표제지
목차
Abstract 15
I. 서론 18
II. 연구배경 21
1. 오디 21
1-1. 뽕나무 품종별 오디의 형태학적 특성 21
1-2. 오디의 화학적 성분 23
1-2-1. 영양성분 23
1-2-2. 기능성 성분 23
1-3. 오디의 생리적 작용 27
1-4. 오디의 가공식품 제조 및 개발 현황 28
1-4-1. 오디청 29
1-4-2. 오디와인 30
1-4-3. 오디식초 31
1-5. 오디 가공식품의 품질규격 설정을 위한 이화학적 품질 특성, 기능성 지표성분 분석 및 생리활성 측정 33
III. 재료 및 방법 35
1. 공시재료 35
2. 시약 35
3. 뽕나무 품종별 오디의 일반성분 분석 36
4. 뽕나무 품종별 오디의 기능성성분 분석 36
4-1. Anthocyanin 36
4-2. Polyphenols 및 moracins 38
4-3. GABA 41
4-4. DNJ 43
5. 건조방법에 따른 오디건과류 제조 45
5-1. 동결건조 45
5-2. 열풍건조 45
6. 농축방법에 따른 오디즙 제조 45
6-1. 동결농축에 의한 오디즙 제조 45
6-2. 가열 및 감압농축에 의한 오디즙 제조 47
7. 가당처리에 의한 오디청 제조 48
7-1. 설탕에 의한 오디청 제조 48
7-2. 설탕 및 올리고당 혼합처리에 의한 오디청 제조 49
8. 동결농축에 의한 오디와인 제조 50
8-1. Dry wine 50
8-2. Semi-sweet wine 52
8-3. Ice wine 53
9. 오디와인을 이용한 오디식초 제조 54
9-1. 주정을 이용한 오디식초 제조 54
9-2. 오디식초 제조 55
9-2-1. 오디종초 제조 55
9-2-2. 오디식초 제조 56
10. 오디 가공식품의 품질 규격 설정을 위한 이화학적 품질 특성, 기능성 지표성분 분석 및 생리활성 측정 57
10-1. 이화학적 품질 특성 분석 57
10-1-1. 이화학적 품질 특성 측정 57
10-1-2. 유리당 및 유기산 분석 58
10-2. 기능성 지표성분 분석 61
10-2-1. Total phenol 61
10-2-2. Total flavonoid 61
10-2-3. Total anthocyanin 62
10-2-4. Polyphenol 및 moracin 62
10-2-5. GC-MS에 의한 휘발성향기성분 분석 62
10-2-6. LC-MS에 의한 polyphenol 및 moracin 분석 64
10-3. 생리활성 측정 64
10-3-1. DPPH 라디컬 포착활성 측정 64
10-3-2. Lipoxygenase 저해활성 측정 65
10-3-3. α-Glucosidase 저해 활성 측정 65
10-3-4. Tyrosinase 저해활성 측정 66
11. 관능검사 66
12. 통계처리 66
IV. 결과 및 고찰 67
1. 뽕나무 품종별 오디의 이화학적 품질 특성 67
2. 뽕나무 품종별 오디의 영양성분 및 기능성성분 70
2-1. 일반성분 함량 70
2-2. Total phenol, total flavonoid, 및 total anthocyanin 함량 72
2-3. Anthocyanin 구성성분 함량 74
2-4. Polyphenol 및 moracin 함량 75
2-5. GABA 및 DNJ 함량 78
3. 고품질의 오디건과류 제조 80
3-1. 건조방법에 따른 오디의 기능성성분 함량 변화 80
3-1-1. Total phenol, total flavonoid, 및 total anthocyanin 함량 80
3-1-2. Anthocyanin 구성성분 함량 82
3-1-3. Polyphenol 및 moracin 함량 83
3-1-4. GABA 및 DNJ 함량 85
3-2. 건조방법에 따라 제조된 오디 건과류의 관능검사 86
4. 고품질의 오디즙 제조 88
4-1. 동결농축 및 가열농축에 따른 오디즙의 이화학적 품질 특성 변화 88
4-2. 동결농축 및 가열농축에 따른 오디즙의 유리당 및 유기산 함량 변화 90
4-2-1. 유리당 함량 90
4-2-2. 유기산 함량 91
4-3. 동결농축 및 가열농축에 따른 기능성성분 함량 변화 92
4-3-1. Total phenol, total flavonoid, 및 total anthocyanin 함량 92
4-3-2. Anthocyanin 구성성분 함량 93
4-3-3. Polyphenol 및 moracin 함량 94
4-3-4. GABA 및 DNJ 함량 95
4-4. 동결농축 및 가열농축에 따른 오디즙의 관능검사 95
4-5. 고품질의 오디즙의 제조 및 품질규격 설정 96
5. 고품질의 오디청 제조 100
5-1. 숙성기간 중 오디청의 미생물 균총 조사 100
5-2. 숙성기간에 따른 오디청의 polyphenol 및 moracin 함량 변화 101
5-3. 당 처리를 달리하여 제조한 오디청의 polyphenol 및 moracin 함량 변화 102
5-4. GC-MS에 의한 오디청 향기성분 분석 103
5-5. 당 처리를 달리하여 제조한 오디청의 생리활성 비교 104
5-6. 고품질의 오디청 제조 및 품질규격 설정 105
6. 고품질의 오디와인 제조 108
6-1. 동결농축에 의해 제조된 오디와인의 이화학적 품질 특성 108
6-1-1. Total phenol, total flavonoid, 및 total anthocyanin 함량 109
6-1-2. Anthocyanin 구성성분 함량 113
6-1-3. Polyphenol 및 moracin 함량 115
6-1-4. GABA 및 DNJ 함량 124
6-2. 동결농축에 의해 제조된 오디와인의 생리활성 비교 126
6-3. 동결농축에 의해 제조된 오디와인의 관능검사 127
6-4. 고품질의 오디와인 제조 및 품질규격 설정 128
7. 고품질의 오디식초 제조 130
7-1. 오디와인의 초기 알코올 농도에 따른 초산 생성능 비교 130
7-2. 주정 및 오디와인에 의해 제조된 오디식초의 이화학적 품질 특성 131
7-3. HPLC를 이용한 오디식초의 polyphenol 및 moracin 함량 분석 132
7-4. GC-MS에 의한 오디식초의 향기성분 분석 134
7-5. 주정 및 오디와인에 의해 제조된 오디식초의 관능검사 135
7-6. 고품질의 오디식초 제조 및 품질규격 설정 136
V. 요약 및 결론 138
참고문헌 141
Table 1. HPLC conditions for analysis of anthocyanins in mulberry fruits and products 37
Table 2. HPLC conditions for analysis of polyphenolic compounds and moracin in mulberry fruits and products 38
Table 3. HPLC conditions for analysis of GABA in mulberry fruits and products 42
Table 4. HPLC conditions for analysis of DNJ in mulberry fruits and products 44
Table 5. Composition ratio of mulberry fruits to sugars for preparation of mulberry syrup 50
Table 6. AE medium for isolation of acetic acid bacteria in mulberry vinegar 55
Table 7. HPLC conditions for analysis of free sugars in mulberry fruits 58
Table 8. HPLC conditions for analysis of organic acids in mulberry fruits 60
Table 9. GC-MS operating conditions for analysis of volatile components of mulberry syrups 63
Table 10. Physicochemical characteristics of mulberry fruits from four different Morns cultivars 69
Table 11. Proximate composition of mulberry fruits from four different Moms cultivars 71
Table 12. Levels of total phenol, total flavonoid, and total anthocyanin of mulberry fruits from four different Moras cultivars 73
Table 13. Levels of two major anthocyanins of mulberry fruits from four different Morus cultivars 75
Table 14. Levels of polyphenols and moracin of mulberry fruits from four different Morus cultivars 77
Table 15. Levels of GABA and DNJ of mulberry fruits from four different Morus cultivars 79
Table 16. Levels of total phenol, total flavonoid, and total anthocyanin of mulberry fruits prepared by two different drying methods 81
Table 17. Levels of two major anthocyanins of mulberry fruits prepared by two different drying methods 82
Table 18. Levels of polyphenols and moracin of two different mulberry fruits prepared by two different drying methods 84
Table 19. Levels of GABA and DNJ of two different mulberry fruits prepared by two different drying methods 85
Table 20. Organoleptic test of mulberry fruits prepared by two different drying methods 87
Table 21. Physicochemical characteristics of mulberry juices prepared by two different concentration methods 89
Table 22. Levels of free sugars of mulberry juices prepared by two different concentration methods 90
Table 23. Levels of organic acids of mulberry juices prepared by two different concentration methods 91
Table 24. Levels of total phenol, total flavonoid, and total anthocyanin of mulberry juices prepared by two different concentration methods 92
Table 25. Levels of two major anthocyanins of mulberry juices prepared by two different concentration methods 93
Table 26. Levels of polyphenols and moracin of mulberry juice prepared by two different concentration methods 94
Table 27. Levels of GABA and DNJ of mulberry juice prepared by two different concentration methods 95
Table 28. Organoleptic test of mulberry juice prepared by two different concentration methods 96
Table 29. Quality specification of mulberry juice prepared by freeze-concentration and other mulberry juices available in the market 99
Table 30. Viable cell count of mulberry syrups prepared by different mulberry sugar compositions 100
Table 31. Quantitative changes in polyphenols and moracin of mulberry syrups during a aging period 101
Table 32. Levels of polyphenols and moracin of mulberry syrups prepared by different mulberry sugar compositions 102
Table 33. Biological activities of four different types of mulberry syrups prepared by different mulberry sugar compositions 105
Table 34. Quality specification of mulberry syrups prepared by different mulberry sugar compositions and other mulberry syrups available in the market 107
Table 35. Change of physicochemical characteristics of three different types of mulberry wines during a alcohol fermentation 111
Table 36. Change of levels of total phenol, total flavonoid, and total anthocyanin of three different types of mulberry wines during a alcohol fermentation 112
Table 37. Change of levels of two major anthocyanins of three different types of mulberry wines during a alcohol fermentation 114
Table 38. Change of levels of GABA and DNJ of three different types of mulberry wines during a alcohol fermentation 125
Table 39. Biological activities of three different types of mulberry wines 126
Table 40. Organoleptic test of three different types of mulberry wines 127
Table 41. Quality specification of mulberry wine and other mulberry wines available in the market 129
Table 42. Physicochemical characteristics of two different types of mulberry vinegars 132
Table 43. Levels of polyphenols and moracin of two different types of mulberry vinegars 133
Table 44. Organoleptic test of two different types of mulberry vinegars 135
Table 45. Quality specification of mulberry vinegar and other mulberry vinegars available in the market 137
Fig. 1. HPLC profiles of two anthocyanin standards(A) and the extract(B) of mulberry fruits and products. 37
Fig. 2. HPLC profiles of fourteen polyphenolic standards(A) and the extract(B) of mulberry fruits and products. 39
Fig. 3. Chemical structures of fourteen different polyphenolic compounds isolated from mulberry fruits. 40
Fig. 4. HPLC profiles of GABA standard(A) and the extract(B) of mulberry fruits and products. 42
Fig. 5. Schematic procedure for derivatization of DNJ by FMOC-C1 for quantification of DNJ in mulberry fruits and products. 43
Fig, 6. HPLC profiles of DNJ standard(A) and the extract(B) of mulberry fruits and products. 44
Fig. 7. Schematic procedure for preparation of mulberry juice by a freezing concentration. 46
Fig. 8. Schematic procedure for preparation of mulberry juice by a heating concentration. 47
Fig. 9. Schematic procedure for preparation of mulberry syrup by sugaring with a white sugar. 48
Fig. 10. Schematic procedure for preparation of mulberry syrup by sugaring with a white sugar and oligosaccharides. 49
Fig. 11. Schematic procedure for preparation of a mulberry dry wine. 51
Fig. 12. Schematic procedure for preparation of a mulberry semi-sweet wine by a cryoextraction. 52
Fig. 13. Schematic procedure for preparation of mulberry ice wine by a cryoextraction. 53
Fig. 14. Schematic procedure for preparation of mulberry vinegar by an addition of a spirit alcohol. 54
Fig. 15. Schematic procedure for preparation of mulberry vinegar by an addition of mulberry wine. 56
Fig. 16. HPLC profiles of free sugar standards (A) and the extract(B) of mulberry fruits and products. 59
Fig. 17. HPLC profiles of organic acid standards(A) and the extract(B) of mulberry fruits and products. 60
Fig. 18. Appearance of mulberry fruits prepared by two different drying methods. 87
Fig. 19. Schematic procedure for preparation of high quality mulberry juice using a freezing evaporation. 98
Fig. 20. GC-MS chromatograms of the volatile components in the mulberry juice(A) and the fermented mulberry syrup(B) extracted by SPME. 103
Fig. 21. Quantitative changes of levels of phenolic acid derivatives, stilbenes and moracin according to preparation of dry wine, semi-sweet wine and ice wine. 116
Fig. 22. Quantitative changes of levels of flavonoids of a mulberry dry wine, semi-sweet wine and ice wine according to a fermentation period. 116
Fig. 23. HPLC chromatograms of polyphenols and moracins of a mulberry dry wine. 117
Fig. 24. HPLC chromatograms of polyphenols and moracins of a mulberry semi-sweet wine. 118
Fig. 25. HPLC chromatograms of polyphenols and moracins of a mulberry ice wine. 119
Fig. 26. LC-MS chromatograms of polyphenols and moracins of a mulberry dry wine. 121
Fig. 27. ¹H- & ¹³C-NMR spectra of dihydroquercetin isolated from a mulberry dry wine. 123
Fig. 28. Effect of initial alcohol concentration of mulberry wine on acetic acid fermentation of mulberry vinegar. 131
Fig. 29. HPLC chromatograms of polyphenols and moracins of a mulberry vinegar. 133
Fig. 30. GC-MS chromatograms of the volatile components in mulberry vinegar prepared by a SPME. 134