Chemical Components of Korean Atractylodes japonica Koidz

한국산 삽주의 화학성분

To study the availability of the Atractylodes japonica Koidz. as ingredients for functional flood, the properties of chemical components were investigated and the results were followed. Among general components of Korean A. japonica, total sugars portions from fresh and dried samples took 31.3% and 46.8%, respectively. Mineral contents were K 4,038.9 ppm, P 1,698.5 ppm, Ca 731.8 ppm, Mg 477.1 ppm, Na 87.2 ppm, Fe 56.4 ppm, Zn 22.4 ppm and Mn 13.5 ppm in fresh sample, and K 8,738.9 ppm, P 3,511.6 ppm, Ca 966.1 ppm, Mg 912.8 ppm, Na 147.4 ppm, Fe 113.9 ppm, Zn 46.7 ppm and Mn 23.5 ppm in dried sample. Sucrose in Korean A. japonica was 0.88% in fresh sample and 3.44% in dried sample, and it was main component of sugar. The largest amount of organic acid in Korean A. japonica was tartaric acid, which was 3,849.0 mg% in fresh sample main and 5,305.5 mg% in dried sample. The main amino acid of total amino acids in fresh and dried samples were arginine 291.3 mg% and proline 567.8 mg%, respectively. The main fatty acid of fresh and dried samples were behenic acid 4.0% and linoleic acid 17.99%, respectively. The most distinctive volatile flavor compound was furanodiene which took 17.91% in flash and 40.69% in dried Korean A. japonica.

한국산 삽주로 식품의 가공·저장 및 영양학적 및 기호적 가치를 결정하는 중요한 인자인 화학성분을 분석한 결과 일반성분 중 총당은 생삽주에서 31.3%, 건삽주에서 46.8% 함유되어 있었다. 무기성분은 생삽주의 경우 K이 4,038.9 ppm, P 1,698.5 ppm, Ca 731.8 ppm, Mg 477.1 ppm, Na 87.2 ppm, Fe 56.4 ppm, Zn 22.4 ppm 및 Mn 13.5 ppm 이었고, 건삽주의 경우 K이 8,738.9 ppm, P 3,511.6 ppm, Ca 966.1 ppm, Mg 912.8 ppm, Na 147.4 ppm, Fe 113.9 ppm, Zn 46.7 ppm and Mn 23.5 ppm 이었다. 유리당은 sucrose가 생삽주에 0.88%, 건삽주에 3.44%로 다른 당에 비해 높게 나타났다. 유기산은 tartaric acid가 생삽주에 3,849.0 mg%, 건삽주에 5,305.5 mg%로 가장 높게 함유되어 있었다. 구성 아미노산 중 생삽주에 arginine이 291.3 mg%, 건삽주에는 mg%이 569.8 mg%로 가장 높게 나타났다. 지방산 조성은 생삽주에 behenic acid가 4.0%로 높게 나타났고, 건삽주에 linoleic acid가 17.99%로 높게 나타났다. 가장 많이 함유되어 있는 향기성분은 furanodiene로 생삽주에 17.91%와 건삽주에 40.69%이었다.