KR20030018963A - Novel natural antimicrobial agents based on plants for improvement in storage stability of fruits and vegetables and process of preparation thereof - Google Patents

Novel natural antimicrobial agents based on plants for improvement in storage stability of fruits and vegetables and process of preparation thereof Download PDF

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KR20030018963A
KR20030018963A KR1020010053585A KR20010053585A KR20030018963A KR 20030018963 A KR20030018963 A KR 20030018963A KR 1020010053585 A KR1020010053585 A KR 1020010053585A KR 20010053585 A KR20010053585 A KR 20010053585A KR 20030018963 A KR20030018963 A KR 20030018963A
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storage
grapes
natural
plants
vegetables
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KR100465831B1 (en
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강선철
박신
서해정
태언희
오지훈
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강선철
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    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
    • A01N65/08—Magnoliopsida [dicotyledons]
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
    • A01N65/06—Coniferophyta [gymnosperms], e.g. cypress
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
    • A01N65/40—Liliopsida [monocotyledons]
    • A01N65/44—Poaceae or Gramineae [Grass family], e.g. bamboo, lemon grass or citronella grass

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Natural Medicines & Medicinal Plants (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Plant Pathology (AREA)
  • Dentistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Environmental Sciences (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

PURPOSE: A natural anti-microbial agent derived from plants for improving storageability of vegetables and fruits and a preparation process thereof are provided, thereby inhibiting putrefaction of vegetables and fruits and extending their storageability. CONSTITUTION: The process for preparing the natural anti-microbial agent derived from plants for improving storageability of vegetables and fruits comprises the steps of: drying and pulverizing ailanthus(tree of heaven) leaves, bamboo tree leaves and pine needles; mixing the three kinds of powder with fermented alcohol in a ratio of 1:1 and stirring the mixture at room temperature for 30 minutes to 48 hours, or boiling it in water of 80deg. C for 4 to 6 hours; filtering the solution to separate a filtrate; evaporating the filtrate at 50 to 90deg. C for 1 to 72 hours to prepare the concentrate; drying and pulverizing the concentrate; and dissolving 0.01 to 5.0% of the pulverized concentrate in alcohol.

Description

과채류의 저장성을 향상시키는 식물유래의 천연항균제 및 그 제조방법{Novel natural antimicrobial agents based on plants for improvement in storage stability of fruits and vegetables and process of preparation thereof}Novel natural antimicrobial agents based on plants for improvement in storage stability of fruits and vegetables and process of preparation

본 발명은 과채류의 저장성을 향상시키는 식물유래의 천연항균제에 관한 것이다. 더욱 상세하게는, 본 발명은 저온저장중인 포도, 딸기, 복숭아 등의 과채류의 부패에 관여하는 미생물에 대한 항균효과를 가지고 있어, 과채류의 저장성을 향상시키는 식물유래의 천연항균제 및 그 제조방법에 관한 것이다.The present invention relates to a plant-derived natural antibacterial agent that improves the shelf life of fruit vegetables. More specifically, the present invention has an antimicrobial effect on the microorganisms involved in the decay of fruit vegetables such as grapes, strawberries, peaches, etc. during low temperature storage, and relates to a plant-derived natural antibacterial agent and a method for producing the same to improve the shelf life of fruit vegetables will be.

농산물은 수확이후 소비자들의 식탁에 오르기까지 상당한 기간의 저장 유통과정이 필요하다. 또한 대부분의 농산물은 그 수확시기가 일정하며, 수확물을 한꺼번에 출하할 경우 가격폭락 등의 문제가 발생하므로 일정기간 동안 저장하였다가 출하해야 한다. 원예산물의 저장에 있어서 가장 중요한 점은 신선도를 장기간 유지하는 것이다. 대부분의 신선 원예산물은 수확 후에도 살아있는 유기체로서 물질대사와 일반 생리작용이 유지되고 조직의 발육과 생장이 계속된다. 수확 후 이러한 대사작용은 품질변화를 일으키는 주요 요인이 되기 때문에 원예산물이 지니고 있는 수분함량을 유지시키기 위하여 습도를 높게 조절하여야 한다. 그러나 높은 습도는 원예산물의 조직을 약하게 하고 이로 인해 부패균의 침입을 쉽게 하는 단점이 있다.Agricultural products require a significant period of storage and distribution after harvesting before reaching the consumer's table. In addition, most agricultural products are harvested at a certain time, and when the crops are shipped all at once, there is a problem of falling prices. The most important point in the storage of horticultural products is to maintain their freshness for a long time. Most fresh horticultural products are living organisms that are still harvested after harvest, maintaining metabolism and normal physiology and continuing tissue development and growth. Since the metabolism after harvesting is the main cause of quality change, the humidity must be controlled to maintain the moisture content of horticultural products. However, high humidity weakens the tissues of horticultural products and thus has the disadvantage of easily invading decayed bacteria.

원예산물이 미생물에 의해 공격을 받는 정도는 여러 가지 요인에 의해 영향을 받는다. 즉 원예산물 자체의 천연적 장벽의 두께, 부패균에서 분비하는 침입효소에 대한 원예산물의 저항성 혹은 저해제 소유 여부 및 그 양의 정도, 식물조직의 수분함량이나 기타 화합물의 조성, 산도 등에 의해 복합적으로 결정된다.The degree to which horticultural products are attacked by microorganisms is influenced by several factors. In other words, it is determined by the thickness of the natural barrier of the horticultural product itself, the resistance of the horticultural product to the invading enzyme secreted by the decayed bacteria, the presence or absence of the inhibitor and the amount of the horticultural product, the water content of the plant tissue, the composition of the other compounds, and the acidity do.

낮은 온도는 많은 부패미생물을 저해하는데 매우 효과적이다. 그러나 원예산물의 저온 시설에는 막대한 시설투자와 시설 유지비용이 요구되므로 농산물 가격상승의 주(主)요인이 되고 있다. 뿐만 아니라 작물의 종에 따라서는 저온장해라는 독특한 생리적 현상이 발생하여 과피 표면에 soft scald, 내부갈변과 조직파손, 풍미의 변화, 비정상적 숙성, 생장력의 상실 등으로 품질이 저하된다. 따라서 원예산물의 종류에 따라 적절한 저장온도(0∼10℃)의 유지와 미생물을 제어할 수 있는 시스템이 필수적으로 요구된다. 이와 더불어 원예산물의 저온저장시 부패 미생물을 제어할 수 있는 천연 항균제 개발도 시급히 요구되는 과제라 하겠다.Low temperatures are very effective in inhibiting many decaying microorganisms. However, the low-cost facilities of horticultural products require huge facility investment and facility maintenance costs, making them the main factors for the increase in agricultural prices. In addition, some physiological phenomena such as low-temperature disorders occur depending on the species of crops, resulting in deterioration in quality due to soft scalds, internal browning and tissue damage, changes in flavor, abnormal ripening, and loss of growth. Therefore, according to the type of horticultural products, it is essential to maintain a proper storage temperature (0 ~ 10 ℃) and to control the microorganisms. In addition, it is an urgent task to develop a natural antimicrobial agent that can control the decaying microorganisms at low temperature storage of horticultural products.

한편 미생물에 대한 항균제 개발은 보건 위생에 관련된 미생물, 작물 유해 미생물 등을 중심으로 연구되어 왔기 때문에, 이런 용도로 개발된 항균제는 대부분 화학합성품을 사용하고 있어서 이들이 체내에 축적될 경우에 만성독성, 발암성, 돌연변이 유발성 등의 우려가 있으므로 농산물의 저장에 적용하기에는 부적합하다. 이와 같은 인공합성 항균제의 문제를 극복하기 위해 천연 항균물질 개발에 많은 관심이 집중되고 있다.On the other hand, since the development of antimicrobial agents against microorganisms has been focused on microorganisms related to health and hygiene and harmful microorganisms for crops, most of the antimicrobials developed for this purpose use chemical synthetic products. It is not suitable for storage of agricultural products because of the possibility of sex and mutagenicity. In order to overcome such problems of artificial synthetic antimicrobial agent, much attention has been focused on the development of natural antimicrobial substances.

이러한 취지에서 개발되고 있는 천연 항균제로는 식물추출물, 특정 단백질 및 효소류, 유기산류, bacteriocin 등이 있으며 이들은 식물이나 동물의 구성성분으로 존재하거나 대사과정 중에 또는 외부의 자극에 의해서 만들어지기도 한다. 특히 식물은 매우 다양한 유용성분을 함유하고 있으며, 최근에 이러한 식물자원에서 항균활성물질을 찾으려는 연구가 시도되었다. 초피(Zanthoxylium pipertumDC)는 아시아에 널리 자생하는 낙엽 관목으로 향신료로 사용되어왔는데 그 과피의 휘발성분이 항균활성이 있는 것으로 보고되었으며, 두릅(Aralia elataSeemann)나무수피의 3,4-디하이드록시벤조산(3,4-dihydroxybenzoic acid), 적송 잎(Pinus densifloraSiebold et Zuccarini)의 벤조산, 마늘(Allium sativumL)의 알리신, 쑥(Artemisia pricepsPamp)의 아테미시닌(artemisinin) 등이 항균물질로 동정되었다. 이 밖에도 녹차의 물추출물, 부추의 추출물 등이 대장균에 대해 저해활성을 보이는 것으로 보고되었지만 식품 저장이나 농산물 저장에 적용할 수 있는 항균제로 개발된 것은 거의 없다.Natural antimicrobial agents that are being developed for this purpose include plant extracts, specific proteins and enzymes, organic acids, bacteriocin, etc., which are present as constituents of plants or animals, or may be produced during metabolism or by external stimuli. In particular, plants contain a wide variety of useful components, and recently research has been attempted to find antimicrobial actives in these plant resources. Chopi ( Zanthoxylium pipertum DC) is a deciduous shrub widely growing in Asia and has been used as a spice. Its volatile content has been reported to have antimicrobial activity, and 3,4-dihydroxybenzoic acid of the bark of Aralia elata Seemann (3,4-dihydroxybenzoic acid), benzoic acid from Pinus densiflora Siebold et Zuccarini, allicin from Allium sativum L and atemisinin from Artemisia priceps Pamp were identified as antibacterial substances . In addition, water extracts of green tea and extracts of leek have been reported to exhibit inhibitory activity against E. coli, but few have been developed as antimicrobial agents that can be applied to food storage or agricultural product storage.

따라서 본 발명의 목적은 식품 및 농산물의 저장시 부패를 방지하여 저장성을 향상시킬 수 있는 천연항균제 및 그 제조방법을 제공함에 있다. 본 발명의 또 다른 목적은 식물에서 유래한 천연항균제를 제품화하여 값싸고 인체에 무해하며 저장성 향상능이 우수한 천연항균제품을 제공하는 데 있다.Accordingly, an object of the present invention is to provide a natural antimicrobial agent and a method of manufacturing the same which can improve the shelf life by preventing corruption during storage of food and agricultural products. Still another object of the present invention is to provide a natural antibacterial product which is inexpensive, harmless to humans, and has excellent storage performance by commercializing a natural antibacterial agent derived from a plant.

본 발명의 상기 목적은 식용 및 약용 가능한 각종식물을 각각 수집하여 원재료를 준비하고, 상기 식물들로부터 항균성 물질을 추출하며, 상기 추출물의 농축액을 건조시켜 분말상으로 제조하여, 과채류에 처리한 다음 항균활성을 측정하여 항균능을 실험함으로써 달성하였다.The object of the present invention is to prepare a raw material by collecting a variety of edible and medicinal plants, respectively, to extract the antimicrobial substances from the plants, to dry the concentrate of the extract prepared in powder form, processed in vegetable and then antibacterial activity Was achieved by testing the antimicrobial activity.

도 1은 본 발명의 바람직한 실시예에 따른 천연항균제의 제조방법에 관한 모식도이다.1 is a schematic diagram of a method for producing a natural antimicrobial agent according to a preferred embodiment of the present invention.

도 2는 본 발명의 천연항균제를 처리한 실험군 포도와 처리하지 않은 대조군 포도의 모양 변화를 비교한 사진도이다.Figure 2 is a photograph showing a comparison of the shape change of the experimental group grapes treated with the natural antibacterial agent of the present invention and the control grapes.

도 3은 본 발명의 천연항균제를 처리한 실험군 포도와 처리하지 않은 대조군 포도의 중량 변화율을 나타낸 그래프이다.Figure 3 is a graph showing the weight change rate of the experimental grapes treated with the natural antibacterial agent of the present invention and the control grapes not treated.

도 4는 본 발명의 천연항균제를 처리한 실험군 포도와 처리하지 않은 대조군 포도의 색도 변화를 나타낸 그래프이다.Figure 4 is a graph showing the color change of the experimental group treated with the natural antibacterial agent of the present invention and the untreated control grapes.

도 5는 본 발명의 천연항균제를 처리한 실험군 포도와 처리하지 않은 대조군 포도의 경도 변화를 나타낸 그래프이다.5 is a graph showing the hardness change of the experimental group treated with the natural antibacterial agent of the present invention and the untreated control grape.

본 발명은 식용 및 약용 가능한 각종식물을 각각 수집하여 원재료를 준비하는 단계; 이를 건조하고 분쇄하는 단계; 주정을 용매제로 하여 상기 식물로부터 항균성 물질을 추출하는 단계; 상기 추출물을 여과하여 여액을 취하는 단계; 상기 여액을 감압으로 주정을 증발시켜 식물농축물을 얻는 단계; 상기 농축물을 건조시켜서 분말상을 만드는 단계; 상기 분말을 주정에 적절한 농도로 녹여 각각을 혼합하는 천연항균제 제조단계; 상기 천연항균제의 항균 활성 측정 단계로 구성된다.The present invention is to prepare a raw material by collecting a variety of edible and medicinal plants, respectively; Drying and pulverizing it; Extracting an antimicrobial substance from the plant using alcohol as a solvent; Filtering the extract to take a filtrate; Distilling the alcohol from the filtrate under reduced pressure to obtain a plant concentrate; Drying the concentrate to form a powdery phase; A natural antimicrobial agent manufacturing step of melting each of the powders in a concentration suitable for alcoholic beverages; Consists of measuring the antimicrobial activity of the natural antibacterial agent.

이하, 본 발명의 구체적인 구성 및 작용을 실시예를 들어 설명하지만, 본 발명의 권리범위가 이들 실시예에만 한정되는 것은 아니다.Hereinafter, the specific configuration and operation of the present invention will be described with reference to Examples, but the scope of the present invention is not limited only to these Examples.

실시예 1: 식물체 재료 선택 및 시료의 제조Example 1: Plant Material Selection and Sample Preparation

제 1단계: 원재료 수집 단계Step 1: collect raw materials

원재료를 수집하는 단계에서 재료로 사용되는 식용 및 약용식물은 일반적으로 국내의 자생지에서 동정한 다음 채취하였거나, 시장에서 구입하였다. 수집한 각종 식물은 추출을 용이하게 하기 위하여 실온에 건조 후 또는 건조된 시료를 세절하였다. 이때 식물의 세절(분쇄)은 분쇄기 등을 이용한 일반적인 방법을 사용할 수 있다.Edible and medicinal plants used as raw materials in the stage of collecting raw materials were generally identified in native habitats in Korea and then collected or purchased from the market. The various plants collected were dried at room temperature or the dried samples were sliced to facilitate extraction. At this time, the cutting (grinding) of the plant can be used a general method such as a grinder.

제 2단계: 유효성분 추출 단계Step 2: Extract Active Ingredients

상기에서 준비한 식물체로부터 용존고형물을 주정으로 추출하는 단계로서, 제 1단계에서 분쇄된 시료의 유효성분을 추출하였으며, 본 발명의 천연항균제는 과채류의 저장성을 향상시키기 위해 사용하는 것이므로 인체에 무해한 용매제로서 발효주정(주정알콜)을 선택하였다. 이 주정에 식물시료를 1:1(W/W)로 섞은 후 상온에서 천천히 교반하면서 0.5∼48시간 동안 추출하였다. 더욱 바람직하게는, 추출효율을 높이기 위해 80℃에서 4∼6시간동안 중탕하였다. 상기 과정을 통해 얻은 용존고형물을 여과시켜 큰 이물질을 일부 제거시키고, 감압기(감압농축기: rotary evaporator, Heidolph WB2000, Germany)를 이용하여 50∼90℃에서 1∼72시간 완전히 증발시켜 추출물을 농축하였다. 농축된 각 식물추출물은 미립자로 분말화 하거나 혹은 주정으로 녹여 100 mg/ml의 농도로 조절하여 냉장상태로 보관하면서 항균시험에 사용하였다.As a step of extracting the dissolved solids from the plants prepared above as alcohol, extracting the active ingredient of the sample pulverized in the first step, since the natural antibacterial agent of the present invention is used to improve the shelf life of fruit and vegetables As fermentation alcohol (alcohol alcohol) was selected as. Plant samples were mixed at 1: 1 alcohol (W / W) and extracted for 0.5 to 48 hours with slow stirring at room temperature. More preferably, it was bathed at 80 ° C. for 4 to 6 hours to increase the extraction efficiency. The dissolved solids obtained through the above process were filtered to remove some of the large foreign substances, and the extract was concentrated by evaporation at 50 to 90 ° C. for 1 to 72 hours using a decompressor (rotary evaporator, Heidolph WB2000, Germany). . Each concentrated plant extract was powdered into fine particles or dissolved in alcohol and adjusted to a concentration of 100 mg / ml and stored in a refrigerated state for use in antibacterial tests.

실시예 2: 항균력의 측정Example 2 Measurement of Antimicrobial Activity

제 1단계: 실험균주의 배양Step 1: Cultivation of the Test Strain

본 발명의 천연항균제의 항균력을 실험하기 위해, 그람양성균으로는 바실러스 서브틸리스 KCTC 1028(Bacillus subtilisKCTC 1028)과 그람음성균으로는 에스케리키아 콜라이 KCTC 1923(Esherichia coliKCTC 1923)을 한국생명공학연구소 유전자은행으로부터 구입하여 사용하였고, 균 생육배지로는 디프코사 제품인 영양 아가(nutrient agar(Difco, USA))를 사용하였다. 상기의 균주들은 순수배양한 콜로니(colony)를 백금이로 취해 5 ml 액상 배지에 접종하였고, 30℃에서 12시간 배양하여 종균으로 사용하였다. 항균성 시험용 평판배지의 조제는 액상 배지에 아가(agar)를 0.8% 첨가하여 멸균한 다음, 배지가 응고되기 전에 종균을 접종하여페트리 디쉬에 10 ml 씩 분주하였다. 이 평판배지가 응고되면 지름 4 mm의 구멍을 뚫고, 각각의 시료를 2 ㎕씩 넣은 뒤 30℃ 에서 12시간 배양한 후 생성되는 투명환의 크기로써 항균활성을 측정하였다.To test the antibacterial activity of the natural antimicrobial agent of the invention, the Gram-positive bacteria include Bacillus subtilis KCTC 1028 (Bacillus subtilis KCTC 1028) and gram-negative bacteria include Escherichia coli KCTC 1923 (Esherichia coli KCTC 1923) of Korea Research Institute of Bioscience and Biotechnology It was purchased from the Gene Bank and used as a growth medium, nutrient agar (Difco, USA) manufactured by Diffco Corporation. The strains were inoculated in pure cultured colonies (colony) with platinum and inoculated in 5 ml liquid medium, incubated for 12 hours at 30 ℃ was used as a seed. Preparation of the antimicrobial test plate medium was sterilized by adding 0.8% agar to the liquid medium, and then seeded with 10 ml in a Petri dish before inoculating the medium before the medium was solidified. When the plate medium was solidified, a hole having a diameter of 4 mm was drilled, and 2 μl of each sample was added thereto, followed by incubation at 30 ° C. for 12 hours.

제 2단계: 항균제 제조Second step: antimicrobial preparation

본 발명의 천연항균제의 항균 활성을 알아보기 위하여, 각각의 추출물 중 항균활성이 상대적으로 높은 가죽나무 잎, 대나무 잎, 적송 잎의 주정 추출물을 각각 0.01∼5%, 더욱 바람직하게는 0.2%의 최종농도가 되도록 주정에 녹여 항균제로 사용하였다.In order to examine the antimicrobial activity of the natural antimicrobial agent of the present invention, each of the extracts of the leather extract, bamboo leaf, red pine leaf of the relatively high antibacterial activity of 0.01-5%, more preferably 0.2% final It was dissolved in alcohol so that the concentration was used as an antibacterial agent.

제 3단계: 저장중인 포도의 생균수 측정Step 3: Determining Viable Cell Counts of Grapes in Storage

본 발명의 천연항균제의 항균 활성을 알아보기 위하여, 먼저 저장중인 포도의 생균수를 측정하였다. 포도의 생균수를 측정하기 위해서는 저장중인 포도 시료 100 g을 취하여 450 ㎖의 펩톤수용액를 첨가하여 살균된 워링 블렌더(Warring blender)로 균질화시켰다. 균질화 된 각 시료는 필요에 따라 적당히 희석한 후, 플레이트 카운트 아가(plate count agar, 이하 PCA)에 혼합 분주하고, 30℃에서 24시간 동안 배양한 다음 생균수를 측정하였다.In order to determine the antimicrobial activity of the natural antimicrobial agent of the present invention, first, the number of viable cells of grapes in storage was measured. To measure the viable cell count of grapes, 100 g of stored grape samples were taken and homogenized with a sterile Waring blender by adding 450 ml of aqueous peptone solution. Each homogenized sample was diluted appropriately as needed, mixed and dispensed into plate count agar (PCA), incubated at 30 ° C. for 24 hours, and the number of viable cells was measured.

제 4단계: 저장중인 포도의 중량 변화 측정Fourth Step: Determination of Change in Weight of Grapes in Storage

본 발명의 천연항균제가 저장중인 포도에 미치는 효과를 알아보기 위하여,저장중인 포도 시료를 일정간격으로 중량 변화를 측정하였다. 상기 중량 변화는 초기 중량에 대한 감소정도를 다음의 식 (1)과 같이 환산하여 나타내었다.In order to determine the effect of the natural antimicrobial agent of the present invention on the stored grapes, the weight change of the stored grape samples was measured at regular intervals. The weight change is expressed in terms of the reduction in the initial weight in the following equation (1).

Rate of weight retention(%) =W t /W i ×100 ………………… (1)Rate of weight retention (%) = W t / W i × 100. … … … … … … (One)

여기서 Wi는 저장 초기의 중량, Wt는 일정기간 저장한 후의 중량이다.Where W i is the initial weight of storage and W t is the weight after storage for a certain period of time.

제 5단계: 저장중인 포도의 표면 색도 변화 측정Step 5: measure surface chromaticity change of grapes in storage

본 발명의 천연항균제가 저장중인 포도의 표면 색도에 미치는 효과를 알아보기 위해, 저장중인 포도 시료의 표면 색도를 측정하였다. 상기 포도 시료의 표면 색택은 미놀타사 제품의 크로마 미터(Chroma meter(CR-200, Minolta, Japan)를 이용하여 측정하였으며, Hunter의 L, a, b값으로 표시하였다. 이때, 표준판은 L = 97.51, a = －0.18, b = ＋1.67의 값을 가진 백색판을 사용하였다.In order to determine the effect of the natural antimicrobial agent of the present invention on the surface chromaticity of the stored grapes, the surface chromaticity of the stored grape samples was measured. The surface color of the grape sample was measured using a Chroma meter (CR-200, Minolta, Japan) manufactured by Minolta, and expressed as L, a, b values of Hunter, in which the standard plate was L = 97.51. A white plate having a value of, a = -0.18 and b = +1.67 was used.

제 6단계: 저장중인 포도의 표면 경도 변화 측정Step 6: measure the change in surface hardness of the grapes in storage

본 발명의 천연항균제가 저장중인 포도의 표면 경도에 미치는 효과를 알아보기 위해, 본 발명의 천연항균제를 처리한 실험군 및 무처리 실험군의 표면 경도를 측정하였으며, 경도 측정은 텍스투로미터(Texturometer, Instron model 1011)를 이용하여, load range 2,000 gf의 조건으로 실행하였다.In order to determine the effect of the natural antimicrobial agent of the present invention on the surface hardness of the grapes stored, the surface hardness of the experimental group and the non-treated group treated with the natural antimicrobial agent of the present invention was measured, and the hardness was measured by a texturometer (Texturometer, Instron model 1011) was used under a load range of 2,000 g f .

제 7단계: 상온저장중인 포도의 관능검사Step 7: sensory evaluation of grapes stored at room temperature

본 발명의 천연항균제를 상온저장중인 포도에 처리하여 식품적 관능검사를 실시하였다. 상기 실험을 위하여 농가에서 구입한 포도(켐벨종)를 25℃에서 7일 동안 저장하면서 매일마다 상온저장 포도의 식품적 관능검사를 실시하였다. 패널은 20∼50대 남녀 각 10명씩 40명을 무작위로 추출하였으며, 평가방법은 5점 비교척도법을 사용하였다. 시험항목은 색, 향, 맛, 조직감, 종합적인 기호도의 5개 항목으로 하였다.The natural antimicrobial agent of the present invention was treated with grapes stored at room temperature to carry out a food sensory test. For the experiment, the grapes purchased from the farm (Campbell species) were stored at 25 ° C. for 7 days and subjected to a food sensory test of daily stored grapes. The panel randomly extracted 40 people, 10 men and women in their 20s and 50s, and used the 5-point comparative scale method. The test items consisted of five items: color, flavor, taste, texture, and general preference.

제 8단계: 저온저장중인 포도의 관능검사Step 8: sensory evaluation of grapes in cold storage

본 발명의 천연항균제를 저온저장중인 포도에 처리하여 식품적 관능검사를 실시하였다. 상기 실험을 위하여 농가에서 구입한 포도(켐벨종)를 4℃에서 21일 동안 저장하면서 3일 간격으로 저장 포도의 식품적 관능검사를 실시하였다. 패널은 20∼50대 남녀 각 10명씩 40명을 무작위로 추출하였으며, 평가방법은 5점 비교척도법을 사용하였다. 시험항목은 색, 향, 맛, 조직감, 종합적인 기호도의 5개 항목으로 하였다.The natural antimicrobial agent of the present invention was treated to grapes stored at low temperature to carry out a food sensory test. For the experiment, the grapes purchased from the farm (Campbell species) were stored at 4 ° C. for 21 days, and subjected to food sensory evaluation of the stored grapes at three-day intervals. The panel randomly extracted 40 people, 10 men and women in their 20s and 50s, and used the 5-point comparative scale method. The test items consisted of five items: color, flavor, taste, texture, and general preference.

이하, 상기 실험의 결과를 나타낸 것이다.The results of the above experiments are shown below.

표 1과 2는 항균제 활성을 나타내는 식물의 리스트를 나열한 것으로서, 약 200여종의 식용이나 약용가능한 식물의 잎이나 뿌리를 마쇄한 즙액을 시료로 하여 그람음성균인 에스케리키아 콜라이 KCTC 1923(Esherichia coliKCTC 1923)과 그람양성균인 바실러스 서브틸리스 KCTC 1028(Bacillus subtilisKCTC 1028)에 대한 항균활성을 검색하여 항균활성을 나타내는 11종의 식물을 1차 선발하였다. 이들 중 참두릅 잎의 즙액은E. coli에 대해서만 항균활성을 보였고, 무는B. subtilis에 대해서만 항균활성을 보였으며, 나머지 9종은 2가지 균주 모두에 대해 항균활성을 보였다. 또한 초피 잎의 즙액은E. coli에 상대적으로 높은 항균활성을 보였고, 씀바귀 잎의 즙액은B. subtilis에 상대적으로 높은 항균활성을 보였으며, 가죽나무 잎, 대나무 잎, 적송 잎 및 마늘 즙은 실험한 두 균주에 대하여 비교적 높은 활성을 나타냈다.Tables 1 and 2 list a list of plants exhibiting antimicrobial activity.The sample is a sample of juice from ground or rooted leaves of approximately 200 edible or medicinal plants.The sample is Gram-negative bacteria Escherichia coli KCTC 1923 ( Esherichia coli KCTC). 1923) and gram-positive bacteria Bacillus subtilis KCTC 1028 ( Bacillus subtilis KCTC 1028) to search for the antimicrobial activity of 11 plants showing the antimicrobial activity was selected first. Among them, the juice of the leaves of the elbow showed antimicrobial activity only against E. coli , radish showed antimicrobial activity only against B. subtilis , and the other nine showed antimicrobial activity against both strains. In addition, the juice of Chopi leaves showed high antibacterial activity against E. coli , and the juice of clover leaf showed high antibacterial activity against B. subtilis , and the leaves of leather, bamboo, red pine, and garlic were tested. It showed relatively high activity against one or two strains.

항균 활성을 나타내는 식물 리스트List of plants showing antimicrobial activity 계통명칭System name 과and 사용부분Used part 장소Place 사철쑥(Artemisia capillarisThunb.)부추(Allium tuberosumL.)가죽나무( Ailanthus altissima Swingle) 대나무( Arundinaria simonii )초피(Zanthoxylum piperitumDC)참두릅(Aralia elataMig.)뽕나무(Morus albaL.)적송( Pinus densiflora Siebold et Zuccarini)씀바귀(Ixeris dentataNakai)무(Raphanus sativusL. var. acanthiformis Morr)마늘(Allium sativumL.)Sacheolssuk (Artemisia capillaris Thunb.) Leek (Allium tuberosum L.) Leather trees (Ailanthus altissima Swingle) Bamboo (Arundinaria simonii) Chopi (Zanthoxylum piperitum DC) chamdureup (Aralia elata Mig.) Mulberry (Morus alba L.) Red Pine (Pinus densiflora Siebold et Zuccarini) Ixeris dentata Nakai Radish ( Raphanus sativus L. var. Acanthiformis Morr) Garlic ( Allium sativum L.) 국화과나리과소태나무과벼과산초과오갈피나무과뽕나무과소나무과국화과배추과나리과Chrysanthemum AsteraceaePenaceaeFructoseAcanthusOgalpiaceaeFructaceaeFructaceae Asteraceae 잎잎잎잎잎잎잎잎잎뿌리뿌리Leaf Leaf Leaf Leaf Leaf Leaf Leaf Leaf Leaf Root 진량경산포항경산경주포항포항진량경주경산경산Jinyang Gyeongsan Pohang Gyeongsan Gyeongju Popo Hangyang Gyeongju Gyeongsan

B. subtilis와E. coli. 에 대한 천연 추출물의 항균 활성 B. subtilis and E. coli . Antimicrobial Activity of Natural Extracts against 식물plant 사용부분Used part 항균활성b Antimicrobial activity b BB EE 사철쑥(A. capillaris) A. capillaris LL ++++ ++++ 부추(A. tuberosum)Leek ( A. tuberosum ) LL ++ ++ 가죽나무(Leather Tree A. altissimaA. altissima )) LL ++++++ ++++++ 대나무(bamboo( A. simoniiA. simonii )) LL ++++++ ++++ 초피(Z. piperitum)Chopi ( Z. piperitum ) LL ++ ++++ 참두릅(A. elata)Red snapper ( A. elata ) LL -- ++ 뽕나무(M. alba)Mulberry ( M. alba ) LL ++ ++ 적송(Red pine ( P. densifloraP. densiflora )) LL ++++ ++++ 씀바귀(I. dentata) I. dentata LL ++++ ++ 무(R. sativus)Radish ( R. sativus ) RR ++ -- 마늘(A. sativum)Garlic ( A. sativum ) RR ++++++ ++++++

aL, 잎; R, 뿌리 a L, leaf; R, root

bB, 바실러스 서브틸리스(Bacillus subtilis); b B, Bacillus subtilis ;

E, 에스케리키아 콜라이(Escherichia coli) E, Escherichia coli

다음 부호들은 투명억제환의 크기를 나타낸다.; -, 무(無); +, 1-2 mm 억제환; ++, 2-3 mm 억제환; +++, 3-6 mm 억제환The following symbols indicate the size of the clear inhibitory ring; -, Nothing; +, 1-2 mm inhibitory ring; ++, 2-3 mm inhibitory ring; +++, 3-6 mm restraint ring

표 3은 1차 스크리닝에서 선택된 식용식물로부터 얻은 식물체 즙액으로부터 항균활성이 검색된 식물을 주정으로 용매 분획한 다음, 각각의 용매 분획을B. subtilis와E. coli.에 대한 항균활성을 측정하여 나타낸 것이다. 가죽나무 잎, 대나무 잎, 적송 잎에서 대체로 높은 항균활성을 보였으며, 특히 가죽나무 잎 분획이 가장 높은 항균활성(6 mm)을 보였다.Table 3 From the plant juice obtained from the selected edible plants in the primary screening, the plants with detected antimicrobial activity were solvent fractionated with alcohol, and then each solvent fraction was separated.B. subtilisWowE. coliIt is shown by measuring the antimicrobial activity for. Leather leaf, bamboo leaf and red pine leaf showed high antimicrobial activity. Especially, the leather leaf fraction showed the highest antimicrobial activity (6 mm).

B. subtilis와E. coli.에 대해 1차 스크리닝에서 선택된 식용식물로부터 얻은 주정 용매 분획의 항균 활성Antimicrobial Activity of Alcohol Solvent Fractions from Edible Plants Selected in the First Screening for B. subtilis and E. coli . 식물plant 실험균Experimental bacteria 투명환의 직경(mm)Diameter of transparent ring (mm) 사철쑥(A. capillaris)부추(A. tuberosum)가죽나무( A. altissima ) 대나무( A. simonii )초피(Z. piperitum)참두릅(A. elata)뽕나무(M. alba)적송( P. densiflora )씀바귀(I. dentata)무(R. sativus)마늘(A. sativum) A. capillaris Leek ( A. tuberosum ) Leather ( A. altissima ) Bamboo ( A. simonii ) Chopi ( Z. piperitum ) Red snapper ( A. elata ) Mulberry ( M. alba ) Red pine ( P. densiflora ) ( I. dentata ) Radish ( R. sativus ) Garlic ( A. sativum ) B. subtilisB. subtilis E. coliE. coli B. subtilisB. subtilis E. coliE. coli B. subtilisB. subtilis E. coliE. coli B. subtilisB. subtilis E. coliE. coli B. subtilisB. subtilis E. coliE. coli B. subtilisB. subtilis E. coliE. coli B. subtilisB. subtilis E. coliE. coli B. subtilisB. subtilis E. coliE. coli B. subtilisB. subtilis E. coliE. coli B. subtilisB. subtilis E. coliE. coli B. subtilisB. subtilis E. coliE. coli 2.22.00.91.16.0 4.0 5.2 3.01.32.000.22.01.24.2 3.52.32.02.00.23.23.02.22.00.91.1 6.0 4.0 5.2 3.0 1.32.000.22.01.2 4.2 3.5 2.32.02.00.23.23.0

표 4는 본 발명의 천연항균제를 처리한 포도를 25℃에서 저장하는 동안 총 균수의 변화를 나타낸 것으로, 포도의 천연항균제 처리에 따른 저장기간 동안 항균효과를 살펴보기 위하여 상온(25℃)에서 7일간 저장하면서 총균수의 변화를 살펴보았다. 그 결과, 표 5에서와 같이 본 발명의 항균제 처리 후 총균수는 저장 7일째에 5.2×102cfu/g로 나타났으며, 대조군의 6.5×103cfu/g에 비해 약 1/10 정도로 감소하였다. 총균수가 1.0×106cfu/g에 도달하는데 걸리는 시간은 대조군에서는 3일 이내였으나, 본 발명의 천연항균제를 처리한 실험군에서는 약 6일 이상의 시간이 소요되어, 상온에서 저장동안 항균제를 처리하였을 때 최소 3일 이상의 저장 연장효과를 얻을 수 있는 것으로 확인되었다.Table 4 shows the total bacterial counts during storage of the grapes treated with the natural antimicrobial agent of the present invention at 25 ° C., in order to examine the antimicrobial effect during the storage period according to the natural antimicrobial treatment of grapes at room temperature (25 ° C.). The daily storage was examined for changes in total bacterial counts. As a result, as shown in Table 5, the total number of bacteria after the antimicrobial treatment of the present invention was found to be 5.2 × 10 2 cfu / g on the 7th day of storage, and decreased by about 1/10 compared to 6.5 × 10 3 cfu / g of the control group. It was. The time taken for the total bacterial count to reach 1.0 × 10 6 cfu / g was less than 3 days in the control group, but in the experimental group treated with the natural antimicrobial agent of the present invention, it took about 6 days or more, and the antimicrobial agent was treated during storage at room temperature. At least 3 days of storage extension was achieved.

25℃에서 항균제를 처리한 포도의 저장동안 총균수의 변화Changes in total bacterial counts during storage of antimicrobial treated grapes at 25 ° C 저장기간(일)Storage period (days) 무 처리No treatment 항균제 처리Antibacterial treatment 균수(cfu/g)Number of bacteria (cfu / g) 00 6.5×103 6.5 × 10 3 5.2×102 5.2 × 10 2 1One 1.2×104 1.2 × 10 4 6.8×102 6.8 × 10 2 22 2.1×104 2.1 × 10 4 7.8×102 7.8 × 10 2 33 4.2×106 4.2 × 10 6 4.9×103 4.9 × 10 3 44 6.8×106 6.8 × 10 6 8.4×103 8.4 × 10 3 55 7.5×106 7.5 × 10 6 6.4×104 6.4 × 10 4 66 6.3×107 6.3 × 10 7 8.3×105 8.3 × 10 5 77 5.2×108 5.2 × 10 8 1.5×106 1.5 × 10 6

표 5는 본 발명의 천연항균제를 처리한 포도를 4℃에서 저장하는 동안 총균수의 변화를 나타낸 것으로서, 본 발명의 천연항균제를 처리하여 저온저장 중인 포도에 대한 항균효과를 살펴보기 위하여 4℃에서 21일간 저장하면서 총균수의 변화를 살펴보았다. 그 결과, 본 발명의 천연항균제를 처리한 실험군의 총균수는 저장 21일째에 1.6×105cfu/g로 나타났으며, 대조군의 2.2×106cfu/g에 비해 약 1/15 정도로 감소하였다. 총균수가 1.0×105cfu/g에 도달하는데 걸리는 시간은 대조군에서는 18일이 소요되었으나, 본 발명의 천연항균제를 처리한 군에서는 21일이 소요되어 4℃에서 저장할 경우에도 천연항균제를 처리하면 3일 이상의 저장 연장효과를 얻을 수 있음을 확인하였다. 이상의 결과에서 포도 저장시 총균수의 변화는 1차적으로 저장온도에 의해 영향을 가장 많이 받으므로 저온저장이 바람직하나, 저온 저장이 불가능한 소매상 등에서는 항균제를 처리하여 보관할 경우 최소 3일 이상의저장 연장 효과를 얻을 수 있어 보관에 따른 물량피해를 최소화할 수 있을 것으로 사료된다.Table 5 shows the change in the total bacterial count during storage of the grapes treated with the natural antimicrobial agent of the present invention at 4 ℃, at 4 ℃ to examine the antimicrobial effect on grapes stored at low temperature by treating the natural antibacterial agent of the present invention After 21 days of storage, the total bacterial count was examined. As a result, the total bacterial count of the experimental group treated with the natural antimicrobial agent of the present invention was 1.6 × 10 5 cfu / g on the 21st day of storage, and decreased by about 1/15 compared with 2.2 × 10 6 cfu / g of the control group. . The total bacteria number of the time to reach 1.0 × 10 5 cfu / g was 18 days in the control group, 21 days in the group treated with the natural antibacterial agent of the present invention, even if stored at 4 ℃ It was confirmed that the effect of extending the storage of 3 days or more. The above results indicate that the change in total bacterial counts during grape storage is primarily affected by the storage temperature, so low-temperature storage is desirable, but in retail stores where cold storage is not possible, it is effective to extend the storage for at least 3 days It is expected that the amount of water damage caused by storage can be minimized.

항균제를 처리한 포도를 4℃에서 저장하는 동안 총균수의 변화Total bacterial counts during storage of antimicrobial treated grapes at 4 ℃ 저장기간(일)Storage period (days) 무 처리No treatment 항균제 처리Antibacterial treatment 균수(cfu/g)Number of bacteria (cfu / g) 00 6.5×103 6.5 × 10 3 5.2×102 5.2 × 10 2 33 7.3×103 7.3 × 10 3 5.2×102 5.2 × 10 2 66 8.5×103 8.5 × 10 3 7.0×102 7.0 × 10 2 99 2.6×104 2.6 × 10 4 7.5×102 7.5 × 10 2 1212 5.4×104 5.4 × 10 4 1.3×103 1.3 × 10 3 1515 7.9×104 7.9 × 10 4 8.2×103 8.2 × 10 3 1818 1.8×105 1.8 × 10 5 2.1×104 2.1 × 10 4 2121 2.2×106 2.2 × 10 6 1.6×105 1.6 × 10 5

도 3은 본 발명의 천연항균제를 처리한 실험군 포도와 처리하지 않은 대조군 포도의 중량 변화율을 나타낸 그래프로서, 상온과 4℃에서 포도의 저장시 중량의 변화를 조사하여 천연항균제의 저장연장 효과를 조사하였다. 그 결과, 중량감소율은 상온 및 4℃ 저장시 둘 다 본 발명의 천연항균제를 처리한 실험군에서 낮게 나타났다. 상기 중량감소율이 8% 정도에 도달하는데 소요되는 기간은 무처리 상온저장 실험군은 3일 이내인데 반하여 본 발명의 천연항균제를 처리한 상온저장 실험군은 7일 이상이 소요되어 약 4일 정도의 저장 연장효과를 얻을 수 있었으며, 4℃에서 저장한 경우 대조군은 저장 15일째에 8%의 중량 감소율을 보인데 비해 항균제처리군는 20일 정도에 동일한 수준의 중량감소를 보임으로써 약 5일정도의 저장연장 효과가 있었다. 이상의 결과와 같이 항균제 처리군이 무처리군에 비해 중량감소율이 낮은 것은 포도 표면의 미생물의 증식속도가 낮아지는데 가장 큰 원인이 있다고 사료된다.3 is a graph showing the weight change rate of the experimental group grapes treated with the natural antimicrobial agent of the present invention and the untreated control grapes, the effect of storage extension of the natural antimicrobial agent by investigating the change in the weight of the grape storage at room temperature and 4 ℃ It was. As a result, the weight loss rate was low in the experimental group treated with the natural antimicrobial agent of the present invention both at room temperature and 4 ℃ storage. The time required for the weight loss rate to reach about 8% is within 3 days of the untreated room temperature storage experimental group, whereas the room temperature storage experimental group treated with the natural antimicrobial agent of the present invention takes 7 days or more to extend the storage of about 4 days. In case of storage at 4 ℃, the control group showed 8% weight loss on the 15th day of storage, whereas the antimicrobial treatment group showed the same level of weight loss in about 20 days. There was. As described above, the lower weight loss rate of the antimicrobial treatment group was the most significant cause of lowering the growth rate of microorganisms on the grape surface.

도 4 및 표 6, 7은 본 발명의 천연항균제를 처리한 실험군 포도와 처리하지 않은 대조군 포도의 색도 변화를 나타낸 것으로서, 4℃와 상온에 저장 중인 포도의 색도 변화를 살펴보기 위하여 Hunter의 L, a, b 값을 측정하였다.4 and Tables 6 and 7 show the color change of the experimental group treated with the natural antimicrobial agent of the present invention and the untreated control grapes, Hunter's L, to examine the color change of the grapes stored at 4 ℃ and room temperature a and b values were measured.

25℃에서 포도 저장동안 Hunter's L, a, b 값의 변화Changes in Hunter's L, a, b values during grape storage at 25 ° C 색도Chromaticity 저장기간(일)Storage period (days) 00 22 44 66 88 1010 1212 1414 L-valuea-valueb-valueL-valuea-valueb-value 대조군처리군대조군처리군대조군처리군Control group control group control group control group 28.228.2+1.9+1.9+1.1+1.128.228.2 + 1.9 + 1.9 + 1.1 + 1.1 25.927.7+2.7+2.2+1.6+1.225.927.7 + 2.7 + 2.2 + 1.6 + 1.2 24.326.5+3.4+2.8+2.3+1.524.326.5 + 3.4 + 2.8 + 2.3 + 1.5 22.425.6+3.6+3.2+2.4+1.722.425.6 + 3.6 + 3.2 + 2.4 + 1.7 22.024.7+3.8+3.4+2.5+1.822.024.7 + 3.8 + 3.4 + 2.5 + 1.8 21.624.2+4.1+3.6+2.6+1.921.624.2 + 4.1 + 3.6 + 2.6 + 1.9 21.223.2+4.2+3.8+2.7+2.121.223.2 + 4.2 + 3.8 + 2.7 + 2.1 21.122.0+4.5+4.1+2.8+2.321.122.0 + 4.5 + 4.1 + 2.8 + 2.3

4℃에서 포도 저장동안 Hunter's L, a, b 값의 변화Changes in Hunter's L, a, b values during grape storage at 4 ° C 색도Chromaticity 저장기간(일)Storage period (days) 00 33 66 99 1212 1515 1818 2121 L-valuea-valueb-valueL-valuea-valueb-value 대조군처리군대조군처리군대조군처리군Control group control group control group control group 28.228.2+1.9+1.9+1.1+1.128.228.2 + 1.9 + 1.9 + 1.1 + 1.1 27.228.1+2.2+2.2+1.5+1.327.228.1 + 2.2 + 2.2 + 1.5 + 1.3 26.927.8+2.9+2.5+1.5+1.426.927.8 + 2.9 + 2.5 + 1.5 + 1.4 26.327.6+2.9+2.5+1.6+1.526.327.6 + 2.9 + 2.5 + 1.6 + 1.5 25.927.3+2.9+2.6+1.6+1.525.927.3 + 2.9 + 2.6 + 1.6 + 1.5 25.526.9+3.1+2.8+1.8+1.625.526.9 + 3.1 + 2.8 + 1.8 + 1.6 24.826.1+3.4+2.9+2.0+1.724.826.1 + 3.4 + 2.9 + 2.0 + 1.7 24.325.6+3.4+2.9+2.2+1.724.325.6 + 3.4 + 2.9 + 2.2 + 1.7

이와 같은 결과는 항균제 처리에 의해 미생물의 증식속도가 늦어지고 이로 인해 포도의 영양성분의 분해가 적어지기 때문에 생기는 현상으로 보여진다.This result seems to be due to the slow growth rate of microorganisms due to the antimicrobial treatment, resulting in less degradation of the nutrients of grapes.

도 5는 본 발명의 천연항균제를 처리한 실험군 포도와 처리하지 않은 대조군 포도의 경도 변화를 나타낸 그래프이다. 포도 저장시 경도의 변화는 신선한 포도의 조직감을 변화시켜 상품성 저하의 결정적인 원인이 되므로, 본 발명의 천연항균제를 저장중인 포도에 처리하여 포도의 경도 변화를 조사하였다. 그 결과, 상온 및 4℃ 저장시 둘 다 본 발명의 천연항균제 처리군의 경도감소율이 낮게 나타났다. 즉, 상온에서 저장시 항균제 무처리군에서는 저장 3일째에 경도가 2.5 gf이하로 떨어지는데 반해 본 발명의 천연항균제를 처리하였을 때는 저장 14일이 지나도 2.5 gf이상을 유지하였다. 4℃에서 저장시 항균제 무처리군에서는 저장 9일째에 3.0 gf이하로 떨어진 반면, 본 발명의 천연항균제를 처리한 군에서는 저장 21일 이후에도 3.0 gf이상을 유지하였다. 이는 천연항균물질의 첨가로 인해 부패미생물의 생육이 억제됨으로써 포도의 물성에 영향을 미친 것으로 사료된다.5 is a graph showing the hardness change of the experimental group treated with the natural antibacterial agent of the present invention and the untreated control grape. Variation in hardness during storage of grapes changed the texture of fresh grapes, which is a decisive cause of deterioration of marketability. Therefore, the hardness change of grapes was investigated by treating the grapes in storage with the natural antimicrobial agent of the present invention. As a result, both the room temperature and 4 ℃ storage showed a low hardness reduction rate of the natural antibacterial treatment group of the present invention. That is, in the non-microbial treatment group when stored at room temperature, the hardness drops to 2.5 g f or less on the third day of storage, whereas when treated with the natural antimicrobial agent of the present invention was maintained at 2.5 g f or more even after 14 days of storage. When stored at 4 ° C., the antibacterial-free group dropped to 3.0 g f or less on the ninth day of storage, whereas the group treated with the natural antimicrobial agent of the present invention maintained more than 3.0 g f after 21 days of storage. It is believed that the addition of natural antimicrobial substances inhibits the growth of decaying microorganisms and thus affects the physical properties of grapes.

표 8는 본 발명의 천연항균제를 상온저장중인 포도에 처리하여 식품적 관능검사한 결과를 나타낸 것으로서, 농가에서 구입한 포도(켐벨종)를 25℃에서 7일 동안 저장하면서 1일 간격으로 저장 포도의 식품적 관능검사를 실시하였다. 패널은 20∼50대 남녀 각 10명씩 40명을 무작위로 추출하였으며 평가방법은 5점 비교척도법을 사용하였다. 그 기준으로는 아주 좋다(5점), 좋다(4점), 보통(3점),나쁘다(2점), 아주 나쁘다(1점)로 하여 최종적으로 응답한 점수를 합산한 평균치를 구하였다. 그 결과, 본 발명의 천연항균제를 처리한 포도는 색, 향, 맛, 조직감 등을 포함하는 종합적인 기호도 측면에서 무처리군에 비하여 월등히 좋음을 알 수 있었다.Table 8 shows the results of the food sensory test by treating the natural antimicrobial agent of the present invention in the grapes stored at room temperature, and the grapes (Cambell species) purchased from the farms were stored at 25 ° C. for 7 days and stored at intervals of one day. Food organoleptic test was performed. The panel randomly extracted 40 people, 10 men and women in their 20s and 50s, and used the 5-point comparative scale method. As the criteria, the average of the final responding scores was calculated as being very good (5 points), good (4 points), normal (3 points), bad (2 points), and very bad (1 point). As a result, the grapes treated with the natural antimicrobial agent of the present invention was found to be significantly better than the untreated group in terms of overall preference including color, aroma, taste, texture, and the like.

천연항균제를 처리한 상온저장중인 포도의 관능검사Sensory Evaluation of Grapes Stored at Room Temperature Treated with Natural Antimicrobial Agents 보존기간시료명Retention period 0일0 days 1일1 day 2일2 days 3일3 days 4일4 days 5일5 days 6일6 days 7일7 days 무처리No treatment 관능평가Sensory evaluation 4.84.8 4.24.2 3.63.6 3.03.0 2.52.5 2.12.1 1.31.3 0.50.5 주정spirits 4.84.8 4.14.1 3.23.2 2.72.7 2.22.2 1.81.8 1.01.0 0.30.3 천연항균제Natural Antibacterial 5.05.0 4.94.9 4.74.7 4.54.5 4.24.2 3.93.9 3.63.6 3.43.4

표 9는 본 발명의 천연항균제를 저온저장중인 포도에 처리하여 식품적 관능검사한 결과를 나타낸 것으로서, 농가에서 구입한 포도(켐벨종)를 4℃에서 21일 동안 저장하면서 3일간격으로 저장 포도의 식품적 관능검사를 실시하였다. 패널은 20∼50대 남녀 각 10명씩 40명을 무작위로 추출하였으며 평가방법은 5점 비교척도법을 사용하였다. 그 기준으로는 아주 좋다(5점), 좋다(4점), 보통(3점), 나쁘다(2점), 아주 나쁘다(1점)로 하여 최종적으로 응답한 점수를 합산한 평균치를 구하였다. 그 결과, 본 발명의 천연항균제를 처리한 포도는 색, 향, 맛, 조직감 등을 포함하는 종합적인 기호도 측면에서 무처리군에 비하여 월등히 좋음을 알 수 있었다.Table 9 shows the results of food sensory evaluation by treating the natural antimicrobial agent of the present invention in the grapes stored at low temperature. The grapes (Campbell species) purchased from the farms were stored at 4 ° C. for 21 days, and stored for three days. Food organoleptic test was performed. The panel randomly extracted 40 people, 10 men and women in their 20s and 50s, and used the 5-point comparative scale method. As the criteria, the average of the final responding scores was calculated as being very good (5 points), good (4 points), normal (3 points), bad (2 points), and very bad (1 point). As a result, the grapes treated with the natural antimicrobial agent of the present invention was found to be significantly better than the untreated group in terms of overall preference including color, aroma, taste, texture, and the like.

천연항균제를 처리한 저온저장중인 포도의 관능검사Sensory Evaluation of Grapes in Low Temperature Storage Treated with Natural Antibacterial Agents 보존기간시료명Retention period 0일0 days 3일3 days 6일6 days 9일9th 12일12 days 15일15th 18일18 days 21일21st 무처리No treatment 관능평가Sensory evaluation 4.84.8 4.44.4 4.04.0 3.83.8 3.43.4 2.92.9 2.62.6 2.32.3 주정spirits 4.84.8 4.24.2 3.93.9 3.63.6 3.13.1 2.72.7 2.42.4 2.12.1 천연항균제Natural Antibacterial 5.05.0 4.94.9 4.84.8 4.64.6 4.44.4 4.34.3 4.14.1 3.93.9

이상과 같이 본 발명은 실시예를 통하여 설명한 바와 같이, 본 발명은 가죽나무 잎, 대나무 잎, 소나무 잎으로부터 천연항균제를 제조하는 방법을 제공하는 효과가 있다. 또한 본 발명의 천연항균제는 과채류의 저온저장시 부패 미생물에 대한 항균능을 보유하고 있어 부패를 방지하여 저장성을 향상시키는 뛰어난 효과가 있다. 또한 본 발명의 천연항균제를 제품화하여 값싸고 인체에 무해하며 과채류의 저장을 향상시킬 수 있는 우수한 천연항균제품을 제공할 수 있어 식품저장산업상 매우 유용한 발명인 것이다.As described above the present invention as described through the embodiment, the present invention has the effect of providing a method for producing a natural antibacterial agent from the leaves of leather, bamboo leaves, pine leaves. In addition, the natural antimicrobial agent of the present invention has an excellent antimicrobial activity against decaying microorganisms at low temperature storage of fruit and vegetables to prevent decay to improve storage properties. In addition, it is a very useful invention in the food storage industry to commercialize the natural antimicrobial agent of the present invention to provide an excellent natural antimicrobial product that can be cheap and harmless to the human body and improve the storage of fruit and vegetables.

Claims (2)

가죽나무 잎, 대나무 잎, 소나무 잎을 원재료로 준비하는 단계;Preparing leather leaves, bamboo leaves and pine leaves as raw materials; 상기 시료의 상온 건조 및 분쇄 단계;Room temperature drying and pulverizing the sample; 발효주정을 용매제로 하여 상기 시료를 1:1(W/W)로 혼합하여 상온에서 30분 ~ 48시간 동안 교반하거나, 또는 80℃에서 4 ~ 6시간 동안 중탕하여 용존고형물을 추출하는 단계;Mixing the sample at 1: 1 (W / W) with a fermentation alcohol as a solvent and stirring the mixture for 30 minutes to 48 hours at room temperature, or for 4 to 6 hours at 80 ° C. to extract the dissolved solids; 상기 용존고형물을 여과하여 여액을 취하는 단계;Filtering the dissolved solids to take a filtrate; 상기 여액은 감압기를 이용하여 50 ~ 90℃에서 1 ~ 72시간 동안 증발시켜 농축하여 식물농축물을 얻는 단계;The filtrate is concentrated by evaporation at 50 ~ 90 ℃ 1 ~ 72 hours using a pressure reducer to obtain a plant concentrate; 상기 농축물을 건조시켜서 분말상을 만드는 단계; 그리고Drying the concentrate to form a powdery phase; And 상기 분말을 주정에 0.01 ~ 5.0% 농도로 녹여 각각을 혼합하는 단계로 이루어지는 것을 특징으로 하는 천연항균제 제조방법.Method of producing a natural antimicrobial agent characterized in that the step of melting each of the powder in the alcohol concentration of 0.01 ~ 5.0%. 제 1항의 제조방법에 의해 제조되고 가죽나무 잎, 대나무 잎, 소나무 잎의 주정추출물을 포함하는 것을 특징으로 하는 과채류용 천연항균제.The natural antibacterial agent for fruit and vegetable produced by the manufacturing method of claim 1, comprising leather extract of bamboo leaves, bamboo leaves, pine leaves.
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KR100706133B1 (en) * 2005-08-03 2007-04-12 한국 한의학 연구원 Composition containing extract of Ailanthi cortex or ailanthone for prevention and treatment of obesity
KR100729831B1 (en) * 2005-11-29 2007-06-27 바이오스펙트럼 주식회사 Antimicrobial composition comprising natural plant extract
AU2009201752A1 (en) * 2009-05-01 2010-11-18 Williams, Edgar Patrick Therapeutic or Pharmaceutical Compositions Containing Extract of Ailanthus
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