• 대한예방한의학회지
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• 제22권1호
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• pp.81-90
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• 2018

Objectives : The aim of this study is to analyze the patent trend in Traditional Korean Tea. In this paper, we investigate the diversity of Korean Tea registered as patents focusing on the kinds of medicinal herbs used, processing methods, and types of tea. Methods : We collected patents data using KIPRIS, and WIPS database. We conducted Quantitative Analysis by year and main patentee, and Qualitative Analysis by patent's contents. Results : 313 patents are selected from 2001 to May 2017. The number of patents have been on the rise and reached 44 in 2014. Individuals have registered the most patents, followed by companies, Industry-University Cooperation Foundation, and local autonomous entities. Ginger, Omija and Cactus were used at high frequency among 109 tea containing one medicinal herb. Licorice and Jujube were frequently used among 204 tea containing more than two kinds of medicinal herbs. In classification of patent by efficacy, 'health promotion and function recovery' and 'treatment and prevention of diseases' are most frequently specified. 128 patents are presenting processing methods for medicinal herbs in the order of roasting, fermentation, and fumigation. Among 164 patents presenting tea types, liquid type accounts for more than half and there are 67 leached tea, and 32 powder tea. Conclusion : The analyses results showed that lots of new recipes, efficacy, processing methods and tea types are being studied and registered as patents. In order to help Traditional Korean Tea industry to develop, active patent registration and further study about up-to-date patent trend would be required.

• 대한한의학방제학회지
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• 제12권1호
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• pp.123-130
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• 2004

Aconiti Root(AR), has been used for about 2000 years, since recorded for low grade in 'Shinnongbonchokyung(Divine Husbandman's Herbal Foundation canon)'. It also recorded for Poisonous Drug in 'Myunguibyullok', 'Yaksungron', etc, and they advised when the AR is using for clinical desease it has to be processed. There are more than 13 processing methods, in records that related 39 parts which is recorded in ancient documents. In China, there are no standard of herb that using for clinical, cause of the traditional processing methods was cut since 1960s. In these days, they are using AR that recorded in Aconiti Tuber part of the processing records, in Guangdong and Shantung. In addition, the modification of Processed Aconiti Root(PAR) is also used for goods in Hongkong, Macao, and Southeast Asia. We studied the PAR for enhancing the importance of it, and multiply using. In this study, we search for the history of processing of AR, traditional theories of processing and clinical adaptation.

• 한국식품영양과학회지
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• 제39권5호
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• pp.643-647
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• 2010

전통 향약술의 하나인 감홍로주의 효능을 좀 더 과학적으로 탐구하기 위하여 감홍로주를 만드는데 사용되는 재료의 침출액들의 항산화능을 알아보고자 하였다. 알코올 함량 45%, 60%의 정제주정(PE), 45% 재래식 증류주정(TDE)을 이용하여 주정 1000 mL에 계피, 방풍, 정향, 생강, 자초, 감초, 진피, 용안육을 각각 2.5 g씩 혼합하여 넣고 침출하였다. 알코올 함량 60%의 PE에 재료를 20 g씩 따로 넣고 침출하였다. 상온에서 90일 동안 침출하면서 30일마다 항산화능을 조사하였다. 항산화능은 폴리페놀 함량 및 ABTS와 DPPH radical scavenging activity를 이용하여 측정하였다. 8가지 재료의 혼합 침출액의 총 폴리페놀 함량은 45%와 60% PE에서 30일 동안 침출했을 때보다 90일 동안 침출했을 때에 유의적으로 증가하였다. 8가지 재료를 각각 따로 침출하여 만든 침출액 중에서는 정향 침출액이 다른 시료들에 비해 폴리페놀의 함량이 유의적으로 높았다. ABTS $IC_{50}$ 값은 45%와 60% PE와 45% TDE 침출액에 30일 동안 침출했을 때보다 90일 동안 침출했을 때 유의적으로 그 값이 감소하였다. 이 실험을 통해 침출 조건에 관계없이 대체적으로 침출기간이 길어질수록 항산화능이 증가한다는 것을 알 수 있었다. 8가지 재료 침출액 중 ABTS $IC_{50}$ 값은 정향, 계피, 생강침출액 순으로 낮았다. DPPH $IC_{50}$ 값은 정향, 계피, 감초 침출액 순으로 낮았다. 생강 침출액은 총 폴리페놀 함량이 가장 낮았으나, ABTS와 DPPH 실험에서는 높은 항산화능을 보여 폴리페놀 물질 이외에도 항산화능에 관여하는 물질이 존재하는 것으로 보인다. 이 실험을 통해 감홍로주 제조에 사용되는 재료 중 정향과 계피가 가장 항산화능이 높은 재료라는 것을 알 수 있었다.

• 한국한의학연구원논문집
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• 제12권3호통권18호
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• pp.31-47
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• 2006

Nowadays Korean governments use Information Technology to improve the quality of life for a people. One of these tries is building the Food Tracing System based on Information Technology. Koreans have big concern about food that is good for health. The Food Tracing System means that the system can follows, traces, and records every steps of production and delivery of food and its ingredient. And this process should be identified and grouped by using tags, marks, and other methods. For example, producer of ingredient, processing steps of food, delivered place could be traced. In addition to food, medical herbs need consumer's trust in production and delivery. To trace and prosecute contaminated medical herbs, medical herbs also need this kind of Tracing System based on Information Technology. This study shows current medical herbs tracing ways and RFID(Radio Frequency IDentification) technology trend. As preceding study for future RFID based medical herbs tracing system, this study suggests the building plan and scenario of the Medical Herbs Tracing System. The determination of the main body for sticking RFID Tags is very important to design for RFID Traceability System. In this study, the starting point of information to medical herbs is an inspection agency. The Medical Herbs to product domestically or import moved to an inspection agency. An inspection agency bond the RFID Tags to packing of the Medical Herbs after examining the a basic its component. At the same time inspector give the information of production or importation to the Tags. This Tags are moved for logistical process to end point, the Korean medicine agency. The customer confirmed the traceability and certification information of the Medical Herbs. For success tracing of medical herbs, institutional support and close cooperation between related organizations is necessary besides good system design.

• Mass Spectrometry Letters
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• 제10권2호
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• pp.61-65
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• 2019

Korean ginseng (Panax ginseng Meyer) is a traditional herb used across the world to treat various diseases. Although, red ginseng is this herb's most famous product and has demonstrated diverse pharmacological activities, white ginseng (WG) is another ginseng product that is made fresh and individually regulated in Eastern Asia. Red and white ginseng show different characteristics due to distinct processing steps despite originating from the same plant, and the drug interactions induced by WG have not been well documented. Selegiline is a selective monoamine oxidase (MAO) inhibitor used as an antidyskinetic and antiparkinsonian agent. Here we developed a quantification method for selegiline in mouse plasma using a C8 stationary phase in triple quadrupole-mass spectrometry (LC-MS/MS) with multiple reaction monitoring (MRM). The validated LC-MS/MS method was successfully applied to determine the potential interaction with WG extract (0.1 g/kg/day) pre-administered for 4 weeks. The $AUC_{0-240min}$ of selegiline was altered due to a decrease in the absorption of selegiline with repeated administration of WG extract.

• Conservation and Restoration of Cultural Heritage
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• 제1권1호
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• pp.23-27
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• 2012

Bletilla striata is an important herb that is used as a paste for texture processing, an ingredient in incense and an additive for preserving calligraphic works and paintings. This study evaluated Bletilla striata, which has been used to preserve and manage the textiles and paper. In particular, this study examined the viscosity of a paste made from Bletilla striata, as well as the mechanical characteristics and antibiotic properties of the fabrics treated with the herb. In terms of viscosity, Bletilla striata paste was less sticky than wheat flour paste, meaning that the former can be applied more evenly to sized fabrics. In addition, Bletilla striata paste has high transparence, ensuring little color difference between the fabrics treated and not treated with the paste. Regarding the mechanical characteristics of the fabrics processed using the KES-FB System, the sized fabrics treated with Bletilla striata paste showed a higher flexibility and recovery rate and than those treated with the wheat flour paste, indicating that the former paste can be more effective in making fabrics maintain their original form and shape. Finally, silk fabrics treated with Bletilla striata showed very high antibiosis. This suggests that the paste can be used to develop antibiotic substances that can preserve textiles.

• Journal of Acupuncture Research
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• 제23권1호
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• pp.179-186
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• 2006

Background : Recently the demand was increasing on the data describing treatment rates and the outcome of Androgenetic Alopecia using Oriental Medicine. Thus this study was designed to observe androgenetic Alopecia treatment using Oriental Medicine including acupuncture and herb because there has been no such statistics. Objectives : Our purpose was determine whether oriental medicine treatment leads to clinical improvement in men with androgenetic alopecia. Methods : Eighty two Men, 17 to 53 years of age, with male pattern hair loss according to a modified Norwood/Hamilton classification scale(II to VI) were enrolled in this study. Patients were treated with multidisciplinary Korean oriental medicine treatment (herbal acupuncture, acupuncture, herb, chuna therapy) at twice a week for 6 months to 12 months. Efficacy was evaluated by patient and investigator assessment, and global photographic review. Results : Oriental medicine treatment improved scalp hair by all evaluation. Patient self assessment demonstrated that Oriental medicine treatment slowed hair loss, increased hair growth, and improvement appearance of hair. These improvements were corroborated by investigator assessments and assessments of photographs. Conclusion : Oriental medicine treatment has significant effects on the androgenetic alopecia. Longer follow up studies are needed to examine whether its effects last long enough for the patients with androgenetic alopecia.

• 한국식생활문화학회지
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• 제3권4호
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• pp.351-357
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• 1988

A feature of present fomula of dietary habitus is the result of its traditional succession, as like as the newly established culture is rooted in the inherited traditional culture. So, it is very important to discriminate the kind of korean traditional foods and to discuss the historical background of the foods in use, since they have to develope better dietary conditions in furture by using modern theory of dietetics. But there are few literatures concerning to korean traditional foods clear at a glance. However, some traditional foods including technology of cultivation and processing have been transmitted from generation to generation in some districts. Therefore, author has attempted to investigate the history of traditional foods. The results obtained were as follows. 1. A lots of traditional foods which were gifts to imperial court alloted to districts or civilian foods during Choson dynasty have been transmitted up to date, and the method of cultivation and processing are well preserved. Among them out standing examples are: 1) persimmon and its processed goods. 2) red pepper and malted pepper catchup. 3) ginger and its processed goods. 4) honey, bean sprouts etc. 2. It has been reported that ginger was cultivated in China in 5th century B.C. and in Korea early in 16th century. But historical relationships between them could not be confirmed. However, from SAMKUKSAGI and the report by Lee, Suk Woo(1754-1825) who was governor of Chonla province and remarked ginger as a sacred herb at Wanju county, Bongong town, it is suggested that ginger is a natural growing herb in Korea. 3. Soonchang malted pepper catchup is one of outstanding traditional foods which our ancestor have processed with red pepper. Peru is the place of origin, where they have cultivated pepper from 1st century. It is conceivable that pepper was transmitted from Europe to korea late in 16th century, and the first report on existence of pepper in korea was written in 1613. Therefore, it seems that malted red pepper catchup was processed 30 or 40 years later.

• 한국산업융합학회 논문집
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• 제9권4호
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• pp.323-330
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• 2006

As the interest in environmental pollution resulting from recent industrial development is converging, wastewater treatment problem of dying processing is one of important pending issue. Usually, flow mediation earth and settling pond etc. of processing plant to handle water or wastewater. Mediation is the wastewater that flowed past settling pond than material of heavy particles, water weight colloid particles that big solids are removed but are suspensibility material settlement exclusion impossible. So, we need flocculation and coagulation action to remove materials from this colloid state. For flocculation and coagulation action chemical agents to add back, addition of chemical agents forms floc of could settle size. That is, shorten the sedimentation time and quality of processing water because promoting sedimentation doing to do fines or suspended solids and colloid can materials large size and also, flocculation to annex efficiency of filtration augment. Therefore, I executed this research to prove that improving organic matter and chromaticity of treated water of processing epochally using organic coagulant informed positive ion co-polymerization superior in color wastewater through this research.

• Journal of Pharmaceutical Investigation
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• 제40권3호
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• pp.161-166
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• 2010

A fast dissolving tablet was developed using the freeze-drying technique. Hyeonggaeyeongyotang was selected as a model oriental medicine. Formulation and processing parameters were studied to obtain freeze-dried tablet with high drug loading, good palatability, and fast disintegration time. $Kollidon^{(R)}$ CLM served as both matrix former and taste masking agent. Ethanol used as co-solvent, decreased the disintegration time of tablet. Aspartame was employed to impart better taste. Drying condition was found to have a major effect in the morphology of the tablets. Freeze-drying process was optimized to decrease the processing time and improve the appearance of the tablets.