석창포의 부위, 추출용매 및 발효에 따른 주요 성분 변화 연구

Abstract

Objectives : This study was to analyze the content changes of β-asarone and α-asarone in A. gramineus according to its parts, extraction method, and fermentation. Methods : The change of β-asarone and α-asarone was analysed with GC/MS, IR, and NMR. Results : In A. gramineus, β-asarone and α-asarone in rhizome are 7 times and 4 times more than those in leaves respectively. And, in water extract of Acori Graminei Rhizoma, β-asarone was reduced to 77.8%-83.5%, and α-asarone was reduced to 69.4%-72.2% compared with 50% MeOH extract. The amounts of β-asarone and α-asarone were decreased apparently by 1 and 3 weeks fermantation with yeast activated solution. Conclusions : There was a change in the content of asarone pursuant to the medicinal part, extraction solvent, and fermentation. This result can be used as the basic data contributing to the stability of A. gramineus according to an appropriate clinical application.