죽염의 제조과정에 따른 성분함량의 변화 및 타 염류와의 비교

• 영문명: Elements in a Bamboo Salt and Comparision of Its Elemental Contents with Those in Other Salts
• 발행기관: 대한약학회
• 저자명: 김영희(Young Hee Kim) 류효익(Hyo Ik Ryu)
• 간행물 정보: 『약학회지』제47권 제3호 (2003년), 135~141쪽, 전체 7쪽
• 주제분류: 의약학 > 기타의약학
• 파일형태: PDF
• 발행일자: 2003.06.30

영문 초록

The majority of table salts are bay salts and chemical salts. However, chemical salts are known to have a different composition in biological electrolytes and quality of bay salts are getting worse due to the increasing seawater contamination. These facts may have led to the increasing usage of various health-promoting salts. Bamboo salt was introduced in 1986 as a solution to replace table salts to eliminate those detrimental effects, to promote general health and to treat diseases. Although all bamboo salts from different manufacturers have been used for the same health and medical purposes, each manufacturer utilities different manufActuring precess. The ICP analysis was used to study the changes of elemental contents in a bamboo salt during the manufacturing steps as well as these contents in various bamboo salts and other salts. After the first step, contents of Li and Sr in the bamboo salt were increased in comparison with those in the raw material, bay salt. As the next steps continued, contents of K, Ca and Ba were continuously increased. At the completion of the final step, contents of Mg and P were decreased and those of Cu, Mn and Mo were gradually increased. Bamboo salts contained lower contents of Mg, Al, B, and P, but higher contents of K, Ca, Fe, Cu, Mn, Zn, Li, Ba, Sr and Mo than bay salt.

키워드

Bamboo salt comparison elemental contents.