향신료(香辛料) 및 고소득 작물로 개발가능성이 있는 고추냉이의 번식방법(繁殖方法)에 따른 성분(成分)을 비교(比較)하여 고추냉이 품질평가 및 우수 품종육성의 기초자료(基礎資料)로 제공(提供)하고자 지폐산(脂肺酸), 아미노산 및 유기산 함양(有機酸 含量) 및 조성(組成)을 조사한 결과(結果)를 (요약)要約하면 다음과 같다. 1. 총지방산 함량 및 지방산조성은 번식방법간에 차이가 없었으나 잎의 지방산함량이 다른 부위보다 높았고, 지방산조성은 부위와 관계없이 linolenic acid 함량이 가장 높았고 그 다음이 Palmitic acid, oleic acid, linoleic acid순이었으며 그 외에 lauric acid, myristic acid, palmitoleic acid, stearic acid, arachidonic acid 소량 함유되어 있었다. 2. 총아미노산 함량은 번식방법 비슷하였으나 부위별로는 잎, 근경, 줄기, 화경순으로 높았고, 아미노산조성은 번식방법에 관계없이 각 부위 모두 glutamic acid (331~1568mg), asparatic acid (346~1380mg), arginine (84~724mg), leucine (49~1264mg)의 함량이 많았다. 3. 유기산 조성은 번식방법에 관계없이 비슷하였며 부위에 관계없이 acetic acid (60.0~78.2)가 가장 함량이 많았고 그 다음은 succinic acid (9.9~32.0), malic acid (2.9~7.9%)로 함량이 많았다.

Fatty acid, amino acid and organic acid contents were analyzed by gas chromatography, amino acid analyzer and high pressure liquid chromatography, respectively, in order to compare the chemical constituents of upland wasabi plant propagated by seed and auxiliary bud. Total fatty acid content and fatty acid composition of upland wasabi were not affected by the propagation methods. Generally, fatty acid content of leaf was higher than that of other parts such as enlarged stem, petiole, peduncle and root. In fatty acid composition, leaf had highest content of linolenic acid, 60-63%, in plant propagated by both seed and auxiliary bud, followed by palmitic acid, oleic acid and linoleic acid in the order. Similarly, total amino acid content was not influenced by propagation methods but plant propagated by seed had higher amount of amino acid content in enlarged stem, petiole and root than that by auxiliary bud -propagated plant. A total of 17 amino acids including 7 essential amino acids were identified in both seed and auxiliary bud propagations. Like total fatty acid content and fatty acid composition, leaf contained high amount of amino acids, especially glutamic acid, asparatic acid and leucine. Organic acid contents were similar in both propagation methods. The major organic acid in upland wasabi was acetic acid (60.0-78.2%), followed by succinic acid (9.9-29.7%) and malic acid (2.9-7.9%). Maleic acid content was least (0.5-2.6%). The result indicates that content and composition of fatty acid, amino acid, and organic acid in upland wasabi were not influenced by propagation methods.

• 김상열 | Kim, Sang-Yeol
• 박기춘 | Park, Kee-Choon