표제지
국문요약
목차
I. 서론 12
II. 문헌고찰 14
1. 커피(Coffee) 14
1.1. 커피의 역사 14
1.2. 커피의 품종 15
1.3. 커피의 주요 성분 16
2. 구기자(Lycii fructus) 18
2.1. 구기자 18
2.2. 구기자의 생리활성 19
2.3. 구기자 관련 연구 21
III. 재료 및 방법 23
1. 실험 재료 23
2. 재료 및 방법 25
2.1. 구기자 추출물 제조 25
2.2. 생두의 침지 26
2.3. 침지 생두 로스팅 및 에스프레소 추출 27
3. 실험 방법 28
3.1. pH 측정 28
3.2. 총 산도 측정 28
3.3. 중량 손실 측정 28
3.4. 색도 측정 29
3.5. 갈색도 측정 29
3.6. 가용성 고형분(TDS) 측정 29
3.7. 총 폴리페놀 함량 측정 29
3.8. 총 플라보노이드 함량 측정 30
3.9. ABTS radical scavenging capacity 측정 30
3.10. DPPH radical scavenging capacity 측정 31
3.11. Ferric-reducing antioxidant power (FRAP) 측정 31
3.12. 기호도 조사 31
3.13. 통계분석 32
IV. 결과 및 고찰 33
1. pH와 총산도 33
2. 중량 손실 35
3. 색도 36
4. 갈색도 39
5. 가용성 고형분(TDS) 41
6. 총 폴리페놀 함량 42
7. 총 플라보노이드 함량 43
8. ABTS radical scavenging capacity 44
9. DPPH radical scavenging capacity 45
10. Ferric-reducing antioxidant power (FRAP) 46
11. 침지시간에 따른 항산화 물질 함량과 항산화 활성의 상관관계 47
12. 기호도 조사 48
V. 요약 및 결론 50
참고문헌 52
Appendix 59
Abstract 61
Table 1. The composition of coffee 17
Table 2. Biological component of Lycii fructus 20
Table 3. Research on the application of Lycii fructus 21
Table 4. Green bean used this study 23
Table 5. Lycii fructus used this study 23
Table 6. Weight of green bean before and after soaking in Lycii fructus extract 26
Table 7. Roasting conditions of coffee beans soaked in Lycii fructus extracts 27
Table 8. pH and titratable acidity of the extracts of Lycii fructus extracts soaked coffee beans 34
Table 9. Weight loss of coffee beans soaked in Lycii fructus extracts 35
Table 10. Color of coffee beans soaked in Lycii fructus extracts 37
Table 11. Color of the extracts of Lycii fructus extracts soaked coffee beans 38
Table 12. Browning index of coffee beans soaked in Lycii fructus extracts 40
Table 13. Browning index of the extracts of Lycii fructus extracts soaked coffee beans 40
Table 14. ˚Brix and total dissolved solids (TDS) of the extracts of Lycii fructus extracts soaked coffee beans 41
Table 15. Total phenols contents of the extracts of Lycii fructus extracts soaked coffee beans 42
Table 16. Total flavonoids contents of the extracts of Lycii fructus extracts soaked coffee beans 43
Table 17. ABTS radical scavenging activity of the extracts of Lycii fructus extracts soaked coffee beans 44
Table 18. DPPH radical scavenging activity of the extracts of Lycii fructus extracts soaked coffee beans 45
Table 19. Ferric-reducing antioxidant power (FRAP) of the extracts of Lycii fructus extracts soaked coffee beans 46
Table 20. Correlation of ABTS, DPPH and FRAP with total phenols and total flavonoids of the extracts of Lycii fructus extracts soaked coffee beans 47
Table 21. Sensory evaluation of the extracts of Lycii fructus extracts soaked coffee beans 49
Figure 1. Coffee belt. 15
Figure 2. Lycii fructus. 18
Figure 3. Preparation of Lycii fructus extract. 25