KR20180072215A - Antioxidant liquid fertilizer for culturing tomato and method for preparing the same - Google Patents
Antioxidant liquid fertilizer for culturing tomato and method for preparing the same Download PDFInfo
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- C—CHEMISTRY; METALLURGY
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- C05F11/00—Other organic fertilisers
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G22/00—Cultivation of specific crops or plants not otherwise provided for
- A01G22/05—Fruit crops, e.g. strawberries, tomatoes or cucumbers
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G7/00—Botany in general
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Abstract
Description
본 발명은 토마토 항산화 액비 조성물 및 그 제조방법에 관한 것이다.The present invention relates to a tomato antioxidant composition and a method of preparing the same.
토마토는 남아메리카 서부 고원지대가 원산지로, 19세기 초에 국내에 들어온 것으로 알려져있으며, 우리말로 '일년감'이라고도 한다. 쌍떡잎식물 통화식물목 가지과의 한해살이풀로서, 저온에 약하므로 서리를 맞으면 말라죽으며, 여름의 고온에서는 결실이 나빠지고 병해 등이 많이 발생한다. 재배조건이 좋으면 종자를 심은지 약 60일에 꽃이피기 시작하여, 그 뒤 약 40일 이면 첫번째 열매를 수확할 수 있다. 상기 열매는 식용하거나 민간에서 고혈압·당뇨 등에 약으로 쓰인다. Tomatoes are native to the highlands of South America and are known to have come into the country in the early 19th century. It is an annual herbaceous herbaceous plant with a monocotyledonous plant. It is weak at low temperatures and therefore, it is killed when frost is caught. If the planting conditions are favorable, the seeds are planted and flowers bloom on about 60 days. After about 40 days, the first fruits can be harvested. The above fruits are used for food or for hypertension and diabetes in the private sector.
한편, FTA 협정 체결 이후, 국내 농촌은 농산물 시장의 국제 개방으로 농업 경쟁력과 입지가 점점 약화되어가고 있다. 값싸고 질 좋은 외국농산물의 수입은 해마다 급증하고 있으며, 기존의 농사방법은 경영 및 생산 비용이 높아 가격경쟁력이 낮다. 이에 따라, 차별화되고, 경쟁력을 갖춘 고부가가치의 기능성 농산물을 개발해야 할 필요성이 증대되고 있다. 더불어 최근의 농산물 안전성과 기능성 문제로 유기농산물의 수요가 급증하고 있다. 이에 따라, 친환경 자연농법 활성화, 기능성 농산물 개발 등으로 시장 경쟁력을 높이려는 연구개발이 각 지역에서 진행되고 있다. On the other hand, since the conclusion of the FTA agreement, the domestic agricultural market has been weakening its agricultural competitiveness and position due to international opening of the agricultural products market. Importing cheap and high quality foreign agricultural products is increasing year by year, and existing farming methods have low cost competitiveness due to high management and production costs. Accordingly, there is a growing need to develop high value-added functional agricultural products that are differentiated and competitive. In addition, the demand for organic agricultural products is rapidly increasing due to the recent problems of safety and functionality of agricultural products. As a result, research and development efforts are under way in various regions to enhance market competitiveness through the revitalization of eco-friendly natural farming methods and the development of functional agricultural products.
특히, 항암 및 항산화 식품으로 관심이 고조되고 있는 토마토의 부가가치를 높이기 위하여, 본원에서는 토마토의 기능성을 강화시키는 기술을 본 발명에서 제공하고자 한다.In particular, the present invention provides a technique for enhancing the functionality of tomatoes in order to increase the value added of tomatoes, which are increasingly interested in anticancer and antioxidant foods.
본 발명의 목적은 토마토의 부산물, 산야초, 약초, 해초 및 스테비아를 포함하는 토마토 재배용 액비 조성물을 제공하는 것이다.It is an object of the present invention to provide a tomato sauce composition comprising a by-product of tomato, hay fever, herb, seaweed and stevia.
본 발명의 또 다른 목적은 (a) 토마토의 부산물 : 산야초 : 약초 : 해초 : 스테비아를 1:1:1:1:1 의 중량비로 혼합하는 단계; (b) 상기 (a)의 혼합액 100 중량부에 대하여, 천일염 및 부엽토를 각각 0.2 중량부로 혼합하는 단계; 및 (c) 상기 (b)의 혼합액을 상온에서 숙성하는 단계;를 포함하는 토마토 재배용 액비의 제조방법을 제공하는 것이다.Another object of the present invention is to provide a method for producing a tomato, comprising: (a) mixing a byproduct of tomato: Sanayashi: herb: seaweed: stevia in a weight ratio of 1: 1: 1: 1: 1; (b) mixing 100 parts by weight of the mixed solution of (a) with 0.2 part by weight of each of the salt of mannitol and the infant leaf; And (c) aging the mixed solution of (b) at room temperature.
상기 목적을 달성하기 위하여, 본 발명은 토마토의 부산물, 산야초, 약초, 해초 및 스테비아를 포함하는 토마토 재배용 액비 조성물을 제공한다.In order to achieve the above object, the present invention provides a tomato sauce composition comprising a by-product of Tomato, Sanjia, Herb, Seaweed and Stevia.
본 발명의 일실시예에 있어서, 상기 토마토는 가지과(Solanaceae)에 속하는 토마토(Lycopersicon esculentum)인 것일 수 있다.In one embodiment of the present invention, the tomato may be a tomato belonging to Solanaceae (Lycopersicon esculentum).
본 발명의 일실시예에 있어서, 상기 토마토의 부산물은 토마토의 열매 및 목질화되지 않은 줄기인 것일 수 있다.In one embodiment of the present invention, the by-product of the tomato may be tomato fruit and non-lignified stem.
본 발명의 일실시예에 있어서, 상기 산야초는 소리쟁이, 갈대 및 양미역취인 것일 수 있다. In one embodiment of the present invention, the fieldstock may be a crayfish, a reed, and a sheep.
본 발명의 일실시예에 있어서, 상기 약초는 삽주, 인삼 및 배초향인 것일 수 있다. In one embodiment of the present invention, the herb may be a poultry, ginseng, or poultry.
본 발명의 일실시예에 있어서, 상기 해초는 미역, 세모가사리, 톳 및 진두발인 것일 수 있다. In an embodiment of the present invention, the seaweed may be a seaweed, a sea bream, a seaweed, or a seaweed.
본 발명의 일실시예에 있어서, 상기 조성물은 베타카로틴, 플라보노이드 또는 폴리페놀의 함량을 증가시키는 것일 수 있다. In one embodiment of the present invention, the composition may be one which increases the content of beta carotene, flavonoid or polyphenol.
또한, 본 발명은 (a) 토마토의 부산물 : 산야초 : 약초 : 해초 : 스테비아를 1:1:1:1:1의 중량비로 혼합하는 단계; (b) 상기 (a)의 혼합액 100 중량부에 대하여, 천일염 및 부엽토를 각각 0.2 중량부로 혼합하는 단계; 및 (c)상기 (b)의 혼합액을 상온에서 숙성하는 단계;를 포함하는 토마토 재배용 액비의 제조방법을 제공한다.The present invention also relates to a method for producing a tomato, comprising: (a) mixing a byproduct of tomato: Sanayasu: herb: seaweed: stevia in a weight ratio of 1: 1: 1: 1: 1; (b) mixing 100 parts by weight of the mixed solution of (a) with 0.2 part by weight of each of the salt of mannitol and the infant leaf; And (c) aging the mixed solution of (b) at room temperature.
본 발명의 일실시예에 있어서, 상기 토마토는 가지과(Solanaceae)에 속하는 토마토(Lycopersicon esculentum)인 것일 수 있다.In one embodiment of the present invention, the tomato may be a tomato belonging to Solanaceae (Lycopersicon esculentum).
본 발명의 일실시예에 있어서, 상기 토마토의 부산물은 토마토의 열매 및 목질화되지 않은 줄기인 것일 수 있다. In one embodiment of the present invention, the by-product of the tomato may be tomato fruit and non-lignified stem.
본 발명의 일실시예에 있어서, 상기 산야초는 소리쟁이, 갈대 및 양미역취인 것일 수 있다. In one embodiment of the present invention, the fieldstock may be a crayfish, a reed, and a sheep.
본 발명의 일실시예에 있어서, 상기 약초는 삽주, 인삼 및 배초향인 것일 수 있다. In one embodiment of the present invention, the herb may be a poultry, ginseng, or poultry.
본 발명의 일실시예에 있어서, 상기 해초는 미역, 세모가사리, 톳 및 진두발인 것일 수 있다. In an embodiment of the present invention, the seaweed may be a seaweed, a sea bream, a seaweed, or a seaweed.
또한, 상기 조성물을 토마토 작물에 처리하는 단계를 포함하는 토마토의 재배방법을 제공한다. Also provided is a method of growing tomatoes comprising the step of treating the composition with tomato crops.
본 발명에 따른 토마토 재배용 액비 조성물은 토마토의 부산물, 산야초, 약초, 해초 및 스테비아를 유효성분으로 포함하며, 상기 액비 조성물에 의해 성장한 토마토는 베타카로틴, 플라보노이드 또는 폴리페놀의 함량이 증가되는 효과가 있어 본 발명의 조성물은 기능성 강화된 토마토의 생산에 유용하게 사용될 수 있다.The tomato composition according to the present invention contains by-products of tomato, hay fever, herb, seaweed and stevia as an active ingredient, and the tomato grown by the above-described safflower composition has an effect of increasing the content of beta-carotene, flavonoid or polyphenol The composition of the present invention can be usefully used for the production of functionally enhanced tomatoes.
도 1은 토마토액비, 산야초(3종), 약초(3종), 해초(3종) 및 스테비아의 혼합 액비를 처리하는 경우 베타카로틴, 플라보노이드 및 폴리페놀의 함량에 대한 증가율을 나타낸 결과이다. z: 대조군2은 유기농을 처리한 것이며, 따라서 일반재배 대조군과 비교하였다면 2배 이상 차이가 났을 것으로 예상되며, 이는 일반 처리군보다 유기농처리군에서 기능성 물질이 보통 2배 이상 높다는 것이 일반적이기 때문임(2008년 타임지 발표). y: 표 1에서, 고추액비+산야초(3종)+약초(3종)+해초(3종)+스테비아: 총혼합액비(5%), 6회 관수. Fig. 1 shows the results of the increase in the content of beta carotene, flavonoid and polyphenol in the case of treating the mixed liquid ratio of tomato juice, three kinds of artichoke, three kinds of herb (three kinds), seaweed (three kinds) and stevia. z: Control group 2 was treated with organic cotton, and therefore, it is expected to be more than twice as large as that of the normal cultivation control group because it is common that the functional substance is usually at least twice as high in the organic treatment group as in the general treatment group (2008 Time magazine announced). y: In Table 1, pepper juice + sanayasia (3 species) + herb (3 species) + seaweed (3 species) + stevia: total mixed liquid ratio (5%), 6 times watering.
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하기로 한다. 이들 실시예는 본 발명을 보다 구체적으로 설명하기 위한 것으로서, 본 발명의 범위가 이들 실시예에 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are for further illustrating the present invention, and the scope of the present invention is not limited to these examples.
실시예Example 1. 재료 및 방법 1. Materials and Methods
본 발명의 재료인 토마토는 "미니찰" 품종을 이용하였고, 완주지방에서 3월 15일 파종하고 5월 17일에 정식하였다. 종자를 파종한 후, 초기 육모시기의 온도관리는 15∼25℃로 관리하고, 정식이후에는 자동온도 조절기를 이용하여 18∼30℃로 관리하였으나, 고온기에는 최고온도가 잠시 동안 40℃에 가깝게 이르기도 하였다. 광환경은 자연광에 맞추어 맑은 날 기준으로 육묘기는 최대 6-8만 Lux, 수확기는 8-10 Lux로 관리하였다. 수분관리는 육묘기는 마르지 않게 충분히 관수하였고, 정식이후에는 점적호스를 설치하여 pF2.6 이하로 도달했을 때, 충분히 관수하여 관리하였다. Tomato, the material of the present invention, was cultivated on the March 15th in Wanju province and on May 17th. After sowing seeds, temperature control during the initial hair growth phase was controlled at 15 to 25 ° C, and after the formalization, the temperature was controlled at 18 to 30 ° C using a thermostat. However, in a high temperature period, Respectively. The light environment was managed according to the natural light with a maximum of 6-80,000 Lux for the slaughtering period and 8-10 Lux for the harvesting on a clear day. Moisture management was carried out so that the sowing machine was not drained enough. After the dipping, the drip hose was installed and when the pF2.6 or less was reached, the drip was thoroughly controlled.
실시예Example 2. 토마토의 기능성 향상을 위한 2. To improve the functionality of tomato 액비시험Pot test 처리방법 Processing method
대조군을 포함한 모든 처리구는 10a기준 퇴비 3,000kg, 볏집 2,000kg을 밑거름을 주고, 각 실험군은 표 1에 나타내었다. 특히, 액비 제조는 100L 통에 각 실험군 80L (표 1의 T2 내지 T11), 천일염 200g 및 부엽토 200g을 혼합하여 상온에서 1년 이상 숙성하여 제조하였다(저서 "친환경 유기농업", 저자 조영상, 자연을 닮은 사람들). All treatments including the control group were given 3,000kg of compost of 10a and 2,000kg of rice straw, and each experimental group is shown in Table 1. In particular, the preparation of the liquid was prepared by mixing 80 L of each experimental group (T2 to T11 in Table 1), 200 g of sun salts and 200 g of humus, and aging at room temperature for 1 year or more in a 100 L bottle (Book "Green Organic Farming" Similar people.
z: 100물통에 토마토열매+목질화 되지 않은 줄기+산야초+천일염 200g+부엽토200g혼합하여 1년 이상 부숙 발효함, T2∼T11 모두 내용물만 다르고 조제 방법은 T3와 같음z: 100 Tomato fruit in the bucket + unstructured stem + Sanjiao + mannose salt 200g + human germ 200g mixed and fermented for more than 1 year, T2 ~ T11 All contents are different and preparation method is the same as T3
y: TB: 토마토액비+산야초(3종)+약초(3종)+해초(3종), 총혼합액비(5%) y: TB: Tomato juice + Sanayachi (3 species) + herb (3 species) + seaweed (3 species), total liquid mixture ratio (5%)
실시예Example 3. 성분의 함량측정 방법 3. How to measure the content of components
3.1. 비타민 C 분석법3.1. Vitamin C method
표준품은 0.1 g의 아스코르브산(Ascorbic acid; Sigma, St.Louis, Mo, USA)을 100 ml volumetric flask에 정확하게 칭량하여 1,000 mg/L 용액을 만들고, 이를 희석하여 최종농도가 1, 10, 50, 100 mg/L 이 되도록 제조하였다. 표준용액의 제조에는 HPLC 등급물을 사용하였다. HPLC(NANOSPACE SI-2, SHISEIDO, Japan) 와 PDA Detector를 사용하였다. 분석조건은 하기 표 2와 같다.A standard solution was prepared by weighing exactly 0.1 g of ascorbic acid (Sigma, St. Louis, Mo, USA) in a 100 ml volumetric flask to make a 1,000 mg / L solution, diluting it to a final concentration of 1, 100 mg / L. The HPLC grade was used to prepare the standard. HPLC (NANOSPACE SI-2, SHISEIDO, Japan) and a PDA detector were used. The analysis conditions are shown in Table 2 below.
98 : 20.05 M KH 2 PO 4 : ACN
98: 2
3.2. 베타카로틴 분석법3.2. Beta-carotene assay
0.2% 아스코르브산 20 ml를 섞고, 80℃ 항온수조에서 15분 동안 음파처리(sonication)를 한 후, 3분 동안 얼음에 두었다. 이후, 60% KOH 5ml을 섞고, 80℃ 항온수조에서 30분 동안 검화시킨 후, 5분 동안 얼음에서 두었다. 5ml의 D.W. 와 5ml의 n-헥산을 섞고, 3000 rpm 로 원심분리하여 상층액을 모으고 다시 5ml의 D.W. 와 5ml의 n-헥산을 섞은 후 총 3회의 원심분리하였다. 상층액은 N2 가스로 헥산이 증발되고 추출액이 남으며, 이동상(MeOH+TBME)으로 희석되었다. 분석조건은 하기 표 3와 같다.20 ml of 0.2% ascorbic acid were mixed and subjected to sonication in a constant temperature water bath at 80 ° C for 15 minutes and then placed on ice for 3 minutes. Then, 5 ml of 60% KOH was mixed, and the mixture was subjected to a homogenization in a constant temperature water bath at 80 ° C for 30 minutes and then left on ice for 5 minutes. 5 ml of D.W. And 5 ml of n-hexane were mixed and centrifuged at 3000 rpm to collect the supernatant. And 5 ml of n-hexane were mixed and centrifuged three times in total. The supernatant was eluted with N2 gas, hexane was evaporated, the extract remained, and diluted with mobile phase (MeOH + TBME). The analysis conditions are shown in Table 3 below.
40 : 56 : 4 : 0.1MeOH: TBME: DW: TEA
40: 56: 4: 0.1
3.3. 플라보노이드 분석법3.3. Flavonoid assay
시료 일정량을 칭량하고 80% 에탄올 30 mL를 가하고, Shaker를 사용하여 20분간 교반하였다. 70℃에서 1시간 동안 초음파 추출한 후 원심분리 (20,000 rpm, 15분)를 하여 상층액을 취하였다. 표준용액 및 시험용액을 각각 0.5 mL 씩 대조액과 시험액용으로 두 개의 시험관에 취하였다. 증류수 2.0 mL, 5% NaNO2 0.15 mL를 가하여 충분히 교반하였다. 6분 후 0.15 mL 10% AlCl3 ·6H2O 용액을 가하여 5분간 정치시킨 후 1mL 1 M NaOH 용액을 가한 후 교반하였다. 실온에서 15분간 정치 후 reagent blank를 대조액으로 하여 510 nm에서 흡광도를 측정하였다. 표준물질의 농도별 흡광도와 각 농도별 공시험의 흡광도의 차를 이용하여 표준물질의 검량선을 작성하였다. 표준물질로 quercetin을 이용하여 검량선을 작성하였고 플라보노이드 함량은 시료 중량 100g 당 mg quercetin equivalent으로 나타내었다. 함량은 하기 수학식 1에 의해 계산되었다. A specific amount of the sample was weighed, 30 mL of 80% ethanol was added, and the mixture was stirred for 20 minutes using a shaker. After sonication at 70 ° C for 1 hour, the supernatant was collected by centrifugation (20,000 rpm, 15 minutes). The standard solution and the test solution were taken in two test tubes for the control solution and the test solution in 0.5 mL increments, respectively. 2.0 mL of distilled water and 0.15 mL of 5% NaNO 2 were added thereto, followed by thorough stirring. After 6 minutes, 0.15 mL of 10% AlCl3 · 6H2O solution was added and allowed to stand for 5 minutes. 1 mL of 1 M NaOH solution was added and stirred. After standing at room temperature for 15 minutes, the absorbance at 510 nm was measured using a reagent blank as a reference. The calibration curve of the reference material was prepared using the difference between the absorbance of the standard substance and the absorbance of the blank test. Calibration curves were prepared using quercetin as a reference material. The flavonoid content was expressed as mg quercetin equivalent per 100 g of sample weight. The content was calculated by the following equation (1).
[수학식 1][Equation 1]
총 플라보노이드 함량(mg/g) = C × (a × b) / S Total flavonoid content (mg / g) = C x (a x b) / S
C : 시험용액 중의 총 플라보노이드 함량(mg/mL)C: Total flavonoid content in test solution (mg / mL)
S : 시료 채취량(g)S: Amount of sample (g)
a : 시험용액의 전량(mL)a: total amount of test solution (mL)
b : 희석배수b: Dilution factor
3.4. 폴리페놀 분석법3.4. Polyphenol method
시료 일정량을 칭량하고 80% 에탄올 30 mL를 가하고, Shaker를 사용하여 20분간 교반하였다. 70℃에서 1시간 동안 초음파 추출한 후 원심분리 (20,000 rpm, 15분)를 하여 상층액을 취하였다. 표준용액 및 시험용액을 각각 1 mL 씩 시험관에 취하였다. 증류수 8 mL와 1N Phenol reagent(Folin& Ciocalteu’s Phenol reagent) 1mL를 가한 후 충분히 교반하였다. 5분 후 1 mL 15% Na2CO3용액 1mL를 가하여 실온에서 2시간 정치시킨 후 760 nm에서 흡광도를 측정하였다. 표준물질의 농도별 흡광도와 각 농도별 공시험의 흡광도의 차를 이용하여 표준물질의 검량선을 작성하였다. 표준물질로 gallic acid을 이용하여 검량선을 작성하였고 폴리페놀 함량은 시료 중량 100g 당 mg gallic acid equivalent으로 나타내었다. 함량은 하기 수학식 2에 의해 계산되었다. A specific amount of the sample was weighed, 30 mL of 80% ethanol was added, and the mixture was stirred for 20 minutes using a shaker. After sonication at 70 ° C for 1 hour, the supernatant was collected by centrifugation (20,000 rpm, 15 minutes). The standard solution and the test solution were each taken in a test tube in an amount of 1 mL each. Add 8 mL of distilled water and 1 mL of 1N Phenol reagent (Folin & Ciocalteu's Phenol reagent) and stir well. After 5 minutes, 1 mL of 15% Na2CO3 solution was added, and the mixture was allowed to stand at room temperature for 2 hours and absorbance was measured at 760 nm. The calibration curve of the reference material was prepared using the difference between the absorbance of the standard substance and the absorbance of the blank test. Calibration curves were prepared using gallic acid as a standard. Polyphenol content was expressed as mg gallic acid equivalent per 100 g of sample weight. The content was calculated by the following equation (2).
[수학식 2]&Quot; (2) "
총gun 폴리페놀 함량(mg/g) = C × (a × b) / SPolyphenol content (mg / g) = C x (a x b) / S
C : 시험용액 중의 총 폴리페놀 함량(mg/mL)C: Total polyphenol content in the test solution (mg / mL)
S : 시료 채취량(g)S: Amount of sample (g)
a : 시험용액의 전량(mL)a: total amount of test solution (mL)
b : 희석배수b: Dilution factor
실시예Example 4. 4. 액비처리Liquid processing 결과 result
실시예 방법에 의하여 대조군 및 각 실험군에 대하여 베타카로틴, 비타민 C, 플라보노이드 및 폴리페놀의 함량을 측정하였다.The contents of beta-carotene, vitamin C, flavonoid and polyphenol were measured for the control group and each experimental group according to the example method.
그 결과, T9로 표시된 실험군에서 베타카로틴, 비타민 C, 플라보노이드 및 폴리페놀의 함량이 확연히 증가하였음을 확인하였다(표 4). As a result, it was confirmed that the content of beta-carotene, vitamin C, flavonoid and polyphenol was significantly increased in the T9-labeled experimental group (Table 4).
(ug/100g)Beta-carotene
(ug / 100g)
(mg/100g)Vitamin C
(mg / 100g)
(mg/100g)Flavonoid
(mg / 100g)
(mg/100g)Polyphenol
(mg / 100g)
z: 100물통에 토마토열매+목질화 되지 않은 줄기+산야초+천일염 200g+부엽토200g혼합하여 1년 이상 부숙 발효함, T2∼T11 모두 내용물만 다르고 조제 방법은 T3와 같음z: 100 Tomato fruit in the bucket + unstructured stem + Sanjiao + mannose salt 200g + human germ 200g mixed and fermented for more than 1 year, T2 ~ T11 All contents are different and preparation method is the same as T3
실시예Example 3. 기능성 향상비율 결과 3. Functionality improvement ratio result
상기 표 2의 결과로부터, 베타카로틴, 비타민 C, 플라보노이드 및 폴리페놀의 함량에 대한 증가율을 계산하였다. 표 3에서 보듯이, 베타카로틴은 대조군에 비해 149.6%, 비타민 C는 136.1%, 플라보노이드는 186.7%, 폴리페놀은 169.3% 각각 증가되었다. 그런데, 대조군 자체는 유기농을 처리한 것으로서, 일반적으로 재배한 대조군과 비교한다면 상기의 차이는 2배 이상이라고 볼 수 있다. 이에 대한 근거는 2008년 타임지 발표에 따른 것으로서, 일반 처리군에 비해 유기농 처리군의 경우 기능성 물질이 보통 2배 이상 높다는 것이 일반적이라는 것이다.From the results in Table 2 above, the rate of increase relative to the content of beta-carotene, vitamin C, flavonoids and polyphenols was calculated. As shown in Table 3, beta carotene was increased by 149.6%, 136.1% for vitamin C, 186.7% for flavonoid and 169.3% for polyphenol, respectively, as compared with the control group. However, the control group itself is treated with organic cotton, and the difference is more than twice as compared with the control group grown in general. The reason for this is that according to the publication of Time magazine in 2008, it is common that the functional substance is usually more than 2 times higher in the organic treatment group than in the general treatment group.
따라서, 본 발명에 따른 토마토액비, 산야초(3종), 약초(3종), 해초(3종) 및 스테비아의 혼합 액비를 처리하는 경우 토마토에서 기능성 물질이 향상됨을 확인하였다. Accordingly, it was confirmed that the functional material was improved in the tomato when the mixed liquid ratio of tomato juice, three kinds of artichoke, three kinds of herb (three kinds), seaweed (three kinds) and stevia was treated according to the present invention.
이로써, 본 발명에 따른 액비 조성물은 항산화물질의 함량을 높여 고기능성 고부가가치의 토마토 생산기술을 제공할 수 있다.Thus, the liquid composition according to the present invention can provide a high-functionality, high-value-added tomato production technique by increasing the content of antioxidants.
(ug/100g)Beta-carotene
(ug / 100g)
(mg/100g)Vitamin C
(mg / 100g)
(mg/100g)Flavonoid
(mg / 100g)
(mg/100g)Polyphenol
(mg / 100g)
출원 항산화물질 향상비율 (%)Contrast 1 contrast
Application Antioxidant improvement rate (%)
z: 대조2가 유기농처리구 임, 따라서 일반재배 대조구를 대비했다면 2배이상 차이가 났을 것으로 예상됨. 그것은 이미 일반 처리구보다 유기농처리구가 기능성 물질이 보통 2배 이상 높다는 것이 일반적임(2008년 타임지 발표)z: Control 2 is organic, so it is expected to be more than twice as large as that of normal control. It is common that organic materials are usually more than twice as effective as regular treatments (2008 Time magazine announced)
y: 표3참조, 토마토액비+산야초(3종)+약초(3종)+해초(3종)+스테비아: 총혼합액비(5%), 6회관수 y: see Table 3, Tomato Liquid + Sanayasu (3 species) + herb (3 species) + seaweed (3 species) + Stevia: total liquid mixture ratio (5%
실시예 4. 생육특성 차이 결과Example 4. Difference in Growth Characteristics
각 실험군을 처리한 경우 초장, 마디수, 엽장, 엽폭 등의 생육특성에 대한 차이가 나타나지는 않았다. There was no difference in growth characteristics such as plant height, number of nodes, leaf length, and leaf width when each experimental group was treated.
따라서, 토마토의 생육특성에 대한 향상이 아닌, 베타카로틴, 플라보노이드 또는 폴리페놀 등의 기능성 향상을 위한 액비 조성물을 제공한다. Accordingly, the present invention provides a potting composition for improving the functionality such as beta-carotene, flavonoid or polyphenol, not improving the growth characteristics of tomato.
Claims (14)
A tomato by-product, an artichoke, an herb, a seaweed, and a stevia.
상기 토마토는 가지과(Solanaceae)에 속하는 토마토(Lycopersicon esculentum)인 것을 특징으로 하는 조성물.
The method according to claim 1,
Wherein the tomato is a tomato belonging to Solanaceae (Lycopersicon esculentum).
상기 토마토의 부산물은 토마토의 열매 및 목질화되지 않은 줄기인 것을 특징으로 하는 조성물.
The method according to claim 1,
Wherein the by-product of the tomato is tomato fruit and non-lignified stem.
상기 산야초는 소리쟁이, 갈대 및 양미역취인 것을 특징으로 하는 조성물.
The method according to claim 1,
Characterized in that the sanayasin is a spruce, reed and sheep.
상기 약초는 삽주, 인삼 및 배초향인 것을 특징으로 하는 조성물.
The method according to claim 1,
Characterized in that the herb is an extract, ginseng, and fumigant.
상기 해초는 미역, 세모가사리, 톳 및 진두발인 것을 특징으로 하는 조성물.
The method according to claim 1,
Wherein the seaweed is a seaweed, a sea bass, a sweet pot and a shrimp foot.
상기 조성물은 베타카로틴, 플라보노이드 또는 폴리페놀의 함량을 증가시키는 것을 특징으로 하는 조성물.
The method according to claim 1,
Wherein the composition increases the content of beta carotene, flavonoid or polyphenol.
(b) 상기 (a)의 혼합액 100 중량부에 대하여, 천일염 및 부엽토를 각각 0.2 중량부로 혼합하는 단계; 및
(c) 상기 (b)의 혼합액을 상온에서 숙성하는 단계; 를 포함하는 토마토 재배용 액비의 제조방법.
(a) Tomato byproduct: Sanayasu: herb: Stevia in a weight ratio of 1: 1: 1: 1: 1 dml;
(b) mixing 100 parts by weight of the mixed solution of (a) with 0.2 part by weight of each of the salt of mannitol and the infant leaf; And
(c) aging the mixture of (b) at room temperature; ≪ / RTI >
상기 토마토는 가지과(Solanaceae)에 속하는 토마토(Lycopersicon esculentum)인 것을 특징으로 하는 제조방법.
9. The method of claim 8,
Wherein the tomato is a tomato belonging to Solanaceae (Lycopersicon esculentum).
상기 토마토 부산물은 토마토의 열매 및 목질화되지 않은 줄기인 것을 특징으로 하는 제조방법.
9. The method of claim 8,
Wherein the tomato by-product is tomato fruit and non-lignified stem.
상기 산야초는 소리쟁이, 갈대 및 양미역취인 것을 특징으로 하는 제조방법.
9. The method of claim 8,
Characterized in that said hay fever is spruce, reed and sheep.
상기 약초는 삽주, 인삼 및 배초향인 것을 특징으로 하는 제조방법.
9. The method of claim 8,
Wherein the medicinal herb is a scallion, a ginseng, and a herbicide.
상기 해초는 미역, 세모가사리, 특 및 진두발인 것을 특징으로 하는 제조방법.
9. The method of claim 8,
Wherein the seaweed is selected from the group consisting of seaweed, three-legged, special and long-legged.
A method of cultivating tomatoes comprising the step of treating tomato crops with the composition of any one of claims 1 to 7.
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| CN111018591A (en) * | 2019-12-19 | 2020-04-17 | 北京市农业技术推广站 | Nutrient solution for long-season cultivation of cherry tomatoes |
| CN111018592A (en) * | 2019-12-19 | 2020-04-17 | 北京市农业技术推广站 | Nutrient solution for long-season tomato cultivation |
| CN111269063A (en) * | 2020-04-08 | 2020-06-12 | 邯郸市万惠生物技术有限公司 | Composite water-soluble fertilizer for tomatoes and preparation method thereof |
| KR20220169187A (en) * | 2021-06-18 | 2022-12-27 | 대한민국(농촌진흥청장) | Liquid fertilizer for culturing brocoli and use of the same |
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| KR100783138B1 (en) * | 2007-07-24 | 2007-12-07 | 안호형 | Manufacturing method of liquid manure using stevia fermentation liquid |
| KR101229865B1 (en) * | 2010-12-17 | 2013-02-18 | 대한민국 | Composition for removing odor of livestock waste, fertilizer using the same, and method for manufacturing thereof |
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| CN111018591A (en) * | 2019-12-19 | 2020-04-17 | 北京市农业技术推广站 | Nutrient solution for long-season cultivation of cherry tomatoes |
| CN111018592A (en) * | 2019-12-19 | 2020-04-17 | 北京市农业技术推广站 | Nutrient solution for long-season tomato cultivation |
| CN111269063A (en) * | 2020-04-08 | 2020-06-12 | 邯郸市万惠生物技术有限公司 | Composite water-soluble fertilizer for tomatoes and preparation method thereof |
| KR20220169187A (en) * | 2021-06-18 | 2022-12-27 | 대한민국(농촌진흥청장) | Liquid fertilizer for culturing brocoli and use of the same |
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