The Korea Journal of Herbology (대한본초학회지)

The Korea Association of Herbology (대한본초학회)
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Changes of Chemical Constituents of Rehmannia Radix during 'Steaming and Drying' Process

증폭(蒸曝)에 의한 지황(地黃)의 성분 변화에 대한 고찰

  • Jung, Jae woo (Department of Korean Medicine, School of Korean Medicine, Pusan National Univ.) ;
  • Kim, Han young (Department of Korean Medical Science, School of Korean Medicine, Pusan National Univ.) ;
  • Lyu, Ji hyo (Research Institute for Longevity and Well-Being, Pusan National Univ.) ;
  • Kim, Jung-Hoon (Division of Pharmacology, School of Korean Medicine, Pusan National Univ.)
  • 정재우 (부산대학교 한의학전문대학원 한의학과) ;
  • 김한영 (부산대학교 한의학전문대학원 한의과학과) ;
  • 류지효 (부산대학교 장수웰빙연구소) ;
  • 김정훈 (부산대학교 한의학전문대학원 약물의학교실)
  • Received : 2021.10.13
  • Accepted : 2021.11.25
  • Published : 2021.11.30
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Abstract

Objectives : 'Steaming and drying' is a traditional processing method that has been used to produce Suk-ji-hwang (熟地黃; Rehmanniae Radix Preparata) from Ji-hwang (地黃, the fresh root of Rehmannia glutinosa Liboschitz ex Steudel; Rehmanniae Radix). The steaming and drying process, which is proceeded in heating and moisturizing conditions, plays a crucial role in the change of therapeutic effect of Ji-hwang, presumably due to the modification of its chemical constituents. In this article, the chemical influence of the 'Steaming and drying' process was investigated for understanding the underlying mechanism of chemical modification of Ji-hwang. Methods : The articles regarding the modifications of chemical constituents of Ji-hwang during the 'Steaming and drying' process were collected and analyzed to investigate the influence of the processing to Ji-hwang. Results : The results indicated that iridoid glycosides were degraded to their aglycones and sugars, and such degradations occurred faster at a high pressure than at an atmospheric pressure during the process. The contents of catalpol, ajugol, and acteoside were decreased, while those of rehmannioside A and D were slightly increased during the repeated processing. The contents of oligosaccharides, namely sucrose, maltose, raffinose, and stachyose (except for manninotriose), were decreased, while those of monosaccharides, glucose and fructose, were increased by the repeated processing. Conclusions : These results demonstrate that the 'Steaming and drying' process influenced the chemical constituents of Ji-hwang and provide probable basis for the therapeutic modification of Suk-ji-hwang after the processing of Ji-hwang.

Keywords

Acknowledgement

이 과제는 부산대학교 기본연구지원사업(2년)에 의하여 연구되었음.

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