RURAL DEVELOPMENT ADMINISTRATION);대한민국(농촌진흥청장);REPUBLIC OF KOREA(MANAGEMENT ;REPUBLIC OF KOREA(MANAGEMENT : RURAL DEVELOPMENT ADMINISTRATION)
发明人:
HWANG, IN GUK,황인국,SONG, JIN,송진,HWANG, KYUNG A,황경아,NOH, GEON MIN,노건민,JEONG, YUN SOOK,정윤숙,HWANG, IN GUKKR,SONG, JINKR,HWANG, KYUNG AKR,NOH, GEON MINKR,JEONG, YUN SOOKKR
申请号：
KR1020160087972
公开号：
KR1020180007144A
申请日:
2016.07.12
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
The present invention relates to a method for increasing a S-allyl-L-cysteine (SAC) content of allium sativum L., and specifically, it was finally confirmed that when the allium sativum L. is subjected to high-temperature and high-pressure, the content of SAC which is a major functional ingredient of the allium sativum L., was increased by 7 to 20 times, and thus the method for increasing the content of SAC of the allium sativum L. according to the present invention can effectively ingest active ingredients of the allium sativum L. and solve a problem of difficulty in ingestion of raw allium sativum L.본 발명은 마늘의 SAC 함량증가 방법에 관한 것으로, 구체적으로 마늘을 고온고압 처리하였을 때, 마늘의 주요 기능성 성분인 S-allyl-L-cysteine(SAC)의 함량이 7 내지 20배 증가됨을 검증된 분석법으로 최종 확인함으로써, 본 발명의 마늘 SAC 함량증가 방법은 효과적으로 마늘의 활성성분을 섭취할 수 있고 생마늘의 섭취 어려움의 문제점을 해결할 수 있다.
