표제지
목차
국문초록 19
Ⅰ. 서론 23
Ⅱ. 문헌고찰 27
1. 코끼리마늘(Allium ampeloprasum. L) 27
2. 흑마늘 28
3. 소시지 30
Ⅲ. 재료 및 방법 32
1. 실험재료 및 시약 32
1.1. 실험재료 32
1.2. 시약 32
2. 숙성기간에 따른 코끼리마늘의 이화학적 특성 분석 33
2.1. 일반성분 분석 33
2.2. 무기성분 분석 34
2.3. GC/MS를 이용한 대사체 분석 34
3. 숙성기간에 따른 코끼리마늘의 품질특성 측정 38
3.1. pH 및 갈변도 측정 38
3.2. 환원당 측정 38
3.3. 조직감 측정 39
3.4. 색도 측정 39
3.5. 전자현미경 분석 39
4. 숙성기간에 따른 코끼리마늘의 생리활성 측정 40
4.1. 시료 추출 40
4.2. 총 폴리페놀 함량 측정 40
4.3. 총 플라보노이드 함량 측정 41
4.4. DPPH free radical 소거 활성 측정 41
4.5. ABTS radical 소거 활성 측정 42
4.6. 환원력 측정 42
4.7. α-Glucosidase 저해 활성 측정 43
4.8. α-Amylase 저해 활성 측정 44
5. 숙성기간에 따른 코끼리마늘의 향미성분 45
5.1. SPME-GC/MS를 이용한 코끼리마늘의 향미성분 45
5.2. Electronic nose에 의한 코끼리마늘의 향미성분 46
5.3. Electronic tongue에 의한 향미성분 47
6. 코끼리 흑마늘의 용매 분획별 생리활성 측정 47
6.1. 용매 분획을 이용한 추출 47
6.2. 생리활성 측정 48
7. 저장 기간에 따른 코끼리 흑마늘 소시지의 항산화 활성 및 품질특성 50
7.1. 코끼리 흑마늘 소시지의 제조 50
7.2. 코끼리 흑마늘 소시지의 항산화 활성 측정 53
7.3. 코끼리 흑마늘 소시지의 품질특성 측정 54
7.4. 관능평가 58
8. 통계분석 58
Ⅳ. 결과 및 고찰 60
1. 숙성기간에 따른 코끼리마늘의 이화학적 특성 60
1.1. 일반성분 60
1.2. 무기질 62
1.3. GC/MS를 이용한 대사체 비교 64
2. 숙성기간에 따른 코끼리마늘의 품질특성 72
2.1. pH 72
2.2. 갈변도 74
2.3. 환원당 74
2.4. 색도 77
2.5. 조직감 79
2.6. 전자현미경 81
3. 숙성기간에 따른 코끼리마늘의 생리활성 83
3.1. 추출수율 83
3.2. 총 폴리페놀 함량 85
3.3. 총 플라보노이드 함량 87
3.4. DPPH free radical 소거 활성 87
3.5. ABTS radical 소거 활성 90
3.6. 환원력 90
3.7. α-Glucosidase 저해 활성 94
3.8. α-Amylase 저해 활성 96
3.9. 상관관계 96
4. 숙성기간에 따른 코끼리마늘의 향미 성분 99
4.1. SPME-GC/MS를 이용한 코끼리마늘의 향미성분 비교 99
4.2. Electronic nose를 이용한 코끼리마늘의 향미성분 비교 106
4.3. Electronic tongue을 이용한 코끼리마늘의 향미성분 비교 110
5. 코끼리 흑마늘의 용매 분획별 생리활성 115
5.1. 추출수율 115
5.2. 총 폴리페놀 함량 115
5.3. 총 플라보노이드 함량 117
5.4. DPPH free radical 소거 활성 120
5.5. ABTS radical 소거 활성 122
5.6. 환원력(Reducing power) 123
5.7. α-Glucosidase 저해 활성 123
5.8. α-Amylase 저해 활성 125
5.9. 상관관계 127
6. 코끼리 흑마늘 분말 첨가 소시지의 항산화 활성 및 품질특성 129
6.1. 코끼리 흑마늘 소시지의 항산화 활성 129
6.2. 저장 기간에 따른 코끼리 흑마늘 소시지의 품질특성 133
6.3. 코끼리 흑마늘 소시지의 관능적 특성 155
Ⅴ. 요약 및 결론 160
Ⅵ. 참고문헌 166
APPENDICES 18
Appendix 1. Score sheet for sensory evaluation of of sausages prepared with different amounts of black elephant garlic powder 193
Appendix 2. Picture of elephant garlic according to the aging period 205
Appendix 3. Various and their levels for control composite design for sausage added with black elephant garlic powder 206
Appendix 4. Gallic acid standard curve for total polyphenol content 207
Appendix 5. Rutin standard curve for total flavonoid content 208
Appendix 6. Trolox standard curve for ABTS radical scavenging activity 209
Appendix 7. Ascorbic acid standard curve for ABTS radical scavenging activity 210
ABSTRACT 211
Table 1. Operating condition of inductively cation for analysis of minerals 35
Table 2. Operating condition of inductively anion for analysis of minerals 36
Table 3. Formulation of various sausages formulated with different amounts of black elephant garlic powder 51
Table 4. Proximate composition of elephant garlic according to the aging period 61
Table 5. Content of minerals in elephant garlic according to the aging period 63
Table 6. Identified amino acid compounds of elephant garlic by GC/MS 65
Table 7. Identified organic acid compounds of elephant garlic by GC/MS 66
Table 8. Identified sugar and sugar derivative compounds of elephant garlic by GC/MS 68
Table 9. Identified other compounds of elephant garlic by GC/MS 69
Table 10. pH of elephant garlic according to the aging period 73
Table 11. Browning intensity of elephant garlic according to the aging period 75
Table 12. Reducing sugar of elephant garlic according to the aging period 76
Table 13. Color values of elephant garlic according to the aging period 78
Table 14. Texture properties of elephant garlic according to the aging period 80
Table 15. Yields of 70% ethanol extracts of elephant garlic according to the aging period 84
Table 16. Total polyphenol contents in elephant garlic according to the aging period 86
Table 17. Total flavonoid contents in elephant garlic according to the aging period 88
Table 18. DPPH free radical scavenging activities of elephant garlic according to the aging period 89
Table 19. ABTS radical scavenging activities of elephant garlic according to the aging period 91
Table 20. Reducing power of elephant garlic according to the aging period 93
Table 21. α-Glucosidase and α-amylase inhibitory activity of elephant garlic according to the aging period 95
Table 22. Correlation between the total phenolic contents, physiological activities of elephant garlic according to the aging period 98
Table 23. Relative contents of the detected volatile flavor components from elephant garlic according to the aging period using SPME-GC/MS 100
Table 24. Taste score of elephant garlic according to the aging period 111
Table 25. Extraction yield of black elephant garlic extracts depending on extraction solvent 116
Table 26. Total polyphenol contents of solvent fractions from black elephant garlic extracts 118
Table 27. Total flavonoid contents of solvent fractions from black elephant garlic extracts 119
Table 28. DPPH free radical and ABTS radical scavenging activity of solvent fractions from black elephant garlic extracts 121
Table 29. Reducing power of solvent fractions from black elephant garlic extracts 124
Table 30. α-Glucosidase and α-amylase inhibitory activity of solvent fractions from black elephant garlic extracts 126
Table 31. Correlation between the total phenolic contents, physiological activities of various solvent fractions from black elephant garlic extracts 128
Table 32. Changes of total polyphenol content prepared with different amounts of black elephant garlic powder during storage 130
Table 33. Changes of DPPH free radical scavenging activity prepared with different amounts of black elephant garlic powder during storage 132
Table 34. Changes of reducing power content prepared with different amounts of black elephant garlic powder during storage 134
Table 35. Changes in pH values of sausages prepared with different amounts of black elephant garlic powder during storage 135
Table 36. Changes of cooking loss rate values of sausages prepared with different amounts of black elephant garlic powder during storage 137
Table 37. Changes of emulsion stability of sausages prepared with different amounts of black elephant garlic powder during storage 139
Table 38. Changes of moisture content of sausages prepared with different amounts of black elephant garlic powder during storage 140
Table 39. Changes of VBN of sausages prepared with different amounts of black elephant garlic powder during storage 142
Table 40. Changes of TBARS of sausages prepared with different amounts of black elephant garlic powder during storage 144
Table 41. Changes of texture properties of sausages prepared with different amounts of black elephant garlic powder during storage 146
Table 42. Changes of color values of sausages prepared with different amounts of black elephant garlic powder during storage 150
Table 43. Changes of total cell of sausages prepared with different amounts of black elephant garlic powder during storage 154
Table 44. Sensory evaluation of sausages added with black elephant garlic powder 157
Table 45. Sensory evaluation of sausages added with black elephant garlic powder 159
Figure 1. Solvent fraction flow chart of black elephant garlic. 49
Figure 2. The diagram of pork sausages manufacturing. 52
Figure 3. PLS-DA(partial least squares discriminant analysis) score plot obtained from metabolites of elephant garlic according to the aging period. 71
Figure 4. Scanning Electron Microscope photograph of elephant garlic according to the aging period (magnification ratio :100 ×). 82
Figure 5. PLS-DA(partial least squares discriminant analysis) score plot obtained fromflavor components of elephant garlic according to the aging period. 105
Figure 6. Chromatogram of the detected volatile flavor components from elephant garlic according to the aging period using electronic nose. 107
Figure 7. PCA(principal component analysis) plot of in the volatile flavor profile elephant garlic according to the aging period using electronic nose. 108
Figure 8. Taste score rader map of elephant garlic according to the aging period. 113
Figure 9. PCA(principal component analysis) plot of in the taste profile elephant garlic according to the aging period using electronic tongue. 114