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지리오갈피의 이화학적 분석

Physicochemical Composition of the Acanthopanax Chilsanensis

  • 김명석 (진주산업대학교 미생물공학과) ;
  • 성찬기 (진주산업대학교 미생물공학과) ;
  • 김홍출 (진주산업대학교 미생물공학과) ;
  • 갈상완 (진주산업대학교 미생물공학과) ;
  • 이상원 (진주산업대학교 미생물공학과)
  • Kim, Myung-Suk (Department of Microbiological Engineering, Jinju National University) ;
  • Sung, Chan-Ki (Department of Microbiological Engineering, Jinju National University) ;
  • Kim, Hong-Chul (Department of Microbiological Engineering, Jinju National University) ;
  • Gal, Sang-Wan (Department of Microbiological Engineering, Jinju National University) ;
  • Lee, Sang-Won (Department of Microbiological Engineering, Jinju National University)
  • 발행 : 2009.12.30

초록

지리오갈피(Acanthopanax chilsanensis)를 이용한 지역특산품을 개발할 목적으로 먼저 지리오갈피 뿌리, 줄기 및 열매 자체에 대한 이화학적 성분분석을 행하였다. 지리오갈피의 일반성분을 분석한 결과 뿌리, 줄기 및 열매의 조지방은 각각 2.09, 2.51 및 7.94%이었으며, 조단백질은 11.50, 7.18 및 10.17%로 나타났다. 그리고 조회분은 각각 11.07, 6.85 및 6.38%로 뿌리 중의 조회분이 줄기와 열매 중의 조회분 보다 약간 높게 나타났다. 환원당은 각각 18.90, 10.70 및 24.05 g/100 g으로 측정되었다. 색도를 측정한 결과 명도(L)는 줄기가, 적색도(a)는 열매가, 그리고 황색도(b)는 뿌리가 높은 것으로 나타났다. 유리당은 뿌리, 줄기, 열매 모두 fructose, glucose 및 sucrose의 순으로 높게 나타났다. Acanthoside-D 함량은 줄기(18.95 mg/100 g), 뿌리(8.10 mg/100 g) 및 열매(2.85 mg/100 g)의 순으로 높게 나타났다. 유리아미노산은 줄기가 955.26 mg/100 g으로 뿌리보다는 4.5배, 열매보다는 8.5배 높게 검출되었다. 향기성분 중에서는 $\alpha$-pinene, $\beta$-pinene, 3-carene 및 D-limonene 등과 같은 천연향기 성분이 동정되었다.

This study was conducted to investigate the physicochemical compositions in the root, stem and fruit of A. chilsanensis. The contents of crude fat were 2.09, 2.51 and 7.94%, and crude proteins were 11.50%, 7.18% and 10.17%, respectively. Crude ash levels were 11.07, 6.85 and 6.38%, respectively, and it was higher in root than stem or fruit. The contents of reducing sugar were 18.90, 10.70 and 24.05 g/100 g in the root, stem and fruit of A. chilsanensis. As a result of color measurement, L value (lightness) of stem, a value (redness) of fruit and b value (yellowness) of root were high, respectively. The content of free sugar was high in all root, stem and fruit, in order of fructose, glucose and sucrose. Acanthoside-D, the main factor of A. chilsanensis, was 18.95 mg/100 g in stem, 8.10 mg/100 g in root and 2.85 mg100 g in fruit. Free amino acid in stem was 955.26 mg/100 g, which was 4.5 times higher than in stem and 8.5 times higher than in fruit. Natural aromas were identified by GC/GC-MS. Natural aromas such as $\alpha$-pinene, $\beta$-pinene, 3-carene and D-limonene were detected in A. chilsanensis.

키워드

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피인용 문헌

  1. Authentication of Traded Traditional Medicine Ogapi Based on Nuclear Ribosomal DNA Internal Transcribed Spacers and Chloroplast DNA Sequences vol.23, pp.6, 2015, https://doi.org/10.7783/KJMCS.2015.23.6.489
  2. Effect of Shading and Pinching on Growth and Acanthoside-D content of Acanthopanax divaricatus var. albeofructus and Acanthopanax koreanum Nakai vol.21, pp.1, 2013, https://doi.org/10.7783/KJMCS.2013.21.1.39