• Title/Summary/Keyword: Paeonia radix grafted

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Comparison of Quality and Ecological Properties Radix and Moutan Cortex, which were Paeonia Radix Grafted with Moutan Stem (목단줄기를 접목시킨 작약근과 목단피의 생태적 특성조사 및 성분분석에 의한 품질 비교)

  • Chang, Ki-Woon;Choi, Kang-Ju;Ko, Sung-Ryong;Kim, Hyoun-Kyoung
    • Applied Biological Chemistry
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    • v.45 no.3
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    • pp.173-178
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    • 2002
  • Graft cultivation of Paeonia and Moutan was attempted to improve the harvest yields of medicinal parts of the plants. When Paeonia root was grafted with Moutan stem, the harvest yields of underground roots showed 35% increase, with Paeonia radix and Moutan cortex ratio of 3 : 1 paeoniflorin and paeonol contents among grafted Paeonia radix (11.71 and 0.35 mg/g, respectively), Paeonia radix (9.91 and 0.80 mg/g, respectively), and Moutan cortex (10.81 and 2.84 mg/g, respectively) were not significantly different. Paeonia radix grafted with Moutan stem was cultivated to investigate the ecological properties and to compare index components, including minerals, fatty acids, and organic acids. The contents of 10 major minerals among the samples were very similar, whereas those of Fe were different, showing 86.06, 127.36, 75.05, and 140.63 mg/g for (Paeonia radix, Paeonia radix grafted, Moutan cortex, and Moutan cortex grafted) contents and GC profiles of 11 fatty acids including linoleic, palmitic, linolenic, and oleic acids and those of 6 organic acids including oxalic, citric, and malic acids were very similar. Results of sensory evaluations were very similar between Paeonia radix and Paeonia radix grafted or Moutan cortex and Moutan cortex grafted showed astringent taste, and stronger sensory intensity of Paeonia radix than Paeonia radix grafted showed bitter taste, and stronger sensory intensity of Moutan cortex than Moutan cortex grafted.