• Korean Journal of Food Science and Technology
• /
• v.32 no.3
• /
• pp.507-512
• /
• 2000

The headspace flavors of roasted tea, prepared with steamed and nonsteamed polygonatum roots, were absorbed in solid-phase microextraction(SPME) fiber coated with $65\;{\mu}m$ of carbowax/divinylbenzene(CW/DVB) and analysed by GC-MS. The absorption conditions of SPME fiber for equilibrated headspace were selected as $60^{\circ}C$ and 30 min. In a comparison for both samples roasted at $130^{\circ}C$ for 15 min, gas chromatograms showed a similar pattern in overall profiles between steamed and nonsteamed samples before roasting, but some differences were observed in peak characteristics. From 40 separated peaks, 25 compounds were identified with both GC-MS and retention time comparison. The pyrazines including 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, 2-acetyl-1-pyrroline, etc. were higher in their contents in nonsteamed-roasted sample than steamed-roasted one. In particular, steamed-roasted polygonatum showed higher contents of acetic acid(8.17%) and hexanoic acid(5.43%) than the corresponding compounds of nonsteamed-roasted one, 2.40% and 2.00%.

• Korean Journal of Food Science and Technology
• /
• v.35 no.1
• /
• pp.28-32
• /
• 2003

As part of studies on the high quality dunggule tea, made of Polygonatum odoratum root with different growth year were analyzed for their flavor compounds. The quality attributes related to flavors were compared between raw and roasted samples which were treated at $130^{\circ}C$ for 15 min. Free sugars in the roots were mainly composed of fructose ($3.59{\sim}4.83%,\;d.b.$), sucrose ($1.78{\sim}2.49%$), and glucose ($1.60{\sim}1.80%$). Threonine ($1,239{\sim}1,444\;mg/100g,\;d.b.$), arginine ($589{\sim}689$), histidine ($289{\sim}370$) were three major free amino acids. The root grown for three years showed the highest content in total free sugar and amino acids (p<0.05). There was negligible difference in proximate composition and Hunter's color parameter depending on the growth year of the roots. However, sensory scores on color, taste and aroma were highest in 3 years' root, which is found most suitable for the preparation of dunggule tea. The roasting of 3 years old root significantly reduced the content of fructose and sucrose (p<0.01). It caused most apparent changes in the decreasing amount of threonine and in the decreasing rate of lysine, showing the significant decrease in total free amino acid content (p<0.01).

• Journal of Mushroom
• /
• v.18 no.4
• /
• pp.344-356
• /
• 2020

This study aimed to investigate the biological activities and amino acid content in the mixtures of roasted edible mushrooms (Pleurotus ostreatus, and Lentinula edodes) and grain additives (oat and brown rice) obtained under different extraction conditions for the development of mushroom tea. The total amount of polyphenol and β-glucan in edible mushrooms was increased with the roasting treatment compared to that observed with the air-drying treatment. In addition, DPPH radical scavenging activity and the amount of all amino acid components, including glutamic acid (Glu), were higher in the oat extracts than those observed in the brown rice. The biological activities and nutrient content were examined based on extraction temperatures and thetime required to obtain the mixtures of edible mushrooms and grain additives. The extract of a 1:1 mixture of L. edodes + oat (LE+O) obtained at 100℃, 3 min showed high DPPH radical scavenging activity (33.5%), and the extract of 3:1 mixture of P. ostreatus + brown rice (PO+B) obtained at 100℃, 3 min showed high nitrite scavenging activity (49.9%). The total polyphenol content of the extract of 3:1 mixture of P. ostreatus + brown rice (PO+B) was the highest when obtained at 16.2 mg GAE/g and+ brown rice (PO+B) was the highest when obtained at 16.2 mg GAE/g and 70℃, 10 min. The essential amino acid content was higher in the 1:1 mixing ratio of P. ostreatus + oat (PO+O) and P. ostreatus + brown rice (PO+B) and 3:1 mixing ratio. L. edodes + oat (LE+O) and L. edodes + brown rice (LE+B) compared to that observed in other mixing ratios.

• Journal of Food Hygiene and Safety
• /
• v.20 no.3
• /
• pp.185-190
• /
• 2005

Perilla oil was measured on hygiene state and quality change for oil press condition. All sample .was commercially salted perilla oil, and was tested standard items. The result showed violative rate of $23.1\%$, and violative items were acid value and iodine value. Relationship between D.B.I. and iodine value was 0.78, so that unsuitability of iodine value should be caused of oxidation factor. But acid value was not relationship comparatively. The quality change appeared very small by roasting conditions, but quality of perilla seed gaye many influence on quality of oil. Therefore use of fresh perilla seed is a matter of great importance to quality of perilla oil. Perilla oil was demanded many attention on Quality management for stage and sold period because of high possibility of quality change.

• Herbal Formula Science
• /
• v.25 no.4
• /
• pp.553-574
• /
• 2017

The purpose of this study is to find out effects of prescriptions according to the formula, manipulation of Rhei Rhizoma, configuration. The following results were reached through investigations on the prescriptions using Rhei Rhizoma as a main component. Objectives : Analysis of prescriptions According to the formula : Liquid Extract Prescriptions were used widely on three parts to treat fever and damp heat in the interior organs. Powder Prescriptions were taken with hot water, thin porridge, tea etc. to treat damp heat, congestion of phlegm, acute episodes. Liquid Mixed Pill treat congestion of QI, damp heat, phlegm. Honey Mixed Pill treat accumulated fever, distension, acute excessive fever. Paste Pill treat blood stagnation, excessive toxic-fever, epidemic diseases. External Application treat inflammation by injury, swelling due to severe fever by internal damage. Methods : Analysis of prescriptions According to the manipulation of Rhei Rhizoma : Prescriptions including Liquor processed Rhei Rhizoma treat excessive toxic-fever, congestion of phlegm, blocking orifices on the upper side. Steamed Rhei Rhizoma strengthen effects of making evacuate and cooling of heat. Processed Rhei Rhizoma with vinegar strengthen effects of removing blood stagnation by activating blood movement, releasing gathering. Results : Analysis of prescriptions According to the Composition of Rhei Rhizoma : 41% of the total prescriptions were on the area of less than 20%. In case of lower groups show increased frequency of combination with Pharbitidis Semen, Persicae Semen, Scutellariae Radix and manipulation of baking, steaming, roasting. In case of higher groups show increased frequency of treating excess syndrome, critical illness, acute severe illness, and using proccesed Rhei Rhizoma with vinegar. Treatment of damp heat on the liver and gallbladder, disorder of the spleen and stomach is done mostly by prescriptions on the area of less than 30%. Conclusions : Rhei Rhizoma-Coptidis Rhizoma pair treat damp heat, heat toxins in blood, and Constipation caused by excessive heat. Rhei Rhizoma-Glycyrrhizae Radix pair relieve effects of Rhei Rhizoma passing blocked feces, removing the poison, activating blood movement, releasing gathering with the effects of Glycyrrhizae Radix relaxing tension by harmonizing Middle. Rhei Rhizoma-Magnoliae Cortex pair are used to treat damp heat in middle area, excessive heat in the stomach and intestine. Rhei Rhizoma-Pharbitidis Semen pair act on both blood system and QI system treating edema, damp, stagnation, heat toxins, feces. Rhei Rhizoma-Persicae Semen pair treat blood stagnation with fever on blood system.

• Applied Chemistry for Engineering
• /
• v.21 no.2
• /
• pp.148-153
• /
• 2010

This study was carried out to investigate the effect of extraction methods on the physicochemical characteristics using seed oil of wild green tea (Camellia sinensis). When the solvent extraction method after grinding and steam treatment (SGS) was used for oil extraction, the yield was highest. The specific gravity was a range of $0.91{\sim}0.94g/cm^{3}$ irrespective of extraction methods of oil. However, the light in the solvent extraction method after grinding (SG), the red in the pressure extraction method after grinding and roasting treatment (PGR), and the yellow in SG method were highest. Among various fatty acids, the concentrations of C16 : 0, C18 : 1 and C18 : 2 were highest, irrespective of extraction methods. Especially, the C16 : 0 concentration was in the order of SG (34.78%), SGS (23.04%), and PRGS method (23.01%), the C18 : 1 concentration was in the order of PGR (43.35%), SGS (42.7%), SG method (39.0%), and in the case of C18 : 2, it was in order of PGR (23.15%), SGS (23.03%), and SG method (15.01%). The saturated fatty acid concentration was in the order of SG (40.59%), PGR (31.61%), and SGS method (30.1%). On the other hand, in the case of the unsaturated fatty acid, it was in the order of SGS (69.9%), PGR (68.39%), and SG method (59.41%). The acid values in the SGS and SG method after 10 days of storage were in the range of 6~8 mgKOH/g. However, in the case of PGR method, it was increased with the increase of storage time and was 49.3 mgKOH/g after 60 days. The peroxide values in the SGS and SG method were in the range of 60~100 mEq/g from 10 to 60 days of storage. On the other hand, when the storage time was increased from 10 to 30 days, it was sharply increased from 60 to 240 mEq/g. The rancidity was in the order of $Fe^{2+}$, $Cu^{2+}$, $Cr^{2+}$, $Zn^{2+}$ and $Ni^{2+}$, irrespective of extraction methods. Especially, when butylated hydroxyanisole (BHA) was added into oil containing 1.0 ppm of <$Fe^{2+}$, the peroxide value was decreased from 539.4 to 216.6%. These results show that seed oil of Camellia sinensis grown in Iksan can be applied as sources for cosmetics, detergents, food, and pharmaceuticals.