• 대한한의학원전학회지
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• 제33권1호
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• pp.149-158
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• 2020

Objectives : This study aims to examine the exterior relief method through pungent-cool properties in comparison to pungent-warm properties historically, to understand the meaning of 'exterior relief through pungent-cool' more thoroughly. Methods : Contents mentioning the treatment method directly were examined historically, then analyzed. Results & Conclusions : The method to relieve the exterior through pungent-cool properties has developed by overcoming the limitations of the method to relieve the exterior through pungent-warm properties since it was first established in 『Shanghanzabinglun』(『傷寒雜病論』). The term 'relief of the exterior through pungent-coolness'(辛凉解表) was first mentioned in the Ming period, referring to weak level of perspiration. Yetianshi(葉天士) explained it as communicating Weiqi(衛氣) using pungent-cool medicinals for heat to discharge through the exterior, resulting in mild sweating. In 『Wenbingtiaobian』(『溫病條辨』) the term 'to relieve the flesh'(解肌) refers to both mild sweating through pungent-warm medicinals and the opening of the exterior through pungent-cool medicinals for pathogenic qi to exit, resulting in sweating. If the exterior relief of the pungent-warm medicinals happens through the warm Yang qi(陽氣) stimulated the inner Yin fluids(陰液) to discharge as sweat, that through pungent-cool medicinals relieves stagnation in the exterior, opening up a way for the pathogenic heat to exit. From the perspective of the main therapeutic mechanism for pungent-cool medicinals to be its coolness relieving heat, the term 'exterior relief through pungent-coolness' becomes erroneous. For the 'exterior relief through pungent-coolness' category to be valid, the meaning of 'exterior relief' needs to be expanded to include not only stimulated sweating but the treatment process that could result in sweating.

• 대한한의학원전학회지
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• 제35권4호
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• pp.97-114
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• 2022

Objectives : Background research on the history of Huangbo's taste being written as 'pungent' was undertaken, after which its clinical meaning was examined from the medical perspective that was behind the medicinal's taste designation. Furthermore, through various understandings on the 'pungent' taste within the process of clinical application, the meaning of 'pungent' in Korean medicinal research was re-evaluated. Methods : Description of Huangbo's taste as 'pungent' as written in medical texts were chronologically examined to determine its origin. The clinical meaning of the pungent taste of Huangbo was examined within the broad medical perspective of doctors who were behind these descriptions. Results & Conclusions : The pungent taste of Huangbo was first described by Zhang Yuansu, followed by doctors of the Yishui School such as Li Dongyuan, Wang Haogu, etc., during which such knowledge was established and contributed to recognition of Huangbo's effect as tonifying Kidney deficiency and treatment of fire within water, after reaching the Kidney. Li Dongyuan understood the meaning of Huangbo's pungent taste as eliminating Yin fire and restoring the upward direction, ultimately restoring the general 'Rising-Falling-Floating-Sinking' mechanism within the context of his inner damage treatment. On the other hand, Zhu Danxi interpreted the pungentness of Huangbo based on his understanding of the nature of fire and action towards it. It seems as Huangbo's effects were understood within a relatively narrow frame, application of its pungent taste became vague, which gave rise to criticism by later period doctors, ultimately leading to an ambiguous understanding of the pungent taste of Huangbo.

• 동의생리병리학회지
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• 제25권4호
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• pp.589-595
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• 2011

In order to analyze principles of taking concoction and make clear the origin of contraindication against five pungent vegetables, the regulations of Guizhitang prescription in "Shanghanlun" the twelfth article and "Wushierbingfang", "Wuweihandaiyijian", "Jinguiyaolue" were researched. Four principles of taking concoction were put in order; strengthening the effect of concoction by eating hot rice gruel and wearing bedclothes, preventing decline of drug effect by food regulations, optimization of elution and effect of material herbs by crushing, low heating, determination of administration time based on manifestations of drug effect by sweating and its aspect. These principles and methods of taking concoctions were developed from boiling to simple processing of material herbs, contraindication in the middle of taking concoction and perspiration by wearing bedclothes and eating hot rice gruel in order from the analysis of medical literatures. The contraindication against pungent vegetables were generalized in early Dong-Han dynasty already, and the five pungent vegetables were inferred as Allium tuberosum, Allium bakeri regel, spring onion, wild rocambole and garlic in medical context to the exclusion of religious idea. The reason of prohibition against five pungent vegetables could be interpreted as optimization of therapeutic effects by pharmacological control of pungent ingredients because the healthy qi damage and evil qi retention were resulted from destroying of harmonious ying and wei by overeating pungent vegetables during disease state. Conclusively the regulations of Guizhitang prescription referred to taking concoction in "Shanghanlun" fulfilled their functions to maximize pharmacological effects through various ways inside and outside and these reasonal principles of taking concoction has been influenced over the traditional medical practice deeply.

• 분석과학
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• 제26권1호
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• pp.73-79
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• 2013

자극성 액체의 주성분인 allyl isothiocyanate, capsaicin 및 dihydrocapsaicin을 기체크로마토그래피-질량분석기로 정량하는 방법에 대하여 연구하였다. 방호용인 목적이지만 스프레이 약제의 유해성과 품질관리는 또 다른 사회적 문제를 야기할 가능성이 있다. 이를 위해 시판 유통되고 있는 호신용 스프레이로부터 자극성 액체의 pH, 약제의 세척을 위한 세제의 용해정도, 기타 물질의 사용유무를 검토하였다. 마지막으로 자극성 성분으로 이용되는 allyl isothiocyanate, capsaicin 및 dihydrocapsaicin의 함량을 GC-MS로 정량하였다. 약제의 pH는 5.7 정도로 약산성이었고, 세제를 사용할 경우 약제의 유화되는 정도가 우수하였고, 실험에 사용된 액체에는 형광물질 및 유해 유기용매가 포함되지 않았다. 이전 연구 결과를 바탕으로 기체크로마토그래피-질량분석기를 이용하여 분석한 실제시료 3가지에 포함된 성분은 한 가지 제품에서는 allyl isothiocyanate 단일 성분[47,600 mg/kg (47.6%)]이었고, 나머지 두 제품은 capsaicin[228 mg/kg~368 mg/kg (1.14%~1.84%)]과 dihydrocapsaicin [224 mg/kg~414 mg/kg (1.12%~2.07%)] 혼합성분으로 구성되어 있었다.

• 대한한의학원전학회지
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• 제35권2호
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• pp.33-49
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• 2022

Objectives : This paper aims to investigate the role of the sweet flavor within the contexts of 'pungent and sweet becoming Yang' and 'sour and sweet becoming Yin' and the meaning of the two concepts. Methods : Related contents in databases including the Siqu Quanshu were searched with 'pungent and sweet becoming Yang' and 'sour and sweet becoming Yin', whose understanding and application were examined. Results & Conclusions : The theories of 'pungent and sweet becoming Yang' and 'sour and sweet becoming Yin' originate from Cheng Wuji's comparison of the Gancaoqianjiangtang and Shaoyaogancaotang in the 29th verse of the Shanghanlun. The two terms first appeared in the Qing period among the Wenbing school. In other medical texts, the combination with sweet flavors could be found with salty, bitter and bland flavors other than with pungent and sour. The role of the sweet flavor in 'pungent and sweet becoming Yang' and 'sour and sweet becoming Yin' is to accomplish the dispersing and converging action slowly and effectively, by supplying energy in small amounts preventing it from happening too quickly, corresponding to its Earth nature of the Five Elements which harmonizes the Yin and Yang. While 'becoming Yin' and 'becoming Yang' could be understood as tonifying Yin and Yang, it could also be understood as 'doing Yin' and 'doing Yang', The specific actions differ according to herb and mixture. The point of distinction between the aforementioned tonification and that of medicinals that have Yin and Yang tonifying properties is that due to the other flavor that is matched with the sweet flavor, Qi is given motility which allows for tonification without stagnation.

• 분석과학
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• 제7권4호
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• pp.541-545
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• 1994

한국산 고추분들의 매운맛 성분을 조사한 결과 한국산 고추의 capsaicin과 dihydrocapsaicin의 합은 7.0~75.9mg/100g으로 매운맛이 광범위하게 존재하였고, 품종의 지표값인 이들 두 capsaicinoids량의 비값도 0.8~1.1로 여러 품종의 고추들이 존재함을 알 수 있었다. 매운맛에 대한 관능검사 결과 강도는 기기 분석의 결과와 완전히 비례하였고 매운맛이 10ppm 이상부터는 관능이 포화상태에 도달하였다. 우리 나라 사람들의 매운맛 선호 농도는 7.8~15.6ppm으로 넓은 범위에 걸친 기호도를 나타내었다.

• 대한한의학원전학회지
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• 제21권1호
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• pp.295-302
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• 2008

Until the middle of the 20th century, exogenous febrile disease was the most common disease that threatened the human health. For a long time, oriental medicine doctors developed many ways to cure this disease by studying pathogenic factors. The phthogenic factors and treatments of exogenous febrile disease with time are as followings. "Naegyeong(內經)" : Cold pathogen. Diaphoretic therapy, purgation therapy. Hwata : Cold pathogen. Diaphoretic therapy, emetic therapy, purgation therapy. Jangjunggyeong(張仲景) : Cold pathogen. Eight principal therapeutic methods except diaphoretic therapy with pungent and cool properties. Yuhagan(劉河間) : Fire pathogen. Diaphoretic therapy with pungent and cool properties. Idongwon(李東垣) : Improper diet and overstrain. Reinforcing therapy. Ouga(吳又可) : Epidemic pathogenic factors. Diaphoretic therapy with pungent and cool properties, Heat-reducing therapy. purgation therapy Seopcheonsa(葉天士) : Warm pathogen. diaphoretic therapy, Heat-reducing therapy, expel Heat therapy, cooling the blood and eliminating stagnation of blood. Oguktong(吳鞠通) : Six pathogenic factors. Eight principal therapeutic methods including diaphoretic therapy with pungent and cool properties.

• 대한한의학원전학회지
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• 제33권3호
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• pp.91-109
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• 2020

Objectives : The aim of this paper is to compare the mechanisms of the OP/LB method and the SSD treatment in 『Piweilun』. Methods : Wenbing texts, articles on the OP/LB method, and the 『Piweilun』 was examined for comparison of treatment mechanisms of SSD. Results : The mechanism of the OP/LB method in treating SSD was to treat the Spleen and Stomach separately, to restore the ascending/descending pattern of qi through simultaneous use of pungent and bitter flavors which raises and lowers, respectively. Moreover, the use of medicinals with contrary properties regulate the other's biased nature, and none of the medicinals create dampness. The pungent and bitter flavors play central roles, where the pungent flavor opens and communicates and the bitter flavor clears and lowers. The treatment method of SSD in the 『Piweilun』 treat the Spleen and Stomach together, with a focus on raising and dispersing through upraising yang and reinforcing qi by means of Wind medicinals with pungent and bitter flavors added to sweet and warm medicinals. Conclusions : Owing to the expansion of the OP/LB method concept by modern-contemporary scholars, the potential for treating SSD as can be seen in the 『Piweilun』 with the OP/LB method has emerged. The similarity between the OP/LB method and treatment of SSD in the 『Piweilun』 is that the objective of the formulas is to lower fire heat and communicate qi to help qi movement. This common objective allows for treatment of SSD within Wenbing and those in 『Piweilun』 with the said formulas through appropriate modification fit for each situation.

• 한국식생활문화학회지
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• 제21권4호
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• pp.414-419
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• 2006

The purpose of this study was to measure the factor influencing tourist preferences for leaf mustard iimchi. Among 250 questionnaires, 230 questionnaires were utilized for the analysis. Frequencies, conjoint model, max. utility model, BTL model, Logit model, K-means cluster analysis, and one-way ANOVA analysis were used for this study. The findings from this study were as follows. First, the Pearson's R and Kendall's tau statistics showed that the model fitted the data well. Second, it was found that total respondents and three clusters regarded taste and price as the very important factor. Third, it was found that the first cluster most preferred product with light red color, plain package, and mild taste sold at a cheap price in factory. The second cluster most preferred product with light red color, plain package, and moderately pungent taste sold at a expensive price in factory. The third cluster most preferred product with dark red color, shaped package, and highly pungent taste sold at a cheap price in factory. Fourth, it was found that the first cluster most preferred simulation product with light red color, shaped package, and mild taste sold at a cheap price in factory. The second cluster most preferred simulation product with light red color, shaped package, and moderately pungent taste sold at a cheap price in factory. The third clutter most preferred simulation product with dark red color, shaped package, and highly pungent taste sold at a cheap price in factory.

• Molecules and Cells
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• 제19권2호
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• pp.262-267
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• 2005

The capsaicinoid synthetase (CS) gene cosegregated perfectly with the C locus, which controls the presence of pungency, in 121 $F_2$ individuals from a cross between 'ECW123R' and 'CM334', both of Capsicum annuum. We concluded that CS and C are tightly linked. Sequence analysis of the genes of four pungent and four non-pungent pepper lines showed that the non-pungent peppers had a 2,529 bp-deletion in the 5' upstream region of CS. We have developed molecular markers of the C locus to detect pungency at the seedling stage. Based on the deleted sequence, we developed five SCAR markers, two of them being codominant. These SCAR markers will be useful for easy, accurate, and early detection of non-pungent individuals in breeding programs.