Chang-Hwan Oh ¹, Sung Hee Min ¹

Affiliations
1 Department of Oriental Medical Food and Nutrition, Semyung University, Jecheon, Chungbuk, 27136, KR

Abstract

Objectives: Soy sauce is a famous traditional Asian sauce. Astragali Radix, the ischolar_main of Astragalusmembranaceus Bunge, is an Oriental medicinal material widely used as the food ingredients in Korea. Methods/Statistical analysis: The spiced soy sauces with boiling meats, fish and mushrooms were mixed with Astragali Radix water extract with the different ratios. In this study, the characteristics such as pH, total acids, buffering capacity, solid contents of the spiced soy sauces (Matkanjang in Korean) were investigated with the identification and comparison of the ratio of the organic acids identified in the final products. Findings: The spiced soy sauce with Astragali Radix water extract showed higher pH value. Total organic acids contents decreased as the amount of Astragali Radix water extract increased. The spiced soy sauce of mushrooms showed the better buffering capacity than others. Twenty free organic acids were detected in the spiced soy sauces mixed with Astragali Radix water extract. Three of them were not detected in the original soy sauce. The four organic acids such as oxalic acid, 2-hydroxy caproic acid, malic acid and linoleic acid were detected in the spiced soy sauces, but they were under the detection limit in the raw soy sauce. Improvements/Applications: These results will be able to be used for the quality control of the spiced soy sauce that is one of the most popular traditional sauces in Korea.

Keywords

Astragali Radix, Derivatization, GC-MS, Organic Acids, Spiced Soy Sauce.

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Chang-Hwan Oh ¹

Affiliations
1 Department of Oriental Medical Food and Nutrition, Semyung University, Jecheon, Chungbuk, 27136, KR

Abstract

Background/Objectives: The residual pesticide problem even in Herbal Medicinal Materials (HDMs) has increasingly brought concerns to the patients (consumers). Methods/Statistical Analysis: For the estimation of pesticides' exposure to consumers via herbal drugs, it must be required that the transfer rates (TRs%) of the residual pesticides from raw to the final herbal drug, occurring via processing steps, be determined. The TRs% of 13 pesticides belonging to 6 groups were investigated from 7 HDMs by employing independent drying and/or decoction steps. Residues were quantitated in dried HDMs and decoctions using GC-ECD. Findings: The fate of the pesticide in the HDM (after drying and decoction) was mainly dependent on the nature of the pesticide, and not on the nature of the HDM. However, among the five HDMs, Daechu showed the most universal holding capability for the all tested pesticides even after drying process. The low cumulative average TR% (up to 0.4%), of drying and decoction, was obtained from mevinphos, chlorpyrifos, p,p'-DDE and diazinon, whereas chlorfenapyr (34.3%), bifenthrin (54.3%) and fenvalerate (56.7%) had high cumulative average TR%. Improvements/Application: This TR% s of residual pesticides shall be used for the establishment of sound and cost-effective HDMs management system in the future.

Keywords

Decoction, Drying, Fate, Herbal Drug Materials, Pesticides, Transfer rate.

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