표제지
감사의 글
목차
Ⅰ. 서론 8
Ⅱ. 실험재료 및 방법 17
1. 실험재료 17
2. 실험방법 18
1) 단당류, 이당류 함량 측정 18
2) 환원당 함량 측정 19
3) 에탄올 함량 측정 19
4) 유기산(acetic acid, oxalic acid, malic acid)함량 측정 20
3. 항산화활성 측정 21
1) 전자공여능 측정 21
2) 아질산염 분해능 측정 21
3) SOD (Superoxide dismutase)유사활성도 측정 21
4. 관능평가 22
5. 데이터 분석 22
Ⅲ. 결과 및 고찰 23
1. 성분분석 결과 23
1) 고형분함량 및 pH 측정 결과 23
2) 단당류, 이당류 함량 23
3) 환원당 함량 24
4) 에탄올 함량 25
5) 유기산(acetic acid, oxalic acid, malic acid)함량 26
2. 항산화활성 결과 27
1) 전자공여능 활성 27
2) 아질산염 분해능 28
3) SOD (Superoxide dismutase)유사활성도 32
3. 관능평가 결과 34
Ⅳ. 참고문헌 37
초록 42
Abstract 44
Table 1. Composition of vinegar drinks from naturally fermented Gastrodia elata Blume. 18
Table 2. Analytical conditions of HPLC for the determination of free sugar in the vinegar drinks from naturally fermented Gastrodia elata Blume. 19
Table 3. Operation condition of GC for analysis of alcohols 20
Table 4. Analytical conditions of IC for the determination of Organic acid 20
Table 5. Composition of vinegar drinks from naturally fermented Gastrodia elata Blume. 23
Table 6. Contents of free sugar in the vinegar drinks from naturally fermented Gastrodia elata Blume. 24
Table 7. Contents of reducing sugar in vinegar drinks from naturally fermented Gastrodia elata Blume. (g/100mL) 25
Table 8. Alcohol contents in the vinegar drinks from naturally fermented Gastrodia elata Blume. 26
Table 9. Contents of organic acid in naturally fermented Gastrodia elata Blume. (mg/100mL) 27
Table 10. Sensory evaluation of naturally fermented Gastroidia elata Blume (20 years of age) 35
Table 11. Sensory evaluation ofnaturally fermented Gastroidia elata Blume(40 years of age) 36
Fig. 1. Electron donating ability of the vinegar drinks from naturally fermented Gastrodia elata Blume. 28
Fig. 2. Nitrite scavenging ability of the vinegar drinks from naturally fermented Gastrodia elata Blume at pH 1.2 according to concentration. 30
Fig. 3. Nitrite scavenging ability of the vinegar drinks from naturally fermented Gastrodia elata Blume at pH 3.0 according to concentration 31
Fig. 4. Nitrite scavenging ability of the vinegar drinks from naturally fermented Gastrodia elata Blume at pH 6.0 according to concentration. 32
Fig. 5. SOD-like activity of the vinegar drinks from naturally fermented Gastrodia elata Blume 33