열처리가 천마의 Gastrodin과 Gastrodigenin 및 라디칼 소거능에 미치는 영향

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 36권 / 6호
ㆍ저자명 : 하지수, 황경아, 황인국

목차

서 론
재료 및 방법
1. 재료 및 시약
2. 열처리 방법
3. Gastrodin과 gastrodigenin 분석
4. Gastrodin과 gastrodigenin 분석법 검증
5. 총 폴리페놀 함량 분석
6. 라디칼 소거능 측정
7. 통계처리
결과 및 고찰
1. Gastrodin과 gastrodigenin 분석법 검증
2. 열처리에 따른 gastrodin과 gastrodigenin 함량 변화
3. 열처리에 따른 총 폴리페놀 함량 및 항산화 활성 변화
요약 및 결론
감사의 글
References

영어 초록

This study evaluated the effects of heat treatment on gastrodin and gastrodigenin content, and antioxidant activities, in Gastrodia elata Blume. Gastrodin and gastrodigenin content was analyzed post-method validation, and antioxidant activity evaluation, including assessing total polyphenol content, DPPH, and ABTS radical scavenging activities, was done. The validation of the analysis method demonstrated excellent linearity. The limits of quantification of gastrodin and gastrodigenin were 2.89 and 3.47 μg/mL, respectively. Moreover, the results of intra- and inter-day precision analysis demonstrated relative standard deviation values, within 5%. The recovery rates for gastrodin and gastrodigenin were 97.22~98.85 and 97.99~99.91%, respectively, indicating good accuracy. Under different heat treatment conditions, gastrodin and gastrodigenin content significantly increased (p<0.05), ranging from 91.15 to 310.27 and 559.66 to 830.02 mg/100 g DW, respectively. Additionally, the total polyphenol content exhibited a significant (p<0.05) increasing trend, ranging from 1,444 to 1,798 mg/100 g DW, as the temperature and time of heat treatment increased. The DPPH and ABTS radical scavenging abilities demonstrated an increasing trend at 120℃ during heat treatment. These research findings are expected to enhance our understanding of the changes in gastrodin and gastrodigenin content, and antioxidant effects in Gastrodia elata Blume during heat treatment.

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