• 한국식품영양학회지
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• 제33권1호
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• pp.86-90
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• 2020

Herb soy sauce was prepared by extracting rosemary, lemon balm, spearmint and peppermint at a low temperature in fresh soy sauce. The antioxidant and physicochemical properties of herb soy sauces were examined. Herb soy sauces were prepared by adding 2.5% (w/v) of herbs to fresh soy sauce at 60℃. The total polyphenol, DPPH%, ABTS% increased with extracting time but five minutes extraction with sufficient antioxidant herb soy sauce could be prepared. The antioxidant powers of herb soy sauces were higher in lemon balm extract, and the rosemary extract showed the lowest. Soy sauces added with herbs had lower pH and salinity (p<0.05) and higher sugar content than without herbs. The colorness according to the type of herbs showed significant difference.

• 한국약용작물학회:학술대회논문집
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• 한국약용작물학회 2011년도 춘계학술발표회
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• pp.376-377
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• 2011

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 2001년도 The Asia-Pacific Conference on Reproductive Biology and Environmental Sciences
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• pp.163-164
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• 2001

• 대한한의학회지
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• 제18권2호
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• pp.326-339
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• 1997

The Background and Purpose : Many herb-medicines are frequently used in China but they are not in Korea. It is required to prove them worthy to introduce into Korea and to find substitutes for them. The Objective and Methods : During stay in China as a Professor extraordinary, I investigated applications of Chinese modicines, books and theses. The Results and Conclusions : 1. In China the cheap herb-medicines are chosen preferentially and the classic rules of oriental medicine are truly observed. 2. in China it is impossible to prove virtue of ready made herb-medicines because constituents are not opened. 3. Commonly used herb-medicines are drug of clean away heat(淸熱藥) which are antinflammatories or anti-toxins. 4. Antitumorigenic effects was frequently reported but they don't get complete agreement also in China. 5. Herb-medicines which are frequently used in China but not in Korea have no significant differences from commonly used herb-medicines in Korea.

• 한국약용작물학회:학술대회논문집
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• 한국약용작물학회 2012년도 심포지엄 및 춘계학술발표회
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• pp.11-12
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• 2012

• Journal of Animal Science and Technology
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• 제49권3호
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• pp.321-328
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• 2007

자돈 사료에 지황, 당귀, 작약, 감초, 오미자, 천궁으로 조제된 한방생약제제 Herb Mix(허브바이오 Co.)의 첨가가 생산성, 영양소 소화율, 분내 미생물균총 그리고 혈액성상에 미치는 영향을 검정하기 위해 총 4주간의 사양실험을 2차에 걸쳐 실시하였다. 1차 실험동물은 약 4주령 3원 교잡종(Y×L×D) 이유자돈 45두(거세돈)를 공시 하였으며 대조구, Herb Mix 0.15% 첨가구 그리고 Herb Mix Gold 0.15% 첨가구 등 3처리구에 처리당 5반복, 반복당 3두씩 대사케이지에 완전 임의로 배치하였다. 2차 시험은 1차와 같은 연령과 품종의 이유자돈 48두(거세돈)를 공시하였으며 대조구, Herb Mix 0.1%, 0.2% 그리고 0.3% 첨가구 등 4처리구에 처리구당 4반복, 반복당 3두씩 배치하였다. 1차 실험의 결과, 일당증체량은 한방제제 첨가구들이 대조구에 비해 유의하게(p<0.05) 개선되었으나 Herb Mix와 Herb Mix Gold 첨가구 사이에는 차이가 없었다. 2차 실험의 결과, 증체량과 사료 섭취량에 있어서 모든 첨가구가 대조구에 비해 유의적으로(P<0.05) 증가하였으나 첨가구들 사이에는 유의한 차이가 없었다. 영양소 소화율에서는 1차 시험에서는 건물과 NFE에서 유의적으로(P< 0.05) 한방제제 첨가구들이 낮았으며 2차 시험에서도 유의적 차이는 보이지 않았으나 전체적으로 한방제제 첨가구들이 낮은 경향을 보였다. 혈청 IgG 함량과 WBC수는 1, 2차 시험 모두 대조구에 비해 한방제제 첨가구들이 모두 유의적으로(P<0.05) 감소하였으며 스트레스 지수(SI)도 감소하였다. 분 내 균총수는 1, 2차 실험 모두 E. coli 수는 한방제제 첨가구들이 유의하게 적었으며(P<0.05) Lactocbacilli 수는 유의적으로 증가하였다.

• 한국식품영양학회지
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• 제20권4호
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• pp.369-377
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• 2007

An investigation evaluating the preparation and physicochemical properties of sauce with various herbs(sancho, sage, and rosemary) derived from soy sauce was performed. The effects of the different kinds of herbs added to sauce for roasted mackerel were assessed using physiochemical, sensory, flavor, and texture analysis properties. This fish was then compared to, fish with salt. The moisture, crude protein, crude fat, and crude ash content of the roasted mackerel were significantly higher than the control(p<0.05, p<0.001). The salinity content of the herb sauce added samples were significantly higher than the control(p<0.05). Conversely, the pH and peroxide value of the herb sauce added samples were significantly lower than the control(p<0.001). A positive trend was observed for color value with sancho added sauce(p<0.001). The another positive effects on the texture of fish was observed for texture analysis, adhesiveness, springiness, gumminess, and chewiness with herb sauce added samples(p<0.05). In the flavor profile, the fishy smell was disappeared and antifungal flavor was improved with herb added sauce. Flavor, taste, texture, and overall preference of herb sauce were significantly highest in sancho added sauce(p<0.05, p<0.001). Results suggest that the best herb sauce for roasted mackerel was sancho added sauce.

• 한국환경과학회지
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• 제12권2호
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• pp.171-177
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• 2003

This study gives prospects and tasks for the development of Korean herb industries and suggests as follows; There are some preconditions to be considered for the applications of functional traits of herbs and the effect of the profits when herb garden are promoted in Korea later. To activate Korean herb industries, the development of Korean unique herbs and aromatherapies should be settled down with training of specialists to reconcile the health, the beauty and interiors using herbs with human everyday lift in Korea and the effects of economic benefits should be reconsidered with the activation of processing industries by developing the competitive goods from natural plants outside. To continue the development of Korean herb industries, some businesses should be executed step by step like the expansion of recognition far herbs, the promotion of the bases for the herb industry development and the increase of earnings with using herbs while the industrial-educational cooperation system are built and the settlement of the herb industries should be promoted with systematic devices for those systems preceded.

• 대한한의학회지
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• 제30권1호
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• pp.1-16
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• 2009

Objectives: To study the standard herb prescriptions based on the specific names of the sick and wounded for the application of Eastern Medicine Health Insurance. Methods: We selected 678 herb prescriptions from the eleven Eastern medical books recognized by the Ministry for Health of Korea and then researched the concrete opinions of Korean Oriental Medicine Societies (KOMS) on those herb prescriptions from July 31, 2006 to August 31, 2006. Results and Conclusions: KOMS said that 80 herb prescriptions must be included and 26 herb prescriptions must be excluded. They also said that the proper numbers of the specific names of the sick and wounded for the application of Eastern Herbal Medicine Health Insurance were 20-29 and the proper range of herb prescription change was within 30 percent.

• Mycobiology
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• 제46권1호
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• pp.24-32
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• 2018

Improper disposal of herb residues in China has caused severe problems to the surrounding environment and human safety. Three herb residues, i.e., compound Kushen injection residues (CKI) and part one and part two of Qizhitongluo Capsule residues (QC1 and QC2, respectively), were used for the cultivation of Pleurotus ostreatus. The effect of the supplementation of corncobs (CC) with different herb residues on yield, nutritional composition, and antioxidant activity of P. ostreatus was investigated. Compared to the control, the higher mycelial growth rate was observed on substrates CC +30% CKI and CC +30% QC1, while the higher yield was obtained from substrates CC +30% QC2 and CC +30% CKI. Moreover, chemical analysis of fruit bodies revealed that the addition of herb residues to CC significantly increased proteins, amino acids, ashes, minerals (Na and Ca), and total phenolic contents but significantly reduced carbohydrates and $IC_{50}$ values of DPPH radicals. In addition, no heavy metals (Pb, Cd, and As) were detected in the fruiting bodies harvested from different substrate combinations. These results demonstrated that mixtures of CC with herb residues might be utilized as a novel, practical, and easily available substrate for the cultivation of P. ostreatus, which is beneficial for the effective management of herb residues.