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KMID : 1134819990280051058
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Journal of the Korean Society of Food Science and Nutrition
1999 Volume.28 No. 5 p.1058 ~ p.1063
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Analysis of the Components with Freeze Drying and Steam Drying of Gastrodia elata Blume
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Shin Chang-Sik
Park Chae-Kyu
Lee Jong-Won
Lee Jae-Gon
Jang Chin-Kyu
Kim Yong-Kyoo
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Abstract
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The purpose of this study was to investigate the differences in proximate composition, free sugars, organic acids, fatty acids, amino acids, mineral components, hunter color values and calory values between freeze dried and steam dried Gastrodia elata Blume. Crude fat and crude fiber decreased during manufacture of steam dried Gastrodia elata Blume. The contents of sugars in steam dried Gastrodia elata Blume decreased during manufacture than that of freeze dried Gastrodia elata Blume. The contents of malic acid, oxalic acid, α-ketoglutaric acid, malonic acid and succinic acid in freeze dried were similar to those in steam dried Gastrodia elata Blume. Citric acid decreased in steam dried Gastrodia elata Blume. The contents of linoleic acid, palmitic acid and oleic acid in freeze dried were similar to those in steam dried Gastrodia elata Blume. The contents of free amino acids in steam dried Gastrodia elata Blume decreased during manufacture. The mineral component contents of the Gastrodia elata Blume were greater in the order of Mn＜Na＜Ca＜Mg＜P＜K. Steam dried Gastrodia elata Blume showed higher Hunter parameter a, b and △E value and lower L value than freeze dried one.
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KEYWORD
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Gastrodia elata Blume, freeze dried, chemical components
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