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Qualities and Lignans Contents of Saururus chinensis Baill. Rhizome by Storage Methods  

Kim In-Jae (Chungcheongbuk-do Agricultural Research and Extension Services)
Kim Min-Ja (Chungcheongbuk-do Agricultural Research and Extension Services)
Nam Sang-Young (Chungcheongbuk-do Agricultural Research and Extension Services)
Yun Tae (Chungcheongbuk-do Agricultural Research and Extension Services)
Kim Hong-Sig (Department of Plant Resources, Chungbuk National University)
Jong Seung-Keun (Department of Plant Resources, Chungbuk National University)
Publication Information
Food Science and Preservation / v.13, no.3, 2006 , pp. 279-284 More about this Journal
Abstract
This study was carried out to investigate the qualities of Saururus chinensis Baill. rhizomes and it content of active ingredient accenting to the storage methods. As the storage period increased the rates of weight loss, rotten rhizomes and the number of sprouts increased. Refrigerator storage resulted in the lowest weight reduction and sprouts rates, while storage in soil-filled box in a store-house was most effective in reducing spoilage rate. Five lignans from rhizome were determined by HPLC Retention time ranged $18{\sim}36$ minutes and showed saucernetin sauchinone, manassantin A, saucerneol D, and manassantin B in that order. Regardless of storage methods, the lignan content was lower after 120 days than after 30 days of storage, and increased manassantin B, manassantin A, saucernetin sauchinone, and saucerneol D in that order.
Keywords
Saururus chinensis Baill; rhizome; storage method; quality; lignan;
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Times Cited By KSCI : 1  (Citation Analysis)
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