건조 온도에 따른 도라지의 사포닌과 당 함량 변화

초록

This study was conducted to provide basic information on the effects of drying temperatures (45, 65, and 85°C) on saponins and free sugar contents of a 5-year-old Platycodon grandiflorum Radix. Platycodin D levels decreased with increase in drying temperature (956, 334, and 197 mg% at 45, 65, and 85°C, respectively). Polygalacin D levels were the highest at 45°C (577 mg%), while platycodin D3 and deapioplatycodin D were high at 65°C (304 and 272 mg%, respectively). Sucrose levels were 3,825 mg% at 85oC and 1,226 mg% at 45°C, and decreased when the drying temperature was decreased. The sucrose content showed significant negative correlation with saponin levels in dried P. grandiflorum (-0.987∗∗, p<0.01). These results suggested that drying P. grandiflorum at low temperatures is more economically viable. ©The Korean Society of Food Science and Technology

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