팽화 처리가 도라지 사포닌 성분에 미치는 영향

박석준¹, 김아영², 이한승³, 김병용², 백무열²^,^*

Effects of Puffing Process on the Saponin Components in Platycodon grandiflorus(jacqin) A.De Candle

Seok-Jun Park¹, A-Young Kim², Han-Seung Lee³, Byung-Yong Kim², Moo-Yeol Baik²^,^*

¹CJ제일제당(주)

²경희대학교 생명자원과학연구원 식품생명공학과

³신라대학교 바이오식품소재학과

¹CJ Cheiljedang Foods R&D

²Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University

³Department of Bio-Food Materials, Silla University

^*Corresponding author: Moo-Yeol Baik, Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi-do, 446-701, Korea. Tel: +82-31-201-2625; Fax: +82-31-204-8116, E-mail: mooyeol@khu.ac.kr

ⓒ Copyright 2012 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Apr 18, 2012; Revised: May 18, 2012; Accepted: May 21, 2012

Published Online: May 31, 2012

Abatract

The changes of saponin components in Platycodon grandiflorus (jacqin) A.De Candle by puffing process were investigated. Major changes in appearance were browning and volume expansion, which were proportional to the increase of the puffing pressure regardless of moisture contents. Puffing has induced a porous structure in Platycodon so that the extraction yield increased by enhanced penetration of the extraction solvent into the inner portion. Not-puffed Platycodon showed the extraction yields of 35.3-42.1% and the puffed one did 56.3-60.6%. The changes in crude saponin contents showed the similar results that not-puffed Platycodon showed 18.8-21.7 mg/g dried sample and the puffed one did 26.2-60.4 mg/g dried sample. The DPPH radical scavenging activity of puffed Platycodon also increased three-fold compared to not-puffed one. The contents of platycodin complex of Platycodon, however, decreased with puffing pressure. The HPLC chromatogram implied that the breakage of the glycosidic bond and the ester bond in the saponin backbone could be a reason for the destruction of platycodin complex, which bound a glucose to 3 position carbon and arabinose-rhamnose-xylose-apiose to 28 position carbon of saponin backbone, respectively.

Keywords: puffing; Platycodon grandiflorus(jacqin) A.De Candle; saponin; DPPH radical; platycodin complex