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김보람 외 순천향대학교 기초과학연구소 2011 순천향자연과학연구 논문집 Vol.17 No.2
This study was investigated physicochemical characteristics including free amino acids, minerals, and anti-oxidative activities(electron donating ability and ABTS radical scavenging activity) of Maegmundong beverage. Maegmundong beverage was prepared with water- and 50% ethanol-extracts of roasted Maegmundong(Liriope platyphylla). Three major amino acids of Meagmundong beverage were methionine(13.56 mg%), proline(12.50 mg%) and alanine(11.16 mg%). The most abundant mineral in Maegmundong beverage as potassium with the contents of 243.51 mg%. The total polyphenol and flavonoid contents of Maegmundong beverage were 767.3 and 24.3 mg/mL, respectively. The electron donating ability and ABTS radical scavenging activity of Maegmundong beverage was 94.6% and 98.4%, respectively, of control L-ascorbic acid and α-tocopherol. These results clearly demonstrated that Maegmundong beverage was a good source of polyphenols and flavonoids, which could contribute to its high anti-oxidative activity.