• Journal of Conservation Science
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• v.32 no.2
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• pp.141-154
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• 2016

The gilt-bronze decorated bamboo mudguards with heavenly horse design excavated in 1973 at Cheonma Tomb of Shilla are the unprecedented relics in Korean history as it has its original structure. Although the bamboo mudguards were excavated in not only Cheonma Tomb, but also in Geumgwanchong and Geumryeongchong, all of them remains into pieces. In addition, there are no exact data related with its structure and manufacturing technique. The report deals with the manufacturing technique of the bamboo mudguards with heavenly horse design excavated in Cheonma Tomb through the naked eye's observation, X-Ray Fluorescence, and Transmission X-rays analysis etc. Bamboo mudguards basically have the three divided structure with central-focus structure of a radiation style. And the mudguards consists of Bratticing gilt-bronze, fabric, and bamboo plates together, as ornamental fringe of 4 plates. The surface of the gilt bronze plates was decorated with a variety of workmanship and pendant. Bamboo plates have a waved pattern by using about three hundred bamboo bark. Two types of textiles were mainly found in the textile plates, and the leather were partially found. In order to combine all plates together, gilt-bronze bottonhead, pendant decoration, and ornamental fringe were used. It would be helpful to study bamboo mudguards during 5th-6th centuries in Shilla period and basis investigations of Geumgwanchong and Geumryeongchong excavations.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2023.04a
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• pp.36-36
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• 2023

천마(天麻, Gastrodia elata Blume)는 난초과(蘭草科, Orchidaceae)에 속하는 식물로 잎과 뿌리가 없어 탄소동화능력이 없으며, 뽕나무버섯균과 공생하는 기생식물이다. 천마는 노지 재배에 따른 안정생산 문제가 지속적으로 발생하고 있다. 혹한, 폭우 등 기상환경에 따른 연차간 수량성 차가 673~1,175kg/10a로 크고, 연작에 따른 수량성이 연작 1회 시 29%, 연작 2회 시 68%가 감소하는 경향을 보이고 있다. 따라서, 본 연구는 천마의 연작에 따른 토양내 미생물상의 변화를 분석하기 위해 수행하였다. 본 실험은 초작지, 연작 1회지, 연작 2회지 및 자생지의 각각 3곳에 대한 토양을 Metagenome 분석법을 활용하여 미생물상을 분석하였다. metagenome 분석 결과, 초작지 3곳의 시료를 이용하여 확보한 총 read는 699,221개였으며, 이 중에서 Eukaryota로 분류되지 않은 read는 1,377개(0.2%), no hit, not assign된 read는 10,510개 (1.5%), Bacteria로 분류된 read는 342,916개(49.0%), Eukaryota로 분류된 read는 총 344,418개(49.3%)였다. 그리고 천마의 생육에 영향을 주는 Fusarium 속과 종은 3곳 포장에서 고르게 분포하고 있으며, 총 11,242 read로 전체의 3.3%를 차지하였다. 연작 1회지 3곳의 시료를 이용하여 확보한 총 read는 655,097개였으며, 이 중에서 Eukaryota로 분류되지 않은 read는 1,694개(0.3%), no hit, not assign된 read는 18,985개(2.9%), Bacteria로 분류된 read는 312,201개(47.7%), Eukaryota로 분류된 read는 총 322,217개 (49.2%)였다. 그리고 천마의 생육에 영향을 주는 Fusarium 속과 종은 3곳 포장에서 고르게 분포하고 있으며, 총 11,597 read로 전체의 3.6%를 차지하였다. 연작 2회지 3곳의 시료를 이용하여 확보한 총 read는 651,624개였으며, 이 중에서 Eukaryota로 분류되지 않은 read는 1,753개(0.3%), no hit, not assign된 read는 7,995개(1.2%), Bacteria로 분류된 read는 307,178개(47.1%), Eukaryota로 분류된 read는 총 334,698개(51.4%)였다. 그리고 천마의 생육에 영향을 주는 Fusarium 속과 종은 총 43,877 read로 전체의 13.1%를 차지하였다. 자생지 3곳의 시료를 이용하여 확보한 총 read는 731,719개였으며, 이 중에서 Eukaryota로 분류되지 않은 read는 2,828개(0.4%), no hit, not assign된 read는 585개(0.1%), Bacteria로 분류된 read는 356,690개(48.7%), Eukaryota로 분류된 read는 총 371,616개(50.8%)였다. 그리고 천마의 생육에 영향을 주는 Fusarium 속과 종은 MJH01 자생지에서만 전체의 0.2%(총 660 read)로 극히 일부가 분리되었다. 따라서, 천마의 생육에 영향을 미치는 Fusarium 속과 종은 초작지 3.3%, 연작 1회지 3.6%, 연작 2회지 13.1%, 자생지 0.2%로 나타났으며, 연작 2회 시 급격히 증가하는 것으로 판단되었다.

• Conservation Science in Museum
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• v.16
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• pp.46-55
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• 2015

This study examines the ratio of alloy components of six gold crowns discovered in six Silla tombs; Gyo-dong, the north tomb of Hwangnamdaechong, Geumgwanchong, Cheonmachong, Geumnyeongchong and Seobongchong. Concretely, the study looks at whether and how crowns from these various tombs differ in terms of the ratio of alloy components. The analysis of the six Silla crowns found that all of them were made of gold and silver alloy. When comparing the ratio of alloy components in crowns and type of crowns, the Gyo-dong crown which is the oldest of them showed the highest content of gold. Crowns from Hwangnamdaechong and Geumgwanchong in the middle to late 5th century, showed a similar content of gold. Gold content of crowns from the late 5th century to early 6th century tombs decreased in order Cheonmachong, Geumnyeongchong and Seobongchong, thus it confirmed that the older the tomb, the higher its gold content.

• 보존과학연구
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• s.1
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• pp.10-13
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• 1980

• Journal of the Korean Professional Engineers Association
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• v.9 no.1
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• pp.4-14
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• 1976

천마총출토유물의 직물류 20여편을 화학적 및 물리적 시험분석을 통하여 그 사용섬유, 직물의 밀도, 구성계의 섬도, 조직, 염색상태등을 조사하므로서 그 직물의 신라시대 당시의 명칭 또는 품질의 정도와 염색기술등을 추정하여 문헌상의 기술자료를 확인할 수 있는 결과를 제시하였다.

• Korean Journal of Plant Resources
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• v.25 no.4
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• pp.379-386
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• 2012

This study was conducted to compare and analyze change of content of polyphenol and p-hydroxybenzyl alcohol (HBA), which is an index-component, and antioxidant activity between fermented Gastrodia elata Blume and non-fermented G. elata Blume. The polyphenol contents before and after the fermentation were 108.65 and 389.99 mg/mL respectively, and the content of index-component HBA increased from 2.46 mg/g before fermentation to 7.94 mg/g after fermentation. In comparison between the non-fermented G. elata Blume extract (NFGE) and fermented G. elata Blume extract (FGE) in DPPH, ABTS, and superoxide radical scavenging assay, we found that FGE showed more activity than NFGE as the extract was more concentrated. Especially, the superoxide radical scavenging activity was increased more than twenty times in FGE. In conclusion, we confirmed increase in the electron donating ability and radical scavenging when the dried G. elata Blume is fermented, and its further feasibility as an antioxidant.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.37-42
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• 2002

This study was performed to provide basic that will predict the usefulness of Gastrodiae Rhizoma as food materials. The physicochemical properties of raw, freeze-dried, and hot air-dried Gastrodiae Rhizoma were investigated and analyzed. The moisture content of raw Gaxtrodiae Rhizoma was 81.20%. The moisture, crude protein, crude fat, crude ash and carbohydrates of freeze-dried Gastrodiae Rhizoma were 7.61%, 6.21%, 1.50%, 2.55%, and 89.74%, respectively. The total dietary fiber (TDF) of freeze-dried Gastrodiae Rhizoma was 11.68%. The K (1265.03 mg%) was the highest mineral found in Gastrodiae Rhizoma. Aspartic acid (1272.10 mg%) and glutamic acid (1249.50 mg%) in Gastrodiae Rhizoma were major amino acids. Linoleic acid (53.79%), palmitic acid (20.17%), oleic acid (11.93%), and linolenic acid (4.78%) were principal fatty acids in crude fat of Gaxtrodiae Rhizoma. Most of the free sugars of freeze-dried Gastrodiae Rhizoma was maltose (11.04%). In color, the freeze-dried showed the highest lightness (94.52) and the $60^{\circ}C$ hot air-dried showed the highest redness(0.76) and yellowness (16.41). The color differences among freeze-dried, $40^{\circ}C$ hot air-dried, and $60^{\circ}C$ hot air-dried Gastrodiae Rhizoma were distinguished markedly. Vitamin C contents in raw, freeze-dried, and $60^{\circ}C$ hot air-dried Gastrodiae Rhizoma were 0.015%, 0.010%, and 0.002%, respectively. The organoleptic characteristics of raw, freeze-dried, and hot air-dried Gastrodiae Rhizoma were evaluated and compared on the basis, 5 points of raw Gastrodiae Rhizoma by 9 points scale. The undesirable characteristics, such as fishy odor, sewage odor, bitter taste, bad and salty taste, decreased, while desirable characteristic such as sweet taste was maintained or increased considerably as drying temperature got higher.

• Journal of Plant Biotechnology
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• v.41 no.4
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• pp.229-235
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• 2014

Gastrodia elata Blume, an achlorophyllous orchid plant, has been used in traditional medicine and harvests in spring and fall. Here we investigated the quantitative changes of amino acids in G. elata by harvest times and seed tubers. In the results, we found that there was not big difference in contents of total amino acids but the distribution of amino acids differed depending on harvest times. 19% of total amino acids were asparagin and valine, an essential amino acid, occupied 10% within total amino acids in the tubers harvested in October. Among amino acids in the tubers harvested in April, serine occupied 23% and arginine, an essential amino acid, occupied 10% within total amino acids in tuber. Interestingly, the use of sexually propagated seed tubers produced high concentration of total amino acids compared to vegetatively propagated seed tubers. As for sexually propagated seed tubers, essential amino acids contents similar to the tubes harvested in October and nonessential amino acids contents similar to the tubers harvested in April. In this study, we found that amino acids contents in G. elata tubers altered depending on various cultivation practices. Therefore if these results can be applied to food industry, the value of G. elata as a natural food resource will be enhanced to a great extent.

• Food Science and Preservation
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• v.17 no.1
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• pp.58-65
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• 2010

We investigated the effect of Chun ma (Gastrodiae rhizoma) concentrated extract on the quality of mixed beverages. Chun ma beverages prepared using different concentrated extracts were divided into four groups: GCE 5 ($5^{\circ}$ Brix concentrated extracts) GCE 10 ($10^{\circ}$ Brix concentrated extracts) GCE 15 ($15^{\circ}$ Brix concentrated extracts) and GCE 20 ($20^{\circ}$ Brix concentrated extracts). The pH values ranged from a low of 4.37 in GCE 5 to a high of 4.68 in GCE 20. Soluble solid levels in GCE 20 ($19.6^{\circ}$ Brix) were higher than in the other samples. The b (yellowness) scores and the total phenolic contents of all samples increased with increasing extract concentration. The highest total phenolic contents were seen in GCE 20 samples at 232.23 mg%. Samples did not differ markedly in antiradical activity (75.07-76.00% DPPH inhibition). Free sugar levels in GCE 20 samples and organic acid concentrations of GCE 15 samples were higher than those of other preparations. Free amino acid and mineral contents of all samples increased with increasing extract concentration. The levels of free amino acids were in the order Glu > Gly > Ser > Arg > Hylys, and the Glu content was 249.15 ug/100 g for GCE-20 samples and 61 ug/100 g in GCE-5 products. The mineral contents of all samples were in the order K > Na > Mg > Ca. Higher scores for color, flavor, and overall acceptability were found in GCE 5 products compared with other extracts. These results indicate that Chun ma beverage can be prepared in various ways, as commercially desired, with reference to the above characteristics of Chun ma materials.

• The Science & Technology
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• no.9 s.436
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• pp.102-105
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• 2005