DOI QR코드

DOI QR Code

증자시간에 따른 생천마의 품질특성 변화

Quality Characteristics of Fresh Gastrodia elata according to Different Steaming Time

  • 송영은 (전북특별자치도농업기술원 작물식품과) ;
  • 김은주 (전북특별자치도농업기술원 작물식품과) ;
  • 한현아 (전북특별자치도농업기술원 작물식품과) ;
  • 이송이 (전북특별자치도농업기술원 작물식품과) ;
  • 김창수 (전북특별자치도농업기술원 약용자원연구소) ;
  • 안민실 (전북특별자치도농업기술원 작물식품과)
  • 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)
  • 투고 : 2023.11.13
  • 심사 : 2024.02.13
  • 발행 : 2024.02.28

초록

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.

키워드

과제정보

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

참고문헌

  1. Arnao MB, Cano A, Acosta M. 2001. The hydrophilic and lipophilic contribution to total antioxidant activity. Food Chem 73:239-244 https://doi.org/10.1016/S0308-8146(00)00324-1
  2. Chen PJ, Sheen LY. 2011. Gastrodiae Rhizoma (天麻 tianma): A review of biological activity and antidepressant mechanisms. J Tradit Complementary Med 1:31-40 https://doi.org/10.1016/S2225-4110(16)30054-2
  3. Choi SR, Jang I, Kim CS, You DH, Kim JY, Kim YG, Ahn YS, Kim JM, Kim YS, Seo KW. 2011. Changes of components and quality in Gastrodiae Rhizoma by different dry methods. Korean J Med Crop Sci 19:354-361 https://doi.org/10.7783/KJMCS.2011.19.5.354
  4. Chu HN, Kim JS, Kim KO, Jeong JK. 2012. Effect of functional components, antioxidant activity and sensory characteristics of Gastrodiae Rhizoma by different drying condition. Korean J Herbol 27:139-145 https://doi.org/10.6116/kjh.2012.27.6.139
  5. Dai S, Zhang W, Dou Y, Liu H, Chen X, Shi J, Dou H. 2021. Towards a better understanding of the relationships between the structure and antitumor activity of Gastrodia elatapolysaccharides by asymmetrical flow field-flow fractionation. Food Res Int 149:110673
  6. Davis WB. 1947. Determination of flavanones in citrus fruits. Anal Chem 19:476-478 https://doi.org/10.1021/ac60007a016
  7. Gao X, Miao J, Guo X, Song Y, Lv T, Huang L, Gao W, Li X. 2019. Multicomponent quantitative analysis combined with antioxidant and alpha-glucosidase inhibitory activities for the quality evaluation of Gastrodia elata from different regions. Biomed Chromatogr 33:e4508
  8. Guo Q. 2016. Study on the Structure and Physicochemical Properties of Rhizoma Gastrodiae Starch. Southwest University
  9. Hong SP, Jeong HS, Jeong EJ, Sin DH. 2006. Quality characteristics of beverage with Gastrodia elata Blume extract. Korean J Food Hyg Saf 21:31-35
  10. Jorjong S, Butkhup L, Samappito S. 2015. Phytochemicals and antioxidant capacities of Mao-Luang (Antidesma bunius L.)cultivars from Northeastern Thailand. Food Chem181:248-255 https://doi.org/10.1016/j.foodchem.2015.02.093
  11. Kim HJ, Kwak IS, Lee BS, Lee HC, Lee EM, Lim JY, Yun YS, Chun BW. 2004. Methods of pretreatment for decrease of discomfortable odor of Gastrodia elata Blume. J Eng Res 35:135-140
  12. Kim HT, Park EJ. 2013. Change of major functional components of Gastrodia elata Blume with cultivation conditions and harvest times. Korean J Med Crop Sci 21:282-288 https://doi.org/10.7783/KJMCS.2013.21.4.282
  13. Kim HY. 2014. Change of functional substances, gastrodin and p-hydroxybenzyl alcohol in the manufacturing of blackGastrodia elata Blume and fermented Gastrodia elataBlume. Master's Thesis, Chonbuk National Univ. Jeonju. Korea
  14. Kim JM, Moon YS, Yoon KY, Suh SG. 2010. Quality properties and preference of fermented Gastrodia elata Blume. Kororean J Hortic Sci Technol 28:507-514
  15. Korean Statistical Information Service [KOSIS]. 2021. Korean sTatistical Information Service. https://kosis.kr/statHtml/stat Html.do?orgId=114&tblId=DT_114_2012_S0095&vw_cd=MT_ZTITLE&list_id=K1_38&scrId=&seqNo=&lang_mode=ko&obj_var_id=&itm_id=&conn_path=MT_ZTITLE&path=%252FstatisticsList%252FstatisticsListIndex.do [cited 4 July2023]
  16. Lee YM. 1990. In Oriental Medicine Dictionary. p.814. Sammundang
  17. Lee YR, Kim KY, Lee SH, Kim MY, Park HJ, Jeong HS. 2012. Antioxidant and antitumor activity of methanolic extracts from Humulus japonicus. Korean J Food Nutr 25:357-361 https://doi.org/10.9799/ksfan.2012.25.2.357
  18. Li Y, Liu XQ, Liu SS, Liu DH, Wang X, Wang ZM. 2019. Transformation mechanisms of chemical ingredients in steaming process of Gastrodia elata Blume. Molecules 24:3159
  19. Ma J, Deng Y, Wang Y, Liu Q, An J, Li M, Song N, Zhang J, Cheng L, Ma, K. 2021. A comparative study on ingredient and efficiency difference between fresh and steamed Gastrodia elata Blume: An herbal material to a novel functional food. J Funct Food 82:104512
  20. Park JP, Chu HN, Kim JS, Kim KO, Lee SI, Jeong JK. 2014. A study of functional components antioxidant activity and sensory characteristics of Gastrodiae Rhizoma by steamingdrying cycles. Korena J Herbol 29:55-62 https://doi.org/10.6116/kjh.2014.29.6.55.
  21. Rocculi P, Romani S, Gomez Galindo, F, Dalla Rosa M. 2009. Effect of minimal processing on physiology and quality of fresh-cut potatoes: A review. Food 3:18-30
  22. Singleton VL, Rossi JA. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagent. Am J Enol Vitic 16:144-158 https://doi.org/10.5344/ajev.1965.16.3.144
  23. Song YE, Choi SR, Song EJ, Seo SY, Lee IS, Han HA, Lee KK, Song YJ, Kim YH, Kim MK, Park SY. 2016. Quality characteristics of fermentation Gastrodia elata Blume by saccharifying methods. Korean J Food Nutr 29:698-705 https://doi.org/10.9799/ksfan.2016.29.5.698
  24. Song YE, Lee IS, Song EJ, Choi MK, Han HA, Shin SH, Choi SR, Lee KK, Kim MK, Park SY. 2017. Changes of off-odor constituent and parishin derivatives of fermentation of Gastrodia elata rhizome by lactic acid bacteria strains. Korean J Food Nutr 30:973-982
  25. Tang C, Wang L, Li J, Liu X, Cheng M, Xiao H. 2015. Analysis of the metabolic profile of parishin by ultra-performance liquid chromatography/quadrupole-time of flight mass spectrometry. Biomed Chromatogr 29:1913-1920 https://doi.org/10.1002/bmc.3516
  26. Taniguchi H, Yosioka I, Yamasaki K, Kim IH. 1981. Studies on the constituents of Gastrodia elata Blume. Chem Pharm Bull 29:55-62 https://doi.org/10.1248/cpb.29.55
  27. Wang X, Wang H, Cao GS, Ma CJ, Xin YZ. 2018. Research and analysis of the dynamic changes of seven chemical compounds from Gastrodia elata affected by different steaming time spans. Chin J Hosp Pharm 38:595-598
  28. Wu Z, Gao R, Li H, Liao X, Tang X, Wang X, Su Z. 2022. How steaming and drying processes affect the active compounds and antioxidant types of Gastrodia elata Bl. f. glauca S. chow. Food Res Int 157:111277
  29. Xie YK, Li XY, Chen C, Zhang WP, Yu XL, Xiao HW, Lu FY. 2023. Effects of steam and water blanching on drying characteristics, water distribution, microstructure, and bioactive components of Gastrodia elata. Plants 12:1372
  30. Xie YK, Li XY, Zhang Y, Zheng ZA, Huang LQ, Liu DH, Xiao HW, Liu YH. 2021. Effects of high-humidity hot air impingement steaming on Gastrodia elata: Steaming degree, weight loss, texture, drying kinetics, microstructure and active components. Food Bioprod Process 127:255-265 https://doi.org/10.1016/j.fbp.2021.03.005
  31. Yu SJ, Kim JR, Lee CK, Han JE, Lee JH, Kim HS, Hong JH, Kang SG. 2005. Gastrodia elata Blume and an active component, p-hydroxybenzyl alcohol reduce focal ischemic brain injury through antioxidant related gene expressions. Biol Pharm Bull 28:1016-1020 https://doi.org/10.1248/bpb.28.1016
  32. Zhang B, Liu M, Liu G, Li D, Zhou B. 2021. Oral absorption mechanism of the polysaccharides from Gastrodia elataBlume base on fluorescence labeling. Food Res Int 144:110342
  33. Zhang X, Ning Z, Ji D, Chen Y, Mao C, Lu T. 2015. Approach based on high-performance liquid chromatography fingerprint coupled with multivariate statistical analysis for the quality evaluation of Gastrodia Rhizoma. J Sep Sci 38:3825-3831 https://doi.org/10.1002/jssc.201500739
  34. Zhou J, Pu X, Yang Y, Yang T. 1983. The chemistry of Gastrodia elata BL. IV. The phenolic compounds of some Chinese species of Gastrodia. Acta Botanica Yunnanica5:443-444