고온 처리한 마늘의 이화학적 특성과 벤조피렌에 관한 연구
Study on the Physicochemical and Benzo[a]pyrene in High Temperature Treated Black Garlic
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고온 처리한 마늘의 이화학적 변화를 확인하기 위하여 고온(110, 120 및 130℃)와 처리시간( 6, 12, 24 및 48시간)을 변수로 처리 후 총 폴리페놀, 환원당, 플라보노이드 및 아질산염 제거능력을 측정하였다. 처리된 마늘의 총 폴리페놀의 함량은 130℃에서 12시간 처리한 시료에서 9.97㎎/g 으로 생마늘에 비하여 약 4.4배 증가하였다. 환원당의 함량은 110℃ 24시간 처리한 시료에서 39.53㎎/g 으로 생마늘에 비하여 약 4배 증가하는 것으로 나타났다. 총 플라보노이드 함량은 130℃ 12시간 처리한 시료에서 2.78㎎/g 으로 생마늘에 비하여 약 36배 증가 한 것으로 나타났다. 처리온도와 처리시간의 변수에 따른 유의성을 조사한 결과 처리온도가 처리시간보다 더 많은 영향을 미치는 것으로 나타났다. 처리온도와 처리시간의 증가함에 따라 유효성분이 감소하는 결과를 보였다. 유효성분의 감소는 유해물질인 다환 방향족탄화수소로의 전환을 의심되었다. 다환 방향족탄화수소의 일종인 벤조피렌의 함량을 조사한 결과 벤조피렌은 검출되지 않았다.
Abstract
In this study, black garlic was produced by treated high temperature(110, 120 and 130℃) and treat time(6, 12, 24 and 48hr.) conditions. Then, the physicochemical activity as total polyphenol, total flavonoid, reduction sugar, and nitrite scavenging activity content of it extract were compared fresh garlic extract. Total polyphenol, total flavonoid, reduction sugar and nitrite scavenging activity content have a top position within increasing treated temperature and time. Highest total polyphenol content was 9.97㎎/g at 130℃ and 12hr. about 4.4times higher then fresh garlic. Highest total flavonoid content was 2.78㎎/g at 130℃ and 12hr. about 36times higher then fresh garlic. Highest reduction sugar content was 39.53㎎/g at 110℃ and 24hr. about 4times higher then fresh garlic. As a result of investigating the statistical significance of the variables of treatment temperature and treatment time, it was found that treatment temperature had more influence than treatment time. As the treatment temperature and treatment time increased, the active ingredient decreased. The decrease in active ingredients was suspected of being converted to poly aromatic hydrocarbons. As aresult of examining the content of benzo[a]pyrene, it was not detected.
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