This study is performed to optimize pressure heat treatment process more convenient than 9 times steaming process with rice wine(traditional method) for Rehmannia Radix Preparata(RRP). Bioactivities and principal constituents of RRP by various process(pressure heating treatment, 9 times steaming pro...
This study is performed to optimize pressure heat treatment process more convenient than 9 times steaming process with rice wine(traditional method) for Rehmannia Radix Preparata(RRP). Bioactivities and principal constituents of RRP by various process(pressure heating treatment, 9 times steaming process with rice wine, commercial sample) were investigated and evaluated. The R. Radix(Sewon Pharmaceutical Co. Korea) was one time or twice heated at 110, 120, 130, 140 and 150℃ for 1, 2, 3, 4 and 5 hr using pressure heat treatment equipment(by Jisco, Korea). Also the R. Radix(Sewon Pharmaceutical Co. Korea) was processed by 9 times steaming process with rice wine. Principal constituents and bioactivities of RRP extract was analysed and measured in each step of processing. The extract of RRP processed by two method and commercial RRP were analysed for free sugar content, amino acid content, catalpol content, 5-HMF(5-hydroxy-methyl-2-furaldehyde) content, total polyphenol content, total flavonoid content. Electron donating ability(EDA) by DPPH(1,1-diphenyl-2-picrylhydrazy)l, AEAC(ascorbic acid equivalent antioxidant activity) by ABTS․+(2,2'-Azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid), ACE( angiotension converting enzyme) inhibition ratio were measured. 5-HMF content, total polyphenol content, total flavonoid content. EDA, AEAC in in the RRP extracts were gradually increased as heating temperature and time, the number of steaming process with rice wine increased. Catalpol was not detected in commercial RRP extract and gradually decreased as heating temperature and time, the number of steaming process with rice wine increased in other RRP extracts. Content of 5-HMF should be required for the standardization of the RRP were 0.404%, 0.337%, 0.604% at commercial sample, tradition method, pressure heat treatment at 140℃ for 2 hr, respectively. The polyphenol content were 13.90 mg/g, 12.08 mg/g, 16.25 mg/g at commercial sample, tradition method, pressure heat treatment at 140℃ for 2 hr, respectively. The polyphenol content of RRP by pressure heat treatment at 140℃ for 2 hr was more than the polyphenol content of other RRP. Therefore, it is suggested that 140℃ for 2 hr(content, 16.25 mg/g) at pressure heat treatment is optimum processing condition for polyphenol content. On the same principle, it is suggested that 140℃ for 2 hr(content, 1.71mg/g) at pressure heat treatment is optimum processing condition for flavonoid content, that 140℃ for 2 hr(EDA 65.49%) at pressure heat treatment is optimum processing condition for EDA by DPPH, that 140℃ for 5 hr(AEAC, 1,757.45 mg AA eq) at pressure heat treatment is optimum processing condition for AEAC by ABTS․+, that 130℃ for 5 hr(ACE inhibition ratio, 86.84%) at pressure heat treatment is optimum processing condition for ACE inhibition ratio. Finally, it is suggested that pressure heat treatment at 140℃ for 5 hr is the most optimum processing instead of 9 times steaming process with rice wine for RRP. Result of response surface methodology(RSM), treatment temperature had generally a greater effect than treatment time in the content of principal components and bioactivities. Good correlation(0.81-0.97) among polyphenol content, flavonoid content, 5-HMF content, EDA, AEAC were observed with a significance level(p<0.01 or 0.001) during one time pressure heat treatment. But correlation between ACE inhibition ratio and others were observed with low(0.52-0.62).
This study is performed to optimize pressure heat treatment process more convenient than 9 times steaming process with rice wine(traditional method) for Rehmannia Radix Preparata(RRP). Bioactivities and principal constituents of RRP by various process(pressure heating treatment, 9 times steaming process with rice wine, commercial sample) were investigated and evaluated. The R. Radix(Sewon Pharmaceutical Co. Korea) was one time or twice heated at 110, 120, 130, 140 and 150℃ for 1, 2, 3, 4 and 5 hr using pressure heat treatment equipment(by Jisco, Korea). Also the R. Radix(Sewon Pharmaceutical Co. Korea) was processed by 9 times steaming process with rice wine. Principal constituents and bioactivities of RRP extract was analysed and measured in each step of processing. The extract of RRP processed by two method and commercial RRP were analysed for free sugar content, amino acid content, catalpol content, 5-HMF(5-hydroxy-methyl-2-furaldehyde) content, total polyphenol content, total flavonoid content. Electron donating ability(EDA) by DPPH(1,1-diphenyl-2-picrylhydrazy)l, AEAC(ascorbic acid equivalent antioxidant activity) by ABTS․+(2,2'-Azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid), ACE( angiotension converting enzyme) inhibition ratio were measured. 5-HMF content, total polyphenol content, total flavonoid content. EDA, AEAC in in the RRP extracts were gradually increased as heating temperature and time, the number of steaming process with rice wine increased. Catalpol was not detected in commercial RRP extract and gradually decreased as heating temperature and time, the number of steaming process with rice wine increased in other RRP extracts. Content of 5-HMF should be required for the standardization of the RRP were 0.404%, 0.337%, 0.604% at commercial sample, tradition method, pressure heat treatment at 140℃ for 2 hr, respectively. The polyphenol content were 13.90 mg/g, 12.08 mg/g, 16.25 mg/g at commercial sample, tradition method, pressure heat treatment at 140℃ for 2 hr, respectively. The polyphenol content of RRP by pressure heat treatment at 140℃ for 2 hr was more than the polyphenol content of other RRP. Therefore, it is suggested that 140℃ for 2 hr(content, 16.25 mg/g) at pressure heat treatment is optimum processing condition for polyphenol content. On the same principle, it is suggested that 140℃ for 2 hr(content, 1.71mg/g) at pressure heat treatment is optimum processing condition for flavonoid content, that 140℃ for 2 hr(EDA 65.49%) at pressure heat treatment is optimum processing condition for EDA by DPPH, that 140℃ for 5 hr(AEAC, 1,757.45 mg AA eq) at pressure heat treatment is optimum processing condition for AEAC by ABTS․+, that 130℃ for 5 hr(ACE inhibition ratio, 86.84%) at pressure heat treatment is optimum processing condition for ACE inhibition ratio. Finally, it is suggested that pressure heat treatment at 140℃ for 5 hr is the most optimum processing instead of 9 times steaming process with rice wine for RRP. Result of response surface methodology(RSM), treatment temperature had generally a greater effect than treatment time in the content of principal components and bioactivities. Good correlation(0.81-0.97) among polyphenol content, flavonoid content, 5-HMF content, EDA, AEAC were observed with a significance level(p<0.01 or 0.001) during one time pressure heat treatment. But correlation between ACE inhibition ratio and others were observed with low(0.52-0.62).
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