참죽나무(Cedrela sinensis A.Juss) 잎을 재료로 하여, 김치, 나물, 부각 등의 조리하였을 때 이 식물의 flavonoid 화합물인 quercitrin의 함량 변화를 HPLC에 의한 용매계 THF-dioxane-MeOH-HOAc-5% H/Sub 3/PO/Sub 4/H/Sub 2/O(145:125:50:20:2:658)에서 분석하였다. 참죽김치를 5$^{circ}C$에서 저장하였을 때의 quercitrin 함량은 1일째 13.06%, 6일째는 10.99%, 10일째는 11.49%, 20일째는 7.21%이며, 김치를 2$0^{circ}C$에 저장하였을 시는 저장 1일째 15.33%, 6일째 10.83%, 10일째 9.85%, 20일째 5.78% 함유하고 있다. 나물의 경우 주성분인 quercitrin의 함량은 13.06%, 부각은 5.03%이었다. 따라서 김치의 경우 저장 일수가 길어짐에 따라 quercitrin함량은 감소하는 경향을 나타내며, 나물의 경우에는 quercetrin함량의 큰 변화를 볼 수 없고, 부각으로 조리한 경우 quercitrin의 함량은 급격히 감소하였다.
When we prepared the cooked namul, bugak and kimchi by the leaves of Cedrela sinensis, the changes of quercitrin which was isolated from the leaves of this plant in each preparations were analysed by HPLC. Separation by reversed phase chromatography on u-Bondapak C/Sub 18/ column was achieved by isocratic elution with THF-dioxane-MeOH-HOAc-5％ H/Sub 3/PO/Sub 4/-H/Sub 2/O (145: 125:50:20:2:658). When Kimchi was stored at 5$^{circ}C$ for 20 days, the content of quercitrin in the methanol extract of Kimchi was 7.21％ and Kimchi at 20$^{circ}C$ was reduced by 5.78％ (w/w). Contents of quercitrin in the leaves of Cedrela sinensis kimchi obsered to be gradually decreased during storage at 5$^{circ}C$ and 20$^{circ}C$. Contents of quercitrin of stored kimchi at 5$^{circ}C$ was higher than that stored at 20$^{circ}C$. The contents of quercitrin in Namul and Bugak were 13.06 and 5.03％ (w/w), respectively, which were lower than control.
