미각센서를 이용한 중국산 감초와 우즈베키스탄산 광과감초의 감별 = Discrimination of Chinese Glycyrrhiza uralensis and Uzbek Glycyrrhiza glabra Using Taste Sensor

다국어 초록 (Multilingual Abstract)

Objectives: Genetic analysis and taste pattern were performed to identify species between Glycyrrhiza uralensis and G. glabra which are officially listed in Korean Pharmacopoeia Ⅸ as origin of Gamcho(gancao, licorice root, Glycyrrhizae Radix et Rhizoma). Methods: Genetic analysis showed that identification between two species was done by comparing base sequence of ITS(intergenic transcribed spacer) and trnH-psbA regions from eleven Gamchoes sold in market. There was different taste pattern using by taste sensor in Glycyrrhiza uralensis and G. glabra. Results: Genetic analysis showed that six Gamchoes from China were identified as Glycyrrhiza uralensis and five Gamchoes from Uzbekistan were G. glabra. From the results of taste pattern, sourness and astringency of Glycyrrhiza uralensis from China were significantly higher than G. glabra from Uzbekistan, and aftertaste of astringency, aftertaste of umami, and saltiness of Glycyrrhiza uralensis were signicantly low as compared to G. glabra. There is no significant difference between two species in terms of bitterness, aftertaste of bitterness, and umami. Conclusions: Taken together, Glycyrrhiza uralensis from China and G. glabra from Uzbekistan were identified by taste sensor, and this technic could be applied to establishment of taste pattern marker for identification of different species located in various regions.

참고문헌 (Reference)

1 식품의약품안전청, "한약재 관능검사지침 Ⅰ"

2 식품의약품안전청, "원색 한약재감별도감" 17-531, 2009

3 주영승, "운곡본초학 총론" 서림재 377-, 2002

4 식품의약품안전청, "대한약전 제9개정"

5 厚生労働省, "第十五改正日本薬局方"

6 이영종, "甘草의 形態 鑑別에 관한 硏究" 대한본초학회 19 (19): 47-52, 2004

7 劉寶玲, "栽培甘草與野生甘草的形態組織學硏究" 19 : 431-432, 2005

8 楊光興, "新疆5種甘草紫外光譜, 薄層層析及 其薄層掃描的鑑別硏究" 15 (15): 33-34, 1997

9 田進國, "四種甘草的紅外光譜鑑別" 20 (20): 175-176, 1997

10 國家藥典委員會, "中華人民共和國藥典" 中國醫藥科技出版社 80-, 2010

11 Hayashi N, "Techniques for Universal Evaluation of Astringency of Green Tea Infusion by the Use of a Taste Sensor System" 70 (70): 626-631, 2006

12 김재욱, "Studies on a Microtissue of Glycyrrhizae Radix Powder" 대한본초학회 18 (18): 13-107, 2003

13 Kawahara N, "Studies on Relationship between Taste and Content of Sulfur Dioxide in Crude Drugs Obtained from the Japanese Market" 40 (40): 129-135, 2009

14 Kondo K, "Species identification of licorice using nrDNA and cpDNA genetic markers" 30 (30): 1497-1502, 2007

15 Wu ZY, "Flora of China. Vol. 10 (Fabaceae)" Science Press, St. Louis：Missouri Botanical Garden Press 509-510, 2010

16 Anjiki N, "Evaluation of the Taste of Kampo Formulae by Taste-Sensing System (1)" 59 (59): 164-170, 2005

17 White TJ, "Amplification and direct sequencing of fungal ribosomal RNA genes for phylogenetics, in In PCR Protocol s：A guide to methods and applications" Academic Press 315-322, 1990

18 Kobayashi Y, "Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores" 10 : 3411-3443, 2010

19 Demesure B, "A set of universal primers for amplification of polymorphic non-coding regions of mitochondrial and chloroplast DNA in plants" 4 (4): 129-131, 1995