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KMID : 0861020210360060047
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Korea Journal of Herbology
2021 Volume.36 No. 6 p.47 ~ p.61
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Changes of Chemical Constituents of Rehmannia Radix during ‘Steaming and Drying’ Process
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Jung Jae-Woo
Kim Han-Young
Lyu Ji-Hyo
Kim Jung-Hoon
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Abstract
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Objectives : ‘Steaming and drying’ is a traditional processing method that has been used to produce Suk-ji-hwang (熟地黃; Rehmanniae Radix Preparata) from Ji-hwang (地黃, the fresh root of Rehmannia glutinosa Liboschitz ex Steudel; Rehmanniae Radix). The steaming and drying process, which is proceeded in heating and moisturizing conditions, plays a crucial role in the change of therapeutic effect of Ji-hwang, presumably due to the modification of its chemical constituents. In this article, the chemical influence of the ‘Steaming and drying’ process was investigated for understanding the underlying mechanism of chemical modification of Ji-hwang.
Methods : The articles regarding the modifications of chemical constituents of Ji-hwang during the ‘Steaming and drying’ process were collected and analyzed to investigate the influence of the processing to Ji-hwang.
Results : The results indicated that iridoid glycosides were degraded to their aglycones and sugars, and such degradations occurred faster at a high pressure than at an atmospheric pressure during the process. The contents of catalpol, ajugol, and acteoside were decreased, while those of rehmannioside A and D were slightly increased during the repeated processing. The contents of oligosaccharides, namely sucrose, maltose, raffinose, and stachyose (except for manninotriose), were decreased, while those of monosaccharides, glucose and fructose, were increased by the repeated processing.
Conclusions : These results demonstrate that the ‘Steaming and drying’ process influenced the chemical constituents of Ji-hwang and provide probable basis for the therapeutic modification of Suk-ji-hwang after the processing of Ji-hwang.
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KEYWORD
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Rehmannia glutinosa, Ji-hwang, Suk-ji-hwang, Steaming and drying, Chemical constituents
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