The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Changes in Reducing Sugar and Catalpol Contents of Rehmannia Root Slurry with Aging Treatments

숙성처리에 따른 지황 슬러리의 환원당 및 카탈폴 변화

  • Jang, Gwi Yeong (Dept. of Herbal Crop Research, NIHHS, RDA) ;
  • Kim, Dong Hwi (Dept. of Herbal Crop Research, NIHHS, RDA) ;
  • Park, Chan Hum (Dept. of Herbal Crop Research, NIHHS, RDA) ;
  • Shin, Yu Su (Dept. of Herbal Crop Research, NIHHS, RDA) ;
  • Kang, Tae Su (Dept. of Food Science and Biotechnology, Chungbuk Provincial University of Science and Technology) ;
  • Jeong, Heon Sang (Dept. of Food Science and Biotechnology, Chungbuk National University) ;
  • Choi, Jehun (Dept. of Herbal Crop Research, NIHHS, RDA)
  • 장귀영 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 김동휘 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 박찬흠 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 신유수 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 강태수 (충북도립대학 바이오식품과학과) ;
  • 정헌상 (충북대학교 식품생명공학과) ;
  • 최재훈 (농촌진흥청 국립원예특작과학원 인삼특작부)
  • Received : 2018.03.29
  • Accepted : 2018.07.11
  • Published : 2018.08.31
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Abstract

Rehmannia glutinosa root (R. root) has been used as an traditional medicine, and is important resource for natural medicines and functional foods. However, R. root contains catalpol which is bitter, and undigested sugars, including stachyose and raffinose, which can cause diarrhea. Therefore, this study was performed to identify the changes in reducing sugar from undigested sugars and in catalpol contents in R. root slurry induced by aging treatments. R. root slurry was treated at $10{\sim}70^{\circ}C$ for up to 72 hr; and extracted with a 50% ethanol solution. The catalpol content was analyzed using HPLC-UVD. Reducing sugar content generated from undigested sugars was measured by the Nelson-Somogyi methods, and the reaction rates were calculated from their variation according to aging time and temperature. During the aging treatment, reducing sugar increased and catalpol decreased. Their formation and degradation rates were highest at $50^{\circ}C$ and $30{\sim}40^{\circ}C$, and their rates were $2.05mg/g{\cdot}hr$ and 23.09 to 23.33%/hr, respectively. These results indicated that aging treatment can positively affect the sweetness and digestibility of R. root slurry. Therefore, an aging treatment could be considered for improving the taste and digestibility of R. root.

Keywords

References

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