오미자(Schisandra chinensis) 열매의 과육과 씨에서 정유 및 리그난 성분 비교
Comparison of essential oils and lignans compositions from pulp and seed of Omija (Schisandra chinensis) berry
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초록
오미자 (Schisandra chinensis Baillon)는 다양한 생리활성을 지니고 있어 오래전부터 약용 및 식용으로 이용되어왔다. 식품 분야 측면에서 오미자는 가공과정에서 씨(seed)가 부산물로 얻어지고 있으나 이에 대한 활용도는 낮은 편이다. 따라서 본 연구에서는 오미자 씨의 활용성 증대하기 위해 오미자를 부위별(과육과 씨 부위)로 구분하여 일반성분, 정유성분 및 주요 리그난 성분들의 함량을 비교 조사하였다. 일반성분으로서 건조 오미자(whole berry)의 조지방 함량은 27.97%이었고, 과육(21.84%)보다 씨(38.16%)에서 함량이 높았고, 조단백질 함량도 씨 부위(18.09%)가 과육(3.53%)에 비해 약 5.1배 높았다. 건조한 오미자 열매 전체의 정유함량은 1.33%이었고 과육(0.91%)보다 씨 (2.65%)에서 약 2.9배 정도 높았다. 오미자의 정유에서 동정된 62종의 성분들 중에서 부위에 관계없이 가장 많이 검출된 성분은 α-ylangene이었고, 과육에서 α-ylangene의 함량은 195.08 μg/g이었으나 씨에서는 6,687.76 μg/g이었다. 그 다음으로 cuparene이 과육에서 77.46 μg/g, 씨에서 2,098.72 μg/g, alloaromadendrene은 과육에서 106.20 μg/g, 씨에서 708.96 μg/g이 검출되어 씨에서 각각 27.1배 및 6.7배 많이 함유되어 있었다. 특히 여러 가지 약리활성을 지니고 있는 것으로 밝혀진 nootkatone의 경우 과육에서는 60.83 μg/g이 검출된 반면 씨에서는 과육보다 약 27배 많은 1,645.66 μg/g이 검출되었다. 리그난 성분인 schizandrin, schizandrol B, schizandrin A 및 γ- schizandrin도 과육보다는 씨에 5-18배 많이 함유되어 있어 식품 원료로서 활용잠재력을 가지고 있었다.
Abstract
Fully ripe Omija (Schisandra chinensis Baillon) berry has been used for medicinal and edible purposes for a long time due to its various physiological activities. The seeds of Omija fruit are produced during the processing of the fruit, but are often discarded in the food industry. To increase the utilization of Omija seeds, this study investigated the differences in essential oil and lignan compositions between the pulp and seed. The yield of essential oil in whole berries was 1.33% based on dry weight, 0.91% in the pulp, and 2.65% in the seed, respectively. A total of 62 constituents were identified by GC and GC–MS analysis from the oils of the two parts. The major constituents were sesquiterpenes, such as α-ylangene, cuparene, alloaromadendrene, cis-lanceol, β- himachalene, and nootkatone. The content of these ingredients was higher in the seed than in the pulp. The most abundant lignan compounds in the berry were schizandrin, followed by γ-schizandrin, schizandrin A, and schizandrol B. The content of the four lignans in the seed was significantly higher than in the pulp. The seeds of Omija have higher contents of essential oils and lignan compounds compared to the pulp, making it necessary to explore approaches for utilizing them as food ingredients
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