지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.1
- 수록면
- 21 - 26 (6page)
이용수
초록· 키워드
오류제보하기
Background: Furosine (ε-N-2-furoylmethyl-L-lysine, FML) is an amino acid derivative, which is considered to be an important indicator of the extent of damage (deteriorating the quality of amino acid and proteins due to a blockage of lysine and a decrease in the digestibility of proteins) during the early stages of the Maillard reaction. In addition, FML has been proven to be harmful because it is closely related to a variety of diseases such as diabetes. The qualitative analysis of FML in fresh and processed ginsengs was confirmed using HPLC-MS.
Methods: An ion-pair reversed-phase LC method was used for the quantitative analysis of FML in various ginseng samples.
Results: The contents of FML in the ginseng samples were 3.35e42.28 g/kg protein. The lowest value was observed in the freshly collected ginseng samples, and the highest value was found in the black ginseng concentrate. Heat treatment and honey addition significantly increased the FML content from 3.35 g/kg protein to 42.28 g/kg protein.
Conclusion: These results indicate that FML is a promising indicator to estimate the heat treatment degree and honey addition level during the manufacture of ginseng products. The FML content is also an important parameter to identity the quality of ginseng products. In addition, the generation and regulation of potentially harmful Maillard reaction products-FML in ginseng processing was also investigated, providing a solid theoretical foundation and valuable reference for safe ginseng processing.
Methods: An ion-pair reversed-phase LC method was used for the quantitative analysis of FML in various ginseng samples.
Results: The contents of FML in the ginseng samples were 3.35e42.28 g/kg protein. The lowest value was observed in the freshly collected ginseng samples, and the highest value was found in the black ginseng concentrate. Heat treatment and honey addition significantly increased the FML content from 3.35 g/kg protein to 42.28 g/kg protein.
Conclusion: These results indicate that FML is a promising indicator to estimate the heat treatment degree and honey addition level during the manufacture of ginseng products. The FML content is also an important parameter to identity the quality of ginseng products. In addition, the generation and regulation of potentially harmful Maillard reaction products-FML in ginseng processing was also investigated, providing a solid theoretical foundation and valuable reference for safe ginseng processing.
목차
ABSTRACT
1. Introduction
2. Experimentals
3. Results and discussion
4. Conclusion
References
참고문헌 (22)
참고문헌 신청
[학술지(정기간행물)] - Wan JY / 2015 / Integrated evaluation of malonyl ginsenosides, amino acids and polysaccharides in fresh and processed ginseng / J Pharm Biomed Anal 107 : 89 ~ 97
[학술지(정기간행물)] - 백두진 / 2015 / Review of cases of patient risk associated with ginseng abuse and misuse / Journal of Ginseng Research 39 (2) : 89 ~ 93
[학술지(정기간행물)] - Jin Y / 2015 / Effect of White, Red and Black Ginseng on Physicochemical Properties and Ginsenosides / Plant Foods Hum Nutr 70 : 141 ~ 145
[학술지(정기간행물)] - 이명희 / 2015 / Quality and antioxidant activity of ginseng seed processed by fermentation strains / Journal of Ginseng Research 39 (2) : 178 ~ 182
[학술지(정기간행물)] - Davidek T / 2003 / Simultaneous quantitative analysis of maillard reaction precursors and products by high-performance anion exchange chromatography / J Agric Food Chem 51 : 7259 ~ 7265
[학술지(정기간행물)] - 백두진 / 2015 / Review of cases of patient risk associated with ginseng abuse and misuse / Journal of Ginseng Research 39 (2) : 89 ~ 93
[학술지(정기간행물)] - Jin Y / 2015 / Effect of White, Red and Black Ginseng on Physicochemical Properties and Ginsenosides / Plant Foods Hum Nutr 70 : 141 ~ 145
[학술지(정기간행물)] - 이명희 / 2015 / Quality and antioxidant activity of ginseng seed processed by fermentation strains / Journal of Ginseng Research 39 (2) : 178 ~ 182
[학술지(정기간행물)] - Davidek T / 2003 / Simultaneous quantitative analysis of maillard reaction precursors and products by high-performance anion exchange chromatography / J Agric Food Chem 51 : 7259 ~ 7265
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UCI(KEPA) : I410-ECN-0101-2018-524-001744507