Analysis on the Components of the Angelica dahurica Root

This study was carried out to analyze the components of the Angelica dahurica root for the studies of the physiological function. General components of A. dahurica root were 71.7% moisture, 10.6% carbohydrate, 9.3% crude protein, 6.6% crude ash and 1.9% crude fat. The content of reducing sugar was 1,850 mg/100 g. The total amount of free sugar was 80 mg/100 g, in which 19.3 mg/100 g fructose, 27.8 mg/100 g glucose, 28.4 mg/100 g sucrose and 4.5 mg/100 g maltose were present. In the results of mineral analysis, the content of K was the highest(2,145.03 mg/100 g) followed by 286.35 mg/100 g Mg and 145.23 mg/100 g Ca. The total amount of hydrolyzed amino acid was 71.68 mg/100 g, in which 20.98 mg/100 g essential amino acid and 50.70 mg/100 g of non-essential amino acid were present. Among them, proline(11.74 mg/100 g) was the highest. Total free amino acids were contained 17.04 mg/100 g, in which 6.67 mg/100 g of essential amino acids and 10.37 mg/100 g of non-essential amino acids were present. Among them alanine(5.96 mg/100 g) was the highest. Total content of amino acid derivatives was 3.37 mg/100 g.