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KMID : 0861020070220040261
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Korea Journal of Herbology
2007 Volume.22 No. 4 p.261 ~ p.270
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Studies on the Changes of Oligosaccharide Contents in Rehmanniae Radix preparata According to Various Processing methods
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Kwon Seung-Ro
Kim Hyo-Geun
Ham In-Hye
Rhee Jae-June
Lee Je-Hyeon
Hong Seon-Pyo
Kim Do-Hoon
Choi Ho-Young
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Abstract
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Objective : The 5-HMF was not index material suitable to do the quality control of Rehmanniae Radix Preparata. In this study, We estimated the changes of oligosaccharide contents in Rehmanniae Radix Preparata using high-performance anion-exchange chromatography with pulsed amperometric detection(HPAEC-PAD).
Methods : The analysis of oligosaccharide was conducted by HPAEC-PAD with Carbopac PA1, 250{times}4mm, 5um, and Carbopac PA1 guard column. Column temperature was kept at 30 {circ}C. Elution was carried out at 1000 {mu}l/min with 70mM NaOH and the injection volume was 10{mu}l. Each component was detected by PAD.
Results : Nine constituents were found from merchandising Rehmanniae Radix Preparata(MR), while seven constituents were found in various processed Rehmanniae Radix Preparata. Not all constituents were defined but stachyose and raffinose were found in all cases. And The most common constituents of Rehmanniae radix was stachyose. In the course of processing, most of stachyose and raffinose were decreased. Stachyose was decreased slowly in the course of processing with rice wine(RR), amomi and rice wine(AR), and crataegi and rice wine(CR). However stachyose was decreased rapidly in the course of processing with fresh rehmannia juice(FR). The method with crataegi and rice wine(CR) showed the smallest decrease of stachyose. And processing method with crataegi and rice wine(CR) showed the most abundant amount for stachyose after the nineth processing.
Conclusion : The changes of oligosaccharides in the course of processing were a very important direct barometers to do the quality control and set up a standard of Rehmanniae Radix Preparata.
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KEYWORD
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Rehmanniae Radix Preparata, oligosaccharide, stachyose, raffinose
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