• 대한본초학회지
• /
• 제22권4호
• /
• pp.101-108
• /
• 2007

Objectives : To compare the anti-oxidant effects of Ligusticum chuanxiang and Cnidium officinale extracts and their mixture with Angelica gigas, we investigated the anti-oxidative activities using rat liver tissues. Methods : We investigated the anti-oxidative activities by analysis of lipid peroxidation, xanthine oxidase activity, aldehyde oxidase activity, hydroxyl radical scavenging activity, superoxide dismutase activity and catalase activity in rat liver tissues. Results : Both Ligusticum chuanxing and Cnidium offieinale inhibited the lipid peroxidation compared to the control, there is no significant differences between two groups. Cnidium officinale showed strong inhibitory effects on xanthine oxidase and aldehyde oxidase activities compared with that of Ligusticum chuanxing. Ligusticum chuanxing and Cnidium officinale were scavenged the hydroxy radicals, and increased SOD and catalase activities. These results suggested that Ligusticum chuanxing and Cnidium officinale were showed antioxidant activity, especially Cnidium officinale showed higher activity than Ligusticum chuanxing. Conclusions: These results suggest that Ligusticum chuanxing could be replaced by Cmdium afficinale in clinical trial.

• 한국식품조리과학회지
• /
• 제18권1호
• /
• pp.13-19
• /
• 2002

신선, 열풍건조, 동결건조 천궁(Cnidium officinale)을 대상으로 향신료로의 이용가능성을 검토하기 위한 기초 실험으로 건조방법을 달리한 천궁 자체에 대한 관능평가 및 이들이 육류의 누린내 및 생선의 비린내에 미치는 영향을 관능검사 하였다. 관능검사 결과 천궁자체에 대한 관능검사에서는 신선, 동결건조, 열풍건조 시료 순으로 전체적인 선호도가 좋게 나타났으며, 천궁의 산뜻한 향과 노르스름한 색에 대한 선호도가 높았다. 신선, 열풍건조 및 동결건조 천궁 0.1% 첨가는 돼지고기의 누린내 및 고등어의 비린내를 제거하였으며 전체적인 선호도도 무첨가군보다 유의적으로 높았다. 쇠고기 및 닭고기 stock에서도 건조 천궁을 첨가함으로써 stock의 누린내를 제거하면서 색이나 맛에 나쁜 영향을 미치지 않았다. 따라서 천궁은 강한 향을 선호하는 소비자에게 알맞은 향신료로 사용될 수 있다고 판단된다.

• 한국식품영양학회지
• /
• 제35권4호
• /
• pp.259-267
• /
• 2022

The purpose of this study was to evaluate the antioxidative activities of jeolpyun containing Cnidium officinale M extract (2%, 4%, 6%, 8%) by total polyphenol contents, electron donating ability on 2,2-diphenyl-1-picrylhydrazyl (DPPH), scavenging ability of superoxide anion radical and decomposing ability of hydrogen peroxide. In chromaticity analysis, the brightness significantly decreased with increasing Cnidium officinale M extract content. Jeolpyun containing 8% Cnidium officinale M extract revealing the highest value for the redness and the yellowness, 1.07, 12.70, respectively. The total polyphenol contents of jeolpyun containing 8% Cnidium officinale M extract were the highest content of 4,213 ㎍ gallic acid equivalent (GAE)/mL. The total polyphenol contents revealed significant difference (p<0.05). Jeolpyun containing 8% Cnidium officinale M extract revealing the highest electron donating ability (83.55%). The electron donating abilities were significantly related at p<0.05. The scavenging abilities of superoxide anion radical for jeolpyun containing 4% Cnidium officinale M extract revealed the highest ability (0.01676). There was no significant difference. The hydrogen peroxide decomposing ability for jeolpyun containing 8% Cnidium officinale M extract revealed the most hydrogen peroxide decomposing ability (-0.193) and the hydrogen peroxide decomposing ability revealed a significant difference (p<0.05).

• 한국식품조리과학회지
• /
• 제18권4호
• /
• pp.448-454
• /
• 2002

This study was performed to develop Cnidium officinale-flavored oils. Cnidium officinale is one of the Korean aromatic medicinal plants. The flavor patterns of Cnidium officinale-flavored oils during storage were detected by using an electronic nose with 6 metal oxide sensors, and a principal component analysis (PCA) was carried out. The overall acceptability of flavor and the masking effects on fetid smell of beef of Cnidium officinale-flavored oils were investigated by sensory evaluation. In COI-flavored oil, flavor patterns between the storage samples for 1 week and 16 weeks could be distinguished. And in CO II-flavored oil, flavor patterns between the samples stored for 1 week and 8 weeks and the flavor patterns between the samples stored for 1 week and 16 weeks in CS I-flavored oil could be distinguished. In CS II-flavored oil, flavor patterns of the samples stored for 1, 4, and 8 weeks also could be distinguished. Fetid smell in beef was significantly reduced by the addition of COI- and CS II-flavored oils. As the storage time increased, overall acceptability of Cnidium officinale-flavored oil decreased, indicating that Cnidium officinale-flavored oils were most preferred at 8 weeks of storage.

• 한국지역사회생활과학회지
• /
• 제26권2호
• /
• pp.351-360
• /
• 2015

The study examines the effects of the Cnidium officinale Makino water extract on hyperlipidemia. For this, three levels (low, moderate, and high) of the Cnidium officinale Makino water extract were supplemented to six-week-old male sprague Dawley rats for five weeks. According to the results, serum total lipid, triglyceride, total cholesterol, and LDL cholesterol levels showed significant decreases (p<0.05) in the group with the Cnidium officinale Makino water extract. The serum total lipid level decreased by 8~22%; the triglyceride level, by 13~25%; the total cholesterol level, by 6~23%; and the LDL cholesterol level, by 14~25%. Total cholesterol and triglyceride levels in the liver were significantly lower in the group with the Cnidium officinale Makino water extract than in the control group (p<0.05), and fecal total cholesterol and triglyceride levels were significantly higher in the group with the Cnidium officinalle Makino water extract. These results suggest that the Cnidium officinale Makino water extract in the hypercholesterol diet may reduce hyperlipidemia, a major cause of cardiovascular disease, by reducing serum cholesterol and triglyceride level in the liver through the facilitation of their excretion by feces.

• 한국식품영양과학회지
• /
• 제29권4호
• /
• pp.582-585
• /
• 2000

This study was performed to identify the flavor compnenets of Korean Cnidium officinale M.. The extraction of the flavor compounds of Cnidium officinale M. was accomplished by a simultaneous distillation and extraction method using a Likens and Nickerson's extraction apparatus. The concentrated extract was analyzed and identified by gas chromatography and GC-mass spectrometry. The change of the 림팩 contents in each samples was determined in terms of two different storage conditions. The flavor contents of sample at low temperature storage were higher than those at room temperature storage, and increased until storage period of 70 days. The major components of Cnidium officinale M. were terpene compounds including α-pinene, β -selinene, γ-selinene, and phthalides including butylidenephthalide, cnidilide, neocnidilide, senkyunolide A, ligustilide, which are believed to contribute to the characteristic flavor of the Cnidium officinale M.. Especially, great amount of cnidilide and ligustilide was shown in sample of low temperature storage.

• 한국미생물·생명공학회지
• /
• 제35권1호
• /
• pp.30-35
• /
• 2007

약용식물인 천궁(Cnidium officinale Makino)의 미활용 부위의 생리활성 탐색을 위한 기초연구로서, 천궁 지상부(잎과 줄기)를 ethyl acetate, methanol, 물의 3가지 용매로 추출한 후, paper disc method와 microtiter broth dilution method를 이용하여 항균활성을 측정하였다. 천궁 지상부 ethyl acetate 추출물과 methanol 추출물은 비교적 높은 항균활성을 보였으며, Gram 양성균, Gram 음성균, 그리고 효모 등에 대해 broad한 항균범위를 지닌 것으로 나타났다. 특히 ethyl acetate 추출물은 0.4 mg/disc의 농도에서 Staphylococcus aureus, Salmonella typhimurium, Listeria monocytogenes등의 식중독균에 대해 각각 9.7 mm, 9.2 mm, 10.0 mm의 억제환을 보였다. Saccharomyces cerevisiae에 대한 항진균활성은 물 추출물과 유기용매 추출물에서 확인되었다. 그러나 물 추출물의 항균 및 항진균 활성은 유기용매 추출물에 비해 현저히 낮아 비교적 높은 농도에서 항균효과가 나타났다. 천궁 지상부 ethyl acetate 추출물의 항균활성은 사용 농도와 균의 종류에 따라 다른 것으로 나타났으며, 0.5 mg/mL의 농도에서 Staphylococcus aureus와 Pseudomonas aerogenes의 생육은 완전히 저해되었으나, 0.25 mg/mL 이하의 농도에서는 생육억제효과가 감소하는 것으로 나타났다. Enterobacter cloacae는 0.5 mg/mL의 추출물 처리에 의해 생육이 2 log cycle정도 억제된 반면, Escherichia cole는 비교적 저항성이 강한 것으로 나타났다. 천궁의 ethyl acetate 추출물은 열에 매우 안정하여 $100^{\circ}C$ 30분 또는 $121^{\circ}C$에서 15분간의 열처리(autoclave)에 의해서 항균활성이 감소되지않는 것으로 나타났다. 따라서 약용으로 이용되고 있는 천궁의 근경 이외의 미활용자원인 잎과 줄기 등의 지상부위를 이용한 천연 항균소재 개발이 가능할 것으로 판단된다.

• 한국연초학회지
• /
• 제16권1호
• /
• pp.20-25
• /
• 1994

The volatile components were extracted from root of Cnidium officinale M. by SDE(Simultaneous steam distillation and extraction) apparatus and analyzed by GC/M.5 and GC retention index matching. The experimental results revealed the presence of over 22 volatile components. Major components were cnidilide (35.1%), neocnidilids (13.4%), ligustilide (23.2%). The essential oils were separated by silica gel column chromatography(Merck 70-230mesh), and 4 fractions among 12 fractions separated had a, good aroma character.

• 동아시아식생활학회지
• /
• 제22권6호
• /
• pp.868-878
• /
• 2012

기능성 식품 소재로 천궁을 활용하고자 하는 연구의 일환으로 천궁 추출물의 첨가량은 달리하여 전통 음료인 식혜를 제조한 후 품질 특성을 살펴본 결과는 다음과 같다. 식혜의 pH는 천궁 추출물 첨가량이 증가할수록 감소하였으며 저장기간에 따라 감소하였다. 산도는 pH와 반대의 경향으로 나타났으며, 천궁 추출물 첨가 식혜의 밥알의 수분함량은 천궁 추출물 첨가량이 많아질수록 감소하였다. 당도는 천궁 추출물 첨가량이 많아질수록 증가하였으며, 저장 기간에 따라 다소 증가하였다. 탁도는 대조군이 가장 낮게 나타났으며, 천궁 추출물 첨가량이 많을수록 높게 나타났다. L값은 천궁 추출물의 첨가량이 많을수록 감소하였으며, 저장 기간에 따라 증가하였다. a와 b값은 천궁 추출물의 첨가량이 증가할수록 높게 나타났으며, texture에서는 경도와 탄력성이 천궁 추출물의 첨가량이 증가할수록 높게 나타났으며 응집성은 낮게 나타났다. DPPH radical 소거능은 천궁 추출물의 첨가량이 높을수록 높은 항산화력을 보였으며, 식혜의 관능검사에서 외관, 맛, 향, 조직감, 전체적인 기호도에서 천궁 추출물 40~60% 첨가 시 유의적으로 높은 기호도를 보였다(p<0.05).

• 한국약용작물학회지
• /
• 제18권6호
• /
• pp.373-378
• /
• 2010

In order to obtain basic data for utilization of the aerial parts of Cnidium officinale Makino (APCO), the antioxidant properties of the aerial parts and rhizomes of C. officinale were measured using DPPH and ABTS radicals, and nitrite scavenging assays. The ethyl acetate (EA) fraction prepared from the aerial parts of APCO showed the strongest antioxidant activities, and contained high level of total phenolic compounds (325.81 mgTE/g) and flavonoids (259.16 mgRE/g). The concentrations for 50% reductions ($RC_{50}$) values of the DPPH and ABTS radicals, and nitrite by the EA fraction of APCO were $11.27\;{\mu}g/m{\ell}$, $14.34\;{\mu}g/m{\ell}$, and $10.26\;{\mu}g/m{\ell}$, respectively. APCO exhibited approximately 3-9 times higher antioxidant activity than rhizomes of C. officinale. The antioxidant capacities of APCO were positively correlated with its total phenolic contents. Therefore, it was concluded that the aerial parts of C. officinale can be a useful and cost-effective source of natural antioxidant for food or cosmetics.