation of Tablet added with different amount of Astragalus membranaceus fermented with Phellinus linteus
표 The process and product of Granule in Astragalus membranaceus fermented with Phellinus linteus
표 The pH, total acid and color value of Granule added with different amount of Astragalus membranaceus Fermented with Phellinus linteus
표 The content of major isoflavonoids of Granule added with different amount of Astragalus membranaceus fermented with Phellinus linteus
표 Sensory evaluation of Granule added with different amount of Astragalus membranaceus fermented with Phellinus linteus

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누룩균 및 담자균을 이용한 약선소재의 식품소재화 기술개발
Development of fermented Yaksun food materials using Aspergillus and Basidiomycetes 원문보기

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누룩균 및 담자균을 이용한 약선소재의 식품소재화 기술개발 Development of fermented Yaksun food materials using Aspergillus and Basidiomycetes 원문보기

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박신영 (25) 송진 (23) 최윤희 (12) 최혜선 (29) 최지호 (21) 정석태 (28) 김소영 (25)

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누룩균 및 담자균을 이용한 약선소재의 식품소재화 기술개발
Development of fermented Yaksun food materials using Aspergillus and Basidiomycetes 원문보기

표/그림 (127)

표/그림 (127)