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Chemical Conversion Pattern of Salvianolic Acid B in Aqueous Solution under Different Decoction Conditions

달임 조건에 따른 Salvianolic Acid B의 구조변환 차이

  • Lee, Hyoung Jae (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Cho, Jeong-Yong (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Lee, Sang-Hyun (Korea Pear Research Organization, Chonnam National University) ;
  • Jeon, Tae-Il (Department of Animal Science, Chonnam National University) ;
  • Park, Keun-Hyung (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Moon, Jae-Hak (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
  • 이형재 (전남대학교 식품공학과 및 기능성식품 연구센터) ;
  • 조정용 (전남대학교 식품공학과 및 기능성식품 연구센터) ;
  • 이상현 (전남대학교 배수출연구사업단) ;
  • 전태일 (전남대학교 동물자원학부) ;
  • 박근형 (전남대학교 식품공학과 및 기능성식품 연구센터) ;
  • 문제학 (전남대학교 식품공학과 및 기능성식품 연구센터)
  • Received : 2012.08.10
  • Accepted : 2012.10.15
  • Published : 2012.12.31

Abstract

The chemical conversion pattern of salvianolic acid B (Sal B) in aqueous solution under different boiling conditions was compared. When the duration of boiling was varied, without varying temperature or pressure, the content of chemically converted compounds (CCCs) was mostly increased over time. In addition, under different conditions of temperature and pressure with the same boiling time, the content of a few compounds increased with increasing temperature and pressure. These results confirmed that high temperatures and pressures in boiling alter the final composition of CCCs of Sal B. Therefore, it was suggested that the boiling conditions (time, temperature, and pressure) may be responsible for alteration of biological activities of the compounds. Our investigation of the chemical conversion of compounds contained in foods and medicinal herbs may provide important information in clarifying the biological activity of Sal B containing foods and medicinal herbs.

식품 및 한약재는 수용액 중에서 가열 및 달임을 행한 후에 섭취하는 경우가 매우 많다. 그러나 가열 및 달임에 의한 소재 중에 함유된 성분변화 연구는 매우 미흡한 실정이다. 이에 본 연구에서는 순환기계질환 치료를 위해 많이 이용되고 있는 단삼(Salvia miltiorrhiza Bunge)이라는 한약재에 다량 함유된 salvianolic acid B(Sal B)를 대상으로 가열조건에 따른 성분변화 양상을 HPLC 분석을 통해 비교하였다. 그 결과 $100^{\circ}C$의 동일 온도에서는 상압에서보다 가압조건 하에서 Sal B 변환 생성물들의 함량이 더 높아짐을 알 수 있었다. 그리고 가압조건 하에서 온도를 $100^{\circ}C$로 동일하게 설정하고 달임시간에 따른 변화를 비교한 결과, 매우 한정적인 성분들을 제외하고, 대부분의 성분들이 가열시간의 경과와 함께 그 생성물들의 함량이 증가하는 경향을 보였다. 한편 가열 온도와 압력 조건을 달리하여 각각 4시간동안 가열을 행한 결과, 가열온도와 압력이 높을수록 생성률이 특징적으로 높아지는 생성물들이 있는 반면, 오히려 그 반대의 경우도 관찰되었다. 이 결과들로부터 과도한 가열 온도와 지나치게 높은 가압 조건에서는 상압조건과는 다른 가열생성물들의 조성이 형성됨을 알 수 있었다. 이에 따라 가열 방법 및 가열 조건에 따라 생리활성의 발현 양상에도 영향이 초래될 가능성이 시사되었다. 본 연구결과는 한의학뿐만이 아니라 조리학적 측면에 있어서도 매우 중요한 성과라 판단되는 바 관련 연구의 기초자료로 활용되길 기대한다.

Keywords

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