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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.12
- 수록면
- 501 - 507 (7page)
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초록· 키워드
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This experiment was carried out in order to collect the basic data on the standardization of the manufacturing process of Rehmannia glutinosa Libosch. var. purpurea Makino drying. By the drying methods of R. glutinosa, the content of water, inorganic components, reducing sugar, catalpol and benzo[α]pyrene were investigated. The water content was 15.6~17.2% when R. glutinosa was dried by cold-warm air moisture absorption drying method (CAMAD) at 60℃ during 6 days. Among of the inorganic components of R. glutinosa the K content was the most followed by P, Na, Ca and Mg. The reducing sugar content of R. glutinosa by the hot air drying method (HAD) was much more than that by the CAMAD. The catalpol content of R. glutinosa was not different by the drying temperature when it was dried by the CAMAD. The catalpol content of the large size tuber (about 50.0 g/unit) showed a tendency to increase from 60℃ until 70℃ drying temperature, but that of the small size tuber(about 4.0 g/unit) was decreased as being a trend as the drying temperature high when R. glutinosa was dried by the HAD, But the catalpol content R. glutinosa had a tendency to drop significantly at drying temperature above 80℃. The benzo[α]pyrene content was little detected when R. glutinosa was dried by both the SLD and the CAMAD, and the sampling by the HAD indicated within the scope of 5 ㎍/㎏ which was the scope to regulate by Korean food and drug administration. In conclusion, it seemed that an appropriate drying temperature of R. glutinosa by the CAMAD and the HAD was about 60℃ and about 70℃, respectively, when we consider the catalpol content and benzo[α]pyrene detection in the manufacturing process of drying R. glutinosa.
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참고문헌 (27)
참고문헌 신청
Dubois MK / 1956 / Colorimetric method for determination of sugars and related substances / Analytical Chemistry 28:350~356
Hong SP / 1993 / Characteristic component of Rehmanniae radix preparata compared to Rehmanniae radix and Rehmanniae radix crudus / Analytical Science & Technology 6:401~404
허수정 / 2008 / 홍삼음료 중 벤조피렌 분석 / 한국식품위생안전성학회지 23(1):26~30
Hwang SY / 2001 / Quantitative determination of 5- hydroxymethyl-2-furaldehyde in the Rehmanniae radix preparata samples at various processing stages / The Korean Society of Pharmacognosy 32:116~120
김덕숙 / 2009 / 옥수수 기름의 제조공정별 벤조피렌 함량 변화 / 한국식품저장유통학회지 16(1):75~81
Hong SP / 1993 / Characteristic component of Rehmanniae radix preparata compared to Rehmanniae radix and Rehmanniae radix crudus / Analytical Science & Technology 6:401~404
허수정 / 2008 / 홍삼음료 중 벤조피렌 분석 / 한국식품위생안전성학회지 23(1):26~30
Hwang SY / 2001 / Quantitative determination of 5- hydroxymethyl-2-furaldehyde in the Rehmanniae radix preparata samples at various processing stages / The Korean Society of Pharmacognosy 32:116~120
김덕숙 / 2009 / 옥수수 기름의 제조공정별 벤조피렌 함량 변화 / 한국식품저장유통학회지 16(1):75~81
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