표제지
목차
I. 서론 10
II. 실험 재료 및 방법 14
1. 실험 재료 14
2. 우슬 추출물 및 쌍화탕 젤리 제조 14
1) 물 추출물 제조 14
2) 에탄올 추출물 제조 14
3) 우슬 추출물을 첨가한 쌍화탕젤리의 제조 16
3. 시약 및 기기 18
4. 실험 방법 18
1) 우슬 추출물 일반성분 분석 18
2) 우슬 추출물 기능성 분석 22
3) 우슬 추출물을 첨가한 쌍화탕젤리의 품질특성 조사 29
5. 통계처리 30
III. 결과 및 고찰 31
1. 우슬 추출물 일반성분 31
1) 수용성 단백질 및 환원당 함량 31
2. 우슬 추출물 기능성 33
1) 총 폴리페놀 및 플라보노이드 함량 33
2) 전자공여능(EDA; electron donating ability) 35
3) ABTS radical 소거능 37
4) 아질산염 소거능 39
3. 우슬 추출물을 첨가한 쌍화탕젤리 품질특성 44
1) 기호도 44
2) 일반성분 48
3) pH, 수분 및 당도 49
4) 색도 51
5) 물성 53
IV. 요약 및 결론 56
V. 참고문헌 60
초록 70
Abstract 72
설문지 75
Table 1. Formulas of ssanghwatang jelly prepared with A. bidentata extract 16
Table 2. The contents of soluble protein and reducing sugar of extracts... 32
Table 3. The contents of polyphenol and flavonoid of extracts from A. bidentata 34
Table 4. Electron donating ability of extracts from A. bidentata 36
Table 5. ABTS radical scavenging ability of extracts from A. bidentata 38
Table 6. Nitrite scavenging ability of extracts from A. bidentata at pH 1.2 41
Table 7. Nitrite scavenging ability of extracts from A. bidentata at pH 3.0 42
Table 8. Nitrite scavenging ability of extracts from A. bidentata at pH 6.0 43
Table 9. Sensory evaluation of ssanghwatang jelly added A. bidentata water extract 46
Table 10. Sensory evaluation of ssanghwatang jelly added A. bidentata ethanol extract 47
Table 11. Proximate composition of ARW3 and ARE3 48
Table 12. pH, moisture and sugar contents of ssanghwatang jelly added... 50
Table 13. Color value of ssanghwatang jelly added A. bidentata water and... 52
Table 14. Texture of ssanghwatang jelly added A. bidentata water extract 54
Table 15. Texture of ssanghwatang jelly added A. bidentata ethanol extract 55
Fig. 1. Extraction procedure of the A. bidentata. 15
Fig. 2. Procedure for making ssanghwatang jelly added with A. bidentata extract. 17
Fig. 3. The measurement method of soluble protein contents. 19
Fig. 4. The measurement method of reducing sugar contents. 21
Fig. 5. The measurement method of total polypenol compound contents. 23
Fig. 6. The measurement method of total flavonoid compound contents. 24
Fig. 7. The method of electron donating ability. 25
Fig. 8. The method of ABTS radical scavenging ability. 26
Fig. 9. The method of nitrite scavenging ability. 28
Fig. 10. The contents of soluble protein and reducing sugar of extracts... 32
Fig. 11. The contents of polyphenol and flavonoid of extracts from A.... 34
Fig. 12. Electron donating ability of extracts from A. bidentata. Bars within... 36
Fig. 13. ABTS radical scavenging ability of extracts from A. bidentata.... 38
Fig. 14. Nitrite scavenging ability of extracts from A. bidentata at pH... 41
Fig. 15. Nitrite scavenging ability of extracts from A. bidentata at pH... 42
Fig. 16. Nitrite scavenging ability of extracts from A. bidentata at pH 6.0.... 43
Fig. 17. Sensory evaluation of ssanghwatang jelly added A. bidentata water extract. 45
Fig. 18. Sensory evaluation of ssanghwatang jelly added A. bidentata... 45