D Preparation method of black Platycodon grandiflorus having increased crude saponin and reduced Platycodin D inhibiting production of benzopyrene

In the present invention, disclosed are black Platycodon grandiflorus which suppresses generation of benzopyrene, an endocrine disrupting substance, and increases content of saponin to enhance anti-inflammatory and anti-allergic activities, while reducing content of Platycodin D to decrease bitter t...

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Bibliographische Detailangaben
Hauptverfasser:	JI HAN KYEOL, KIM HYUNG SEO, CHOUNG MYOUNG GUN, KIM GI PPEUM
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	In the present invention, disclosed are black Platycodon grandiflorus which suppresses generation of benzopyrene, an endocrine disrupting substance, and increases content of saponin to enhance anti-inflammatory and anti-allergic activities, while reducing content of Platycodin D to decrease bitter taste; and a preparation method thereof. The black Platycodon grandiflorus according to the present invention has enhanced anti-inflammatory and anti-allergic activities by increasing the content of the saponin, and has an excellent antioxidant activity by remarkably increasing content of phenolic and flavonoid components. In addition, since the benzopyrene is not detected, ingestion is safe, and since the bitter taste is reduced due to the decrease in the Platycodin D, taste and palatability are excellent. Accordingly, the black Platycodon grandiflorus can be used as a material for anti-inflammatory, anti-allergic and antioxidant functional foods. 본 발명에서는 내분비계 교란 물질인 벤조피렌의 생성은 억제하면서 사포닌의 함량은 증진되어 항염증 및 항알러지 활성이 강화되고, 플라티코틴 D의 함량이 저감되어 쓴맛이 감소되는 흑도라지 및 그 제조방법이 개시된다. 본 발명에 따른 흑도라지는 사포닌 함량이 강화되어 항염증 및 항알러지 활성이 증진되며, 페놀릭 및 플라보노이드 성분의 함량이 현저히 증진되어 우수한 항산화 활성을 갖는다. 또한 벤조피렌이 검출되지 않아서 섭취에 안전하며, 플라티코틴 D가 저감되어 쓴맛이 감소되어 식미 및 기호성이 우수하여, 항염증, 항알러지 및 항산화 기능성 식품의 소재로 사용될 수 있다.