대한한의학회지 (The Journal of Korean Medicine)

  • 제20권1호
  • /
  • Pages.84-90
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  • 1999
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  • 1010-0695(pISSN)
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  • 2288-3339(eISSN)
대한한의학회 (The Society of Korean Medicine)
권호 표지

숙지황(熟地黃) 제조 방법에 따른 성분변화에 관한 연구

Changes in the Constituents of Rehmanniae Radix during Processing

  • 홍양표 (경원대학교 한의과대학 본초학교실) ;
  • 김윤상 (경원대학교 한의과대학 본초학교실) ;
  • 손영종 (경원대학교 한의과대학 한의학연구소) ;
  • 이영종 (경원대학교 한의과대학 본초학교실)
  • Hong, Yang-Phyo (Dept. of Herbology, College of Oriental Medicine, Kyungwon University) ;
  • Kim, Yun-Sang (Dept. of Herbology, College of Oriental Medicine, Kyungwon University) ;
  • Son, Young-Jong (Institute of Oriental Medicine, College of Oriental Medicine, Kyungwon University) ;
  • Lee, Young-Jong (Dept. of Herbology, College of Oriental Medicine, Kyungwon University)
  • 발행 : 1999.03.30
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초록

In order to analyze the changes in the contents of Rehmanniae Radix during processing, the constituents of Rehmanniae Radix Preparata, such as catalpol, 5-HMF and the carbohydrates, were analyzed, The results were: 1. The catalpoI contents of Rehmanniae Radix Preparata remarkably decreased during the 1-4th steps in the processing, and the concentrations of 5-9th Rehmanniae Radix Preparatas were very low. 2. The contents of 5-HMF increased gradually with each additional processing. and the increasing rate in oven-dried Rehmanniae Radix Preparata was greater by about 2-folds than that of sun-dried. 3. Rehmanniae Radix contained a lot of sugars. such as rhamnose, raffinose and stachyose. In the course of the process for sun-dried or oven-dried Rehmanniae Radix Preparata., rhamnose disappeared during the 1-2nd step, but raffinose and stachyose stayed the same. 4. The level of fructose, developed at the first processing step, stayed the same during each additional processing for sun-dried Rehmanniae Radix Preparata. But, the level gradually decreased after the 6th processing step for oven-dried Rehmanniae Radix Preparata.

키워드

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