• YAKHAK HOEJI
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• v.40 no.3
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• pp.251-261
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• 1996

Acanthopanax divaricatus Seem. is a medicinal plant growing widely through out Korea, Japan and China. The plant material of Acanthopanax spp. is used as analgesic , tonic, sedative drug as well as for the treatment of hypertension, rheumatism and diabetes. From the stem barks and root barks of A. divaricatus, diterpenoid compound was isolated and identified as pamaric acid ($C_{20}H_{30}O_2,\;mp\;164^{\circ}C$), lignan compounds were isolated and identified as d-sesamin ($C_{20}H_{18}O_6,\;mp\;123{\sim}124^{\circ}C$), eletheroside E ($C_{34}H_{46}O_{18},\;mp\;257{\sim}259^{\circ}C$), three sterol compounds were identified as ${\beta}$-sitosterol, campesterol, stigmasterol, and six fatty acid compounds were identified as stearic acid, palmitic acid, oleic acid, linolenic acid, arachidonic acid and behenic acid. And also leaves of A. divaricatus, chiisanoside were identified, one of secotriterpenoidal compound(white amorphorous powder crystal, mp $228^{\circ}C$). Anticancer activity and nephrotoxicity were tested by MTT assay. Anticancer effect of chiisanoside was much lower than that of cisplatin.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.400-403
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• 1997

The purpose of this study was to investigate the differences in proximate composition, free sugars, amino acids, fatty acids and Hunter color vaules between fresh and odorless garlic. The contents of crude fiber, crude fat and ash in odorless garlic were silmilar to those in fresh garlic. Sugars and crude protein decreased during manufacture of odorless garlic. Among the free sugars, sucrose, maltose and fructose decreased in odorless garlic, while the content of glucose increased. Total amino acid content decreased by about 30% in odorless garlic. Among the amino acids decreased arginine, isoleucine etc. The contents of linoleic acid, palmitic acid and oleic acid were higher than those of other fatty acids in fresh garlic and odorless garlic, but laruric acid was in little quantity. There were no singnificant differences in the Hunter L and b value between the fresh and odorless garlic, but value for greeness(-a) was lower in odorless garlic.