Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Analysis of the General Components of Syneilesis palmata Maxim

우산나물(Syneilesis palmata)의 성분 분석

  • Lee, Yang-Suk (Department of Herbal Biotechnology, Daegu Haany University) ;
  • Seo, Soo-Jung (Department of Herbal Biotechnology, Daegu Haany University) ;
  • Kim, Nam-Woo (Department of Herbal Biotechnology, Daegu Haany University)
  • 이양숙 (대구한의대학교 한방생약자원학과) ;
  • 서수정 (대구한의대학교 한방생약자원학과) ;
  • 김남우 (대구한의대학교 한방생약자원학과)
  • Published : 2009.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

We measured the levels of soluble protein, sugar, free amino acids, minerals, total polyphenols, and flavonoid compounds in Syneilesis palmata as part of a study on nutritional and functional materials for development of valuable foods. The content of soluble protein in the aerial and root portions were 210.36 mg% and 870.42 mg%, respectively. The amount of reducing sugar was 848.12 mg% (aerial parts) and 1,420.91 mg% (roots), and that of free sugar was 14.85 mg% in aerial parts and 355.00 mg% in roots. The free amino acid level in aerial parts was 1,613.10 mg% and that in roots was 3,282.96 mg%. The mineral content of aerial parts was 3,531.53 mg% and that of roots was 1,878.34 mg%. The K, Ca, and Mg levels were greater than those of other minerals, with K comprising more than 75% of the total mineral content. The levels of polyphenol and flavonoid compounds in aerial parts were 1,920.00 mg% and 843.95 mg%, respectively, and those in roots were 487.56 mg% and 91.07 mg%, respectively.

우산나물의 식품학적 가치와 기능성 식품 소재로서의 개발 가능성을 검토하기 위하여 우산나물의 지상부와 뿌리에 함유된 수용성 단백질과 당, 아미노산, 무기질 그리고 폴리페놀과 플라보노이드 화합물의 함량을 측정하였다. 지상부의 수용성 단백질은 210.36 mg%였으며 뿌리는 870.42 mg%, 환원당은 지상부 848.12 mg%, 뿌리 1,420.91 mg%, 그리고 유리당은 각각 14.85 mg%와 355.00 mg%로 뿌리의 glucose 함량이 256.25 mg%로 전체 유리당의 약 70% 이상을 차지하였다. 유리아미노산은 지상부에서 1,613.10 mg%으로 glutamic acid(233.24 mg%)와 lysine(211.13 mg%)을, 뿌리에서는 3,282.96 mg%로 arginine(896.32 mg%), alanine(448.37 mg%)의 함량이 비교적 많았다. 아미노산 유도체는 지상부에서 377.83 mg%였으며, 뿌리에서는 1,126.57 mg%를 함유하였다. 무기질은 지상부와 뿌리에서 각각 3,531.53과 1,878.34 mg%으로 K가 75% 이상을 함유하였으며, Ca와 Mg의 함량도 비교적 많았다. 그리고 우산나물 지상부는 1,920.00 mg%의 폴리페놀과 843.95 mg%의 플라보노이드를 함유하며 뿌리에는 각각 487.56과 91.07 mg%를 함유하는 것으로 분석되었다. 우산나물 지상부는 뿌리보다 무기질과 폴리페놀 그리고 플라보노이드 화합물의 함량이 높았고, 뿌리는 수용성 단백질, 환원당과 유리당 그리고 아미노산의 함량이 지상부보다 높은 것으로 나타났다. 이상의 결과 우산나물의 어린순만 식용하나 뿌리에서도 다량의 생리활성 물질과 영양성분을 함유하므로 기능성 식품소재로서의 개발 가능성이 있는 것으로 사료된다.

Keywords

References

  1. Lee, J.G. (1996) Nutritional problems in Korean : Pattern of disease incidence and nutrition in Korea. Korean J. Nutr., 29, 381-383
  2. Tsuda, T., Watanabe, M., Ohshima, K., Norinobu, S., Choi, S.W., Kawakishi, S. and Osawa, T. (1994) Antioxidative activity of the anthocyanin pigments cyanidin 3-O-$\beta$-D-glucoside and cyanidin. J. Agic. Food. Chem., 42, 2407-2410 https://doi.org/10.1021/jf00047a009
  3. Hatano, T. (1995) Constituents of natural medicines with scavenging effect on active oxygen species-tannins and related polyphenols. Nat. Med., 49, 357-363
  4. Noh, K.S., Yang, M.Y. and Cho, E.J. (2002) Nitrite scavenging effect of Umbelliferaceae. Korean J. Soc. Food Cookery Sci., 18, 8-12
  5. Joo, E.Y. and Kang, W.J. (2005) Analysis on the components of the Angelica dahurica root. Korean J. Food Preserv., 12, 476-481
  6. Lee, T.B. (1993) In illustrated flora of Korea, 5th. Hyangmoonsa, Seoul. Korea, p. 750
  7. 國家中医药管理局編委会. (1999) 中華本草. 上海科學技術 出版社, 上海, Vol 7 p. 982-983
  8. 安德均. (1999) 原色韓國本草圖鑑. 敎學社. Seoul Korea, p. 347
  9. Kim, Y.D. and Yang, W.M. (1986) Studies on the components of wild vegetables in Korea. Korean J. Food Nutr., 15, 10-16
  10. Kwon, C.S., Kwon, Y.S., Kim, Y.S., Kwon, G.S., Jin, U.G., Ryu, G.C. and Sohn, H.Y. (2004) Inhibitory activities of edible and medicinal herbs against human thrombin. J. Life Sci., 14, 509-513 https://doi.org/10.5352/JLS.2004.14.3.509
  11. Lee, K.H., Choi, S.U. and Lee, K.R. (2005) Sesquiterpenes from Syneilesis palmata and their cytotoxicity against human cancer cell lines in vitro. Arch Pharm. Res., 28, 280-284 https://doi.org/10.1007/BF02977792
  12. AOAC. (2005) Official method of analysis. 18th ed., Association of official analytical chemists. Washington D.C. USA, 45, 21-22
  13. Lowry, O.H., Roserbrough, N.J., Farr, A.L. and Randall, R.J. (1951) Protein measurement with the folin phenol reagent. J. Biol. Chem., 193, 265
  14. Nelson, N. (1944) A photometric adaption of the somogyi method for determination of glucose. J. Biol. Chem., 153, 375-381
  15. Shim, K.H., Sung, N.K., Choi, J.S. and Kang, K.S. (1989) Changes in major components of japanese apricot during ripening. J. Korean Soc. Food Sci. Nutr., 18, 101-108
  16. Yun, S.I., Choi, W.J., Choi, Y.D., Lee, S.H., Yoo, S.H., Lee, E.H. and Ro, H.M. (2003) Distribution of heavy metals in soils of Shihwa tidal freshwater marshes. Korean J. Ecol., 26, 65-70 https://doi.org/10.5141/JEFB.2003.26.2.065
  17. Swain, T., Hillis, W.E. and Ortega, M. (1959) Phenolic constituents of Ptunus domestica I. Quantitative analysis of phenolic constituents. J. Sci. Food Agric., 10, 83-88
  18. Nieva Moreno, M.I., Isla, M.I., Sampietro, A.R. and Vattuone, M.A. (2000) Comparison of the free radical-scavenging activity of propolis from several regions of Argentina. J. Ethnopharmacol., 71, 109-114 https://doi.org/10.1016/S0378-8741(99)00189-0
  19. Lee, H.J., Hwang, E.H., Hee, Y.H., Song, I.S., Kim, C.M., Kim, M.C., Hong, J.H., Kim, D.S., Han, S.B., Kang, K.J., Lee, E.J. and Chung, H.W. (2002) The analysis of nutrients in Artemisia capillaris Thunberg. J. Korean Soc. Food Sci. Nutr., 31, 361-366 https://doi.org/10.3746/jkfn.2002.31.3.361
  20. Hwang, J.B., Yang, M.O. and Shin, H.K. (1997) Survey for approximate composition and mineral content of medicinal herbs. Korean J. Food Sci. Technol., 29, 671-679
  21. Lee, Y.S. (2007) Antioxidative and physiological activity of the Angelica dahurica leaves extracts. Korean J. Food Preserv., 14, 74-86
  22. Kim, H.J., Kim, S.W. and Shin, C.S. (2000) Analysis of chemical composition in leaf and root of Acrorus calamus L. Korean J. Food Sci. Technol., 32, 37-41
  23. Kang, M.H., Seo, Y.H., Kim, J.B., Shin, S.R. and Kim, K.W. (2000) The chemical composition of Taraxacum officinale consumed in Korea. Korean J. Soc. Food Sci., 16, 182-187
  24. Choi, Y.W. (2002) Development of labor saving and environment friendly cultivation method for the production of high quality perilla leaf in Muryang area. The Ministry of Agriculture and Forestry. The Final Research Paper p. 322-339
  25. Solms, J. (1969) The taste of amino acids, peptides, and proteins. J. Agric. Food Chem., 17, 686-688 https://doi.org/10.1021/jf60164a016
  26. Mau, J.L., Chyau, C.C., Li, J.Y. and Tseng, Y.H. (1997) Flavor components in straw mushrooms Volariella volvacea harvested at different stages of maturity. J. Agric. Food Chem., 45, 4726-4729 https://doi.org/10.1021/jf9703314
  27. Oh, M.H. and Whang, H.J. (2003) Chemical composition of several herb plants. Korean J. Food Sci. Technol., 35, 1-6
  28. Kim, E.Y., Baik, I.H., Kim, J.H., Kim, S.R. and Rhyu, M.R. (2004) Screening of the antioxidant activity of some medicinal plants. Korean J. Food Sci. Technol., 36, 333-338