천마의 근경과 지상부의 성분 및 항산화 활성 연구

Abstract

ABSTRACT Objectives : This study was carried out to know the necessity of freezing a nd boiling process of Gastrodiae Rhizoma. Also we need to evaluate Gastrodia elata floral axis as a product ingridients.Methods : Frozen Gastrodiae Rhizoma (GF1, GF2) and Gastrodia elata floral axis (GFA) were prepared. They were divided into samples (GF1 : frozen at the freezer, GF2; frozen and boiled for 10 hours, GFA; dried at 70℃ for 120 hours) for experiment. They were extracted using water, freeze dried and powdered. And we analyzed proximate compositions, free sugars, gastrodin, p-hydroxybenzyl alcohol and p-hydroxybenzyl aldehyde content, phenolic and flavonoid, electron donating abi lity and nitrate scavenging activity and antioxidant activity.Results : In moisture, crude ash, fructose, glucose, sucrose, p-Hydroxybenzyl alcohol GF2 showed lower level than GF1. But GF2 showed higher content than GF1, in crude fat (0.8% > 0.19%), gastrodin (8.84±0.58% > 4.18±0.73%), and p-hydroxybenzyl aldehyde (2.45±0.2 6% > 2.07±0.16%) content, pheno lic (9.98±0.07% > 3.35±0.03%) and flavonoid (3.01±0.06% > 1.09±0.04%) content, el ectro donating ability (15.21±6.51% > 10.44±4.78%), nitrate scavening activity (20.43±5.30% > 13.62±5 .78%). GFA has a relatively lower key indicators component, but has a enough impact on antioxidant ef fect in phenolic (11.85±0.08%) and flavonoid content (1.45±0.03%), electron donating ability (18.58±9.06%) a nd nitrate scavenging activity (19.41±9.90%).Conclusions : In the view of proximate compositions, free sugars, functional component and antioxidant activity, the results indicated that boiling process is effecti ve for the frozen Gastrodiae Rhizoma. And Gastrodia elata floral axis has a significantly functional components and anti oxidant activity.Key words : Gastrodia elata floral axis, antioxidant activity, gastrodin, frozen Gastrodiae Rhizoma.