DOI QR코드

DOI QR Code

Mineral Contents and Transfer Rate in Schizandra chinensis Fruits and their Infusions by Extraction Method

오미자차와 오미자 물추출액의 무기질 함량 및 추출조건에 따른 이행률

  • Hwang, Kwang-Ho (Kangbuk Agro-Fishery Products Inspection Center, Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Kim, Ouk-Hee (Kangbuk Agro-Fishery Products Inspection Center, Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Lee, Chun-Yeong (Kangbuk Agro-Fishery Products Inspection Center, Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Lee, Young-Ju (Kangbuk Agro-Fishery Products Inspection Center, Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Kim, Hee-Soon (Kangbuk Agro-Fishery Products Inspection Center, Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Yoo, In-Sil (Kangbuk Agro-Fishery Products Inspection Center, Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Jung, Kweon (Kangbuk Agro-Fishery Products Inspection Center, Seoul Metropolitan Government Research Institute of Public Health and Environment)
  • 황광호 (서울시보건환경연구원 강북농수산물검사소) ;
  • 김욱희 (서울시보건환경연구원 강북농수산물검사소) ;
  • 이춘영 (서울시보건환경연구원 강북농수산물검사소) ;
  • 이영주 (서울시보건환경연구원 강북농수산물검사소) ;
  • 김희순 (서울시보건환경연구원 강북농수산물검사소) ;
  • 유인실 (서울시보건환경연구원 강북농수산물검사소) ;
  • 정권 (서울시보건환경연구원 강북농수산물검사소)
  • Received : 2014.06.12
  • Accepted : 2014.12.09
  • Published : 2015.03.30

Abstract

Eight minerals (Ca, Cu, Fe, K, Mg, Mn, Na and Zn) were determined in Schizandra chinensis fruits and their infusions in Seoul. The average mineral contents per Schizandra chinensis fruits (100 g) were K (966.08 mg), Mg (87.20 mg), Ca (15.19 mg), Mn (6.19 mg), Fe (3.99 mg), Zn (2.78 mg), Na (2.15 mg) and Cu (0.31 mg) respectively by Inductively Coupled Plasma-Mass Spectrometer. The quantity of K and Zn were found significantly higher in Korean fruits than the Chinese fruits (p < 0.05). The other 6 minerals did not reveal remarkable difference. In the case of processed Schizandra chinensis tea, it had K (217 mg), Mg (20.40 mg), Ca (7.16 mg), Na (2.95 mg), Mn (1.34 mg), Fe (0.95 mg), Zn (0.25 mg) and Cu (0.09 mg) per 100 g respectively. In extraction of Schizandra chinensis fruits, as it took a longer extraction time, and in a powder form rather than a raw form, it had a higher contents of minerals. When a powder type of Schizandra chinensis fruits was extracted for 24 hours at $25^{\circ}C$, the transfer rate appeared with Ca (36.27%), Mn (25.44%), K (22.43%), Zn (21.00%), Na (19.91%), Mg (19.55%) Cu (13.78%) and Fe (6.45%) respectively.

Keywords

References

  1. History of medicine. Available from: http://en.wikipedia.org/wiki/History of medicine Accessed December. 16, (2013).
  2. 한의학정책연구원: 한약재 안전성 확보를 위한 연구 (한약 유통관리 실태조사 보고서), (2010).
  3. 유인실, 박성규, 최영희, 승현정, 정희정, 한성희, 이영주, 김윤희, 김경식, 한기영, 채영주: 건조 식품원료 약용식물의 잔류농약 모니터링. 한국식품위생안전성학회지, 27(3), 224-232 (2012). https://doi.org/10.13103/JFHS.2012.27.3.224
  4. 김희순: 오미자차와 건강차의 추출방법에 따른 생리활성 물질 함량비교. 석사학위논문, 단국대학교 (2013).
  5. 정동효, 윤백현, 이영희: 차생활문화대전. 홍익재, 서울 (2012).
  6. 김범근: 전통 대용차의 항산화 및 항균활성. 식품기술, 21(1), 22-24 (2008).
  7. 김좌숙, 최선영: 오미자의 이화학적 특성 및 항산화 활성. 한국식품영양학회지, 21(1), 35-42 (2008).
  8. 김숙희, 김선희, 김정선, 김주현, 윤군애, 이다희, 이상선, 정혜경: 고급영양학. 라이프사이언스, 서울, 210 (2006).
  9. 고병섭, 박성규, 최수봉, 전동화, 최미경, 박선민: 오미자 추출물의 혈당강화 효과에 관한 연구. 한국응용생명학회지, 47(2), 258-264 (2004).
  10. 김순임, 심기현, 주신윤, 한영실: 추출 조건에 따른 오미자 추출물의 항산화 및 혈당 강하에 관한 연구. 한국식품영양학회지, 22(1), 41-47 (2009).
  11. Lee JS, Lee MG, Lee SW: A study on the general components and minerals in parts of Omija. Korean J. dietary culture, 4(2), 173-176 (1989).
  12. 식품의약품안전처 식품영양성분데이타베이스 Available from: http://www.foodnara.go.kr/kisna/index.do?nMenuCode=18#column_15 Accessed December. 27 (2013).
  13. K. Pytlakowska, A. Kita, P. Janoska, M. Polowniak and V. Kozik : Multi-element analysis of mineral and trace elemnets in medicinal herbs and their infusions. Food Chemistry, 135, 494-501 (2012). https://doi.org/10.1016/j.foodchem.2012.05.002