• 한국산학기술학회논문지
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• 제12권11호
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• pp.5056-5062
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• 2011

전통적인 포제 방법을 이용하여 천마의 불쾌취 및 쓴맛, 비린맛 등을 제거하고, 천마의 주된 유효성분인 gastrodin과 p-hydroxybenzyl alcohol을 증가시키기 위한 연구를 시도하였다. 포제법의 일환으로 생천마와 건천마를 쌀뜨물과 젖산발효액에 침지하였으며 유의적인 결과를 얻었다. 이러한 결과가 침지액 중의 유기산 등에 의한 효과에 기인한 것으로 판단되어 대표적 유기산 10종을 선별하여 0.5%로 제조 한 후, 24시간동안 침지시켰다. 그 결과 젖산에 침지된 천마에서 가장 좋은 관능평가를 얻을 수 있었으며, 농도별로 젖산액 처리하였을 경우 1.0%에서 가장 좋은 관능평가를 얻었다. 또한 1.0% 젖산에 침지한 후 4시간 증자한 후 천마의 유효성분인 gastrodin, p-hydroxybenzyl alcohol의 함량이 약 20%가 증가되었으며, 기타 유효성분의 대부분 유의적 변화를 나타내지 않았다. 또한 젖산 침지에 따른 천마의 휘발성 향기성분을 측정한 결과 천마 불쾌취의 주성분이라고 판단되는 4-methylphenol과 butanal 등 총 11종을 분리하였다. 이러한 결과로 부터 천마의 관능 및 유효성분의 향상을 위한 전처리 방법으로 1.0% 젖산액에 생천마를 24시간 침지한 후 $98^{\circ}C$에서 4시간 증자 후 건조하는 방법이 가장 우수한 것으로 나타났다.

• 한국약용작물학회지
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• 제28권1호
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• pp.29-37
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• 2020

Background: Although Gastrodia elata contains the valuable, bio-active compounds gastrodin and 4-hydroxybenzyl alcohol (4-HBA), it also contain ρ-cresol, which is a major source of an objectionable pig slurry-like odor. Accordingly, this study was performed to determine the deodorization effect of Diaion HP-20 resin on a G. elata extract. Methods and Results: Using Diaion HP-20 with an increasing concentration of ethanol, an extract of G. elata was fractionated into 15 fractions, which were anlayzed to determine their concentrations of active compounds and ρ-cresol. The gastrodin, 4-HBA, total phenolics, and ρ-cresol concentrations of the G. elata extract were 403.13, 408.15, 2,476.09, and 11.77 ㎍/㎖, respectively. Among the different fractions, gastrodin and 4-HBA were detected in fractions 3 to- 6, and 4 to- 10, respectively whereas total phenolics were detected in all samples, with fractions 5 to- 7 being characterized by higher concentrations than were the other fractions. ρ-Cresol was detected in fractions 12 to- 15, at concentrations ranging from 0.39 ㎍/㎖ to 6.05 ㎍/㎖ with the highest concentration detected in fraction 14. The fractions containing ρ-cresol could be selectively separated from the G. elata extract without the loss of major bio-active compounds such as gastrodin and 4-HBA. Conclusions: The results of this study indicate that a deodorizing method using Diaion HP-20 resin can be considered for improving the sensory qualities of G. elata extract without a loss of the major bio-active compounds.

• 상하수도학회지
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• 제8권2호
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• pp.12-24
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• 1994

The occurrence of objectionable tastes and odors in drinking water is a common and widespread problem. The most troublesome odors are usually those described as muddy or earthy-musty. Two organic compounds which have been implicated as the cause of earthy-musty odor problems in water are geosmin and 2-Methylisoborneol. These earthy-musty organics have been shown to be metabolites of actinomycetes and blue green algae. The purpose of this paper is to describe adsorbability in removing these two oder causing compounds(geosmin and 2-MIB) upon various conditions like pH variation, adding humic acid and different activated carbon. The conclusion of this study are as followings. In batch test, carbon dosage is 10mg/100ml for geosmin and 15mg/100ml for 2-MIB. Both were in equilibrium state after 60 hours. In model simulation, F-P model described experiment data and modelling data appropriately in geosmin but F-S model not. In case of 2-MIB, models didn't describe relation between experiment and modelling data well. Two causative agents of earthy-musty odor compounds, geosmin and 2-MIB, are strongly adsorbed by activated carbon either coconut or brown. There appears to be no effect of pH (3,7,9) on adsorption of these two organics. Activated carbon proved to be more effective for removing geosmin than for removing 2-MIB. When activated carbon is. used in removing these two organics, the removal of these appeared to be adversely affected by back ground organic compounds, such as humic substances, due to competitive adsorption.