The Journal of Korean Medicine (대한한의학회지)

The Society of Korean Medicine (대한한의학회)
권호 표지

Changes of Principal Components and Microbial Population in Pyungwi-san Decoction according to the Preservation Temperature and Period

평위산 전탕액의 보관온도 및 기간에 따른 주요성분 및 미생물 군집 변화

  • 서창섭 (한국한의학연구원 한약EBM연구센터) ;
  • 신현규 (한국한의학연구원 한약EBM연구센터) ;
  • 김정훈 (한국한의학연구원 한약EBM연구센터) ;
  • 신광수 (대전대학교 미생물생명공학과)
  • Received : 2011.08.03
  • Accepted : 2011.09.07
  • Published : 2011.09.30
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Abstract

Objectives: To optimize the preservation method of herbal decoction, we investigated the content of principle components of Pyungwi-san, liquiritin, glycyrrhizin, and hesperidin according to preservation temperature and period. We also investigated the changing patterns of pH and microbial population in Pyungwi-san decoction as a model case. Methods: With samples preserved at different temperatures, the content of liquiritin, glycyrrhizin, and hesperidin was determined using HPLC and microbial population was determined as viable counting method up to 8 times every month. Identification of isolated bacteria was performed by 16S rDNA analysis. Results: The content of liquiritin and glycyrrhizin did not change according to the preservation temperature and period, but that of hesperidin was severely decreased at room temperature. The isolate from the decoction was identified as Bacillus licheniformis by 16S rDNA sequence analysis. Microbial population appeared after 3 months' preservation and reached maximum value at 4 months; at all tested temperatures, the pH showed the lowest value (4.4-4.5) simultaneously. Conclusion: From the results, it seems to be that the microbial growth affects the pH of preserved decoction but not the change of liquiritin and glycyrrhizin content.

Keywords

References

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