• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.25 no.3
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• pp.13-33
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• 2012

Objective : The aim of this study is to find the therapeutic meaning of Pericarpium Granati and Cortex Betulae Platyphyllae in herbal medication. Methods : About the origin, the component, the processing the drug, the properties and tastes of drugs, the meridian tropism, the effects, the treating disease, the contraindication and the method of adminictration, I have researched 23 literatures and 10 disquisitions to mention the Pericarpium Granati and Cortex Betulae Platyphyllae. Result : 1. Pericarpium Granati is pericarp of mature fruit of The Pomegranate belongs to Punicaceae and Cortex Betulae Platyphyllae is bark of Betula platyphylla var. japonica (Miquel) Hara belongs to Betulaceae. 2. Pericarpium Granati consists of tannin 10.4~21.3%, lead 0.8%, resin 4.5%, mannitol 1.8%, sugar 2.7%, gum 3.2%, inulin 1.0%, musilage 0.6%, gallic acid 4.0%. Cortex Betulae Platyphyllae consists of betulin about 35%, various higher fatty acid about 35%, tannin about 7%. 3. The properties and taste of Pericarpium Granati is acid, astringency, warm, nontoxic and the meridian tropism is mainly stomach and large intestine meridian. The properties and taste of Cortex Betulae Platyphyllae is bitter, cold, nontoxic and the meridian tropism is mainly stomach meridian. 4. Pericarpium Granati has come into general use to treat roundworm, tapeworm, old diarrhea, anal prolapse, melena, metrorrhagia, leukorrhea, stomachache from worms, scabies etc. because it is effective on insecticiding, stopping diarrhea, controling hemorrhage and leukorrhea. Cortex Betulae Platyphyllae has come into general use to treat shigellosis, diarrhea, jaundice, cough, sputum, tonsillitis, pneumonia, nephritis, furuncle, prurigo, acne etc. because it is effective on cooling down heat, circulating humidity, removing phlegm, stopping cough, neutralizing poison. 5. Pericarpium Granati and Cortex Betulae Platyphyllae is useful method to external care. To use the herba, pulverize amount of property and then apply to the affected part. Conclusion : This study showed that Pericarpium Granati and Cortex Betulae Platyphyllae is useful herb to treat of skin disease and useful method to external care.

• Food Science and Preservation
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• v.13 no.1
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• pp.95-101
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• 2006

Quality characteristics of Cheongbukjangs with $1\~3\%$ desalted and dried sea tangle powder were investigated after fermentation for 48 hr at $40^{\circ}C$. Addition of sea tangle, irrespective of concentration, did not affect pH and slime content of Cheongbukjang. Color L* and a* values were generally decreased with increasing sea tangle concentration. There were no significant differences in total microbe, amino nitrogen content, and protease and amylase activity between control and Cheongbukjangs with up to $2\%$ sea tangle. However, addition of $3\%$ sea tangle resulted in decreased total microbe, amino nitrogen content, and enzyme activity compared with those of control. Fiber content increased with increasing sea tangle concentration and hardness increased by 1.5 times at $2\%$ sea tangle and by 2.6 times at $3\%$ sea tangle compared with that of control. Results for sensory evaluation revealed that addition of $2\%$ sea tangle was the optimum concentration in view of reducing bitter taste and odor, and improving overall acceptability.

• Korean Journal of Plant Resources
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• v.25 no.1
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• pp.80-88
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• 2012

This study was conducted to clarify the antimicrobial effects and radical scavenging activities of the cosmetic compositions having the natural plant pigments, and to enhance the natural materials utilization of cosmetics. The antimicrobial activities of the fifteen kinds of cosmetic composition having natural plant pigments were evaluated using the agar diffusion method. Most of the cosmetic composition having the natural pigments showed the clear zone formation of growth inhibition against Bacillus subtilis, Staphylococcus aureus, Listeria monocytogenes, Vibrio parahaemolyticus and Aspergillus flavus. Especially, purple sweet potato, bitter melon, mulberry leaf and gromwell showed the higher antimicrobial activities. All the cosmetic compositions were evaluated for their antioxidant activity using DPPH radical scavenging capacity and nitrite scavenging ability activity. Both of the free radical DPPH and nitrite scavenging ability was the highest in the cosmetic compositions of onion peel, and these antioxidant activity was significant differences according to different plant pigments. In this study, we conjectured that the plant pigment had the potent biological activities, therefore these plant resources having functional components could be a good materials for development into source of natural cosmetics.

• Korean Journal of Food Science and Technology
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• v.17 no.5
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• pp.331-335
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• 1985

Series of study were conducted to develop a method for longterm storage of chest-nut with preserving it's taste and freshness. Experiments were carried out with Korean chest-nut (Castanea crenata var. Okkwang) sealed in polyethylene (P.E) film stored under the ambient and low temperature. Summarized results are as follow: After the harvest, $CO_2$ produced by chest-nut at the early storage was increased with temperature increase. Q10 mg/kg/day, the temperature index of $CO_2$production, by chest-nut ranged 2.4-2.7. It was available to store chest-nut in good condition with 8-15% total loss upto the following may at the ambient temperature sealed in 0.03 mm P.E. film, and upto the following july at the low temperature if sealed in 0.03 or 0.05 mm P.E. film. Throughout the period from one month after the innitiation upto the end of the storage, the rate of $CO_2$and $O_2$ was maintained near the optimum condition for the CA storage of chest-nut. The taste of chest-nut was improved during the storage due to increased reducing-sugar and decreased wate soluble tannin. However, the taste become bitter and unacceptable from the early stage of the storage when used the thicker P.E. film (than above mentioned) for the sealing.

• Journal of the Korean Society of Food Culture
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• v.9 no.4
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• pp.411-417
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• 1994

The extraction condition and quality attributes components in Oolong tea were investigated. Extraction yield was high in $80{\sim}85^{\circ}C$ above 50% ethanol solution. Sucrose content most high among the free sugar ranged $37.2{\sim}55.0\;mg/100\;g$, while arabinose was the least. Organic acids in ethanolic extracts were furmaric, citric and malic acid. Free amino acids were 15 kinds and contents of proline, tyrosine and glutamic acid were comparatively high. Tannin content extracted from water and 25% ethanol solution were 38.6 and $38.5\;{\mu}g/100\;g$, it decreased as ethanol concentration increase. Caffeine content did not changed as extraction conditions. Ascorbic acid content was $6.5\;{\mu}g/g$ when extracted from 25% ethanol solution, it decreased as ethanol concentration increase. Bitter and astringent taste affected to overall preference of Oolong tea. Tea manufactured from 25% ethanol solution extracts recorded most high organoleptic score than any other extraction condition.

• Journal of Society of Preventive Korean Medicine
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• v.18 no.1
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• pp.93-101
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• 2014

Objective : The aim of this study is to analyze medicinal herbs, the ingredients of traditional Korean liquor, focusing on efficacy in the traditional Korean medicine. Through this study, for vitalizing traditional Korean liquor market, the researchers attempt to explain the superiority of traditional Korean liquor and the advantages of using herbs to brew alcoholic beverages. Method : We conducted a research targeting traditional Korean liquors in domestic market from July through september 2012, and finally 70 kinds of liquor were selected and analyzed. Results : Among traditional liquors, fermented liquors are most common. When comparing regions of brewery, the central region of Korea, Gyeonggi-do and Chungcheongnam-do, is major brew area. 37 liquors contain just one medicinal herb. followed 10 liquors contain two medicinal herbs. The most frequently used medicinal herb is Ginseng Radix. And Lycii Fructus, Schisandrae Fructus, Angelicae Gigantis Radix and Chrysanthemi Indici Flos are well used medicinal herbs to brew traditional liquors. In the classification of efficacy of medicinal herbs, tonifying and replenishing medicinal herbs are most popular as ingredients in the traditional alcohols, astringent medicinal herbs, exterior releasing medicinal herbs and heat clearing medicinal herbs are also frequently used. Investigation of tastes and properties of the herbs, it reached a conclusion as below: sweet taste is most common, followed by sour taste and bitter taste. Warm property is account for 50% approximately, followed by cold property. Conclusion : Medicinal herbs have been widely used in the traditional Korean liquor. It came out into the open that the liquor with medicinal herbs is very good for our body in terms of longevity and invigoration. However, liquor consumers concern about not only the efficacy but also the taste, scent and color. Therefore, further study about these things would be required to demonstrate the superiority of the traditional Korean liquor.

• The Journal of Korean Medical History
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• v.27 no.1
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• pp.135-156
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• 2014

Through a simple translation and analysis of the "Su$\acute{s}$uta-saṃhit$\bar{a}$(The fascinating tales) S$\bar{u}$trasth$\bar{a}$na(The Introduction)", I have summarized the results of the research into the $\bar{A}$yurveda Herbal theory. 1. The title of chapter 40 is "dravya-rasa-guṇa-vip$\bar{a}$ka-vij$\tilde{n}$anīya(Medcation Taste Nature Effects Digestion)", and it states theoretical knowledge on materia medica. It says that 'matter' is the most important thing, and that it decides the curing effect. Although it does acknowledge the reason behind the doctors that emphasized things like 'taste', it mainly has a critical tone. The difference in philosophies and medical theory can be seen when we compare this to the "Caraka-saṃhit$\bar{a}$", 'theory on taste'. 2. The title of chapter 41 is "dravya-vi$\acute{s}$eṣa-vij$\tilde{n}$anīya(A Discussion on the Characteristics of Materia Medica)", and the contents of the chapter have a similar tone to the thoughts of the S$\bar{a}$mkhya(數論派). All 'matter' was created by the combination of the five elements of earth, water, fire, wind, and ether, and the predominant element makes it have an earth, water, fire, wind, or ether nature. Earth has an unmoving and down going nature, and makes the body strong. Water has an irrigating nature, and moistens the tissue and induces secretion and excretion. Fire has an upward-going nature, and improves sight and complexion. Wind relaxes and dries the body, and makes the mind and body agile. Ether gives flexibility, porosity, and candidness. The title of chapter 42 is "rasa-vi$\acute{s}$eṣa-vij$\tilde{n}\bar{a}$nīya(A Discussion on the Types of Rasa(taste))". "Rasa" is an important concept in $\bar{A}$yurveda. Sometimes it is translated as 'one of the seven types of bodily tissue' and seen as chyle, and sometimes it is seen as the tastes that can be felt with the tongue such as spicy, sweet, sour, bitter, salty, and astringent(澁). Volume 1, chapter 42 of the "Caraka-saṃhit$\bar{a}$" is dedicated to the "types of taste", and in chapter 26, it theorizes the concept of 'taste'.

• Korean Journal of Environmental Agriculture
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• v.34 no.1
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• pp.57-63
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• 2015

BACKGROUND: Momordica charantia (MC) have been used in various parts of the world to treat diabetes. Despite the highest effects of phytochemicals than any other part of the plant, the main components of seed of MC grown in Korea and their properties have not been studied extensively. METHODS AND RESULTS: The seeds of MC were extracted into five different polarity solvents: 30%, 50%, 70%, 95% ethanol and distilled water. The 95% ethanol extract showed the most potent inhibition ($IC_{50}=88.7{\mu}g/mL$) against ${\alpha}$-glucosidase. To investigate the compounds responsible for this effect, activity guided fractionation of MC seeds by chromatography yielded two phytochemicals which were confirmed as vicine (1) and ${\alpha}$-eleostearic acid (2) based on their NMR and ESI-MS spectroscopic data. Among them, ${\alpha}$-eleostearic acid (2) possessed potent ${\alpha}$-glucosidase inhibitory activities with $IC_{50}$ values from $32.4{\mu}g/mL$. CONCLUSION: Collectively, the results from this present study strongly suggest that both extract and ${\alpha}$-eleostearic acid (2) have potent ${\alpha}$-glucosidase inhibitory activity. Furthermore, ${\alpha}$-eleostearic acid (2) as the most active ${\alpha}$-glucosidase inhibitor was proven to be present in high quantities in the MC seeds by a HPLC chromatogram.

• Korean Journal of Organic Agriculture
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• v.18 no.2
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• pp.221-232
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• 2010

During 2005~2009, current status on the occurrence and the management of the major disease, insect and mite pests were investigated in the non-chemical or organic cultured apple orchards in Korea. Numbers of certified organic or non-chemical apple orchards increased from 14 in 2005 to 78 in 2008. Severe damages on leaves and fruits were caused by the several diseases such as marssonina blotch, bitter rot, white rot, sooty blotch and flyspeck, and the several insect pests such as apple leaf-curling aphid, woolly apple aphid, oriental fruit moth and peach fruit moth on the almost certified organic or non-chemical pest control orchards. About 10 and 18 environmental-friendly materials were used to control diseases and insect or mite pests, respectively. But, lime sulfur and bordeaux mixture to diseases and machine oil, plant oil mixed with egg yolk, and pheromone mating disruptions to insect pests were effective under the adequate conditions.

• Korean Journal of Food Science and Technology
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• v.19 no.4
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• pp.338-345
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• 1987

The Physicochemical properties of six varieties of domestic orange and orange juices which were grown and produced in Korea, were analyzed their qualities, including taste evaluation based on the amount and the ratio of sugar and acid The physicochemical properties of mandarin were as follows soluble solid $10{\sim}11^{\circ}$ Bx, total acidity $0.76{\sim}1.20%$ ratio of sugar and acid $7.9{\sim}13.8$. Sugars of orange are mainly composed of sucrose, glucose, fructose. The sucrose content of mandarin was a little higher than that of sweet orange. The organic acids in orange were mainly citrate and malate. The content of these two acid in oranges were 0.8-1.4%. Mandarin type oranges tastes more sour than sweet orange. Hesperdin existed 30.8-67.5mg% in oranges. Naringin, one of the bitter components. was not detected in both varieties. The optimum sweetness and acid content were determined based on the results of sensory evaluation.