• Applied Biological Chemistry
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• 제47권1호
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• pp.67-71
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• 2004

무 에탄올 추출물의 미백기능, 숙취해소, 항균활성 및 항산화능을 분석하였다. Tyrosinase inhibition assay법을 이용하여 미백활법을 측정한 결과 무 줄기와 무 뿌리 추출물의 $IC_{50}$(50% inhibitory concentration)은 각각 0.9 mg/ml와 2.1 mg/ml를 나타냈다. 무뿌리 추출물보다 무줄기 추출물이 2.5배 정도 높은 tyrosinase의 저해율을 보였지만, 무의 품종별로는 별다른 활성 차이를 보이지 않았다. 숙취해소 활성의 분석법으로는 alcohol dehydrogenase activity assay방법을 이용하여 측정한 결과 ethanol을 분해시키는데 필요한 효소인 alcohol dehydrogenase를 150% 활성화시키는 무줄기와 무뿌리 추출물의 농도가 각각 2.5 mg/ml와 8 mg/ml로 나타났다. 항산화력의 직접적인 지표로 대표적으로 분석되는 항목인 TBARS법에 의한 TBA 값을 천연 항산화제와 비교한 결과, 무줄기 추출물과 무뿌리 추출물(1%)은 ${\alpha}-tochoperol$(2.2%)의 43-61% 수준의 항산화 활성을 나타냈다. 이와 같은 생리활성 분석을 통하여 무를 이용한 숙취해소 및 항암 기능식품 개발, 미백 기능 소재로의 개발 가능성을 확인할 수 있었다.

• 산업식품공학
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• 제14권3호
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• pp.249-255
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• 2010

4가지 서로 다른 소재(대나무, 목재, 피탄, 석탄)로 제조된 10가지 활성탄에 대해서, 30% 알코올모델용액에 용해되어 있는 6가지 휘발성화합물(isoamyl alcohol, hexanal, furfural, ethyl lactate, ethyl octanoate, 2-phenyl ethanol)의 흡착효율을 평가하였다. 이들 6가지 휘발성화합물은 알코올음료에서 종종 발견되며, 농도가 높을 경우에는 숙취의 원인이 될 뿐만이 아니라 위스키나 보드카와 같은 술에서 이취의 원인물질이 되기도 한다. 6가지 휘발성화합물이 용해되어 있는 30% 알코올모델용액 200 mL에 0.2 g의 활성탄을 넣고 16시간 일정한 속도로 교반한 후에 처리된 용액을 2가지 시료처리방법(direct liquid injection and headspace-solid phase microextraction)을 이용 GC분석을 수행하여 활성탄의 제거효율을 구하였다. 활성탄의 제거효율은 휘발성화합물의 종류와 활성탄제조의 소재에 따라 차이가 있었으며, ethy octanoate, 2-phenyl ethanol, hexanal에 대한 제거율은 34-100%로 높은 편이나, isoamyl alcohol, ethyl lactate, furfural의 제거율은 5-13%로 비교적 낮은 편이었다. 활성탄의 종류에 따른 제거율은 대나무활성탄인 A가 isoamly alcohol, hexanal, ethyl lactate, furfural 등 대부분의 휘발성화합물에 대해서 유의적으로 높았으며(p < 0.05), 특히 알코올음료에서 숙취와 이취물질이며 fusel oil의 주성분인 isoamyl alcohol, aldehydes(hexanal, furfural), 2-phenyl ethanol에 대한 흡착효율이 높은 것으로 확인되었다.

• BMB Reports
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• 제42권8호
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• pp.482-485
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• 2009

The effect of water dropwort (Oenanthe javanica DC) extract in eliminating ethanol was evaluated in New Zealand white rabbit and ICR mice. When a hot-water extract of water dropwort extract and ethanol was injected into New Zealand white rabbit, the plasma ethanol level was rapidly reduced, similar to metadoxine treatment. Specifically, the n-butanol fraction of hot-water extract was the strongest in eliminating plasma alcohol in ICR mice. When ethanol was orally ingested, administration of the hot-water extract eliminated up to 44% of the plasma ethanol in mice while the n-butanol fraction eliminated around 70%. Alcohol removal behaved in a dose-dependent manner in response to 50-200 mg/kg of n-butanol fraction. These data show O. javanica extract is effective in overcoming alcohol intoxication by the accelerating ethanol metabolism.

• 한국식품영양학회지
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• 제26권2호
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• pp.323-328
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• 2013

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing an extract of the fruit of Hovenia dulcis Thunb (Hutgae), also known as liver function improvement and hangover removal. Aqueous extracts of Hutgae fruit and Hutgae fruit-soy sauce were used for determining the sensory evaluation. The intensity of the sweet smell and taste was predominated in the Hutgae fruit extract (p<0.05). Various seasoning items, such as apples, pears, dried figs, Korean bramble (Bokbunja), citron (Yuza) and sun-dried hot pepper (Taeyangcho), were used to determine the suitable type of seasoned soy sauce with the Hutgae fruit extract. In the sensory analysis, the highest overall preference (acceptance score 5) was obtained from the pear extract added to soy sauce with the Hutgae fruit. The overall preference of Yuza (score 4.9) and Taeyangcho (score 4.5) extracts also very well-matched the seasoning items for soy sauce with the Hutgae fruit extract. There was no difference among the extract mixtures of multi-seasoning items added to soy sauce with the Hutgae fruit extract. As more pear extract was added, a higher overall preference was obtained. On the other hand, as the more Yuza extract was added, the higher flavor intensity without the change of the overall preference was obtained. The overall preference of soy sauce with the pear- Yuza-Taeyangcho extract mixture was not different between with or without the Hutgae fruit extract. However, the overall preference (score 5.6) was significantly higher in the pear extract added to soy sauce with the Hutgae fruit extract compared with the pear extract added to soy sauce without the Hutgae fruit extract (score 4.8). These results suggest that soy sauce with the Hutgae fruit-pear extract mixture may be useful as a functional seasoning for various salad dressings.

• 대한한의학방제학회지
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• 제11권1호
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• pp.19-36
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• 2003

Through investigation on prescriptions from Dongeuibogam with Radix Puerariae as an ingredient, the following conclusions were reached. The 59 prescriptions with Radix Puerariae as an ingredient are mentioned from chapter of Pediatrics to chapter of Intestinal Convulsions. And 85% of those appears from chapter of Pediatrics to chapter of coughs. Prescriptions with Radix Puerariae as the main ingredient are used for skin diseases, cold, epidemics, abscess, diabetes, stroke, feverish diseases, intestinal diseases, weakness and cough. The dosage of Radix Puerariae varies from 0.875g to 11.25g. 3.75g was the most frequently used dosage which accounts 44%. And those with small dosage of 0.875 to 1.125g were for use on infants or pregnant women. The grounding pathology used for prescriptions with Radix Puerariae as an ingredient appeared to be mostly the pathology related to the Six External Qi. Among this, wind with cold(風寒), wind, cold with heat and humidity(風寒署濕), catching cold(傷寒), successively catching cold(兩感傷寒), cold of the Yangmyung and heat clogging(陽明傷寒火鬱), abnormal weather(時令不正) are the majority. Through the prescriptions with Radix Puerariae as an ingredient, it could be concluded Radix Puerariae that has various functions such as sweating and removing rash(發表透疹), exhalation and curing muscular ache(發散解肌), producing body fluid and ceasing thirst(生津止渴), opening abscess and healing the scar(托瘡生肌), removal of fever(解熱), resolving hangover(醒酒). Seungmagalguntang(升麻葛根湯) is used as the base prescription the most, and various prescriptions and herbs are combined according to the case.