• Title/Summary/Keyword: Hawthorn berry extract

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Development of the Standard Analytical Methods for Compound Hawthorn Berry 60% Ethanol Extract, Ginkgo Biloba Leaf Extract and Garlic Oil Capsules (복방서양산사60%에탄올엑스.은행엽엑스.마늘유캡슐의 기준 및 시험법과 규격 설정)

  • Cho, Chang-Hee;Kim, Ji-Sun;Whang, Ji-Sang;Baek, Ju-Hyun;Park, Ju-Young;Shim, Young-Hoon;Seong, Rack-Seon;Kim, Dong-Sup;Lee, Jong-Phill;Lee, Joo-Hyeun;Sohn, Su-Jung
    • Korean Journal of Pharmacognosy
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    • v.41 no.1
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    • pp.67-72
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    • 2010
  • In the recent version of the Korea Pharmacopoeia(KP) and the Korean Herbal Pharmacopoeia(KHP), there are 563 items(181 in KP, 381 in KHP) of herbal medicines including finished drugs. Also, approximately 507 items including herbal extracts and herbal medicinal products was published in the 3th edition of Korea Pharmaceutical Codex (KPC). These items help the persons working in the pharmaceutical manufacturing field to register the drug and in research fields to develop the new drug considering as a standard specifications. This study was carried out to establish standard analytical methods for 'Compound Hawthorn Berry 60% Ethanol Extract, Ginkgo Biloba Leaf Extract and Garlic Oil Capsules' in the 3th edition of Korea Pharmaceutical Codex. Ginkgo flavonoid and terpene lactone were employed as reference compounds for analytical method. Analytical methods established in this study could be applied to a reasonable and unified quality control of G. biloba leaf extract and hawthorn berry extract.

Effects of Functional Ingredients Addition on Quality Characteristics of Kochujang (기능성 소재의 첨가가 고추장의 품질특성에 미치는 영향)

  • Choi, Shin-Yang;Cho, Gyeong-Hyeon;Lim, Seong-Il
    • Korean Journal of Food Science and Technology
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    • v.38 no.6
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    • pp.779-784
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    • 2006
  • To produce bio-active Kochujang, 1.2% of pomegranate powder, 1.0% of hawthorn berry extract powder, 0.01% of ginko biloba extract, 1.2% of red yeast rice powder, 1.2% of silk powder, 0.2% of garlic oil, 0.2% of chitosan, 1.2% of wax gourd extract powder, and 1.0% of pine mushroom were added individually with raw materials that are needed for Kochujang process. These Kochujangs were fermented for 45 days at $30^{\circ}C$, and examined for changes in their physicochemical properties. There were no significant differences in pH, acidity, formol-N content, color and total cell count by plate count agar between Kochujangs fortified individually with functional ingredients and the control Kochujang. When 0.2% of garlic oil was added, antioxidant activity of its Kochujang product increased twice as much as that of the control Kochujang. Improved ACE inhibiting activities were observed in 1.2% of red yeast rice powder. When 1.2% of silk powder or 0.01% of ginko biloba extract were added, antithrombotic abilities were remarkably enhanced up to two times of the control Kochujang.