KR101293250B1 - Process for preparing streamed Liriopis tuber with increased content of physiologically active substance - Google Patents

Abstract

The present invention relates to a method for producing steamed ginmundong with increased content of a bioactive substance. Steaming ganmundong according to the present invention by steaming the steaming muscle roots for 6 to 24 hours at 80-120 ℃ or steaming the steaming muscle roots for 1 to 3 hours at 80-120 ℃ and dried by repeating 3 to 9 times The steamed macmundong thus prepared has an increased content of bioactive substances such as irradiated phononine, total phenolic substances, and total flavonoids, compared to steamed untreated steamed munmundong, thereby enhancing antioxidant activity.

Description

Process for preparing streamed Liriopis tuber with increased content of physiologically active substance

The present invention relates to a method for producing steamed ginmundong with increased content of a bioactive substance.

In Korea, with the rapid economic growth, the average life expectancy has increased remarkably, and as a result, there is a great interest in health. Among them, antioxidant-functional natural food materials are receiving new attention. With the report that the current functional foods have a nutritional aspect as well as the treatment and prevention of various diseases, the health food is a nutraceutical, a functional food, a designer food, and a dietary supplement. ), And botanical supplements are being used in various terms, and the market for functional foods is expanding.

In addition, the modern society is becoming an aging society as the elderly population increases, and much attention is being paid to health foods using antioxidant active substances that control aging. Therefore, research on health food is steadily progressing.

Generally, herbal medicines contain many bioactive substances, such as phenols and flavonoids, which are antioxidants. Therefore, increasing the content of physiologically active substances such as phenols and flavonoids contained in the herbal medicine, it is considered that it will be used more as an anti-aging natural food material. As a method of increasing the bioactive substances contained in the herbal medicine, a method of steaming the herbal medicine has been utilized. Steaming is the process of drying and drying herbal medicines by steam and other methods, one of heat treatment methods for long-term storage and distribution. In oriental medicine, it has been used as one of the methods to reduce the toxicity and minimize the side effects through the heat treatment of the herbal medicine to increase the therapeutic effect, and to use conveniently in processing or cutting. In particular, the method of gujeunggupo (九 蒸 九 曝), which is one of the numerical methods, is applied to fresh ginseng by repeating the process of steaming and drying nine times, and is a processing method that is widely used for the production of red ginseng and black ginseng. As an example thereof, Korean Patent Publication No. 10-910699 discloses a method for preparing red ginseng by increasing the content of ginsenosides by 9 times of steaming and 9 times of lyophilization and red ginseng prepared by the method.

On the other hand, Liriopis tuber is a perennial evergreen herb belonging to the family Liliaceae, which is native to tree shade or grassland in mountains, and has been used for the purposes of Jinhae, expectoration, tonic and diuresis. In addition, it contains steroid-based saponins, opiopogonin, flavonoids, oligosaccharides and polysaccharides, which are known to have various functionalities. Anticancer effects and memory enhancement effects have been studied.

As mentioned above, the pulmonary tract has various bioactive functions, but studies on antioxidant activity are insignificant.

Therefore, increasing the content of physiologically active substances such as irradiated substances such as irradiated substances such as irradiated ponponin, total phenolic substances and total flavonoids can enhance the antioxidant activity and can be useful as anti-aging natural food materials. It is thought to be able to contribute greatly to.

The present inventors have been studying to increase the content of the bioactive substance contained in the pulmonary dong, repeatedly steaming the pulmonary tendon at a certain temperature and a specific time or steaming and drying the specific temperature and a specific time several times. By steaming, steamed ginmundong thus prepared is increased in content of physiologically active substances such as irradiated ponponin, total phenolic substance and total flavonoids, compared to non- steamed munmundong, and thus the antioxidant activity is enhanced, thus completing the present invention. It was.

Accordingly, the present invention is to provide a method for producing steamed ginmundong with increased content of physiologically active substance and steamed ginmundong with increased content of physiologically active substance produced thereby.

The present invention

1) removing foreign matter in the pulsed muscle tendon;

2) steaming the pulmonary muscle roots from which the foreign substances have been removed for 6 to 24 hours at 80 to 120 ° C., and

3) It provides a method of manufacturing steam steam pulse, comprising the step of drying the steam steam pulse.

In addition,

1) removing foreign matter in the pulsed muscle tendon;

2) steaming and drying the dried pulmonary muscle root for 1 to 3 hours at 80 to 120 ° C.,

3) repeating the process of step 2) 3-9 times, and

4) It provides a method for producing steam steaming, comprising the step of drying steamed steaming.

In another aspect, the present invention provides a steamed ginmundong containing 4 to 8 times more content of irradiated ponmungin, total phenolic material, total flavonoids contained in steamed munmundong than steamed munmundong.

Hereinafter, the present invention will be described in detail.

According to the present invention, a method for producing steamed McMoon-Dong is steamed at 80-120 ° C. for 6-24 hours, preferably at 90-110 ° C. for 10-21 hours, followed by drying steamed McMung-Dong according to steaming time. Manufacture steam steamer. The drying step is hot air dried at 60-80 ° C. for 60-80 hours, preferably at 70 ° C. for 72 hours, at -90-70 ° C. for 45-55 hours, preferably at -80 ° C. for 48 hours. Lyophilize.

In addition, the method for producing steamed ginmundong according to the present invention, steaming and drying the ganmundong dried root for 1 to 3 hours at 80 ~ 120 ℃, preferably for 3 hours at 90 ~ 110 ℃ 3 to 9 times, Preferably repeat 5 to 7 times. At this time, the drying process is hot air dried at 60 ~ 80 ℃ 60 ~ 80 hours, preferably at 70 ℃ 72 hours. Thereafter, the steaming munmundong is finally dried to produce steaming ganmundong according to the number of steaming. At this time, the drying step is hot air dried for 60 to 80 hours at 60 to 80 ℃, preferably at 70 ℃ for 72 hours, for 45 to 55 hours at -90 to -70 ℃, preferably at -80 ℃ 48 hours Lyophilize

Steaming pulse door prepared by the above method becomes darker in red color with increasing steaming time and steaming frequency. In addition, as the steaming time and the number of steaming increases, the chromaticity of steaming Macmun-dong decreases the L value of brightness, and the red value of a increases gradually as the steaming time and the number of steaming increases, and the steaming time is 15 hours and steaming. The number of times decreases after 7 times, and the b value according to the steaming time shows a similar trend, and the b value according to the steaming number does not show a difference. In addition, the browning degree of steaming McMoon-Dong increases with increasing steaming time and steaming frequency.

In addition, the content of irradiated pohnponin, total phenolic substances, total flavonoids contained in steaming Macmundong increases with steaming time and number of steaming, and increases about 4-8 times compared with steaming untreated steam.

In addition, DPPH radical scavenging ability, superoxide anion scavenging ability, hydroxyl radical scavenging ability, nitrite scavenging ability, and total antioxidant activity of steaming pulses increased with increasing steaming time and steaming frequency.

As described above, the steaming pulse door according to the present invention is steamed for 6 to 24 hours at 80 ~ 120 ℃ or steam steaming muscle for 1 to 3 hours at 80 ~ 120 ℃ for 3 ~ 9 By steaming it repeatedly, steamed munmundong thus prepared is increased in content of bioactive substances such as irradiated phononin, total phenolic substance, and total flavonoids, and thus antioxidant activity is increased, compared to steamed munmundong.

Steamed munmundong prepared according to the method of the present invention has an increase in the content of bioactive substances such as irradiated ponponin, total phenolic substances and total flavonoids, compared to the steamed munmundong, thereby enhancing antioxidant activity.

1 is a view showing the shape of steaming pulse door prepared according to the steaming time (0, 3, 6, 9, 12, 15, 18, 21 and 24 hours) [(A) steaming pulse door, (B) grinding steaming Macmundong].
Figure 2 is a diagram showing the shape of steaming pulse door prepared according to the number of steaming (0, 1, 3, 5, 7, 9 times) ((A) steaming pulse door, (B) grinding steaming pulse door].

Hereinafter, preferred embodiments of the present invention will be described in order to facilitate understanding of the present invention. However, the following examples are provided only for the purpose of easier understanding of the present invention, and the present invention is not limited by the examples.

Example  One  : According to steaming time Steaming  Manufacture of Macmundong

Liriopis tuber was harvested and harvested in April in Milyang, Gyeongsangnam-do, South Korea, and washed with water to remove foreign substances. Then, the pulmonary tubers from which foreign matters were removed were hot-air dried at 60 ° C. 200 g and 150 ml of pulsed root roots were placed in a steamer and steamed for 3, 6, 9, 12, 15, 18, 21 and 24 hours. The steamed Macmundong was then hot air dried for 72 hours in a hot air dryer (70 ° C.) and freeze dried for 48 hours in a freeze dryer (−80 ° C.). The dried steamed pulses were pulverized to 50 mesh or less using an experimental grinder and used for physicochemical and functional component analysis of pulses. Table 1 shows the conditions for the preparation of steamed Macmundong according to steaming time (steaming temperature, steaming time, drying temperature, drying time and final drying conditions).

The shape of the steaming pulse door prepared according to the steaming time is shown in FIG. 1 ((A) steaming pulse door, (B) ground steaming pulse door].

sample Steaming hot air dry Freeze drying Temperature (℃) Time (hr) Temperature (℃) Time (hr) Temperature (℃) Time (hr) McMundong 99 0 70 72 -80 48 3 hours steaming 99 3 70 72 -80 48 6 hours steaming 99 6 70 72 -80 48 9 hours steaming 99 9 70 72 -80 48 12 hours steaming 99 12 70 72 -80 48 15 hours steaming 99 15 70 72 -80 48 18 hours steaming 99 18 70 72 -80 48 21 hours steaming 99 21 70 72 -80 48 24 hours steaming 99 24 70 72 -80 48

As shown in FIG. 1, the steaming pulmonary dong increased red color with increasing steaming time, and turned black when steamed for 24 hours. In addition, in the case of pulverized steaming pulse, red color reached the highest when steamed for 18 hours and red color decreased when steamed for 18 hours or longer.

Experimental Example  One  : Manufactured according to steaming time Steaming  Analysis of General Components of Macmundong

The content of water, crude protein, crude fat and crude ash of steamed pulsed dong prepared in Example 1 was measured according to the Association of Official Analytical Chemists (AOAC) method. The carbohydrate content was obtained by subtracting water, crude protein and crude fat from 100.

The results are shown in Table 2.

As shown in Table 2, the water content of steamed Macmundong is 7.6 ~ 14.2%, crude protein content is 4.51 ~ 5.24%, carbohydrate content is 76.9 ~ 84.5%, crude fat content is 0.26 ~ 0.90%, crude ash content Was in the range of 2.11 ~ 2.55%, and there was no difference in general composition according to steaming time.

Experimental Example  2  : Manufactured according to steaming time Steaming  Chromaticity and Browning of Macmundong

In order to confirm the chromaticity and browning of steamed gynecology prepared according to the steaming time of the present invention, the following experiment was performed.

2-1. Chromaticity measurement

The change of color with steaming time of steaming pulse was used by grinding the dried pulse of steam after steaming, and it was measured by L-value (lightness), a-value (redness), and b-value (yellowness).

2-2. Browning degree measurement

Browning degree according to the steaming time of steaming Macmundong was hydrothermally extracted from the manufactured pulsemundong according to steaming time, and the absorbance was measured at 420 nm using a spectrophotometer. When foods containing reducing sugars and nitrogen compounds are heated, these components decrease and browning increases.

The chromaticity and browning degree of steaming Macmundong according to steaming time are shown in Table 3.

As shown in Table 3, the chromaticity of the steaming pulse was decreased with increasing steaming time for L value, and the red a value gradually increased with increasing steaming time. There was a tendency to decrease after 15 hours, and b value also showed a similar tendency.

In addition, browning degree of steaming Macmun-dong increased rapidly as steaming time increased, and there was no significant difference in steaming time over 18 hours.

Experimental Example  3  : Manufactured according to steaming time Steaming  Contained in Macmundong Crude saponin , gun Phenolic substance, Of total flavonoids  content

In order to check the content of irradiated phononin, total phenolic material, total flavonoids contained in steamed Macmundong prepared according to the steaming time of the present invention, the following experiment was performed.

3-1. Steaming  Pulse Crude saponin  content

The irradiated pohnponin of steamed Macmundong prepared according to the steaming time of the present invention was analyzed by n-butanol extraction. Specifically, 10 g of steamed Macmundong prepared in Example 1 was added to 250 ml (v / v) of 80% methanol and extracted for 12 hours with stirring at 200 rpm and 25 ° C (3 times). The extract was concentrated under reduced pressure and 250 ml of diethyl ether was added to remove the fat-soluble component. Then, three times the amount of saturated n-butanol was added thereto, mixed, and the mixture was left to stand for about 3 hours.

3-2. Steaming  Pulse Total polyphenol  content

1.2 g of water was added to 20 g of the pulverized steamed munmundong prepared in Example 1, and hot water was extracted for 2 hours and 30 minutes in an extractor. The steamed Macmundong hot-water extract was filtered and concentrated under reduced pressure at 45 ° C. Then, water was added to the concentrate, diluted to 1000 µg / ml, and used as a sample for analysis. 50 μl of sample (steamed steamed hydrothermal extract) and 500 μl of distilled water were mixed and 100 μl of Folin Reagent was allowed to stand at room temperature for 3 minutes. Then, 100 μl of 10% Na ₂ CO ₃ solution was added and mixed, After standing for 1 hour, the absorbance was measured at 725 nm using a UV-spectrophotometer. The standard used for quantification was determined by measuring the total polyphenol content from the standard calibration curve obtained by analyzing caffeic acid in the same manner as the sample.

3-3. Steaming  Pulse Total flavonoid  content

To 100 µl of the sample prepared in 3-2 (Steamed steamed hydrothermal extract), 1 ml of 90% diethylene glycol and 100 µl of 1N NaOH were added thereto, and the absorbance was measured at 420 nm after standing for 1 hour at 37 ° C. The total flavonoid content is shown from the standard calibration curve of naringin used as a standard.

Table 4 shows the contents of irradiated phononine, total phenolic substances, and total flavonoids contained in steamed Macmundong prepared by steaming time.

As shown in Table 4, in the case of untreated steamed munmundong, the content of irradiated saponin was 6.0 g in 100 g of the sample. However, as the steaming time increased, the content of irradiated ponponin increased rapidly, resulting in more than 40g of steam for more than 12 hours, especially 47.2g of irrelevant for 15 hours of steaming. . Therefore, the content of irradiated pohnponin contained in steaming McMungdong manufactured by steaming time increased rapidly as steaming time increased, and it was confirmed that the maximum amount increased up to 8 times compared to steaming steam without steaming treatment. This can be effectively increased the bioactive substances through the steaming process of the pulse.

In addition, the total polyphenol content of steaming Macmundong with steaming time increased rapidly as steaming time increased. When steaming time was 18 hours, the highest polyphenol content was 13.9mg per 1g of sample.

In addition, the total flavonoid content of steaming Macmundong with steaming time increased rapidly as steaming time increased. When steaming time was 21 hours, it showed 5.3mg per 1g of sample. Therefore, it was confirmed that the steam flavonoids had a total flavonoid component of up to 7 times higher than that of steam steam without treatment.

As a result, it was confirmed that the content of irradiated phononine, total phenolic substances, and total flavonoids contained in steamed Macmundong prepared by steaming time increased about 4 to 8 times compared to that of steamed untreated steamed Mundong.

Experimental Example  4  : Manufactured according to steaming time Steaming  Determination of Antioxidant Activity of Macmundong

In order to confirm the antioxidant activity of steamed Macmundong prepared according to the steaming time of the present invention, the following experiment was performed.

4-1. Steaming  Pulse DPPH Radical Scatters  Measure

100 μl of steamed Macmundong hydrothermal extract and 100 μl of 60 μM DPPH (1,1-diphenyl-2-picrylhydrazyl) dissolved in 50% ethanol were added to a 96 well plate, mixed, shaded, and allowed to stand at room temperature for 30 minutes. The absorbance was then measured at 540 nm using an ELISA reader. DPPH scavenging effect was expressed as a percentage (%) compared to the control group without adding steamed Macmundong hydrothermal extract.

4-2. Steaming  Pulse superoxide anion Scatters  Measure

100 µl of steamed Macmundong hydrothermal extract dissolved in 100 mM phosphate buffer (pH 7.4) at different concentrations, 100 µl of 500 µM xanthine, 100 µl of 3 mM NBT (nitrobluetetrazolium), 100 µl of 0.25 U / ml xanthine oxidase, 0.1 M 100 μl of phosphate buffer (pH 7.4) was added and reacted at 37 ° C. for 10 minutes. This mixed solution was placed in a 96 well plate, and the absorbance was measured at 540 nm. The superoxide anion scavenging effect was expressed as a percentage (%) compared to the control group without adding steamed Macmundong hydrothermal extract.

4-3. Steaming  Hydroxyl of mackmundong Radical Scatters  Measure

175 µl of steamed Macmundong hydrothermal extract dissolved in PBS, 25 µl of 10 mM FeSO ₄ -EDTA, 25 µl of 10 mM deoxyribose, 10 mM H ₂ O ₂ 25 μl was added and reacted at 37 ° C. for 4 hours. 250 µl of 2.8% trichloroacetic acid and 250 µl of 1% tribarbituric acid were added thereto, and the reaction was stopped by heating at 100 ° C. This mixed solution was placed in a 96 well plate, and the absorbance was measured at 540 nm. The hydroxyl radical scavenging effect was expressed as a percentage (%) compared to the control group without adding steamed Macmundong hydrothermal extract.

4-4. Steaming  Nitrite of Macmundong Scatters  Measure

The scavenging ability of nitrite, which acts as a precursor for the production of nitrosoamine, a carcinogenic substance, was measured. Specifically, the pH was adjusted with 100 mM phosphate buffer (pH 7.4) after mixing 100 µl of steamed Macmundong hydrothermal extract with 400 µl of 100 mM nitroprusside solution. Then, the mixture was allowed to stand at room temperature for 2 hours and 30 minutes, and 200 µl was taken. Then, the prepared Griess (1% sulfanilic acid prepared with 30% acetic acid and 0.1% naphtylethylene diamine dihydrochloride) was 1: 1. 200 µl of the reagent was added, mixed well, and left for 30 minutes, and the absorbance was measured at 540 nm to determine the amount of residual nitrite. The control was measured in the same manner by adding 200 μl of distilled water instead of Griess reagent.

4-5. Steaming  Pulse Total antioxidant activity  Measure

7 mM ABTS (2,2'-azono-bis (3-ethylbenzthiazoline-6-sulphonate)) and 2.45 mM potassium persulfate were mixed to form ABTS radical cation (ABTS ⁺ ) and left for 12 hours before 734 nm Absorbance at 0.70 ± 0.02 was adjusted to PBS (pH 7.4) before use. Absorbance was measured at 734 nm for 6 minutes by adding 1 ml of ABTS ⁺ solution to 20 µl of steamed pulsed hydrothermal extract and Trolox (standard). Trorolox equivalent antioxidant capacity (TEAC) was obtained from a standard curve prepared using Trolox standard solution.

DPPH radical scavenging activity, superoxide anion scavenging activity, hydroxyl radical scavenging activity, nitrite scavenging activity, and total antioxidant activity of steamed Macmundong prepared according to steaming time are shown in Table 5.

As shown in Table 5, the DPPH radical scavenging ability of steaming pulses increased with increasing steaming time, and the steaming time remained almost constant for more than 12 hours. DPPH radical scavenging ability was very low (14.4%) in the case of untreated steaming dong, but it showed 60 ~ 70% scavenging ability in steaming time over 12 hours. Therefore, it can be seen that the DPPH scavenging effect is significantly increased in steamed gynecology prepared with steaming time.

In addition, superoxide anion scavenging ability of steaming pulses increased with increasing steaming time. Steaming time showed the highest inhibition rate of 47.18% at 21 hours, and steaming time was higher than 15 hours. Inhibition rate of more than 40%, about two-fold increase compared to the steam steam without treatment.

In addition, the hydroxyl radical scavenging ability of steam steaming steam increased with increasing steaming time, and the steaming time showed an inhibition rate of 52.47%, the highest value at 18 hours. The increase was about 4 times. However, steaming time tended to decrease from 21 hours.

In addition, the nitrite scavenging ability of steaming pulses increased with increasing steaming time, and the steaming time tended to be constant over 12 hours, and steaming time was 14.46%. Indicated.

In addition, the total antioxidant activity of steaming Macmundong with steaming time increased with increasing steaming time, and steaming time was maintained at a constant value after 12 hours.

Example  2  : According to steaming frequency Steaming  Manufacture of Macmundong

Liriopis tuber was harvested and harvested in April in Milyang, Gyeongsangnam-do, South Korea, and washed with water to remove foreign substances. Then, the pulmonary tubers from which foreign matters were removed were hot-air dried at 60 ° C. 200 g and 150 ml water of McMoon-Dong root were placed in a steamer, steamed once for three hours, and hot-air dried for 21 hours in a hot air dryer (70 ° C). The process was repeated 1-9 times. The steamed Macmundong was then hot air dried for 72 hours in a hot air dryer (70 ° C.) and freeze dried for 48 hours in a freeze dryer (−80 ° C.). The dried steamed pulses were pulverized to 50 mesh or less using an experimental grinder and used for physicochemical and functional component analysis of pulses. The manufacturing conditions of steaming McMoon-Dong according to the steaming frequency (steaming temperature, steaming time, steaming frequency, drying temperature, drying time and final drying conditions) are shown in Table 6.

The shape of the steaming pulse door prepared according to the number of steaming is shown in FIG. 2 ((A) steaming pulse door, (B) pulverized steaming door).

sample Steaming hot air dry Freeze drying Temperature (℃) Time (hr) Number of times Temperature (℃) Time (hr) Temperature (℃) Time (hr) McMundong 99 3 0 70 72 -80 48 Steaming once 99 3 One 70 72 -80 48 3 steaming rooms 99 3 3 70 72 -80 48 5 steaming rooms 99 3 5 70 72 -80 48 7 steaming 99 3 7 70 72 -80 48 9 steaming 99 3 9 70 72 -80 48

As shown in FIG. 2, the steaming pulse of the red color became darker as the number of steaming increased, and the number of steaming times reached the highest red color at 5 times. More steaming turns black.

Experimental Example  5  : Manufactured according to steaming frequency Steaming  Analysis of General Components of Macmundong

The content of water, crude protein, crude fat, and crude ash of steamed munmundong prepared in Example 2 was measured according to the AOAC method. The carbohydrate content was obtained by subtracting water, crude protein and crude fat from 100.

The results are shown in Table 7.

As shown in Table 7, the water content of steamed Macmundong was 7.2 ~ 14.2%, crude protein content was 4.51 ~ 5.24%, carbohydrate content was 78.5 ~ 84.8%, crude fat content was 0.28 ~ 0.94%, crude ash content The range was 2.30 ~ 2.66%, and the difference of general ingredient according to the number of steaming is not considered to be big.

Experimental Example  6  : On steaming  Prepared according to Steaming  Chromaticity and Browning of Macmundong

In order to check the chromaticity and browning of the steamed pulse door prepared according to the number of steaming of the present invention, it was measured in the same manner as in Experimental Example 2.

The chromaticity and browning degree of steaming pulse door are shown in Table 8.

As shown in Table 8, the chromaticity of the steaming pulse was decreased with increasing the number of steaming in the case of L value, and the red value of a increased gradually as the steaming time increased. There was a tendency to decrease after 7 times, and b value did not show a difference according to the number of steaming.

In addition, browning degree of steaming Macmundong increased rapidly as the number of steaming increased, and it increased rapidly in five or more steamings.

Experimental Example  7  : On steaming  Prepared according to Steaming  Contained in Macmundong Crude saponin , Total Phenolic Material , Of total flavonoids  content

In order to check the content of irradiated phononine, total phenolic material, total flavonoids contained in steamed Macmundong prepared according to the number of steaming of the present invention, it was measured in the same manner as in Experimental Example 3.

The results are shown in Table 9.

As shown in Table 9, the irradiated phononine content increased with increasing steaming frequency of steaming Macmun-dong, and the steaming frequency increased more than 40g after steaming more than 5 times. g irradiated with a content. The number of steaming times showed more than 5 times.

In addition, the total polyphenol content of steaming McMoon-Dong increased with increasing steaming frequency. In case of 9 steaming cycles, the total polyphenol content was 14.8mg per 1g of sample.

In addition, the total flavonoid content according to the number of steaming of steamed Macmundong increased with the number of steaming, and the number of steaming times was 5.8mg per 1g of sample.

As a result, it was confirmed that the content of irradiated phononine, total phenolic substances, and total flavonoids contained in steamed Macmundong prepared according to the number of steaming increases about 4 to 8 times compared to steamed untreated steamed Mundong.

Experimental Example  8  : On steaming  Prepared according to Steaming  Determination of Antioxidant Activity of Macmundong

In order to confirm the antioxidant activity (DPPH radical scavenging ability, superoxide anion scavenging ability, hydroxyl radical scavenging ability, nitrite scavenging ability, total antioxidant activity) of steamed ginmundong prepared according to the steaming frequency of the present invention, Measured.

The results are shown in Table 10.

As shown in Table 10, DPPH radical scavenging ability increased with increasing steaming frequency of steaming pulse, and the steaming frequency remained almost constant after 7 steaming times. DPPH radical scavenging activity was very low (14.4%) in the case of untreated steamed sinus dong, and the scavenging activity was about 50% in the case of steaming more than 7 times. Therefore, it can be seen that the DPPH scavenging effect is significantly increased in steamed Macmundong prepared according to the number of steaming.

In addition, the superoxide anion scavenging ability of steaming pulses increased with increasing steaming frequency, showing the highest inhibition rate of 45.95% at 5 steaming cycles. Therefore, the superoxide anion scavenging ability requires proper steaming and the excessive steaming tends to decrease.

In addition, the hydroxyl radical scavenging ability of steaming pulses increased with increasing steaming time, resulting in an inhibition rate of 46.82%, which is the highest at 5 steaming cycles. Inhibition rate was shown.

In addition, the nitrite scavenging ability of steaming pulses increased with increasing steaming time, and 9 steaming times showed 12.9% inhibition rate.

In addition, the total antioxidant activity of steaming McMoon-Dong increased with increasing steaming frequency. In case of 9 steaming times, the total antioxidant activity was 0.45.

Claims (6)

1) removing foreign matter in the pulsed muscle tendon;
2) steaming the pulmonary muscle roots from which the foreign substances were removed at 80-120 ° C. for 12-24 hours, and
3) hot steam dried steamed for 60 ~ 80 hours at 60 ~ 80 ℃, and freeze-dried for 45 ~ 55 hours at -90 ~ -70 ℃, steam steam production method of steam steam. delete 1) removing foreign matter in the pulsed muscle tendon;
2) steaming and drying the dried pulmonary muscle root for 1 to 3 hours at 80 to 120 ° C.,
3) repeating the process of step 2) 3-9 times, and
4) A method of manufacturing steam steaming pulses comprising the step of drying steamed pulses. The method of claim 3, wherein the drying in step 2) is performed by hot air drying at 60 to 80 ° C. for 60 to 80 hours. According to claim 3, wherein the drying in step 4) is hot-air-dried for 60 to 80 hours at 60 ~ 80 ℃, freeze-dried for 45 to 55 hours at -90 ~ -70 ℃, steam steam Manufacturing method. Steam steaming munmundong prepared by the method of claim 1 or 3, containing 4 to 8 times more content of irradiated ponmunin, total phenolic material, total flavonoids contained in steaming munmundong than steam steaming.

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