• Korean Journal of Plant Resources
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• v.15 no.1
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• pp.8-17
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• 2002

To improve new propagation method, I try to propagate wild polygonatum odoratum roots which formate adventitious bud without bud. The obtained results of size of roots and adventitious bud to formate for multiple propagation of wild polygonatum odoratum as the follow. One year grown wild polygonatum odoratum root in 5cm diameter formate 66.5％ adventitious buds. One year grown wild polygonatum odoratum root in 15cm in diameter germinate 113% adventitious bud. Two years grown root in 15cm diameter formate adventitious bud three times more then one year root. Wild polygonatum odoratum in 15cm diameter without any bud in experiment plot makes 4 times of propagation. Sand and Perlite media propagaton plot was increased 3.1∼3.3times more than common culture medium. The best result of mass propagation wild polygonatum odoratum is 10mm diameter root and 5cm cut in length to plant sand media plot.

• Journal of Plant Biotechnology
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• v.4 no.1
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• pp.33-37
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• 2002

Micropropagation and adventitious root production via the culture of Polygonatum odoratum were performed. Stem segments of seedlings of Polygonatum odoratum were the most efficient explants for adventitious shoot formation compared to leaf and root segments. Exogenous cytokinin treatment was required for adventitious shoot formation. Among the cytokinin (BA, Kinetin and Zeatin) tested, BA was most effective for shoot formation from stem segments. Auxin (NAA or IBA) in combination with cytokinin significantly enhanced adventitious shoot formation. Twenty five percent of explants produced adventitious shoots on medium with 2.0 mg/L BAP alone, while 83% of explants produced adventitious shoots on medium with the combination of 2.0 mg/L BAP and 0.1 mg/L IBA. Rooting of adventitious shoots was achieved after transferring to 112 MS medium supplemented with 0.1 mg/L IBA and 0.5 mg/L zeatin. When stem segments were cultured on MS medium with various kinds of auxin (IBA, NAA and 2,4-D), adventitious roots were formed from callus. frequency of adventitious root formation was highest in 2,4-D than NAA and IBA. When roots were in clusters together with parental stem segments, growth of roots actively occurred in hormone-free MS liquid medium. The above results represent that possible application for the mass production of roots and plantlets through in vitro culture system of Polygonatum odoratum.

• Food Science and Preservation
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• v.4 no.2
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• pp.155-162
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• 1997

This work was designed to determine the effect of steaming-Pretreatment on Physicochemical and functional properties of roasted Polygonatum odoratum roots. Steaming treatments led to some reduction in the contents of water solubles, such as total solid, reducing sugar and free-amino nitrogen of the unroasted samples. Moreover, roasting processing caused decrease in reducing sugar and free-amino acid, with increase in total soluble solid and browning color of the samples, which showed the dependence of steaming treatment as well as roasting temperature. Electron-donating ability and nitrite-scavenging ratio of the samples were also highly developed along with roasting processing at 17$0^{\circ}C$ within 35min. Considering the physicochemical and some functional parameters of water extracts of roasted samples, roasting at above 14$0^{\circ}C$ for over 55min or at 17$0^{\circ}C$ for around 35min was recommendable for the higher quality of Polygonatum odoritum tea, which conditions were similarly adapted for both steamed and unsteamed samples.

• Food Industry And Nutrition
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• v.6 no.2
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• pp.3-12
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• 2001

• Korean Journal of Food Science and Technology
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• v.39 no.1
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• pp.99-103
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• 2007

In order to evaluate innate flavor during the roasting process, the components responsible for the aroma of unroasted Polygonatum odoratum root and the volatile odor components released during the roasting process were evaluated using the solid phase-microextraction (SPME) headspace method. The raw P. odoratum root contained aldehyde, alcohol, hydrocarbon and acid components, which gave it a grass-like smell. 2-Methylpyrazine was not revealed from the roasted P. odoratum root at $110^{\circ}C$ and $130^{\circ}C$, but was extracted at $150^{\circ}C$. The 2,5-dimethylpyrazine component was the greatest at $130^{\circ}C$. The hexanal component was greater when the root was roasted at $110^{\circ}C$, compared with those at $130^{\circ}C$ and $150^{\circ}C$. The production of 2-acetyl-1-pyrroline component was the greatest when it was roasted at $130^{\circ}C$. Quantitative descriptive analysis of P. odoratum after roasting revealed a high concentration of 2,5-dimethylpyrazine at $130^{\circ}C$ and $150^{\circ}C$, but a low concentration at $110^{\circ}C$. Most of the 2-acetyl-1-pyrroline, which significantly affected its smell, was revealed at $130^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.28-32
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• 2003

As part of studies on the high quality dunggule tea, made of Polygonatum odoratum root with different growth year were analyzed for their flavor compounds. The quality attributes related to flavors were compared between raw and roasted samples which were treated at $130^{\circ}C$ for 15 min. Free sugars in the roots were mainly composed of fructose ($3.59{\sim}4.83%,\;d.b.$), sucrose ($1.78{\sim}2.49%$), and glucose ($1.60{\sim}1.80%$). Threonine ($1,239{\sim}1,444\;mg/100g,\;d.b.$), arginine ($589{\sim}689$), histidine ($289{\sim}370$) were three major free amino acids. The root grown for three years showed the highest content in total free sugar and amino acids (p<0.05). There was negligible difference in proximate composition and Hunter's color parameter depending on the growth year of the roots. However, sensory scores on color, taste and aroma were highest in 3 years' root, which is found most suitable for the preparation of dunggule tea. The roasting of 3 years old root significantly reduced the content of fructose and sucrose (p<0.01). It caused most apparent changes in the decreasing amount of threonine and in the decreasing rate of lysine, showing the significant decrease in total free amino acid content (p<0.01).

• Korean Journal of Plant Resources
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• v.11
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• pp.40-47
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• 1998

When the leaves, roots and stem segments of seedling of Polygonatum odoratum were cultured on Murashige and Skoog medium with 2.0mg/l BAP, stem segments were the most efficient explants for adventitious shoot inductino. To observe the efficient combination of growth regulators on the adventitious shoot formation , stem segments were cultured on MS medium with various kinds of cytokinins (BAP, kinetin, zeatin). From this experiment, cytokinin treatement was prerequisite for theadventitious shoot formatino,especially BAP was the most effective. Auxin (NAA or IBA) in combination with cyotokinin highly enhanced the adventitious shoot formation. Twenty five percents of explants produced the adventitious shoots on medium with 2.0mg/l BAP solely, while 83% of explants produced the adventitious shoots on medium with 2.0mg/l BAP and 0.1mg/l IBA. Root formationform adventitious shoot was promoted after transfer to 1/2 MS medium supplemented with 0.1mg/l IBA and 0.5mg/l zeatin, thereafter the plantlets with shoots and roots were cultured on 1/2MS medium lacking growth regulators. When the stem segments were cultured to MS medium with 1.0mg/l 2,4 NAA and IBA , yellow and nodulous cali were formed from the stem segments which were developed into adventitious roots. These roots were actively grew after transferred to MS liquid medium lacking growth regulators.

• Korean Journal of Medicinal Crop Science
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• v.6 no.3
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• pp.210-215
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• 1998

Solomon's seal (Polygonatum odoratum) was traditionally propagated by its rhizomes but seed propagation has not been practiced due to their dormancy and high price. To improve the seedling production through seed pretreatments, the experiment was conducted to determine the effect of seedcoat softening and seed prechilling on seed germination and bulbil formation of the seal. The prechilling was done for 4 to 16 weeks at $3^{\circ}C$ and the softening was forced with 10% KOH for 40 minutes. Seed germination, bulbil formation and length, no. of root and root length were measured at 6 and 12 weeks after sowing. Seed germination and bulbil formation were greater at 8 to 12 week prechilling than at shorter or longer treatment when only the prechilling was enforced. Prechilling had greater effect compared to seed coat softening. In addition, the softening treatment before prechilling showed higher germination and bulbil formation compared to single treatment of them. The softening treatment prior to prechilling was better than the reverse treatment in number of root except the above two characters. Duration of prechilling treatment was able to be shortened below 8 weeks when the softening treatment was applied before prechilling.

• Food Science and Preservation
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• v.12 no.2
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• pp.166-172
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• 2005

Response surface methodology (RSM) was applied to monitor the effects of steaming and roasting conditions of Polygonatum odoratum roots an total phenolics content, electron donating ability (EDA) and nitrite-scavenging ability (NSA) of the extract. In steaming and roasting processes based on the central composite design. with variations in steaming time $(60\~180\;min)$, roasting temperature $(110\~150\;min)$ and roasting time $(10\~50\;min)$, coefficients of determinations $(R^2)$ were 0.9356 (p<0.01) in total phenolics, 0.9578 (p<0.01) in EDA and 0.9436 (p<0.01) in NSA (pH 3.0). The maximum value of total phenolics was $2847.67\;mg\%$ at 135.59 min of steaming time, $143.84^{\circ}C$ of roasting temperature and 43.47 min of roasting time. The maximum value of EDA was $75.00\%$ in 108.98 min, $135.56^{\circ}C$ and 48.86 min. The maximum value of NSA (pH 3.0) was $87.38\%$ in 162.80 min, $143.88^{\circ}C$ and 31.97 min, respectively. Total phenolics content of the extract was influenced by heating conditions in the order of roasting temperature, steaming time and roasting time. While EDA and NSA were appreciably influenced by roasting time, followed by roasting temperature and steaming time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.549-556
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• 2005

Response surface methodology (RSM) was applied in steaming and roasting processes of Polygonatum odoratum roots in order to monitor hypoglycemic components and sensory property. In steaming and roasting processes based on the central composite design with variations in steaming time $(60\~180\;min)$, roasting temperature $(110\~150^{\circ}C)$ and roasting time $(10\~50\;min)$, coefficients of determinations $(R^2)$ were 0.8691 (p<0.05), 0.8253 (p<0.l0), 0.8727 (p<0.05), 0.8706 (p<0.05) and 0.8316 (p<0.10) in soluble solid, stigmasterol, $\beta-sitosterol$, hypoglycemic component (total), and overall acceptability, respectively. The maximum value of soluble solid was $71.47\%$ in 65.24 min of steaming time, $126.93^{\circ}C$ of roasting temperature and 37.58 min of roasting time. The maximum value of hypoglycemic component (total) was $764.10\;{\mu}g/g$ in 107.76 min, $117.78^{\circ}C$ and 14.70 min. Meantime, the maximum value of overall acceptability was 6.89 in 126.04 min, $115.79^{\circ}C$ and 43.93 min. The predicted values in optimum conditions for hypoglycemic components and sensory property were in good agreement with experimental values.