산과 열처리에 따른 마늘 Fructan과 항산화활성 변화

This study was to investigate the fructose, total fructan, polyphenol contents, and antioxidant activity of garlic treated acid and heat(100~140°C for 2 hr). Optimum condition of acid hydrolysis of fructan was 0.3N H2SO4 and 5 min. As increasing heating temperature, fructose content was significantly increased from 17.1 to 189.9 mg/g whereas total fructan content was decreased from 248.1 to 2.0 mg/g. The fructan was mostly hydrolyzed by heating at 130°C for 2 hr. The polyphenol contents was increased from 0.85 to 13.74 mg/g increasing heating temperature and also antioxidant activity was significantly increased. The polyphenol contents and antioxidant activity on acid hydrolysate after heating was slightly increased.