표제지
목차
ABSTRACT 8
국문초록 10
Ⅰ. 緖論 12
Ⅱ. 材料 및 方法 14
1. 재료 14
1) 전통주 재료 14
2) 시약 14
2. 연구 방법 14
1) 시료의 제조 14
2) 일반성분분석 15
3) DPPH radical scavenging activity test 16
4) ABTS 라디칼 소거능 측정 16
5) ORAC (Oxygen radical absorbancity by fluorescein) assay 17
3. 통계 18
Ⅲ. 結果 19
1. 壺山春의 일반 성분 분석 19
1) 알코올 함량 19
2) 당도 19
2. DPPH radical scavenging activity test 21
3. ABTS assay 23
4. ORAC(Oxygen radical absorbance capacity) assay 25
Ⅳ. 考察 27
Ⅴ. 結論 35
Ⅵ. 參考文獻 36
Table 1. Composition of Hosanchun, Yeosan Hosanchun, Danggui Hosanchun 15
Table 2. Alcohol and Sugar contents of Hosanchun 19
Fig. 1. The DPPH radical scavenging activity of HSCs. 22
Fig. 2. The ABTS radical scavenging activity of HSCs. 24
Fig. 3. The Oxygen radical absorbance capacity of HSCs. 26