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Çѱ¹ÀÚ¿ø½Ä¹°ÇÐȸ / v.24, no.4, 2011³â, pp.404-412
Á¶Á÷¹è¾ç»ý°­°ú Çѱ¹Àç·¡Á¾ »ý°­ÀÇ À¯È¿¼ººÐ ºñ±³
( Comparison of Active Ingredients between Field Grown and In Vitro Cultured Rhizome of Korean Native Ginger (Zingiber officinale Roscoe) )
Á¶¸¸Çö;ÇÔÀαâ;À̱ÔÈñ;ÀÌÁ¾±¹;À̰¡¼ø;¹Ú»ó±Ô;±èÅÂÀÏ;ÀÌÀº¸ð; ÃæÃ»³²µµ³ó¾÷±â¼ú¿ø;ÃæÃ»³²µµ³ó¾÷±â¼ú¿ø;¿ì¼Û´ëÇб³ ½Äǰ»ý¹°°úÇаú;ÃæÃ»³²µµ³ó¾÷±â¼ú¿ø;ÃæÃ»³²µµ³ó¾÷±â¼ú¿ø;ÃæÃ»³²µµ³ó¾÷±â¼ú¿ø;ÃæÃ»³²µµ³ó¾÷±â¼ú¿ø;ÃæÃ»³²µµ³ó¾÷±â¼ú¿ø;
 
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º» ¿¬±¸¿¡¼­´Â »ý°­ÀÇ À¯È¿¼ººÐÀ» ºñ±³ºÐ¼®Çϱâ À§ÇÏ¿© Çѱ¹Àç·¡Á¾»ý°­°ú Á¶Á÷¹è¾ç»ý°­ÀÇ ÀϹݼººÐ, ¹«±â¼ººÐ, À¯¸®´ç, Áö¹æ»ê, Èֹ߼º ¼ººÐ, ±×¸®°í 6-gingerol°ú 6-shogaol µîÀ» ºÐ¼®ÇÏ¿© Æò°¡ÇÏ¿´´Ù. ÀϹݼººÐ(Á¶È¸ºÐ, Á¶Áö¹æ, Á¶´Ü¹éÁú, ź¼öÈ­¹°)ÇÔ·®Àº Çѱ¹Àç·¡Á¾ »ý°­ÀÌ Á¶Á÷¹è¾ç»ý°­º¸´Ù ´Ù¼Ò ³ô°Ô ³ªÅ¸³µ´Ù. ¹«±â¼ººÐ(Cu, Fe, Mn, Zn) ÇÔ·®Àº Á¶Á÷¹è¾ç»ý°­ÀÌ Çѱ¹Àç·¡Á¾ »ý°­º¸´Ù ³ô°Ô ³ªÅ¸³µ´Ù. ¹«±â¼ººÐ Áß¿¡¼­ °¡Àå ¸¹Àº °ÍÀÌ KÀ̾úÀ¸¸ç, P¿Í Mg, Na, Ca ¼øÀ¸·Î ¸¹¾Ò´Ù. À¯¸®´ç(fructose, glucose, sucrose)Àº Á¶Á÷¹è¾ç»ý°­ÀÌ Çѱ¹Àç·¡Á¾ »ý°­º¸´Ù ³ô°Ô ³ªÅ¸³µ´Ù. »ý°­Àº C14 ¹Ì¸¸ÀÇ Áö¹æ»êÀÌ ÁÖ¿ä Áö¹æ»êÀ̾ú´Ù. Citral ¼ººÐÀº Çѱ¹Àç·¡Á¾ »ý°­ÀÌ Á¶Á÷¹è¾ç»ý°­ º¸´Ù »ý°­ÀÇ °íÀ¯ÇâÀÌ ´õ °­ÇÏ°Ô ³ªÅ¸³µÀ¸¸ç, gingerol ÇÔ·®Àº °æÁ¤¹è¾ç¿¡ ÀÇÇÏ¿© Áõ°¡ÇÏ¿´´Ù.
This study was carried out to compare and analyze the active ingredients of Korean native ginger and rhizome derived from in vitro shoot-tip culture of Korean native ginger. Proximate compositions, mineral nutrients, free sugars, fatty acids, volatile components, 6-gingerol, and 6-shogaol were analysed and evaluated. Korean native ginger was proved to have a little more contents than in vitro rhizome in proximate compositions (crude ash, crude lipid, crude protein, carbohydrate). Mineral nutrient contents (Cu, Fe, Mn, Zn) of in vitro rhizome were higher than those of Korean native ginger. Among the mineral nutrients, the quantity of K was the highest, followed by P, Mg, Na, and Ca. Free sugar contents (fructose, glucose, sucrose) of in vitro rhizome were higher than those of Korean native ginger. Fatty acids containing less than C14 was the major among the fatty acids in ginger. Citral ingredient of the unique aromatic compound of Korean native ginger was stronger than that of the rhizome derived from in vitro shoot-tip culture. Gingerol concentration was increased by shoot-tip culture.
 
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Aromatic compounds;Tissue culture;Fatty acids;Gingerol;Shogaol;SPME;
 
Çѱ¹ÀÚ¿ø½Ä¹°ÇÐȸÁö / v.24, no.4, 2011³â, pp.404-412
Çѱ¹ÀÚ¿ø½Ä¹°ÇÐȸ
ISSN : 1226-3591
UCI : G100:I100-KOI(KISTI1.1003/JNL.JAKO201125136122585)
¾ð¾î : Çѱ¹¾î
³í¹® Á¦°ø : KISTI Çѱ¹°úÇбâ¼úÁ¤º¸¿¬±¸¿ø
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