Decrease in Intrinsic Objectionable Odors and Change of Gastrodin Contents in Lactic acid Treated Gastrodia elate Blume

젖산 처리에 따른 천마의 불쾌취 감소 및 Gastrodin 함량 변화

  • Chang, Young-Nam (Department of Oriental Medicine Resources, Chonbuk National University) ;
  • Ahn, Byung-Yong (Department of Oriental Medicine Resources, Chonbuk National University)
  • 장영남 (전북대학교 한약자원학과) ;
  • 안병용 (전북대학교 한약자원학과)
  • Received : 2011.07.14
  • Accepted : 2011.11.10
  • Published : 2011.11.30


This study was carried out to decrease intrinsic objectionable odor, bitter and fishy taste and change the biobeneficial components (gastrodin and p-hydroxybenzyl alcohol) of Gastrodia elate Blume. First of all, Gastrodia elata Blume. was dipped in the rice-washed water and rice-bran solution fermented with Lactobacillus brevis and Lactobacillus plantarum. The objectionable odor, bitter and fishy taste were decreased considerably with the treatments. Gastrodia elata Blume. was also dipped in organic acids (10 different varieties). The result showed that the most effective treatment to reduce objectionable odor, bitter and fishy taste of Gastrodia elata Blume. was treated with 1.0% lactic acid. Eleven different kinds of volatile components such as acetaldehyde, formic acid ethyl ester, acetic acid ethyl ester, 4-methylphenol and 3-hydroxy-2-butanone were separated from Gastrodia elata Blume when treated with or without 1.0% lactic acid. 4-Methylphenol, which is an objectionable odor in Gastrodia elata Blume, decreased with the treatment of lactic acid. While the contents of gastrodin and p-hydroxybenzyl alcohol in Gastrodia elata Blume. increased by 20% when dipped in 1.0% lactic acid solution for 24 hours and steamed at $98^{\circ}C$ for 4 hours.


Supported by : 중소기업청


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