Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Studies on the Mineral Component and Antioxidative Activity of Gastrodia elata Blum

천마의 무기성분 및 항산화 작용에 관한 연구

  • 김진구 (상주산업대학교 식품공학과) ;
  • 차원섭 (상주산업대학교 식품공학과, 상주산업대학교 식품공학과, 상주산업대학교 식품공학과, 경북대학교 식품공학과, 경북대학교 식품공학과)
  • Published : 1997.12.01
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Abstract

The mineral components of the Gastrodia elata Blum were determined by inductively coupled plasma-atomic emission spectrophtometry. The mineral component contents of the Gastrodia elata Blum were greater in the order of Fe < Na < Mg < Ca < P < K. The antioxidative effects of the Gastrodia elata Blum extracts on refined perilla oil were investigated by the rancimat method, peroxide value and TBA value. The antioxidative effects of Gastrodia elata Blum added to the refined perilla oil was increased with dose-dependent fashion in concentration of Gastrodia elata Blum extracts. The peroxide value and TBA value for their antioxidation stability were also lower than that of control. Antioxidation stability was increased in a dose-dependent manner.

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