Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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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
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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

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