• YAKHAK HOEJI
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• v.46 no.4
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• pp.242-246
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• 2002

The rhizoma of Polygonatum odoratum (Liliaceae) promotes the production of body fluid and relives dryness symptoms and has hypoglycemic effect. In order to evaluate the prevention of lipid peroxidative efficacy of P. odoratum, its extracts (Et$_2$O and MeOH ex.) and its fractions ($H_2O$, 20％ MeOH, 40％ MeOH, 60％ MeOH and 100％ MeOH fr.) were measured by TBARS assay on rat liver S9 and human erythrocyte ghost membrane. The order of anti-lipid peroxidative effect was as follows: Et$_2$O ex. ＞40％ MeOH fr. ＞60％ MeOH fr.＞100％ MeOH fr. Based on these results, we conclude that membrane lipid peroxidation is inhibited in vitro by addition of P. odoratum ether extract and its gradient MeOH fractions excepts $H_2O$ fr., and which have significant hepatoprotective activity in $CCl_4$-treated rats.

• Food Science and Preservation
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• v.7 no.3
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• pp.262-266
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• 2000

The rhizomes of Polygonatum odoratum(Dunggulle in korean name) have been used as a traditional medicine for a tonic, remedy of fevers of influenza, cough and lung trouble. In this experiment, water extract of Dunggulle was added in brewing korean traditional rice wine. Fermentation characteristics such as content of total acid, pH, temperature, total sugar and alcohol concentration were investigated during fermentation periods. Changes of fermentation characteristics were remarkable in the initial period(0~3 days), slow in the middle(4~6 days), and almost unchangeable in the final(7~10 days). Total acid content was remarkably increased during the initial period but slowly decreased afterward. As the content of Dunggulle extract is increased, total sugar content was slightly increased. At the first day of fermentation, total sugar content was 19.6% in control, 22.6, 23.3 and 25.6% in Dunggulle extract 2.5, 5.0 and 7.5% added group, respectively. In the initial period, content of alcohol in control was highest than in Dunggulle extract added group. The content of alcohol in 4 kinds of wine showed highest value at the sixth day and those of control and Dunggulle extract 2.5% were 16.0, 16.1%, respectively. Sensory evaluation in taste was not significantly different among control and Dunggulle extract added group.