동결건조 쑥을 첨가한 베샤멜 소스의 품질 및 관능적 특성

김세한,박기봉,조성현,Kim, Se-Han,Park, Ki-Bong,Cho, Sung-Hyun 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.4

As a result of the sensory test for Bechamel Sauce being prepared by varying the amount of frozen-dry mugwort, the moisture content was the highest at 83.56% in the control group and the lowest at 76.18% in the one containing 20% of mugwort. The pH level decreased significantly (p>0.001) as the addition of specimen increased. In case of color, the brightness (L) and redness (a) were highest at 81.54 and -0.85 within the control group, and the yellowness (b) was highest at 35.82 for the one containing 20% of mugwort. The viscosity was the lowest at 64.45 cp for the control group and 138.45 cp for the Bechamel Sauce containing 20% of mugwort. Reduced sugar was significantly increased (p>0.001) with the addition of specimen. The results of change in the total number of bacteria showed that there was no microorganism until the third day of storage. On the fifth day, the groups with up to 10% mugwort showed $1.6{\times}10^2$ CFU/ml microorganisms and the groups containing 15% and 20% of mugwort were free of microorganisms. All groups contained microorganisms on the seventh day of storage, but the groups with greater mugwort contents showed smaller number of microorganisms on the fifth and tenth days. Taking into acoount the DPPH free radical removal of brown sauce containing mugwort, the removal increased with greater mugwort content. In terms of preference test, the color was 3.5 for the control group without the mugwort and the taste was highest at 5.1 with 10% of mugwort. The group containing 15% of mugwort received the highest score (4.6) for the after taste and the viscosity was the lowest at 2.7 for the group containing 20% of mugwort. Overall acceptability was the highest at 5.3 for the group containing 10% of mugwort and the lowest for the group containing 20% of mugwort.

시판 쑥말차와 쑥차의 휘발성 향기성분

최성희(Sung Hee Choi),이순애(Soon Ae Lee) 한국차학회 2014 한국차학회지 Vol.20 No.3

Mugwort (Artemisia asiatica nakai) is consumed as a food product. The flavor compounds in mugwort powder tea (sample A) and mugwort tea (sample B) were extracted by using the SDE method. The concentrated flavor extracts were analyzed and identified by GC-MS. Thirty-seven compounds including 23 terpene compounds, 4 aldehydes, 3 alcohols, 3 ketones, 2 esters and 2 others were isolated from sample A. Thrity-eight compounds including 22 terpene compounds, 4 aldehydes, 4 alcohols, 3 ketones, 2 esters and 3 others were isolated from sample B. The total ion chromatograms of the two samples were quite similar. The major components of both samples were terpene compounds (60%) including α-pinene, β-myrcene, β-elemene, (E)-β-caryophyllene, humulene, β-sesquiphellandrene, germacrene D, curcumene, zingiberene, β-bisabole and α-longipinene. These compounds in mugwort teas have a significant effect on the strong mugwort-like odor. Thujone, which has some toxicity, was isolated in raw mugwort, but did not from the mugwort teas.

Standardization of Weed Pollen Extracts, Japanese Hop and Mugwort, in Korea

정경용,손미나,최수영,박경희,박혜정,홍천수,이재현,박중원 연세대학교의과대학 2016 Yonsei medical journal Vol.57 No.2

Purpose: Japanese hop (Humulus spp.) and mugwort (Artemisia spp.) are notable causes of autumn pollinosis in East Asia. However,Japanese hop and mugwort pollen extracts, which are widely used for the diagnosis, have not been standardized. This study was performed to standardize Japanese hop and mugwort pollen extracts. Materials and Methods: Allergen extracts were prepared in a standardized way using locally collected Humulus japonicus and purchased Artemisia vulgaris pollens. The immunoglobulin E (IgE) reactivities of prepared extracts were compared with commercial extracts via IgE immunoblotting and inhibition analyses. Intradermal skin tests were performed to determine the bioequivalent allergyunit (BAU). Results: The IgE reactive components of the extracts via IgE immunoblotting were similar to those of commercial extracts. A 11-kDa allergen showed the strongest IgE reactivity in Japanese hop, as did a 28-kDa allergen in mugwort pollen extracts. Allergenic potencies of the investigatory Japanese hop and mugwort extracts were essentially indistinguishable from the commercial ones. Sums of erythema of 50 mm by the intradermal skin test (ΣED50) were calculated to be 14.4th and 13.6th three-fold dilutions for Japanese hop and mugwort extracts, respectively. Therefore, the allergenic activity of the prepared extracts was 90827.4 BAU/mg for Japanese hop and 34412 BAU/mg for mugwort. Conclusion: We produced Japanese hop and mugwort pollen extracts using a standardized method. Standardized Japanese hop and mugwort pollen extracts will facilitate the production of improved diagnostic and immunotherapeutic reagents.

쑥가루 첨가량에 따른 쑥개떡의 기호성 및 텍스쳐에 관한 연구

서연희,이춘자,조후종 동아시아식생활학회 1996 동아시아식생활학회지 Vol.6 No.1

This study examined the distinctive character and level of preference of SsookGae-Dduck which was produced with making 2, 3, 4, 5% of difference, adding 30% mugwort. In the sensory evaluation for SsookGae-Dduck, the bitterness, hardness and flavor were highly evaluated as the amount of mugwort powder was increasing. The sweetness and color showed the highest number in the adding group of 2% mugwort powder. In the being moistness degree, the 30% adding group of mugwort was the highest one, and 3% adding group in the mugwort powder. And the chewiness was highly marked in the adding group of 30% mugwort, and 5% adding group was highly marked in the mugwort powder. In the mechanical evaluation of SsookGae-Dduck, the hardness and adhesiveness were highly marked in the adding group of 5% mugwort powder, the adding group of 4% showed the highest number in the springiness, cohesiveness, gumminess and chewiness. Through these all studies, the mugwort powder should be used in the multi way of our food life and it was really necessary to be studies and to be taken interest in this area constantly.

쑥 펠렛사료 급여가 돼지의 육질에 미치는 영향

김병기,김영직,김수민,Kim Byung-Ki,Kim Young-Jik,Kim Soo-Min 한국축산식품학회 2004 한국축산식품학회지 Vol.24 No.4

본 연구는 쑥 펠렛 사료 급여에 따른 돼지의 성장율과 육질에 미치는 영향을 구명하고자 거세돈과 비거세돈에게 각각 대조구, 쑥 펠렛 3%, 쑥 펠렛 5%씩을 첨가급여하여 60일간 사양한 후 실험한 결과는 다음과 같다. 일당증체량에서 거세돈구 및 비거세돈구의 쑥 펠렛 사료 급여구가 대조구보다 유의적으로 높았다(p<0.05). 사료요구 율은 거세돈구가 비거세돈구보다 낮았고, 거세돈구의 경우는 쑥 펠렛 첨가에 따라 낮아지는 경향을 보였다. 전처리구간의 돈육의 일반성분은 조지방 함량을 제외하고 처리구간에 차이가 없었고, 그 중 거세돈구는 쑥 펠렛 급여에 따라 조지방 함량이 낮아져 유의성이 인정되었다(p<0.05). 전단력과 관능검사는 거세돈구가 비거세돈구보다 높아 유의차가 있었고(p<0.05), 또한 쑥 펠렛 급여구는 대조구보다 크게 향상되었다(p<0.05). 거세돈구의 경우 연도와 향미는 쑥 펠렛 3.0% 급여구가 가장 좋게 나타났다. 돈육의 카뎁킨 함량은 거세돈구가 비거세돈구보다 더 높은 경향이었고, 쑥 펠렛 첨가 수준이 증가함에 따라 높아지는 경향을 나타내었다. To investigate the effect of dietary mugwort pellet on the growing performance and meat quality barrow (T1) and boar (T2) were alloted into six treatments : 1) commercial feed, 2) T1-1 and T2-1 (commercial feed supplemented with 3.0% mugwort pellet), 3) T1-2 and T2-2 (commercial feed supplemented with 5.0% mugwort pellet). They were fed experimental diets for 60 days before slaughtered. Meat samples were taken in wrap package and stored at 4$\pm$1$^{\circ}C$. Daily gain in both groups (T1 and T2) were higher than those of the control (p<0.05). Feed conversion tended to be lower in barrow group than boar group and tended to be decreased according to supplementation of mugwort pelleted diet in barrow group. In both barrow and boar groups, proximate compositions of pork were not sigificantly different, except for crude fat. Crude fat content was tended to be low in barrow when fed mugwort pelleted diet. Shear force value and sensory properties were siginificantly higher in barrow group than in boar group (p<0.05) and these results were also seemed due to great fed mugwort pelleted aiet(p<0.05). In the barrow group, values of tenderness and flavor were the highest in pigs fed diet supplemented with 3.0% mugwort. The catechin content of pork tended to be higher in boar group than in barrow group and catechin tended to increase with supplementation of mugwort in the diet.

데침 조건과 냉해동 방법에 따른 쑥(Artemisia sp.)의 품질 특성

김하윤,신혜림,이상윤,한혜민,박보람,최미정 忠北大學校 農業科學硏究所 2015 農業科學硏究 Vol.31 No.2

The conditions of mugwort such as blanching, freezing and thawing were studied to optimize them to improve its quality during frozen storage. The washed mugwort was blached at 100oC with hot water for 10, 20, 30, and 40sec. respectively, and then, soaked in cold water. Their physicochemical properties of these samples such as pH level, texture, color value, and total viable cell were analyzed. The mugwort blanched for 30 sec. was frozen and thawed with several conditions and analyzed its phys-icochemical characteristics. There was nat a significant difference in pH level between raw and blanched mugwort. In the color values of mugwort,L* value increased and a* value descreased during blanching. Considering the microbial level, especially total coliform, it was determined that 30 minutes blanching was the optimal pre-treatment for minimizing quality deterioration of mugwort for freezing. Regarding its color change and microbial safety, faster freezing and thawing method had the lowest changes on quality of frozen mugwort. Therefore, it was concluded that immersion freezing and thawing with running water were the best methods.

강화지역의 기후특성 분석을 통한 강화약쑥의 생육 환경 연구

안중배 ( Joong Bae Ahn ),허지나 ( Ji Na Hur ),정해곤 ( Hae Gon Jung ),박종호 ( Jong Ho Park ) 한국농림기상학회 2012 한국농림기상학회지 Vol.14 No.2

Eupatilin, one of representative medical components of mugwort, can be efficiently extracted from the ``Gangwha Sajabalssuk``. The Eupatilin content may depend on environmental factors such as soil and regional climate in addition to a genetic factor and Gangwha region has a profitable environmental condition for the mugwort growth. In this study, the climatological characteristics of Gangwha was analyzed in order to find the environmental condition of mugwort containing high Eupatilin in term of atmospheric, oceanographic and land variables. The climate of Gangwha is characterized by the relatively low daily temperature and large diurnal variation with plenty of solar radiation, long sunshine duration and less cloudiness. According to our correlation analysis, the long sunshine duration and the large diurnal temperature variation are highly correlated with the Eupatilin contents. The result implies that Gangwha has the favorable conditions for the cultivation and the habitat of the high-Eupatilin concentrated mugwort. Because of the sea surrounding Gangwha Island with low salinity and moderate wind, the salt contained in sea breeze is relatively low compared to other regions. Furthermore, Gangwha has clean atmospheric environment compared to other regions because the concentrations of toxic gases harmful to crop growth such as nitrogen dioxide (NO2), sulfite gas (SO2) and fine dust (PM- 10) are lower in the air. The ozone (O3) concentration is moderate and within the level of natural production. It is also found that moderately coarse texture or fine loamy soils known as good for water drainage and for the growth and cultivation of the ``Gangwha-mugwort`` are distributed throughout the areas around mountainous districts in Gangwha, coinciding with those of mugwort habitat.

청국장 및 녹차, 쑥이 첨가된 청국장의 항혈전 활성

이경애,장정옥,윤혜경,김무성,Lee, Kyung-Ae,Jang, Jeong-Oak,Yoon, Hye-Kyung,Kim, Moo-Sung 한국미생물학회 2007 미생물학회지 Vol.43 No.4

청국장 및 기능성분이 첨가된 청국장 추출물이 가지는 항혈전 관련 활성을 검정하였다. 흰 콩(Golycine max)과 검은 쥐눈이콩(Rhynchosia nulubilis) 청국장과 여기에 각각 녹차, 쑥이 첨가되어 제조된 청국장에 대해 in vitro에서 항산화 및 아질산염 소거 활성, 혈소판응집 억제 및 fibrin 분해활성을 측정하였고, 가장 우수한 시료에 대해 in vitro에서 혈전억제능을 시험하였다. 항산화 활성에 있어서 흰콩이나 검은콩 청국장 모두 녹차의 첨가량 증가에 따라 활성이 급격이 증가하는 경향을 나타내었으며, 쑥을 첨가한 경우에는 활성 증가율이 녹차에 비해 다소 적었다. 아질산염 소거 작용은 모든 시료에서 90% 이상 매우 높았으나 기능성분 첨가에 의한 영향은 크지 않았다. 혈소판응집 억제 활성을 조사한 결과, 녹차나 쑥을 첨가함에 따라 그 활성이 상당히 증가되었다. 특히 흰콩이나 검은콩 청국장 모두 $0.3{\sim}1.0%$의 낮은 농도에서도 녹차나 쑥의 첨가량 증가에 따라 활성 이 크게 증가하였다. 청국장 추출물의 fibrin 분해활성을 plasmin unit으로 환산한 결과, 흰콩보다는 검은콩 청국장의 혈전용해 활성이 약간 좋았으나, 기능성분 첨가에 따른 활성증가는 크지 않았으며 특히 쑥을 첨가한 경우는 저농도에서 활성이 상당히 감소하다가 농도상승에 따라 활성이 약간 회복되는 현상을 나타내었다. 시험군중 in vitro 혈전억제 작용이 가장 우수한 녹차 첨가검은콩 청국장에 대해 마우스를 이용한 in vitro 혈전유발 억제능을 조사하여, 녹차를 첨가하지 않은 것에 비해 1.5배 정도 억제능이 높음을 확인하였다. 청국장은 혈전용해뿐 아니라 혈소판응집 억제 및 항산화 기능 등에 의해서 혈전을 억제하는 것으로 나타났으며, 녹차나 쑥 등 기능 성분 첨가시 소량 첨가에도 매우 향상된 혈전억제 활성을 가진 청국장 제조가 가능함을 확인하였다. 구순 봉합수술 후에 구개부 (palatal segment) 의 면적은 계속 증가하였다. 치조골 면적과 거리 항목의 증가는 후방부에서 크게 나타났다. 이러한 결과는 PNAM치료에 의한 치조골 정형효과는 주로 전방부에서 발생하며, 치조골의 성장은 구순 봉합수술 후에 후방부에서 주로 발생한다는 것을 의미한다.물실험을 통해 증명이 되었으나 인간을 대상으로 한 역학적 연구는 아직 기대만큼 명료한 결과들을 제시해주지 못하고 있다. 그러나 IARC나 EPA모두 인체발암물질로 분류하였고 다양한 건강영향에 대한 증거들이 있는 것은 분명한 만큼 다이옥신 노출을 최소화하려는 노력을 게을리 해서는 안 될 것이다.EX>-RA투여로 인해 위내에 발생한 무위산증(achlorhydria)이 위암 발생의 위험을 높일 것이라는 기존의 가설을 뒷받침하는 결론이라고 할 수 있었다. Mies van der Rohe의 제자들이나 그로부터 영향을 받은 수많은 건축가들은 이러한 저항과 비판에 직면하게 되며 새로운 사고의 시대적 요구 앞에 고뇌하게 된다. 한국에서는 1978년 Mies van der Rohe의 제자인 김종성이 미국에서 서울로 돌아와 '서울건축컨설탄트'를 설립하며 본격적으로 Miesianism의 규범적 건축론을 설파하기 시작하였다. 이른바 시카고 국제주의학파의 건축전수라고 할 수 있는데 '서울건축컨설탄트'를 통하여 배출된 김종성의 제자들은 명쾌하고도 간결한 건축해법의 경험을 토대름대로의 정체성을 갖고자 노력하였으나 결국 다원적 가치를 요구하는 시대적 흐름 속에 혼란을 겪고 있는 것 또한 사실이다. 본 연구는 Miesianism의 기원을 Antithrombotic activities of water extract of cheongkookjang and cheongkookjang fermented with green tea or mugwort were evaluated on some antithrombosis related activities in vitro and thrombotic death inhibition in vivo. Cheongkookjang made of white soybean (Glycine max) or black small soybean (Rhynchosia nulubilis) showed potent antioxidative activities. Addition of green tea or mugwort during cheongkookjang fermentation increased the antioxidative activity, cheongkookjang with green tea showed more drastic increase compared with cheongkookjang with mugwort. Nitrite scavenging effects of the cheongkookjang extracts were prominent but the addition of green tea or mugwort seldom increased the scavenging effects. All the cheongkookjang extracts showed strong inhibitory activities on platelet aggregation. The inhibitory activities of cheongkookjang were increased considerably by addition of green tea or mugwort even with low concentration. Plasmin unit as fibrinolytic activity was not affected considerably by addition of green tea. Addition of mugwort decreased the activity transiently at low concentration ($0.3{\sim}1.0%$) but increased again slowly at higher concentration ($1{\sim}3%$). In vitro thrombotic death inhibition test, the antithrombotic activity of cheongkookjang made of black small bean with green tea was higher by about 1.5 times compared to that without green tea. As results, cheongkookjang might inhibit antithrombosis not only by fibrinolytic action but also by inhibition of platelet aggregation and antioxidative action. The addition of functional materials such as green tea or mugwort could increase the antithrombotic function, even at low concentration.

쑥을 첨가한 두텁떡의 저장성과 품질특성에 관한 연구

정숙희(Sook Hee Jung),안형기(Hyung Ki Ahn),이경임(Kyeoung Im Lee) 한국조리학회 2012 한국조리학회지 Vol.18 No.5

The study was carried out to evaluate the storage and quality characteristics of Duteoptteok added with mugwort. The content of moisture and crude fiber in Duteoptteok significantly increased while that of the crude protein and crude ash decreased by adding 10, 20 and 30% of mugwort. As for the color value, the L, a, b value of Duteoptteok decreased as the amount of mugwort increased. Also, the L value decreased by the increase of the storage period. However, the a and b value didn`t show any significant difference. For the texture characteristics, as the amount of mugwort increased, the hardness, springiness, cohesiveness, gumminess and chewiness decreased; however, the adhesiveness increased. Moreover, the hardness, adhesiveness, gumminess and chewiness increased according to the changes of the storage period, while the springiness and cohesiveness decreased. According to higher amount of mugwort, the gelatinization degree increased while the retrogradation degree decreased. The viable cell count and yeast and mold count showed a decreasing tendency as the amount of mugwort increased while they increased by increasing the storage period. The results from this study suggests that the quality characteristics of Duteoptteok improved and storage period became longer by adding mugwort.

과열증기처리가 섬애쑥(Artemisia argyi H.)의 이화학적 특징 및 미생물 저감화에 미치는 영향

이교연,김아나,샤피어라만,배원열,허호진,최성길 한국식품영양과학회 2019 한국식품영양과학회지 Vol.48 No.11

This study examined the effect of superheated steam (SHS) treatment on the physicochemical and microbial characteristics of mugwort (Artemisia Argyi H.). The mugwort was treated at steam temperature of 150°C for 10∼40 s. The moisture content and color values decreased with treatment time. The total phenolic and flavonoid contents, and the antioxidant activity of the mugwort samples were increased by the SHS treatment for up to 30 s compared to control samples, but decreased rapidly at 40 s. The phenolic compounds, such as chlorogenic acid, epicatechin, procyanidin B2, and rutin, which were determined by high performance liquid chromatography (HPLC), in response to the SHS treatment up to 30 s, also increased. This is consistent with the results on the flavonoid contents and antioxidant activity. The numbers of total aerobic bacteria, yeast, and mold of mugwort were 4.41 log CFU/g, 4.71 log CFU/g, and 4.59 log CFU/g respectively. On the other hand, no microbes were detected in the samples treated by SHS. In addition, the SHS treatment increased the total soluble contents of mugwort in hot water suspensions. The SHS treatment may be an effective method to improve the nutritional value and reduce the level of microbial contamination of mugwort. 본 연구는 섬애쑥의 전처리로써 과열증기처리 기술을 적용하였으며, 과열증기온도 150°C에서 10~40초 처리에 따라 이화학적 특성 및 미생물 저감화에 미치는 영향을 분석하였다. 이화학적 특성으로는 수분 함량, 색도, 총 폴리페놀 함량, 플라보노이드 함량, 항산화 활성, 총 가용성 고형분 함량을 측정하였으며, 이들의 활성과 밀접한 관련이 있을 것으로 추정되는 페놀 화합물을 HPLC를 이용하여 분석・동정하였다. 수분 함량의 경우 과열증기처리 시간이 늘어남에 따라 수분 함량이 감소하는 것으로 나타났으며, 색도의 경우 과열증기처리 시간에 따라 L 값, a 값, b 값이 감소하는 것으로 나타났다. 총 폴리페놀 함량, 플라보노이드 함량 및 항산화 활성 분석 결과 과열증기처리 시간이 증가함에 따라 일정 수준까지 증가하다가 40초 처리 시간 이후로는 감소하는 경향을 나타내었다. HPLC를 이용한 페놀 화합물 분석에서는 chlorogenic acid, epicatechin, procyanidin B2, rutin이 동정되었으며 총 폴리페놀 함량, 플라보노이드 함량 및 항산화 활성과 마찬가지로 과열증기 30초 처리 시간 이후에 급격하게 감소하는 것으로 나타났다. 미생물학적 특성으로 일반세균과 대장균군 수를 검사하였고 대장균군의 경우 모든 시료에서 검출되지 않았으며 일반세균의 경우 과열증기 30초 처리 시간 이후부터 검출되지 않았고, 효모 및 곰팡이는 과열증기 10초 처리 시간 이후부터 검출되지 않았다. 총 가용성 고형분 함량의 경우 대조구에 비해 과열증기처리구가 추출 시간에 따라 가용성 고형분 함량이 증가하는 것으로 나타났다. 따라서 본 연구는 과열증기를 이용한 기술의 기초자료로 활용될 수 있을 것으로 생각되며, 영양학적 및 위생학적 측면에서 우수한 가공 전처리 기술로 활용될 수 있을 것으로 판단된다. 또한 과열증기처리는 다른 공정에 비해 단시간에 식품 처리가 가능하고 식품의 영양소 파괴를 최소화하는 가열방식이며 미생물 살균 효과가 뛰어나 산업적으로 활용 가치가 높은 처리방법으로 여겨져 향후 이를 활용한 다양한 식품 가공 및 공정에 적용한 연구가 활발히 진행되어야 할 것으로 판단된다.