The Korea Journal of Herbology (대한본초학회지)
- Volume 22 Issue 2
- /
- Pages.189-199
- /
- 2007
- /
- 1229-1765(pISSN)
- /
- 2288-7199(eISSN)
Study on the Variation of Components from Scutellariae Radix by Processing and Storage Condition
황금(黃芩)의 포제 및 보관조건에 따른 성분변화 연구
-
Ham, In-Hye
(College of Oriental Medicine, Kyunghee University)
;
- Maeng, Won-Mo (College of Oriental Medicine, Kyunghee University) ;
-
Yang, Gab-Sik
(College of Oriental Medicine, Kyunghee University)
;
- Kim, Dal-Hwan (Korea Food and Drug Administration) ;
- Kim, Do-Hoon (Korea Food and Drug Administration) ;
-
Cho, Jung-Hee
(Korea Food and Drug Administration)
;
-
Choi, Ho-Young
(College of Oriental Medicine, Kyunghee University)
-
함인혜
(경희대학교 한의과대학)
;
- 맹원모 (경희대학교 한의과대학) ;
-
양갑식
(경희대학교 한의과대학)
;
- 김달환 (식품의약품안전청) ;
- 김도훈 (식품의약품안전청) ;
-
조정희
(식품의약품안전청)
;
-
최호영
(경희대학교 한의과대학)
- Published : 2007.06.30
Abstract
Objective : This study was observed the variation of components from Scutellariae Radix (SR) by processing and storage. Methods : The main component of SR is analysed after various processing and also storage condition by HPLC. Result : 1. In wine-fried SR, the contents of baicalein, wogonin and oroxylin-A was significantly increased. However, the content of baicalin was decreased slightly. In charred SR, the contents of baicalein, wogonin and oroxylin- A was significantly increased. However, the content of baicalin was decreased greatly. 2. The contents variation of SR was not almost changed in room and cold condition. But in accelerated condition, the content of baicalin was slightly decreased, and the contents of baicalein, wogonin and oroxylin-A was significantly increased. 3. The contents variation of wine-fried SR was not almost changed in room and cold condition. But in accelerated condition, the content of baicalin was signifjcantly decreased. 4. The contents variation of charred SR was not almost changed in all conditions. Conclusion : The bioactivity of SR and wine fried SR might be changed by the contents varition during longterm storage. charred SR can be preserved more than two years in room and cold condition.