ABSTRACT
Objective::To investigate the effects of black bean juice with different stewing times on the appearance character and the content changes of effective components of Polygoni Multiflori Radix Praeparata. Method::HPLC was employed with Agilent ZORBAX Extend-C18 column (4.6 mm×250 mm, 5 μm), a gradient mobile phase of methanol (A)-water (B) was eluted (0-30 min, 5%-100%A; 30-40 min, 100%A), the flow rate was 1.0 mL·min-1, the injection volume was 10 μL and the column temperature was 35 ℃, detection wavelength was set at 280 nm. The contents of stilbene glycoside, emodin, emodin methyl ether, emodin-8-O-β-D-glucoside and emodin methyl ether-8-O-glucoside in samples prepared at different processing times were simultaneously determined by HPLC. Result::The content of stilbene glycoside decreased gradually with the increase of stewing time, compared with 8 h, its content decreased by 76% at 64 h. The contents of emodin-8-O-β-D-glucoside and emodin methyl ether-8-O-glucoside increased first, and then decreased, reaching the highest value at 24 h, and then decreased to the level similar to the content of 8 h after 40 h, and then fluctuated slightly. The contents of emodin and emodin methyl ether increased first, and then decreased, reached the maximum when stewed for 32 h, then decreased slowly and tended to be stable. Conclusion::The stewing time has significant influence on the content of various components in Polygoni Multiflori Radix Praeparata, and the changing trend is different, the processing time of Polygoni Multiflori Radix Praeparata shall be standardized. At the same time, it is not sufficient to take stilbene glycoside and anthraquinones as the indicator ingredients for this decoction pieces, the quality control indicators such as polysaccharides shall be considered.
ABSTRACT
PURPOSE: This study was conducted to conduct dietary assessment of Korean adults according to intake of Korean soup and stew. METHODS: To accomplish this study, 20,926 adults aged 19 yr or higher who participated in the dietary intake survey (24 h recall method) were analyzed from the data of the 2011~2014 Korea National Health and Nutrition Examination Survey (KNHANES). The items included in the soup and stew were guk, tang, jjigae, jijimi, and jeongol. RESULTS: Intakes of soup and stew of subjects were divided into quartiles; intake range by quartile was Q1: < 22.96 g, Q2: 22.96~98.75 g, Q3: 98.75~212.23 g, and Q4: ≥ 212.24 g. In the case of the Q4 group, male, married, employed, higher educated, and high income subjects showed increased intakes of soup and stew. In addition, sodium intake among nutrient intakes increased from 3,849.04 mg in Q1 group to 5,363.57 mg in Q4 group. Intakes of cereals/grains, potatoes/starches, legumes, seeds/nuts, vegetables, mushrooms, fruits, meat, fishes/shell fishes, milks/dairy products, oils/fats, and seasonings among all foods significantly increased from Q1 group to Q4 group. Lastly, in the multivariable regression analysis, male, higher age, married, eating breakfast, consumption of snacks, prepared meals from home/institution, average eating-out frequency per week, energy consumption, and sodium intake related parameters increased intake of Korean soup and stew. CONCLUSION: Excessive intake of sodium was related to high blood pressure and metabolic syndrome. Thus, there are needs to improve dietary guidelines and nutrition education for balanced intake of soup and stew.