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KMID : 1098420110190050354
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Korean Journal of Medicinal Crop Science
2011 Volume.19 No. 5 p.354 ~ p.361
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Changes of Components and Quality in Gastrodiae Rhizoma by Different Dry Methods
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Choi So-Ra
Jang Ik
Kim Chang-Su
You Dong-Hyun
Kim Jong-Yeob
Kim Jeong-Man
Kim Young-Sun
Seo Kyoung-Won
Kim Young-Guk
Ahn Young-Sup
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Abstract
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In order to product dry goods of Gastrodiae Rhizoma with high quality, tubers were treated with various dry methods such as cutting, drying methods and steaming. In cutting than no cutting, they were shown shorter drying hours and lower drying yield. Drying hours in freeze drying was shorter than those of hot air and far-infrared ray. Total polyphenol content was higher in cutting than no cutting. According to steaming, it was increased in freeze drying but decreased rapidly in the other dry methods. Among all treatments, hot air dry treatment with cutting and no steaming had the highest total polyphenol content. Gastrodin and 4-hydroxybenzyl alcohol contents generally were similar or higher in cutting than no cutting. By steaming, gastrodin content in freeze drying was decreased but 4-hydroxybenzyl alcohol content was increased. But hot-air and infrared ray dry, they were shown opposite results. Gastrodin and 4-hydroxybenzyl alcohol contents showed opposite reaction to each other and were shown various response by dry methods.
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KEYWORD
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Free Sugars, Gastrodia elata, Gastrodin, 4-Hydroxybenzyl Alcohol, Total Polyphenol
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