• Proceedings of the Korea Contents Association Conference
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• 2016.05a
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• pp.245-246
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• 2016

• Proceedings of the Plant Resources Society of Korea Conference
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• 2000.10b
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• pp.77-78
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• 2000

• Proceedings of the Ginseng society Conference
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• 1988.08a
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• pp.157-157
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• 1988

• Clinical Endoscopy
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• v.57 no.2
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• pp.270-273
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• 2024

• Korean Journal of Plant Resources
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• v.5 no.1
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• pp.57-68
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• 1992

The effects of various kind and amount of nitrogen fertilizers on the plant grorth. physiological , yield and extracts. ligustilide, butylidene phthalide contents of curdsdrug "Tou-ki" (AnTelica acutiloba Kitagawa) were investigated in 1989. Five plots variouskind of nitrogen fertilizers. Namely, no nitrogen, urea. ammonium nitrate, ammoniumchloride and control plot of ammonium sulfate. The other, by providing five plotsdifferent composed ratio of nitrogenous fertilizers. containing no nitrogen (No. o) .0.5-fold nitrogen (No s), control plot of 1.0-fold nitrogen(Nl.o). 1.5-fold nitrogen(Nl s)and 2.0-fold nitrogen Na. o), but nitogen was used the ammonium sulfate. The results showedthat the crude drug "Tou-ki" can ammonium chloride be produced in good yield, displayingboth good plant growth and remarkable physiologically-active conditions, and it can beproduced such that the extracts is maximized. Additionally, using methods of gaschromatography (GC) , it was established that ligustilide and butylidene phthalide, majorcomponents in the crude drug was recovered in a good yield from the fully grown plants.The other, the plant growth, the physiologically-active, the weight of whole plant, theyield of extracts and ligustilide, butylidene phthalide were seen to be best at the plotof 2.0-fold nitrogen and according to the increase or decrease of nitrogen decreasedgradually. Therefore. about 2 fold of standard quantity seems to be the most suitablequantity of nitrogen for "Tou-ki" cultivation .uot;Tou-ki" cultivation .ion .

• Korean Journal of Medicinal Crop Science
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• v.17 no.3
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• pp.161-164
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• 2009

This study was conducted to investigate the weight of crown part effect on growth and bolting response of Ostericum koreanum Kitagawa. Bolting rate with crown part weight was represented 0%, 0%, 4.1%, 12.9%, 25.1%, 34.9% corresponding to each crown part weight 5 g, 10 g, 20 g, 30 g, 40 g, 50 g. The heavier the crown part weight was the higher the direction rate rose and the flowering time came earlier. The dried root amount was the highest at 30 g and crown part number, the length of root, and crown diameter showed all the highest figures at 30 g. The relation between amount per 10 g and outcrop weight increased on secondary regression formula as weight increased and reached its peak at 29.7 g and then decreased over 29.7 g.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.864-869
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• 1999

Synergistic effects of the falcarindiol mixed with monoglyceride in broth exhibited strong growth inhibition on all test strains. It was confirmed that the falcarindiol mixed with monoglyceride exhibited bactericidal effect in broth against L. monocytogenes ATCC 19111 and ATCC 19114 at the same level.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.9
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• pp.1202-1207
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• 2008

The study examined changes in the quality characteristics of Aralia continentalis Kitagawa (AcK) leaf-kimchi during storage prepared with different seasonings. The result exhibited practically no significant differences in pH, acidity, and salinity among the various samples made with three different combinations of seasonings. In AcK leaf-kimchi, lightness and redness increased slowly at the early period of storage and then decreased rapidly after four months when the lactic acid bacterial count reached the highest level with fermentation, whereas yellowness increased. The total bacterial count and the lactic acid bacterial count increased slowly reaching the highest level after four months, then decreased and maintained at a constant level. Hardness of AcK continuously increased and then decreased after attaining maximum value during ripening. The sensory characteristics of the AcK in the whole period of storage was highly acceptable in terms of color, smell, bitterness, texture, and general preference regardless of the suggested combinations of seasonings.

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.330-336
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• 2009

In this study, we assessed changes occurring in the characteristics of Aralia continentalis Kitagawa (AcK) Kimchi prepared using different CaCl$_2$ treatments and seasonings by documenting the changes occurring in over the course of preparation and preservation. No visible changes were detected in the degree of total vitamin C although the levels of reducing sugar in the AcK-preserved products decreased over the storage period; the samples overall evidenced relatively high retention rates. Among the qualities of the AcK-preserved products, soluble dietary fiber generally increased over the storage period but the levels of insoluble dietary fiber decreased, and total dietary fiber increased to some degree or was maintained at a constant level. The total soluble solid content evidenced an increasing tendency over the storage period.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.159-165
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• 2012

In this study, the chemical characteristics of $Aralia$ $continentalis$ Kitagawa (AcK) $leaf-kimchi$ prepared using different seasonings were examined during storage. In the analysis, no visible changes in the degree of total vitamin C, reducing sugar and total chlorophyll in the $AcK$ $leaf-kimchi$ preserved products were observed over the storage period, and showed a relatively high retention rate was reported. Among the chemicals in the $AcK$ $leaf-kimchi$ preserved products, dietary fiber decreased with the storage period, the soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) decreased, and the total dietary fiber(TDF) remained unchanged (5.27~5.56%). Total chlorophyll decreased after the $1^{st}$ month, increased after the 3rd month and then decreased again. The total soluble solid content increased throughout the storage period.