국내 육성 품종별 숙지황의 품질 특성
Quality Characteristics of Prepared Rehmannia Root with 4 Domestic Cultivars
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초록
Rehmannia glutinosa (RG), one of the major medicinal crops in Korea, can be classified into three types: fresh, dried and prepared Rehmannia root. In this study, the quality characteristics of prepared rehmannia root was evaluated using 4 different cultivars that are commonly used in the market. In making prepared rehmannia root, Jihwang 1, Kokang, Togang and Dagang were dried, soaked in rice wine and steamed for nine times. At each stage, physiochemical properties were analyzed including its yield as one of the most important industrial factors to consider. The yield was highest in Togang at 23.61% and lowest in Dagang at 21.16%. These yield values showed a highly negative correlation with moisture contents of roots. The fructose and glucose contents were increased during the 3rd, 4th until the 5th steaming and then decreased afterwards. The sucrose, raffinose and stachyose contents gradually decreased during the first three steaming and were not detected during the 4th steaming. Also, the catalpol content was not detected after the 4th steaming. On the other hand, the 5-Hydroxymethylfurfural (HMF) content was not detected at raw root but increased during the steaming. Jihwang1 and Togang have exceeded the 0.1% of the Korean Pharmacopoeia standard after the 5th steaming, reaching faster than the other cultivars. Considering above results, Togang is expected to be the optimal cultivar considering the overall characteristics of its high yield and short steaming time. These results can provide useful information for industrial use of prepared Rehmannia root depending on the requirement and characteristics of each cultivar.
Abstract
Rehmannia glutinosa (RG), one of the major medicinal crops in Korea, can be classified into three types: fresh, dried and prepared Rehmannia root. In this study, the quality characteristics of prepared rehmannia root was evaluated using 4 different cultivars that are commonly used in the market. In making prepared rehmannia root, Jihwang 1, Kokang, Togang and Dagang were dried, soaked in rice wine and steamed for nine times. At each stage, physiochemical properties were analyzed including its yield as one of the most important industrial factors to consider. The yield was highest in Togang at 23.61% and lowest in Dagang at 21.16%. These yield values showed a highly negative correlation with moisture contents of roots. The fructose and glucose contents were increased during the 3rd, 4th until the 5th steaming and then decreased afterwards. The sucrose, raffinose and stachyose contents gradually decreased during the first three steaming and were not detected during the 4th steaming. Also, the catalpol content was not detected after the 4th steaming. On the other hand, the 5-Hydroxymethylfurfural (HMF) content was not detected at raw root but increased during the steaming. Jihwang1 and Togang have exceeded the 0.1% of the Korean Pharmacopoeia standard after the 5th steaming, reaching faster than the other cultivars. Considering above results, Togang is expected to be the optimal cultivar considering the overall characteristics of its high yield and short steaming time. These results can provide useful information for industrial use of prepared Rehmannia root depending on the requirement and characteristics of each cultivar.
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