표제지
목차
국문초록 15
Ⅰ. 서론 17
Ⅱ. 문헌고찰 21
1. 적치커리 21
2. 콤부차 23
Ⅲ. 재료 및 방법 26
1. 실험재료 및 시약 26
1.1. 실험재료 26
1.2. 시약 26
2. 적치커리의 이화학적 특성 27
2.1. 일반성분 분석 27
2.2. 무기질 함량 측정 27
2.3. 클로로필 및 총 카로티노이드 함량 측정 28
2.4. 안토시아닌 함량 측정 28
3. 추출 용매에 따른 적치커리의 항산화 활성 29
3.1. 추출물 제조 29
3.2. 총 polyphenol 함량 측정 30
3.3. 총 flavonoid 함량 측정 30
3.4. DPPH radical 소거 활성 측정 30
3.5. ABTS radical 소거 활성 측정 31
3.6. 환원력 측정 31
4. 적치커리 첨가 콤부차의 항산화 활성 및 품질특성 32
4.1. 실험계획 32
4.2. 적치커리 첨가 콤부차 제조 32
4.3. 항산화 활성 측정 35
4.4. 품질특성 측정 35
4.5. 관능평가 37
5. 통계처리 38
Ⅳ. 결과 및 고찰 39
1. 적치커리의 이화학적 특성 39
1.1. 일반성분 분석 39
1.2. 무기질 함량 41
1.3. 클로로필 및 총 카로티노이드 함량 43
1.4. 안토시아닌 함량 44
2. 추출 용매에 따른 적치커리의 항산화 활성 47
2.1. 추출 수율 47
2.2. 총 polyphenol 함량 47
2.3. 총 flavonoid 함량 48
2.4. DPPH free radical 소거 활성 50
2.5. ABTS radical 소거 활성 51
2.6. 환원력 53
2.7. 상관관계 55
3. 발효 기간에 따른 적치커리 첨가 콤부차의 항산화 활성 및 품질특성 57
3.1. 발효 기간에 따른 적치커리 첨가 콤부차의 항산화 활성 57
3.2. 발효 기간에 따른 적치커리 첨가 콤부차의 품질특성 65
3.3. 관능평가 81
Ⅴ. 요약 및 결론 83
Ⅵ. 참고문헌 86
APPENDICES 14
Appendix 1. Score sheet for sensory evaluation 107
Appendix 2. Leaf red chicory (Cichorium intybus L.) 118
Appendix 3. Kombucha added with various ratio of leaf red chicory juice after fermentation. 119
Appendix 4. Gallic acid standard curve for total polyphenol content 120
Appendix 5. Rutin standard curve for total flavonoid content 121
ABSTRACT 122
Table 1. Composition of kombucha added with leaf red chicory 33
Table 2. Proximate composition of leaf red chicory powder 40
Table 3. Mineral contents of leaf red chicory powder 42
Table 4. Phytochemical components of leaf red chicory powder 46
Table 5. Extraction yield, total polyphenol, and total flavonoid contents of leaf red chicory extract with different solvents 49
Table 6. DPPH and ABTS radical scavenging activities of leaf red chicory extract with different solvents 52
Table 7. The correlation coefficients antioxidant activities of leaf red chicory extract 56
Table 8. Total polyphenol contents of kombucha added with leaf red chicory during fermentation 58
Table 9. Total flavonoid contents of kombucha added with leaf red chicory during fermentation 60
Table 10. DPPH radical scavenging activity of kombucha with leaf red chicory during fermentation 62
Table 11. Reducing power of kombucha with leaf red chicory during fermentation 64
Table 12. Color value of kombucha added with leaf red chicory during fermentation 67
Table 13. Turbidity of kombucha added with leaf red chicory during fermentation 70
Table 14. pH of kombucha added with leaf red chicory during fermentation 73
Table 15. Titratable acidity of kombucha added with leaf red chicory during fermentation 74
Table 16. Sugar contents of kombucha added with leaf red chicory during fermentation 76
Table 17. Reducing sugar of kombucha added with leaf red chicory during fermentation 78
Table 18. Yeast counts of kombucha added with leaf red chicory during fermentation 80
Table 19. Sensory evaluation of kombucha added with leaf red chicory 82
Figure 1. Preparation procedures of kombucha added with leaf red chicory 34
Figure 2. Reducing power of leaf red chicory. Different letters (a-d) in the same row are significantly different by Duncan's multiple... 54