지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.12
- 수록면
- 482 - 489 (8page)
- DOI
- 10.7783/KJMCS.2018.26.6.482
이용수
초록· 키워드
오류제보하기
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.
목차
ABSTRACT
서언
재료 및 방법
결과 및 고찰
REFERENCES
참고문헌 (23)
참고문헌 신청
Ahn DK / 1998 / Traditional Chinese medicine dictionary / Chungdambooks :168~176
배은아 / 2004 / Transformation of Ginseng Saponins to Ginsenoside Rh2 by Acids and Human Intestinal Bacteria and Biological Activities of Their Transformants / Archives of Pharmacal Research 27(1):61~67
백성열 / 2016 / 초산균 종류에 따른 무독화 옻식초의 품질 특성 / 한국식품저장유통학회지 23(3):347~354
조수인 / 2006 / 동백 발효 추출물 단기 투여의 활성에 대한 연구 / 대한본초학회지 21(2):55~62
정재훈 / 2004 / 지황 부정근을 이용한 식물체 재분화 및 생물반응기 배양 / Journal of Plant Biotechnology 31(1):55~60
배은아 / 2004 / Transformation of Ginseng Saponins to Ginsenoside Rh2 by Acids and Human Intestinal Bacteria and Biological Activities of Their Transformants / Archives of Pharmacal Research 27(1):61~67
백성열 / 2016 / 초산균 종류에 따른 무독화 옻식초의 품질 특성 / 한국식품저장유통학회지 23(3):347~354
조수인 / 2006 / 동백 발효 추출물 단기 투여의 활성에 대한 연구 / 대한본초학회지 21(2):55~62
정재훈 / 2004 / 지황 부정근을 이용한 식물체 재분화 및 생물반응기 배양 / Journal of Plant Biotechnology 31(1):55~60
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UCI(KEPA) : I410-ECN-0101-2019-480-000585927