The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Fresh Gastrodia elata according to Different Steaming Time

증자시간에 따른 생천마의 품질특성 변화

  • Young Eun Song (Division of Crops & Food, Jeonbuk State Agricultural Research & Extension Services) ;
  • Eun Ju Kim (Division of Crops & Food, Jeonbuk State Agricultural Research & Extension Services) ;
  • Hyun Ah Han (Division of Crops & Food, Jeonbuk State Agricultural Research & Extension Services) ;
  • Song Yee Lee (Division of Crops & Food, Jeonbuk State Agricultural Research & Extension Services) ;
  • Chang Su Kim (Medicinal Plant Resource Research Institute, Jeonbuk State Agricultural Research & Extension Services) ;
  • Min Sil Ahn (Division of Crops & Food, Jeonbuk State Agricultural Research & Extension Services)
  • 송영은 (전북특별자치도농업기술원 작물식품과) ;
  • 김은주 (전북특별자치도농업기술원 작물식품과) ;
  • 한현아 (전북특별자치도농업기술원 작물식품과) ;
  • 이송이 (전북특별자치도농업기술원 작물식품과) ;
  • 김창수 (전북특별자치도농업기술원 약용자원연구소) ;
  • 안민실 (전북특별자치도농업기술원 작물식품과)
  • Received : 2023.11.13
  • Accepted : 2024.02.13
  • Published : 2024.02.28
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Abstract

Gastrodia elata has been used in traditional Chinese medicine for treating headaches, dizziness, and convulsive illness for centuries. G. elata has traditionally been processed by steaming or blanching to increase the content and quality of its main ingredients. This study aimed to identify changes in physicochemical properties and active ingredients of G. elata depending on the steaming time. Data of this study could be used to develop traditional medicine and health foods. No steaming was used as a control. Steaming time was 5, 10, 20, 30, 60, or 120 min. The drying yield according to the steaming time ranged from 20.2% to 22.9%, with the lowest drying yield at 120 min. As the steaming time increased, gastrodin content increased more than that in fresh G. elatadue to inhibition of β-glucosidase enzyme activity, 4-hydroxybenzyl alcohol condensation, and parishin decomposition. Steamed G. elatadid not show higher total polyphenols, total flavonoids, or ABTS radical scavenging activities than fresh G. elata even with an increase of steaming time. The steaming time to improve the quality of G. elata may varied depending on the size of G. elata. Thus, it is important to set the steaming time taking these characteristics into consideration.

Keywords

Acknowledgement

본 논문은 농촌진흥청 지역특화기술개발과제(과제번호:RS-2021-RD012527)지원에 의해 수행되었음.

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