식품학적 가공에 의한 생약의 성분 및 활성 변화 (I) : Aspergillus kawachii 유래 조효소액 처리에 의한 감초 추출물 중 Liquiritigenin의 함량변화

By treating crude enzyme extract from Aspergillus kawachii, the liquiritigenin content in the licorice (Glycyrrhizae Radix) was significantly increased. The liquiritigenin content reached its maximum level (45.7 mg/g licorice extract) after 60 min of incubation with the crude enzyme extract at $37^{\circ}C$, while the inactivated crude enzyme treated control contained trace amount (about 0.11 mg/g) of liquiritigenin. The enzyme-treated licorice extract inhibited more than 50% DPPH radical at 100 ppm and this was about two times higher activity compared to the enzyme-untreated control.