표제지
목차
I. 서론 12
II. 재료 및 방법 16
1. 재료 16
2. 실험 방법 16
1) 도라지차 및 밥식해 제조 16
2) 밥식해 및 도라지차밥식해의 유용성분 분석 및 관능검사 18
3) 밥식해와 도라지차밥식해의 유산균 발효 및 미생물 검사 26
4) 밥식해와 도라지차밥식해의 항산화효과 30
III. 결과 및 고찰 32
1. 일반성분 및 이화학 성분 분석결과 32
1) 일반성분 함량 32
2) 지방산 조성 33
3) 무기질 함량 35
4) PH, 산도 및 당도 변화 38
5) 휘발성염기질소 변화 40
6) 유리당 함량 41
7) 관능검사 결과 45
2. 밥식해와 도라지차밥식해의 유산균 및 미생물 결과 47
1) 유산균수 측정 결과 47
2) 일반세균수 측정 결과 48
3) 식중독균 및 오염도 측정 결과 49
3. 밥식해와 도라지차밥식해의 항산화 효과 결과 50
1) 전자공여능 (Electron donating ability) 50
2) SOD(Superoxide dismutase) 유사활성 52
3) ABTS[(2,2'-azinobis (3ethybenzothiazoline-6-sulfonic acid)] radical 소거능 54
IV. 참고문헌 56
V. 초록 60
VI. Abstract 63
Table 1. The operating condition of gaschromatography for analys is offatty acids 21
Table 2. Conditionsfor the analysis of ICP Mineral Analysis 22
Table 3. Analytical conditions of HPLC for the determination of freesugars 24
Table 4. The contents of general component in the BOBSIKHAE and bellflower tea BOBSIKHAE 32
Table 5. The contents of lipids in the BOBSIKHAE and bellflower tea BOBSIKHAE 33
Table 6. Composition offreefatty acids in BOBSIKHAE and bellflower tea BOBSIKHAE 34
Table 7. The contents of mineral in the BOBSIKHAE and bellflower tea BOBSIKHAE 37
Table 8. Changes of PH during the fermentation in BOBSIKHAE and bellflower tea BOBSIKHAE 39
Table 9. Changes of Sugar contents during the fermentation in BOBSIKHAE and bellflower tea BOBSIKHAE 39
Table 10. Changes of acidity during the fermentation in BOBSIKHAE and bellflower tea BOBSIKHAE 39
Table 11. Changes of volatile basic nitrogen during the fermentation in BOBSIKHAE and bellflower tea BOBSIKHAE 34
Table 12. Changes of Fructose during the fermentation in BOBSIKHAE and bellflower tea BOBSIKHAE 40
Table 13. Changes of Glucose during the fermentation in BOBSIKHAE and bellflower tea BOBSIKHAE 43
Table 14. Changes of Sucose during the fermentation in BOBSIKHAE and bellflower tea BOBSIKHAE 43
Table 15. Changes of Maltose during the fermentation in BOBSIKHAE and bellflower tea BOBSIKHAE 44
Table 16. Changes of free sugars during the fermentation in BOBSIKHAE and bellflower tea BOBSIKHAE 44
Table 17. Changes of number of Lactic acid bacteria during the fermentation in BOBSIKHAE and bellflower tea BOBSIKHAE 47
Table 18. Changes of number of bacteria during the fermentation in BOBSIKHAE and bellflower tea BOBSIKHAE 48
Table 19. Contamination and food poisoning examination in BOBSIKHAE and bellflower tea BOBSIKHAE 49
Fig. 1. Preparative process of the BOBSIKHAE 17
Fig. 2. Sensory evaluation taste of BOBSIKHAE and bellflower tea BOBSIKHAE 46
Fig. 3. Sensory evaluation overall taste of BOBSIKHAE and bellflower tea BOBSIKHAE 46
Fig. 4. Electron donating ability of water extracts of BOBSIKHAE and bellflower tea BOBSIKHAE according to concentration 51
Fig. 5. Electron donating ability of 70% Ethanol extracts of BOBSIKHAE and bellflower tea BOBSIKHAE according to concentration 51
Fig. 6. SOD-ilke activity of water extracts of BOBSIKHAE and bellflower tea BOBSIKHAE according to concentration 53
Fig. 7. SOD-ilke activity of 70% Ethanol extracts of BOBSIKHAE and bellflower tea BOBSIKHAE according to concentration 53
Fig. 8. ABTS radical scavenging activity of water extracts of BOBSIKHAE and bellflower tea BOBSIKHAE according to concentration 55
Fig. 9. ABTS radical scavenging activity of 70% Ethanol extracts of BOBSIKHAE and bellflower tea BOBSIKHAE according to concentration 55