인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
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지원사업
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
학술저널
Full-text AI
오류 신고하기해당 페이지 내 제목·저자·목차·페이지정보가 잘못된 경우 알려주세요!
초록·키워드
Background: This study was carried out to determine the physicochemical components of Rehmannia glutinosa (RG) fermented with Rhizopus delemar.
Methods and Results: Physicochemical components such as changes in moisture content, pH value, total acidity, amount of reducing sugars as well as quantity of free sugars, free amino acids, and catalpol were investigated. Result showed that, the moisture content ranged from 64.26 to 65.51%. The pH and total acidity of the fermented RG decreased significantly during fermentation. The reducing sugar content ranged from 0.10 to 1.34%. The most abundant main free sugars were identified as raffinose, xylose, glucose, fructose, and sucrose. The sucrose content in 80% ethanol and in water extracts increased during RG fermentation. In total, 26 free amino acids were detected, including seven essential amino acids. In addition, the quantity of free amino acids decreased significantly during fermentation. Finally, the catalpol content of the fermented RG was highest on the 2<SUP>nd</SUP> day of fermentation at 2,028.67㎎/ 100 g.
Conclusions: These results indicated that fermentation of Rhizopus delemar could be used to enhance biological activity, and that fermented RG could be used as a functional material and as an edible resource in food and functional materials industries.
Methods and Results: Physicochemical components such as changes in moisture content, pH value, total acidity, amount of reducing sugars as well as quantity of free sugars, free amino acids, and catalpol were investigated. Result showed that, the moisture content ranged from 64.26 to 65.51%. The pH and total acidity of the fermented RG decreased significantly during fermentation. The reducing sugar content ranged from 0.10 to 1.34%. The most abundant main free sugars were identified as raffinose, xylose, glucose, fructose, and sucrose. The sucrose content in 80% ethanol and in water extracts increased during RG fermentation. In total, 26 free amino acids were detected, including seven essential amino acids. In addition, the quantity of free amino acids decreased significantly during fermentation. Finally, the catalpol content of the fermented RG was highest on the 2<SUP>nd</SUP> day of fermentation at 2,028.67㎎/ 100 g.
Conclusions: These results indicated that fermentation of Rhizopus delemar could be used to enhance biological activity, and that fermented RG could be used as a functional material and as an edible resource in food and functional materials industries.
본문·목차
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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UCI(KEPA) : I410-ECN-0101-2019-480-000585927
