Korean Journal of Medicinal Crop Science (한국약용작물학회지)

The Korean Society of Medicinal Crop Science (한국약용작물학회)
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Physicochemical Components of Rehmannia glutinosa Fermented with Rhizopus delemar

Rhizopus delemar로 발효된 지황의 이화학적 성분 분석

  • Song, Bitna (Fermentated and Processed Food Science Division, NIAS, RDA) ;
  • Lee, Dabin (Fermentated and Processed Food Science Division, NIAS, RDA) ;
  • Park, Boram (Fermentated and Processed Food Science Division, NIAS, RDA) ;
  • Hwang, Hae (Fermentated and Processed Food Science Division, NIAS, RDA) ;
  • Kim, So Young (Fermentated and Processed Food Science Division, NIAS, RDA) ;
  • Park, Shin Young (Fermentated and Processed Food Science Division, NIAS, RDA)
  • 송빛나 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) ;
  • 이다빈 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) ;
  • 박보람 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) ;
  • 황해 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) ;
  • 김소영 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) ;
  • 박신영 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과)
  • Received : 2018.09.27
  • Accepted : 2018.12.20
  • Published : 2018.12.30
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Abstract

Background: This study was carried out to determine the physicochemical components of Rehmannia glutinosa (RG) fermented with Rhizopus delemar. Methods and Results: Physicochemical components such as changes in moisture content, pH value, total acidity, amount of reducing sugars as well as quantity of free sugars, free amino acids, and catalpol were investigated. Result showed that, the moisture content ranged from 64.26 to 65.51%. The pH and total acidity of the fermented RG decreased significantly during fermentation. The reducing sugar content ranged from 0.10 to 1.34%. The most abundant main free sugars were identified as raffinose, xylose, glucose, fructose, and sucrose. The sucrose content in 80% ethanol and in water extracts increased during RG fermentation. In total, 26 free amino acids were detected, including seven essential amino acids. In addition, the quantity of free amino acids decreased significantly during fermentation. Finally, the catalpol content of the fermented RG was highest on the $2^{nd}$ day of fermentation at 2,028.67 mg/ 100 g. Conclusions: These results indicated that fermentation of Rhizopus delemar could be used to enhance biological activity, and that fermented RG could be used as a functional material and as an edible resource in food and functional materials industries.

Keywords

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Fig. 1. UPLC chromatograms of catalpol from Rehmannia Glutinosa and fermented Rehmannia Glutinosa.

Table 1. Changes in moisture, pH, total acidity and reducing sugar content of fermented R. glutinosa.

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Table 2. The free sugars content of fermented Rehmannia Glutinosa.

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Table 3. Amino acid content of fermented Rehmannia Glutinosa

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Table 3. Continued.

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Table 4. The content of catalpol in fermented Rehmannia Glutinosa.

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