기능성분 고함유 단삼 품종 ‘홍단’의 재배 특성 및 성분 함량
Cultivation and Quality Characterization of New Variety Salvia miltiorrhiza “Hongdan” with High Active Ingredients
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초록
Background: Salvia miltiorrhiza Bunge, commonly known as Danshen belongs to the Lamiaceae family and is a perennial medicinal crop with purple flowers and red roots. Originated in China, this plant is known for its medicinal properties and has recently been cultivated for medicinal purposes in Korea as well. Methods and Results: In 2007, plants were selected from seedlings grown through open pollination based on the “Dasan” variety, followed by replicated yield trials in 2016 - 2018 and local adaptability testing in 2019 - 2020. This process confirmed that “Hongdan” possesses yield potential comparable to that of “Dasan”. Salvianolic acid B and tanshinone IIA contents were analyzed using high-performance liquid chromatography, while the other components, hydrophilic phenolic acid and hydrophobic tanshinone, were also analyzed separately. “Hongdan” had higher contents of salvianolic acid B and tanshinone IIA, indicating its potential as a high-quality medicinal variety. “Hongdan” generally has a generally high content of hydrophilic phenolic acids and hydrophobic tanshinones. Conclusion: “Hongdan” demonstrated excellent yield and was found to have a higher content of active ingredients than the “Dasan”. This study highlights the potential of “Hongdan” as an excellent source of medicinal and functional food.
Abstract
Background: Salvia miltiorrhiza Bunge, commonly known as Danshen belongs to the Lamiaceae family and is a perennial medicinal crop with purple flowers and red roots. Originated in China, this plant is known for its medicinal properties and has recently been cultivated for medicinal purposes in Korea as well. Methods and Results: In 2007, plants were selected from seedlings grown through open pollination based on the “Dasan” variety, followed by replicated yield trials in 2016 - 2018 and local adaptability testing in 2019 - 2020. This process confirmed that “Hongdan” possesses yield potential comparable to that of “Dasan”. Salvianolic acid B and tanshinone IIA contents were analyzed using high-performance liquid chromatography, while the other components, hydrophilic phenolic acid and hydrophobic tanshinone, were also analyzed separately. “Hongdan” had higher contents of salvianolic acid B and tanshinone IIA, indicating its potential as a high-quality medicinal variety. “Hongdan” generally has a generally high content of hydrophilic phenolic acids and hydrophobic tanshinones. Conclusion: “Hongdan” demonstrated excellent yield and was found to have a higher content of active ingredients than the “Dasan”. This study highlights the potential of “Hongdan” as an excellent source of medicinal and functional food.
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