• Journal of Veterinary Clinics
• /
• v.19 no.1
• /
• pp.55-60
• /
• 2002

The Allium tuberosum is a perennial herb. From the ancient times, it has been used for food or medical purpose. Allium tuberosum is widely distributed in Korea, China, Japan and other countries. As herbal medicine, the Allium tuberosum has medical effects on lumbago, sthenia, diuresis, nocturia, hematemesis, anemia, haemorrhoid, hiccups, diarrhea, eczema, sunstroke, pollution and so on. Recently, the Allium tuberosum has been studied on its components, anti-microorganism action, anti-fungal action, anti-arteriosclerosis action, anti-cancer action. However, there has not been any study on hematological effect of allium tuberosum extract on the blood in large dogs whereas the effects of excess garlic and onion on the blood of cattle, horses, dogs, cats and sheep has been reported by many researchers. Thus, this study was performed to observe the hematological effect of excessive Allium tuberosum extract administrated in large dogs. 1. The Red Blood Cell(R3C) count was significantly decreased(p<0.05), Packed Cell Volume (PCV) count were significantly decreased(P<0.05), and Reticulocyte count was significantly increased(p<0.05) 2. The White Blood Cell(WBC) count was significantly increased(p<0.05).3. The Hemoglobin concentration was significantly decreased(p<0.05) and Mean Corpuscular Hemoglobin Concentration (MCHC) was increased. and Mean Corpuscular Volume(MCV) was significantly increased.(p<0.05). 4. The Reduced glutathione(GSH) and Met-Hemoglobin were significantly increased (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.4
• /
• pp.563-567
• /
• 1998

Volatile flavor components of edible portion of leek(Allium tuberosum R.) were extracted by SDE(simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethylether (1 : 1, v/v) as an extract solvent and analyzed by GC-FID and GC/MS. Identification of the volatile flavor components was mostly based on the RI of GC and mass spectrum of GC/MS. A total of sixty-five components from leek extract were classified as 28 sulfur-containing compounds, 12 aldehydes, 9 alcohols, 4 lactones and esters, 3 acids and hydrocarbons, and 2 miscellaneous compouds. The sulfur-containing compounds were predominant in leek extract. Dimethyl disulfide(19.47%) and dimethyl trisulfide(17.38%) were the main compounds and trans-1-propenyl methyl disulfide, trans-2-hexenal and methyl allyl disulfide were also detected large amounts in leek.

• Journal of Life Science
• /
• v.32 no.10
• /
• pp.743-748
• /
• 2022

The garlic chive (Allium tuberosum Rotter) is a prominent herb species in Asia and other nations of the world. Garlic chives is a favorite vegetable and used to garnish noodles in Korea. The effects of various doses of N, P, and K fertilizers and drought stress on the chlorophyll content in the leaves of garlic chives were investigated. The evaluations showed that chlorophyll a content was 0.386 at 10 mg/l N fertilizer and 0.584 at 50 mg/l N fertilizer. The treatment group showed a significant difference with regard to the contents of chlorophylls a and b and total chlorophyll at the 5% level (p<0.05). Pearson's correlation coefficient (Pearson's r) for chlorophylls a and b and total chlorophyll were 0.940, 0.966, and 0.971, respectively. The highest content of chlorophylls a and b and total chlorophyll in the leaves was recorded at 40 mg/l P fertilizer, while the values corresponding to 50 mg/l P fertilizer were lower than those for 40 mg/l P fertilizer. The content of total chlorophyll evaluated at 10 mg/l K fertilizer was 0.312 and that at 50 mg/l was 0.589. The simple linear regression showed the relationship between chlorophyll efficiency aand moisture. The slope factors of the dark-level fluorescence yield (Fo), the maximum fluorescence yield (Fm), the quenched state (Fv), and the maximal PSII quantum yield (Fv/Fm) for chlorophyll-efficient indicators were -0.931, 0.972, 972, and 0.950, respectively. NPK fertilizers and drought stress affected the chlorophyll content and efficiency of A. tuberosum.

• Proceedings of the Zoological Society Korea Conference
• /
• 1997.10b
• /
• pp.266.2-266
• /
• 1997

No Abstract, See Full Text

• Korean Journal of Environmental Agriculture
• /
• v.41 no.1
• /
• pp.55-64
• /
• 2022

BACKGROUND: This study was conducted to evaluate the residual characteristics and safety assessment of αcypermethrin and deltamethrin in minor crops, chives and spring onion cultivated in greenhouse. METHODS AND RESULTS: The insecticides α-cypermethrin 2% EC and deltamethrin 1% EC used in the experiment were diluted 1,000 times and then sprayed on chives and spring onion twice with 1-week intervals at 0, 7, 14, and 21 days before harvest. The residual insecticides were extracted from the minor crops using QuEchERS method and analyzed by GC-MS/MS. The average initial residues of α-cypermethrin and deltamethrin in chives after 21 days decreased from 2.74 to 0.82 mg/kg and 1.12 to 0.16 mg/kg, respectively. Similarly, in spring onion the residues after the same periods decreased from 0.26 to <0.01 mg/kg for α-cypermethrin and from 0.07 to <0.01 mg/kg for deltamethrin. CONCLUSION(S): The PHIs (pre-harvest intervals) for α-cypermethrin and deltamethrin in chives are recommended as 14 days before harvest with twice applications of the pesticides, whereas for α-cypermethrin in spring onion PHI of 7 days before harvest is recommended with 3 times of applications and PHI of 21 days for deltamethrin. The theoretical maximum daily intakes of cypermethrin and deltamethrin were 68.8% and 64.2%, respectively, indicating that residues of both compounds did not pose considerable health risks to consumers.

• Journal of the East Asian Society of Dietary Life
• /
• v.17 no.6
• /
• pp.827-833
• /
• 2007

The purpose of the study was to perform research a proximate analyses and sensory evaluations for sulgidduk over a storage period, where the sulgidduk contained added with buchu powder added at 1%, 2%, and 3% concentrations. The general composition of the buchu powder was 34% crude protein, 1.8% crude lipid, and 21.8% crude fiber while the moisture contents of the buchu powder was 2.71%. The moisture contents of the sulgidduk samples over the storage period ranged from 34% to 38%. Color and moisture changes were not significant (p<0.05) during storage, while the values showed significant decreasing trends (p<0.05) with greater additions of buchu powder. In terms of textural characteristics, hardness, cohesiveness, gumminess, and chewiness decreased significantly (p<0.05) with greater concentrations of buchu power, while adhesiveness and springiness showed no significant differences(p<0.05). Based on the sensory evaluations, overall preference was high for the 3% buchu powder sample. This sample received high scores on flavor, color, taste, chewniess, and moisture, suggesting that adding 3% buchu powder would be feasible for making sulgidduk.

• Korean Journal of Plant Resources
• /
• v.17 no.1
• /
• pp.24-27
• /
• 2004

‘Dongjanggun’ was developed at the Gyeongbuk Agricultural Research and Extension Services, Taegu in 2000. It was selected among the local varieties gathered korean native chinese chive from 1993 to 1996. It has longer and narrower leaves, stronger flavor than check variety ‘Greenbelt’. And also, contents of ascorbic acid in the leaves of ‘Dongjanggun’ was higher than the ‘Greenbelt’s. Number of tillers per plant was greater in ‘Dongjanggun’ than that in ‘Greenbelt’ during the winter in unheated plastic house. Its growth and regrowing velocity after cutting of top leaves were vigorous. Number of flowers and seeds per umbel were fewer in ‘Dongjanggun’ than in ‘Greenbelt’. Average yield was 6% higher than ‘Greenbelt’s during the thee years.

• Journal of Microbiology and Biotechnology
• /
• v.32 no.2
• /
• pp.195-204
• /
• 2022

Chinese chive (Allium tuberosum Rottler) has potential risks associated with pathogenic bacterial contamination as it is usually consumed raw. In this study, we investigated the microbiota of Chinese chives purchased from traditional markets and grocery stores in March (Spring) and June (Summer) 2017. Differences in bacterial diversity were observed, and the microbial composition varied across sampling times and sites. In June, potential pathogenic genera, such as Escherichia, Enterobacter, and Pantoea, accounted for a high proportion of the microbiota in samples purchased from the traditional market. A large number of pathogenic bacteria (Acinetobacter lwoffii, Bacillus cereus, Klebsiella pneumoniae, and Serratia marcescens) were detected in the June samples at a relatively high rate. In addition, the influence of the washing treatment on Chinese chive microbiota was analyzed. After storage at 26℃, the washing treatment accelerated the growth of enterohemorrhagic Escherichia coli (EHEC) because it caused dynamic shifts in Chinese chive indigenous microbiota. These results expand our knowledge of the microbiota in Chinese chives and provide data for the prediction and prevention of food-borne illnesses.

• Food Science and Biotechnology
• /
• v.15 no.3
• /
• pp.341-346
• /
• 2006

This study was performed to examine the effects of ${\gamma}$-irradiation on the volatile flavor compounds of dried leeks (Alliums tuberosum R.). Volatile compounds of dried leeks were extracted using simultaneous steam distillation and extraction (SDE), and analyzed by gas chromatography/mass spectrometry (GC/MS). Forty-one, 51, 45, and 42 compounds were tentatively identified in control, 1, 3, and 10 kGy irradiated samples, respectively. The constituents of flavor compounds in irradiated dried leeks were similar to non-irradiated samples. However, the intensities of the peaks were clearly different between them. Sulfur-containing compounds were detected as dominant compounds in all samples and their amounts decreased after ${\gamma}$-irradiation. ${\gamma}$-Irradiation reduced the total concentration of volatile compounds from leeks by 23.19, 15.09, and 30.23% at 1, 3, and 10 kGy doses, respectively.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.4
• /
• pp.513-518
• /
• 2005

Volatile compounds of $\gamma-irradiation$ leeks (Aillum tuberosum R.) were isolated by simultaneous steam distillation and extraction method (SDE) and analyzed by gas chromatography/mass spectrometry (GC/MS) along with the non-irradiated sample. Leeks were irradiated at dose of 20 kGy and non-irradiated samples were considered as control sample. 56 and 54 compounds were identified in non-irradiated and irradiated samples, respectively. These components included the functional groups; alcohols, aldehydes, esters, ketones, N- and S-containing compounds. S-containing compounds such as dimethyl trisulfide, methyl-(Z)-l-proenyl trisulfide, dimethyl disulfide, 3-ethyl-l,2-dithi-5-ene and methyl allyl disulfide were the major compounds. Methyl-(Z)-l-propenyl trisulfide, diallyl trisulfide, (E)-2-hexanal and 3-ethyl-l,2-dithi-5-ene were clearly decreased by the $\gamma-irradiation$, but dimethyl disulfide, diallyl sulfide, allyl methyl sulfide and pyridine were increased by the $\gamma-irradiation$.