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열처리 조건에 따른 우엉차의 항산화 활성과 아미노산 함량의 변화 Changes to the Anti-oxidative Activity and Amino Acid Content of Arctium lappa Tea by Heat Treatment
저자
임도연; 이경인
학술지명
생명과학회지
출판/발행연도
2019
주제
요약
본 연구는 우엉차 제조를 위한 최적의 열처리 조건을 설정하기 위해 가열 온도와 시간에 따른 항산화 활성과 유리아미노산 함량 변화를 비교하였다. 180℃-4분 및 200℃-3분 가열 처리 조건에서 DPPH, ABTS 라디칼 소거능, 폴리페놀 함량이 가장 높게 나타났으며, 가열 온도와 시간이 증가함에 따라 아미노산 함량은 감소하는 경향을 보였다.
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