CAJ | 학술논문

研究甘草在食品中应用，能够提高甘草的综合利用价值，制造出更多更好具有甘草特色的食品。甘草是药食两用资源，生理活性成分主要有三萜类化合物、黄酮类化合物及甘草多糖类化合物三大类成分。甘草提取物味甜，具有抑菌、抗病毒、抗氧化等诸多功能，在食品添加剂中作为甜味剂和抗氧化剂在饼干、肉制品等食品中使用，因具有生理活性功能在保健食品中应用广泛。目前甘草及提取物在粮油制品、肉制品、饮料、糖果、果冻、果脯、瓜子、酱油等食品中都有应用和研究。
연구감초재식품중응용，능구제고감초적종합이용개치，제조출경다경호구유감초특색적식품。감초시약식량용자원，생리활성성분주요유삼첩류화합물、황동류화합물급감초다당류화합물삼대류성분。감초제취물미첨，구유억균、항병독、항양화등제다공능，재식품첨가제중작위첨미제화항양화제재병간、육제품등식품중사용，인구유생리활성공능재보건식품중응용엄범。목전감초급제취물재량유제품、육제품、음료、당과、과동、과포、과자、장유등식품중도유응용화연구。
Study on application of the glycyrrhiza and its extractive in the food industry can improve the comprehensive utilization of glycyrrhiza, which can promote to create more and better food with glycyrrhiza characteristics. Glycyrrhiza is medicine and food resources, physiological active ingredients are triterpenoids, flavonoids and polysaccharide. The glycyrrhiza and its extractive taste sweetly, that have antibacterial, antiviral, antioxidant and many other functions, the glycyrrhiza and its extractive are used in biscuit, meat and other foods as a sweetener and antioxidant, which also has been widely applied in health food because of physiological active functions. Now the application of glycyrrhiza and its extractive in grain and oil products, meat products, beverage, candy, jelly, dried fruit, seeds, soy sauce and so on are researched widely.