열처리조건에 따른 지황정과의 품질특성과 생리활성의 변화
Changes in Quality Characteristics and Bioactivity of Rehmanniae Radix Jung Kwa Obtained by Different Heat Processing Times
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This study was carried out to investigate changes in the quality characteristics and bioactivity of Rehmanniae Radix Jung Kwa (RJK) produced through different heating treatments to develop new RJK boiled raw Rehmanniae Radix (RR) soaking in traditional Korean rice syrup. The raw RR was heated to 100℃ at different heat processing times–3 (RJK3), 6 (RJK6), 9 (RJK9) and 12 (RJK12) hours, respectively. The L, a, b-value and the contents of arginyl-fructose (AF) and arginyl-fructosyl-glucose (AFG) of the samples were analyzed. Also, the antioxidant activities of the samples were examined by DPPH radical scavenging activity. With increasing heating times, the L, a and b-value of samples significantly were decreased whereas °Brix% relatively was increased. The contents of AF and AFG known as Maillard browning reaction products was 4.3 and 1.9 times higher than that of RR, respectively. As heating times increased, hardness and adhesiveness of RJK were decreased gradually, but cohesiveness of RJK were higher than that of RR. The contents of polyphenol were increased with increasing heating time. Based on these results, RJK was suggested to be a new functional food for health.
Abstract
This study was carried out to investigate changes in the quality characteristics and bioactivity of Rehmanniae Radix Jung Kwa (RJK) produced through different heating treatments to develop new RJK boiled raw Rehmanniae Radix (RR) soaking in traditional Korean rice syrup. The raw RR was heated to 100℃ at different heat processing times–3 (RJK3), 6 (RJK6), 9 (RJK9) and 12 (RJK12) hours, respectively. The L, a, b-value and the contents of arginyl-fructose (AF) and arginyl-fructosyl-glucose (AFG) of the samples were analyzed. Also, the antioxidant activities of the samples were examined by DPPH radical scavenging activity. With increasing heating times, the L, a and b-value of samples significantly were decreased whereas °Brix% relatively was increased. The contents of AF and AFG known as Maillard browning reaction products was 4.3 and 1.9 times higher than that of RR, respectively. As heating times increased, hardness and adhesiveness of RJK were decreased gradually, but cohesiveness of RJK were higher than that of RR. The contents of polyphenol were increased with increasing heating time. Based on these results, RJK was suggested to be a new functional food for health.
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