• Korean Journal of Medicinal Crop Science
• /
• v.16 no.3
• /
• pp.168-172
• /
• 2008

The root of Angelica tenuissima Nakai (Umbelliferae) has been used in traditional medicines of Korea as a headache, common cold and a fever remedy. A. tenuissima contains ferulic acid and various compounds of essential oil group such as limonene, 3-butylidenephthalide, ${\gamma}$-terpinene, neocnidilide, ligustilide, senkyunolide and neocnidilide. This study carried out to compare the contents of ferulic acid, z-ligustilide and n-butylidenephthalide between native and cultivated species of A. tenuissima by HPLC. The average contents of ferulic acid, z-ligustilide and n-butylidenephthalide indicated that native species (9 samples) were 0.060%, 0.616%, 0.025% and cultivated species (15 samples) were 0.037%, 0.141%, 0.029%, respectively. All samples were collected from different places in Korea.

• YAKHAK HOEJI
• /
• v.41 no.2
• /
• pp.273-276
• /
• 1997

Ligusticum tenuissimum belongs to Umbelliferae, and its root is generally used in headache, common cold and arthralgia L. We have extracted and isolated butylidene phthal ide, 3-butylidene-4,5-dihydrophthalide of phthalide group and l-limonene, etc. of terpenoid group from the root by ordinary method. In Ligusticum sinense, L. jeholense, L. tenuissimum, L. jeholense var. tenuisectum, and L. officinale etc., the components of cnidilide, ligustilide of phthalide group are common features and specific constituents in genus Ligusticum. Therefore comparing that there is no phthalide group in genus Angelica, we think it is able to classify the difference of genus between Ligusticum and Angelica of Umbelliferae in chemotaxonomy.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.29 no.4
• /
• pp.582-585
• /
• 2000

This study was performed to identify the flavor compnenets of Korean Cnidium officinale M.. The extraction of the flavor compounds of Cnidium officinale M. was accomplished by a simultaneous distillation and extraction method using a Likens and Nickerson's extraction apparatus. The concentrated extract was analyzed and identified by gas chromatography and GC-mass spectrometry. The change of the 림팩 contents in each samples was determined in terms of two different storage conditions. The flavor contents of sample at low temperature storage were higher than those at room temperature storage, and increased until storage period of 70 days. The major components of Cnidium officinale M. were terpene compounds including α-pinene, β -selinene, γ-selinene, and phthalides including butylidenephthalide, cnidilide, neocnidilide, senkyunolide A, ligustilide, which are believed to contribute to the characteristic flavor of the Cnidium officinale M.. Especially, great amount of cnidilide and ligustilide was shown in sample of low temperature storage.

• Korean Journal of Plant Resources
• /
• v.14 no.1
• /
• pp.24-31
• /
• 2001

The medicinal constituents contained in Cinidil Rhizoma and Angelicae Radix cultivated in Korea and China, were compared by confirming their qualities. From Cinidil Rhizoma and Angelicae Radix cultivated in Korea and China, butyl phthalide, senkyunolide, and ligustilide etc. phthalides were identified by GC/CMS analysis. Through GC/FID analysis, the senkyunolide content of Cinidil Rhizoma cultivated in Korea was similar to that cultivated in China. The ligustilide content of Ciniail Rhizoma cultivated in Korea was more than that cultivated in China, except for one cultivated at Ankuk province. In the case of Angelicae Radix, the ligustilide content of that cultivated in Korea was more than one cultivated at Yeungil province in China. As for quality, Cinidil Rhizoma and Angelicae Radix cultivated in Korea were better than those cultivated in China since Chinese products possessed more butilidene phthalide photo-decomposed from ligustilide, caused by long storage during the circulation processes, than that of the domestic products.

• Korean Journal of Food Science and Technology
• /
• v.34 no.2
• /
• pp.330-338
• /
• 2002

This study was performed to develop natural spices and functional foods using Cheongung (Cnidium officinale) which is one of the Korean medicinal plants. The volatile flavor patterns of Cnidium officinale were detected by electronic nose with 6 metal oxide sensors, and the principal component analysis was carried out. The volatile flavor components of Cnidium officinale were isolated by simultaneous steam-distillation extraction with pentane and diethylether (1 : 1), and essential oils were analyzed by capillary GC and GC/MS. The free radical scavenging activity of ethanol and methanol extracts from Cnidium officinale was measured by using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and compared with ${\alpha}-tocopherol$ as reference. The principal component analysis showed the difference of principal components between fresh and drying samples. Eighty-five volatile flavor components (643.64 ppm) from fresh Cnidium officinale were identified and the major components were butyl phthalide, sabinene, neocnidilide. Sixty-four volatile flavor components (218.15 ppm) from hot air dried one were identified and the major components were butyl phthalide, sabinene, 3-N-butyl phthalide. And 73 volatile flavor components (784.15 ppm) from freeze dried one were identified and the major components were butyl phthalide, sabinene, ${\beta}-selinene$. The free radical scavenging activity of methanol cold extract (500 ppm) of freeze dried Cnidium officinale was higher than other samples. And methanol and ethanol cold extracts (above 250 ppm) of freeze dried sample were higher than ${\alpha}-tocopherol$ $25\;{\mu}M$ (22.34%).