Korean Journal of Pharmacognosy (생약학회지)

The Korean Society of Pharmacognosy (한국생약학회)
권호 표지

Changes in Chemical Composition and Biological Activities of Original Crude Drugs by Food Processing Techniques III - Changes of HMF Contents from Roasted Asparagi Tuber -

식품학적 가공에 의한 생약의 성분 및 활성 변화 III - Roasting 처리에 의한 천문동 중 HMF 함량변화 -

  • Kwak, Hye-Min (Division of Applied Biology and Chemistry, College of Agriculture and Life Sciences, Kyungpook National University) ;
  • Kim, Ja-Young (Division of Applied Biology and Chemistry, College of Agriculture and Life Sciences, Kyungpook National University) ;
  • Lim, Jung-Hyun (Department of Food Science & Technology, College of Agriculture and Life Sciences, Kyungpook National University) ;
  • Chung, Shin-Kyo (Department of Food Science & Technology, College of Agriculture and Life Sciences, Kyungpook National University) ;
  • Kwon, Soon-Ho (Division of Applied Biology and Chemistry, College of Agriculture and Life Sciences, Kyungpook National University) ;
  • Jeong, Hyun-Hee (Division of Applied Biology and Chemistry, College of Agriculture and Life Sciences, Kyungpook National University) ;
  • Hur, Jong-Moon (Dicision of Applied Biology and Chemistry, College of Agriculture and Life Science, Kyungpook National University) ;
  • Song, Kyung-Sik (Division of Applied Biology and Chemistry, College of Agriculture and Life Sciences, Kyungpook National University)
  • 곽혜민 (경북대학교 농업생명과학대학 응용생물화학부) ;
  • 김자영 (경북대학교 농업생명과학대학 응용생물화학부) ;
  • 임정현 (경북대학교 농업생명과학대학 식품공학과) ;
  • 정신교 (경북대학교 농업생명과학대학 식품공학과) ;
  • 권순호 (경북대학교 농업생명과학대학 응용생물화학부) ;
  • 정현희 (경북대학교 농업생명과학대학 응용생물화학부) ;
  • 허종문 (경북대학교 농업생명과학대학 응용생물화학부) ;
  • 송경식 (경북대학교 농업생명과학대학 응용생물화학부)
  • Published : 2005.09.30
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Abstract

Changes in chemical composition of the ethanolic extract of roasted Asparagi Tuber were investigated by HPLC. One dramatically increased peak $(t_R\;14.85 min)$ was isolated by silica gel column chromatograph and identified as 5-hydroxymethyl furfural (HMF) by comparing its $1^H-NMR$ data with that of a commercial standard. HMF content reached its maximum level at $190^{\circ}C$ for 60 minutes. Under these conditions, HMF contents in the roasted Asparagi Tuber was increased about thirteen times (9.26mg/g) over the not-roasted control (0.71 mg/g). No significant differences were found in macrophage-activating, prolyl endopeptidase-inhibiting, antioxidative (DPPH), anti-coagulating (activated partial thromboplastin times), and ACE-inhibiting activities between roasted and not-roasted Asparagi Tuber.

Keywords

References

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