• Applied Chemistry for Engineering
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• v.29 no.5
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• pp.503-509
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• 2018

In this study, we used the ultrasonic extraction process as a method to extract antioxidant substances from kudzu, and measured the content of iso-flavonoids puerarin, daidzein, daidzin contained in kudzu. The response surface methodology which is a statistical analysis method for optimizing the extraction amount of iso-flavonoids from the kudzu and the process condition for maximizing the yield was applied. It is the final objective of this study to effectively derive the condition of the process that matches the target response with a minimum number of experiments and analyze the effect of each process condition on the response. In the response surface methodology, the central composite design was applied and the optimum condition was analyzed, and the three independent variables were set to ultrasonic irradiation time, volume ratio of ethanol/ultrapure water, ultrasonic irradiation power. Using the response surface methodology, the optimum conditions with the maximum extraction yield and the content of iso-flavonoids were evaluated as ultrasonic irradiation time (24.75 min), ethanol / ultrapure water volume ratio (39.75 vol%), ultrasonic irradiation power (592.36 W). The overall satisfaction level appears as high as 0.8938, which is recognized at a significance level within 5%. As a result of analyzing the optimization process, it was confirmed that the ultrasonic irradiation time is the factor that most affects the responses.

• Journal of The Korean Society of Grassland and Forage Science
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• v.7 no.3
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• pp.162-167
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• 1987

This experiment was conducted to determine the effect of the feeding value for the wild legumes silage-making with additives. The chopped Kudzu (Puerarie thunbergii Bentham) of wild legumes was ensiled by the conventional method in the small experimental silo of 2 liters. The additives used in the present experiments were water (8%),water (8%) plus corn starch (3%) and water (8%) plus glucose (3%). These additives as well as that of control without additive were set up and these silage were compared with the conventional corn silage. The fermentative qualities and the characteristic of fiber (neutral detergent fiber, NDF; acid detergent fiber, ADF; acid detergent lignin, ADL) of silage produced was determined by chemical analysis, and dry matter digestibility (DMD) was evaluated by pepsin-cellulase technique. The results obtained are summarized as follows: 1 The weight of Kudzu silage was lost under the 10% for all the treatments. 2 In degree of pH for the Kudzu silages with glucose, starch, control and water treatments were high 3.80,4.04,4.57 and 5.34, respectively.

• Proceedings of the Korean Society of Plant Pathology Conference
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• 2002.11a
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• pp.44.1-44
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• 2002

• The Journal of Korean Medical History
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• v.33 no.1
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• pp.113-125
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• 2020

This paper analyzes information on Augmented Widen the Core Powder (加味普正散) (AWCP) in the Dr. Kim Young Hoon's medical record database, Cheongang Medical Records. AWCP is a prescription that is not found in the existing medical texts, yet is referred to in Dr. Kim Young Hoon's medical record database. By examining these records, this study shows that the original prescription for AWCP was Decoction for Rectifying the Qi with Cyperus and Kudzu (香葛正氣飮) and that this prescription was deeply related to Rectify the Qi Powder Worth More Than Gold (不換金正氣散) as well as Cyperus and Kudzu Decoction (香葛飮). In addition, AWCP had several names over a long period of time, and its name changed from the Powder of Relieving Lives and Rectifying the Qi (普救正氣散) to AWCP. In particular, this study shows that the term 'gami' (加味 augmented) indicates a change in prescription name, not a change in the composition of the prescription.

• Korean Journal of Rural Living Science
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• v.10 no.2
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• pp.28-36
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• 1999

The purpose of this study was to examine the best condition for dyeing silk in green color used kudzu-vine leaves which were available everywhere in our country except winter. Dyeing experiments were done under various dyeing conditions according to extracting method of dyebath from kudsu-vine leaves, pH of dyebath, dyeing time, concentration of dyebath and mordants which were treated after dyeing. Color difference ($\Delta$E) and Munsell's HV/C and color fastness to drycleaning, washing, perspiration and light were measured. The main results were as follows : 1. The color difference of dyed silk increased in dyebath B & C which were extracted in alkali water comparing with dyebath A which was extracted in distilled water. In dyebath B & C, the color difference was the highest in case of dyebath pH 5.0. 2. The colors of fabrics dyed in dyebath A were mainly yellow and the colors in dyebath B & C were yellow green. 3. The color differences of dyed silk increased according to dyeing time and concentration of dyebath. 4. The color were changed with the treatment of mordants. The most strong green color could get in Cu mordant treatment in dyebath C, pH 5.0, and concentration 4. 5. The peak of reflectance within the visible light of the fabric dyed in the most strong green color could be seen in $\lambda$500-520nm. 6. On the whole, the colorfastness of experimental fabrics dyed in dyebath B, C and Cu mordant treatment was good except the colorfastness to the light.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.368-374
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• 2014

We investigated the physical and cooking properties of commercial noodles supplemented with functional ingredients. RVA (rapid visco analyzer), color, water activity, texture and cooking properties were tested. Noodles containing kudzu showed the highest initial gelatinization temperatures, whereas noodle containing kelp displayed the highest peak viscosity and set back. Holding strength and final viscosity were highest in noodles containing mugwort. The L value ($94.89{\pm}0.02$) of wheat flour noodle was the highest. Among functional noodles, L value ($88.65{\pm}0.01$) and a value ($7.42{\pm}0.02$) of cactus noodle were the highest, whereas b value of pumpkin noodle was $40.81{\pm}0.03$, which was higher value than in other noodles. Water activity of cactus noodle was highest (0.455), but the difference was not significant. Cooking properties (including weight, volume, and water absorption) and turbidity of pumpkin noodles showed the highest growth rate. In terms of texture, hardness was highest ($12836.8{\pm}7.1g/cm^2$) in green tea noodles, and cohesiveness and gumminess were highest in kelp and mugwort noodles. Considerig the quality characteristics of noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, pumpkin noodles were most stable in terms of gelatinization and cooking properties.

• Journal of Life Science
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• v.18 no.10
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• pp.1447-1454
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• 2008

Effect of heat processing on thermal stability of kudzu root isoflavone was investigated for future use such as various processed foods and functional foods. Kudzu root extracts were heated at 80, 100, 121, 140, 165, and $180^{\circ}C$ for up to 90 minutes before and after concentration, respectively. Changes in the amount of isoflavones were monitored using HPLC and thermal stability was investigated using Arrhenius equation. The amount of both daidzin and genistin decreased slightly during heating at 80, 100 and $121^{\circ}C$ but decreased significantly above $140^{\circ}C$. This indicated that daidzin and genistin are stable at temperatures near the boiling point of water. The degradation of both daidzin and genistin occurred in two steps and each step showed typical first order kinetic. The degradation rates were faster in the first step than the second step in both daidzin and genistin. Additionally, the degradation was accelerated when they heated after concentration compared to the sample heated before concentration. These results suggested that degradation of kudzu root isoflavone was highly dependent on both their concentration and heating temperature. This study provides the basic information on thermal stability of kudzu root isoflavones, which can be used for future processing of functional foods.

• Food Science and Preservation
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• v.21 no.4
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• pp.529-535
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• 2014

To examine the levels of preservatives that occur naturally in food, wild plants used as commercial teas, rice cakes, or spices were studied according to the method of the Korean Food Code and analyzed with a gas chromatograph and HPLC. The levels of the natural preservatives (sodium dehydroacetate, sorbic acid, benzoic acid, methyl p-hydroxybenzoate, ethyl p-hydroxybenzoate, isopropyl p-hydroxybenzoate, propyl p-hydroxybenzoate, isobutyl p-hydroxybenzoate, butyl p-hydroxybenzoate, and propionic acid) in 21 cases were investigated against 15 kinds of wild plants. Six of 15 kinds of wild plants, such as pine needles, bamboo leaf, kudzu leaf, ramie leaf, mugwort, and nut pine leaf, were confirmed to have had sorbic acid, benzoic acid, and propionic acid. 8.201-21.839 mg/kg of benzoic acid was detected in the bamboo leaf, ramie leaf, pine needles, mugwort, kudzu leaf, and nut pine leaf. The sorbic acid contents of the bamboo leaf and the kudzu leaf were 5.630-24.995 mg/kg, respectively. The propionic acid content of the ramie leaf was 61.324-62.726 mg/kg. Nine kinds of wild plants, such as the Korean berchimia leaf, taro leaf, sasa borealis, lotus leaf, kuansh, chrysanthemum zawadskii, oak tree leaf, Chinese pepper leaf, and persimmon leaf, were not detected at the levels of the natural preservatives.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2010.04a
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• pp.303-308
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• 2010

• Korean Journal of Agricultural Science
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• v.2 no.1
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• pp.143-149
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• 1975

To obtain some basic informations on the breeding of Kudzu, 42 individuals were selected and their morphological characteristics were investigated and analyzed. The shape of leaves was classified as 4 types and area of leaves into 5 steps. Internode length was distributed between 13 cm and 37 cm. Significant correlations were recognized between petiole and leaf area, between internode length and internode diameter and between internods diameter and leaf area.