한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제36권3호
  • /
  • Pages.327-331
  • /
  • 2007
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

참나물의 이화학적 성분

Physicochemical Compositions of Pimpinella brachycarpa

  • 이재준 (조선대학교 식품영양학과) ;
  • 추명희 (조선대학교 식품영양학과) ;
  • 이명렬 (조선대학교 식품영양학과)
  • 발행 : 2007.03.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

참나물의 식품영양학적인 측면의 우수성과 생리활성 이용 가능성에 관한 연구의 일환으로 일반성분과 영양성분을 조사하였다. 일반성분은 건물(dry basis) 기준으로 조단백질 28.73%, 조지방 2.66%, 회분 19.14%와 탄수화물 40.50%로 나타났으며, 탄수화물을 가장 많이 함유하고 있다. Glucose, arabinose, galactose, fructose 총 4종의 유리당이 검출되었고, 이당류는 maltose 1종만이 검출되었다. 아미노산은 proline 함량이 가장 많이 검출되었고, 다음으로는 alanine, methionine, lysine 순으로 검출되었으며, 참나물의 구성 아미노산은 전체적으로 고루 함유되어 있었다. 지방산은 linoleic acid, linolenic acid, palmitic acid 순이었으며, 고도불포화지방산이 전체의 68.60%를 차지하고 있었다. 비타민 A와 E의 함량은 각각 9.23 mg%, 0.26 mg%이었다. 유기산은 총 3종이 검출되었으며, oxalic acid, succinic acid, malic acid 순으로 검출되었다. 무기질은 Ca>Mg>Na>Fe>K 순으로 나타났다. 이상의 결과 참나물은 체내 신진대사와 생리활성을 증진시킬 수 있는 유리당, 필수아미노산 및 필수지방산을 비롯한 비타민과 무기질을 다량 함유하고 있어 참나물이 식품으로서의 이용화가치가 한 층 더 높아질 것으로 기대되어진다.

This study was carried out to analyze major chemical components of dried Pimpinella brachycarpa leaves. Proximate compositions of the dried Pimpinella brachycarpa were 8.96% moisture content, 28.73% crude protein, 2.66% lipids, 19.14% ash, and 40.50% carbohydrates. Major components of the free sugars and disaccharides were glucose and maltose. A total of 15 kinds of amino acids were isolated from Pimpinella brachycarpa. Essential amino acids accounted for 49.13% of the total amino acids and non-essential amino acids accounted for 50.87%. A major fatty acid was linolenic acid. A ratio of polyunsaturated fatty acids to saturated fatty acids (P/S ratio) was 2.18. Oxalic acid was a major organic acid. The contents of the vitamins A and E were 9.23 mg% and 0.26 mg%, respectively. Among the minerals in the dried Pimpinella brachycarpa, the content of calcium was the highest (765.13 mg%) and those of magnesium and sodium were also comparatively high (303.00 mg%, 96.21 mg%).

키워드

참고문헌

  1. 임웅규, 박석근, 류종원, 사동민, 이미순, 임규옥. 1996. 자원식물학. 서일출판사, 서울. p 16-22
  2. Ueda S, Kuwabara Y, Hirai N, Sasaki H, Sugahara T. 1991. Antimutagenic capacities of different kinds of vegetables and mushrooms Nihon Shokubin Kogyoo Cakkaishi 38: 507-514
  3. Kim TJ. 1996. Korean resources plants. Seoul National Univ Press, Seoul. Vol III, p 185
  4. Computer Dong Ei Bo Gam. 1991. Ace published C&M. Solvit Media, Seoul, Korea
  5. Choi BH. 1986. Volatile components of Korean Pimpinella brachycarpa Nakai. PhD Dissertation. Duksung Women's University
  6. Song HS, Choi HS, Lee MS. 1997. Analysis of volatile flavor components of Pimpinella brachycarpa. Korean J Soc Food Sci 13: 674-680
  7. Choi NS, Oh SS, Lee JM. 2001. Change of biologically functional compounds of Pimpinella brachycarpa (Chamnamul) by blanching conditions. Korean J Dietary Culture 16: 388-397
  8. Lee MK, Kim SH, Ham SS, Lee SY, Chung KK, Kang IJ, Oh DH. 2000. The effects of far infrared ray-vacuum drying on the quality change of Pimpinella brachycarpa. J Korean Soc Food Sci Nutr 29: 561-567
  9. Choi MH, Kim GH. 2002. A study on quality characteristics of Pimpinella brachycarpa Kimchi during storage at different temperatures. J Korean Soc Food Sci Nutr 31: 45-49 https://doi.org/10.3746/jkfn.2002.31.1.045
  10. Song HS, Choi HS, Lee MS. 1997. Usefulness of Pimpinella brachycarpa as natural spice by sensory analysis. Korean J Soc Food 13: 669-673
  11. Chang KH. 2003. Cookery study of Pimpinella brachycarpa for practical utilization. PhD Dissertation. Duksung Women's University
  12. Lee SH. 1998. Studies on antimutagenicity and cytotoxicity of edible mountain herbs extracts. MS Thesis. Kangwon National University
  13. Oh D, Ham SS, Lee SY, Park BK, Kim SH, Chung CK, Kang IJ. 1998. Effect of irradiation and blanching on the quality of juices of Spuriopinella brachycarpa during storage. Korean J Food Sci Technol 30: 333-340
  14. Ham SS, Kim SW, Kim YM. 1990. Studies on antimutagenic effects and gene repair of enzymatic browning reaction products. Korean J Food Sci Technol 22: 632-639
  15. Kim JD, Lee SY, Kim SW. 1997. Modulation of hepatic lipid peroxidation and antioxidant defenses by wild plants extracts. Kor J Pharmacogn 28: 48-53
  16. Lee JJ, Choo MH, Lee MY. 2006. Effect of Pimpinella brachycarpa extract on lipid metabolism in rats fed high cholesterol diet. J Korean Soc Food Sci Nutr 35: 1151-1158 https://doi.org/10.3746/jkfn.2006.35.9.1151
  17. AOAC. 2000. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington DC. p 17-24
  18. Gancedo M, Luh BS. 1986. HPLC analysis of organic acids and sugars in tomato juice. J Food Sci 51: 571-673 https://doi.org/10.1111/j.1365-2621.1986.tb13881.x
  19. Waters Associates. 1990. Analysis of amino acid in waters. PICO. TAG system. Young-in Scientific Co., Ltd., Seoul, Korea. p 41-46
  20. Wungaarden DV. 1967. Modified rapid preparation fatty acid esters from liquid for gas chromatographic analysis. Analytical Chem 39: 848-850 https://doi.org/10.1021/ac60251a031
  21. Park JS, Lee WJ. 1994. Dietary fiber contents and physical properties of wild vegetables. J Korean Soc Food Nutr 23: 120-124
  22. Shin KH, Lee S, Cho DH, Park CH. 1998. Analysis of vitamins and general components in the leaves of Chiwinamul. Korean J Plant Res 11: 163-167
  23. Lim SS, Lee JH. 1997. A study on the chemical composition and hypocholesterolaemic effect of Aster scaber and Ixeris dentata. J Korean Soc Food Sci Nutr 26: 123-129
  24. Mun SI, Joh YG, Ryu HS. 1990. Protein and amino acid composition of water cress, Oenanthe stolonifen DC. J Korean Soc Food Nutr 19: 133-142
  25. Pomeranz Y, Robbins GS. 1971. Malt sprouts, their composition use. Brewer's Digest 5: 58-61
  26. Pomeranz Y, Robbins GS. 1972. Amino acid composition of buckwheat. J Agric Food Chem 20: 270-274 https://doi.org/10.1021/jf60180a029
  27. Kaldy MS, Markakis P. 1972. Amino acid composition of selected potato varieties. J Food Sci 37: 375-401 https://doi.org/10.1111/j.1365-2621.1972.tb02641.x
  28. Lee SK. 1984. Chemical compositions of dried wild and cultivated Codonopsis lanceolata. J Korean Agric Chem Soc 27: 225-230
  29. Shin SC. 1988. Studies on the chemical components of wild Korea lettuce (Youngia sonchifolia Max.). J Korean Agric Chem Soc 31: 261-266
  30. Kim YD, Yang WM. 1986. Studies on the components of wild vegetables in Korea. J Korean Soc Food Nutr 15: 10-16
  31. Choi C, Yoon SH, Bae MJ, An BJ. 1985. Proteins and amino acid composition of Korea ginseng classified by years. Korean J Food Sci Technol 17: 1-4
  32. Rao S, Lakshminara KG. 1988. Lipid class and fatty acid compositions of edible tissues of Peucedanum graveolens, Mentha arvensis and Colocasia esculenta plants. J Agric Food Chem 36: 475-478 https://doi.org/10.1021/jf00081a017
  33. Cho BS, Lee JJ, Ha JO, Lee MY. 2006. Physicochemical composition of Petasites japonicus S. et Z. Max. Korean J Food Preserv 13: 661-667
  34. Cho SD, Kim GH. 2005. Food product development and quality characteristics of Lingularia fischeri for food resources. Korean J Food Preserv 12: 43-47

피인용 문헌

  1. Comparison of Physicochemical Properties and Antioxidant Activity between Raw and Heat-Treated Vegetables vol.25, pp.1, 2014, https://doi.org/10.7856/kjcls.2014.25.1.5
  2. Effect of Pimpinella Brachycarpa Ethanol Extract on Chronically Ethanol-Induced Liver Damage in Rats vol.17, pp.10, 2007, https://doi.org/10.5352/JLS.2007.17.10.1406
  3. Comparison of Physicochemical Properties of Wild and Cultivated Lactuca indica vol.41, pp.4, 2012, https://doi.org/10.3746/jkfn.2012.41.4.526
  4. Antioxidant Activity and Physicochemical Characteristics of Pimpinella brachycarpa Nakai with Treatments Methods vol.26, pp.1, 2013, https://doi.org/10.9799/ksfan.2013.26.1.125
  5. Two New Sesquiterpenes from the Aerial Parts of Pimpinella brachycarpa NAKAI vol.34, pp.7, 2013, https://doi.org/10.5012/bkcs.2013.34.7.2215
  6. Analysis of Nutritional Composition in Boiled Broth using Anchovy, Fish Paste, Sea Tangle and Radish vol.24, pp.3, 2013, https://doi.org/10.7856/kjcls.2013.24.3.277
  7. The inhibitory effects of the ethanolic extract of Pimpinella brachycarpa on cytochrome P450 enzymes in humans vol.57, pp.1, 2014, https://doi.org/10.1007/s13765-013-4206-2
  8. Analysis on the Useful Nutrition Components of the Albizzia julibrissin Stems and Leaves vol.39, pp.8, 2010, https://doi.org/10.3746/jkfn.2010.39.8.1143
  9. Quinic acid derivatives from Pimpinella brachycarpa exert anti-neuroinflammatory activity in lipopolysaccharide-induced microglia vol.23, pp.7, 2013, https://doi.org/10.1016/j.bmcl.2013.01.115
  10. Antibacterial, Antioxidative and Anti-proliferative Activity against Human Colorectal Cell of Pimpinella brachycarpa vol.18, pp.4, 2011, https://doi.org/10.11002/kjfp.2011.18.4.590
  11. Changes in Physicochemical Properties of Haetsun Vegetables by Blanching vol.41, pp.5, 2012, https://doi.org/10.3746/jkfn.2012.41.5.647
  12. Antioxidative Effect of Pimpinella brachycarpa Ethanol Extract. vol.18, pp.4, 2008, https://doi.org/10.5352/JLS.2008.18.4.467
  13. Quantitative Changes of Nutritional Composition of Spaghetti Squash by Boiling vol.27, pp.6, 2011, https://doi.org/10.9724/kfcs.2011.27.6.815
  14. Component Analysis and Antioxidant Activity of Adenophora triphylla vol.38, pp.3, 2009, https://doi.org/10.3746/jkfn.2009.38.3.274
  15. 온도와 차광이 참나물 발아 및 초기 생장 특성에 미치는 영향 vol.23, pp.4, 2007, https://doi.org/10.12791/ksbec.2014.23.4.342
  16. Improvement of Phenylpropanoid Production with Elicitor Treatments in Pimpinella brachycarpa Nakai vol.6, pp.4, 2020, https://doi.org/10.3390/horticulturae6040108