도라지의 Ca.Mg.K.Na.P와 이들의 수침(水浸)과 Boiling에 따른 변화(變化)

Study on the Changes in Ca.Mg.K.Na and P Contents of the Platycodon Graucum Nakai by Water Immersion and Boiling

The experiment attempted to detect the loss of mineral substances in the crude herb, especially for the Platycodon graucum Nakai after removal of its acrid flavor. The results obtained are summarized as follows: 1. The quantity of the mineral substance was K Ca P Mg and Na in orders. The above substances were more prevalent in the part of the plant above the ground than the plant below the ground, however Na remained the same in both parts of the plant. 2. As a result of water immersion, in order to clear away the acrid flavor, the one day exudate showed that K was highest in amount and in the others there was no significant difference. There was a slight increase, however, in the amount of Ca K Mg P and Na because of exudation on the 3rd and 5 th days. 3. The amount of the exudate was increased by boiling rather than simple water immersion, but the amount of Ca was decreased.