Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Analysis of Nutritional Components, Volatile Properties, and Sensory Attributes of Cynanchi wilfordii Radix: Characterization Study

백하수오의 식품학적 영양 성분 및 휘발성 향기 성분 분석을 통한 관능적 특성 검토

  • Lim, Ho-Jeong (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Kim, Jae-Kyeom (Department of Food Science and Nutrition, University of Minnesota) ;
  • Cho, Kye Man (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Joo, Ok Soo (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Nam, Sang Hae (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Lee, Shin-Woo (Department of Agronomy & Medicinal Plant Resources, Gyeongnam National University of Science and Technology) ;
  • Kim, Hyun Joon (Department of Anatomy, Gyeongsang National University School of Medicine) ;
  • Shin, Eui-Cheol (Department of Food Science, Gyeongnam National University of Science and Technology)
  • 임호정 (경남과학기술대학교 식품과학부) ;
  • 김재겸 (미네소타대학교 식품영양학과) ;
  • 조계만 (경남과학기술대학교 식품과학부) ;
  • 주옥수 (경남과학기술대학교 식품과학부) ;
  • 남상해 (경남과학기술대학교 식품과학부) ;
  • 이신우 (경남과학기술대학교 농학.한약자원학부) ;
  • 김현준 (경상대학교 의학전문대학원 해부학교실) ;
  • 신의철 (경남과학기술대학교 식품과학부)
  • Received : 2015.02.23
  • Accepted : 2015.04.07
  • Published : 2015.04.30
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Abstract

Nutritional compositions, volatile compounds, and sensory attributes of Cynanchi wilfordii Radix were analyzed in order to examine its practical utilization as a food resource. In the proximate analysis, protein and lipid contents were shown to be 14.6 and 5.0 mg/100 g, respectively, in C. wilfordii Radix. Potassium was the most predominant mineral (809 mg/100 g), as determined by inductively coupled plasma-optical emission spectrometry in parallel with microwave acid digestion. Total phenolic content was found to be 410 mg/100 g. Further, arginine and linoleic acid were the most abundant amino acid and fatty acid of C. wilfordii Radix, respectively. To examine its functional properties, classical 2,2-diphenyl-1-picrylhydrazyl (DPPH) analysis was performed. As a result, the concentration of C. wilfordii Radix required to scavenge 50% of DPPH radicals was 1.16 mg of dried material. Lastly, in olfactory and sensory tests, ${\beta}$-eudesmol (woody odor) was the major flavor compound responsible for the bitter taste and sensory attributes of C. wilfordii Radix. Taken altogether, the above results provide important preliminary results for utilization of C. wilfordii Radix as a food resource.

본 연구는 백하수오가 가지는 일반 성분과 영양 성분에 대한 탐색을 실시하였다. 무기질에서 높은 칼륨 성분을 보이고 있었으며 라디칼 소거능 역시 우수한 것으로 나타났다. 아미노산에서는 유리 및 구성 아미노산 모두 arginine이 높은 함량을 나타냈으며 생리활성이 우수한 것으로 보고되는 ${\gamma}$-aminobutyric acid(GABA) 역시 높은 함량을 보이고 있다. 지방산 조성을 볼 때 필수지방산으로 알려진 linoleic acid가 가장 주된 지방산으로 나타났으며 ${\omega}$-3 계열인 linolenic acid가 존재하는 것으로 볼 때 우수한 영양적 조성을 가지고 있다고 볼 수 있다. 관능검사를 통해 백하수오차의 경우 녹차에 비해 약간의 쓴맛과 단맛이 부족하다고 측정되었으나 농도 조절이나 부재료 첨가를 통해 개선할 수 있을 것으로 판단된다.

Keywords

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