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분야 : 농학 > 조경
발행기관 : 한국식품저장유통학회
간행물정보 : 한국식품저장유통학회지, 2019 pp.~7 (총 8pages)
 
 
목차
부제 : Evaluation of antioxidant activity of alcohol-free Moru wine using on-line HPLC
Abstract
서론
재료 및 방법
결과 및 고찰
요약
References
 
 
국문초록
In this study, the chemical composition and antioxidant activities of Moru wine and alcohol-free Moru wine were evaluated. To prepare the alcohol-free analogue, Moru wine was subjected to either atmospheric distillation (NA-AD) or vacuum distillation (80 mbar, 55℃, NA-VD). Among the three different preparations of Moru wines, namely, Moru wine, NA-AD, and NA-VD, the total acidity was the highest in NA-VD, while the soluble solid content was the highest in Moru wine. The total phenolic content, total flavonoid content, and ABTS radical scavenging activity were the highest in NA-AD. The three different preparations of Moru wines were examined by an on-line high-performance liquid chromatography (HPLC)-2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS)-based assay to identify the compounds responsible for the radical scavenging activity of wines. The results obtained for NA-AD and NA-VD in the on-line screening HPLC-ABTS assay were similar. At least 10 different compounds, namely, gallic acid, protocatechuic acid, chlorogenic acid, vanillic acid, caffeic acid, syringic acid, t-ferulic acid, rutin, naringin, and t-cinnamic acid, were identified from Moru wine, NA-AD, and NA-VD. Gallic acid (10.35-24.69 ㎍/mL) and syringic acid (9.29-43.98 ㎍ /mL) were found to be the major polyphenols in Moru wine, NA-AD, and NA-VD.
 
 
영문초록
본 연구에서는Moru wine, 상압증류법 및 감압증류법으로 제조한 무알코올Moru wine의 이화학적 특성 및 항산화활성을 비교하였다. 무알코올 Moru wine 제조를 위하여 Moru wine을 상압증류(NA-AD) 또는 감압증류(80 mbar, 55℃, NA-VD)하였다. 3종 시료들 중에서 산도는 NA-VD에서 가장 높았고, 가용성 고형분값은 Moru wine 시료에서 유의적으로 높았다(p<0.05). 무알코올 Moru wine 시료인 NA-AD의 총 플라보노이드 함량, 총 페놀 함량 및 ABTS 라디칼 소거능이 가장 높았다(p<0.05). 온라인 HPLC 항산화 분석 시Moru wine과 무알코올Moru wine 시료들 간에 폴리페놀 물질 조성에서 뚜렷한 차이가 있었다. 최소 10종 이상(gallic acid, protocatechuic acid, chlorogenic acid, vanillic acid, cafferic acid, syringic acid, t-ferulic acid, rutin, naringin 및 t-cinnamic acid)의 다른 폴리페놀 물질들이 Moru wine과 무알코올Moru wine에서 확인되었다. Gallic acid(10.35-24.69 ㎍/mL)와 syringic acid(9.29-43.98 ㎍/mL)가 주요 폴리페놀 물질로 판명되었다.
 
 
Moru wine, HPLC, phenolic compounds, alcohol-free, antioxidant activity
 
다운로드 3673260.pdf