Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidative Components of Pueraria Root

칡뿌리의 항산화 성분

  • Oh, Man-Jin (Department of Food Technology, Chungnam National University) ;
  • Lee, Ka-Soon (Department of Food Technology, Chungnam National University) ;
  • Son, Hwa-Young (Department of Food Technology, Chungnam National University) ;
  • Kim, Seung-Yeol (Department of Food Technology, Chungnam National University)
  • 오만진 (충남대학교 식품공학과) ;
  • 이가순 (충남대학교 식품공학과) ;
  • 손화영 (충남대학교 식품공학과) ;
  • 김성렬 (충남대학교 식품공학과)
  • Published : 1990.12.01
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Abstract

As a search for natural antioxidants, antioxidative fractions in pueraria root were extracted and identified using column chromatography, thin layer chromatography and high performance liquid chromatography. Components which have most effective antioxidative activities were futher identified by IR and GC/MS. The strongest antioxidative component of pueraria root methanol extract was identified as puerarin. Puerarin obtained from pueraria root was practically effective as antioxidant at the level of 100 ppm. Antioxidative activity of the puerarin was higher in linoleic acid-water system than in a linoleic acid substrate. Puerarin, daidzin and daidzein contents in pueraria root juice were 0.39%, 0.45% and 0,03%, respectively.

천연항산화제를 검색하고자 갈근 중의 항산화획분을 추출하여 column chromatography TLC, HPLC로 분리 동정한 후 항산화능이 가장 강한 성분을 IR 및 GC/MS로 확인하고 분리 동정된 항산화성분의 항산화효과를 검토한 결과는 다음과 같다. 갈근 중의 가장 강한 항산화성분은 puerarin으로 확인동정되었으며 갈근으로부터 얻어진 puerarin의 항산화능은 100 ppm 농도에서 실용적이었으며 linoleic acid 기질에서보다 linoleic acid-water system에서 더욱 높았다. 또한, 갈근생즙 중의 puerarin, daidzin 및 daidzein의 함량은 각각 0.39%, 0.45% 및 0.03%이었다.

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