대한본초학회지 (The Korea Journal of Herbology)

  • 제27권6호
  • /
  • Pages.139-145
  • /
  • 2012
  • /
  • 1229-1765(pISSN)
  • /
  • 2288-7199(eISSN)
대한본초학회 (The Korea Association of Herbology)
권호 표지
DOI QR코드

DOI QR Code

천마의 건조 조건에 따른 기능 성분과 항산화활성 및 관능적 특성의 효과

Effect of functional components. antioxidant activity and sensory characteristics of Gastrodiae Rhizoma by different drying condition

  • 추한나 (동신대학교 해부학교실) ;
  • 김정상 (동신대학교 해부학교실) ;
  • 김경옥 (동신대학교 한방신경정신병과학교실) ;
  • 정종길 (동신대학교 본초학교실)
  • Chu, Han-Na (Dept. of Anatomy, College of Oriental Medicine, Dongshin University) ;
  • Kim, Jeong-Sang (Dept. of Anatomy, College of Oriental Medicine, Dongshin University) ;
  • Kim, Kyeong-Ok (Dept. of Neuropsychiatry, Colleage of Oriental Medicine, Dongshin university) ;
  • Jeong, Jong-Kil (Dept. of Herbology, College of Oriental Medicine, Dongshin university)
  • 투고 : 2012.10.11
  • 심사 : 2012.11.09
  • 발행 : 2012.11.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Objectives : This study aimed to investigate value differences among Gastrodiae Rhizoma samples(GM, GC, G1, G2 and G3) in various characteristics as well as to provide basic guideline for various processes such as steaming and drying of Gastrodiae Rhizoma. Methods : Gastrodiae Rhizoma were steamed and dried at different temperature and times. They were divided into samples (GM; cultivated, steamed and dried in Muju, GC; cultivated and dried in China, G1; steamed and dried at $55^{\circ}C$ for 60 hours, G2; steamed and dried at $55^{\circ}C$ for 120 hours, G3; steamed and dried at $70^{\circ}C$ for 120 hours) for experiment. They were extracted using water, freeze dried and powdered to analyze gastrodin content, antioxidant activity and sensory evaluation. Results : Proximate composition and the amount of free sugars of Gastrodiae Rhizoma had a little bit differences. Phenolic and flavonoid content of samples were increased by increasing drying temperature and times. Gastrodin content had different values by drying method and G3 was the highest in comparison with others. Increasing drying times led to a increasing in radical and nitrate scavenging activity in samples. Regarding to sensory evaluation, G3 was selected as the best sample according to its highest hedonic score mean (6.11/7) among all samples for appearance, color, flavor, overall acceptability. Conclusions : The results indicated that G3 sample was effective in views of antioxidant activity, gastrodin content and sensory characteristics. Moreover, Gastrodiae Rhizoma cultivated in Korea were investigated with higher antioxidant activity, gastrodin content and sensory characteristics than those cultivated in China.

키워드

참고문헌

  1. Kim H, Park JH, Lee JH, Kim MK, Kim DG, Lim JP, Hong SH, An JY. Bonchosaengyakhak. Seoul : Shinilbooks. 2012 : 371-2.
  2. Cha JH. Shilyongdongeeyakhak. Seoul : Ilwolbooks. 1990 : 487-8.
  3. Lee KY. Quality characteristics of traditional soybean sauce(kanjang) added Gastrodia elata Blume. Dept. of Food Science and Nutrition. Kyungpook National University graduate school. 2011.
  4. Kim JD. The functional components and antioxidant activity of the Gastrodiae Rhizoma water extracts by steaming and drying. Dept. of Food Biotechnology. Joongbu University graduate school. 2011.
  5. Lee JM, Kim SH. Monitoring on steaming conditions of Chunma(Gastrodia elata blume). Keumkunonchong 9th. 2002 : 13-21.
  6. Kim SH, Kim IH, Kang BH, Lee SH, Kim JH, Lee JM. Hot-water extraction condition Gastrodia elata Blume by response surface methodlogy. Korean J Food Preserv. 2006 ; 13 : 131-7.
  7. Kim SH, Kim IH, Kang BH, Lee SH, Lee JM. Opimization of ethanol extraction condition for effective components from Gastrodia elata Blume. Korean J Food Preserv. 2006 ; 13 : 506-12.
  8. Choi SR, Kim CS, You DH, Kim JY, Kim YG, Ahn YS, Kim JM, Kim YS, Seo KW. Changes of components and quality in Gastrodiae Rhizoma by different dry methods. Korean J Med Crop Sci. 2011 ; 19 : 354-61. https://doi.org/10.7783/KJMCS.2011.19.5.354
  9. Kim DS. Studies on antioxidant activity and component change of the steaming-drying and fermentation extract of Gastrodia elata. Dept. of Oriental Medicine Resources. Joongbu University graduate school. 2012.
  10. Shin CS, Park CK, Lee JW, Lee JG, Jang CK, Kim YK. Analysis if the components with freeze drying and steam drying of Gastrodia elata Blume. J Korean Soc Food Sci Nutr. 1999 ; 28 : 1058-63.
  11. Kim HJ, Chung SK, Moon KD. Chemical components of Gastrodia elata Blume powder. Korean J Postharvest Sci Technol. 2000 ; 7 : 278-84.
  12. Heo JC, Park JY, An SM, Lee JM, Yun CY, Shin HM, Kwon TK, Lee SH. Anti-oxidant and anti-tumor activities of crude extracts by Gastrodia elata Blume. Korean J Food Preserv. 2006 ; 13 : 83-7.
  13. Kim JM, Moon YS, Yoon KY, Suh SG. Quality properties and preference of fermented Gastrodia elata Blume. Korean J Hort Sci Technol. 2010 ; 28 : 507-14.
  14. Kim HJ, Kwak IS, Lee BS, Lee HC, Lee EM, Lim JY, Yun YS, Chung BW. Methods of pretreatment for decrease of discomfortable odor of Gastrodia elata Blume. J Engineering Res. 2004 ; 35 : 135-40.
  15. Moon JN, Lee SW, Moon HK, Yoon SJ, Lee WY, L S, Kim GY. Quality characteristics of chunma (Gastrodia elata Blume) jelly with added Gastrodia elata Blume concentrate. Korean J Food Cookery Sci. 2011 ; 27 : 545-56. https://doi.org/10.9724/kfcs.2011.27.5.545
  16. Jung IC, Na HY, Lee YH, Park SH. Study on the Gastrodiae rhizoma as applications in yacksun(medicated diets) for preventing of cerebral cardiocascular desease (2). Development and sensory characteristics of Dasik made from Gastrodiae rhizoma. J East Asian Soc Dietary Life. 2007 ; 1 : 250-7.
  17. Kang CS. Qualitative characteristics of sponge cakes with addition of Gastrodiae rhizoma powder. Korean J Culinary Res. 2007 ; 13 : 211-9.
  18. Lee SW, Moon HK, Moon JN, Yoon WJ, Kim GY. Quality characteristics of Chun ma (Gastrodiae rhizoma) beverage prepared using concentrated extracts. Korean J Food Preserv. 2010 ; 17 : 58-65.
  19. Folin O, Denis W. On phosphotungstic-phosphomolybdic compounds as color reagent. J Biol Chem. 1912 ; 12 : 239-49.
  20. Blois MS. Antioxidant determination by the use of a stable free radical. Nature. 1958 ; 26 : 1199-200.
  21. Kato H, Lee IE, Chuyen NV, Kim SB, Hayase F. Inhibition of nitrosamine formation by nondialyzable melanoidins. Agric Biol Chem. 1987 ; 51 : 1333-8. https://doi.org/10.1271/bbb1961.51.1333
  22. Lee JA. Preparation and quality characteristics of instant soluble Gastrodiae Rhizoma rice gruel using response surface methodology. Dept. of Oriental Medical Food and Nutrition. Semyung University graduate school. 2009.
  23. Liu CL, Liu MC, Zhu PL. Determination of gastrodin, p -hydroxybenzyl alcohol, vanillyl alcohol, p-hydroxybenzaldehyde and vanillin in tall Gastrodia tuber by high-performance liquid chromatography. Chromatographia. 2002 ; 55 : 317-20. https://doi.org/10.1007/BF02491665
  24. Lu GW, Zou YJ, Mo QZ. Kinetics aspects of absorption, distribution, metabolism and excretion of 3H-gastrodin in rats. Acta Pharmacol Sin. 1985 ; 20 : 167-72.
  25. Hsieh MT, Wu CR, Chen CF. Gastrodin and p-hydroxybenzyl alcohol facilitate memory consolidation and retrieval, but not acquisition, on the passive avoidance task in rats. J Ethnopharmacol. 1997 ; 56 : 45-54. https://doi.org/10.1016/S0378-8741(96)01501-2
  26. Go SH. Antioxidant activity in dried persimmon and quality characteristics of dried persimmon yogurt. Dept. Traditional Dietary Life Food. Sookmyung Women's University graduate school. 2008.
  27. Lee JH. Analysis of flavonoids contents from calli of the 'Kyoho' grapevine by cultural conditions. Dept. of Biology. Dankook University graduate school. 2005.
  28. Choi JG. DPPH radical scavenging activity and isolation of apigenins from the leaves Capsicum annuum. Dept. of Oriental Medicine Resources. Sunchon National University. 2006.
  29. An KW. Chemical components and antioxidative characterization of Corins Walteri extract. Dept. of Architecture and Environmentology. Deagu Hanny University graduate school. 2009.
  30. Lee BY, Choi HS, Hwang JB. Analysis of Food Components of Gastrodiae Rhizoma and Changes in Several Characteristics at the Various Drying Conditions. J Korean Soc Food Sci Technol. 2002 ; 34 : 37-42.