• 대한본초학회지
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• 제21권3호
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• pp.21-33
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• 2006

Objectives : The plans can be used for medicinal purposes among Rhamnales in korea and examined their effects and distributions. Methods : The examined herbalogical books and research papers which published at home and abroad. Results : 1. There are up to 10 genera and 35 species in the Rhamnales in Korea, and among them medicinal plants are 9 genera, 17 species, some 45% in total. 2. Rhamnella genus is the main kind that has 9 species among 35 species in the Rhamnales, of which medicinal plants are 4 species. 3. The cortex in the Rhamnales is the main part which is used medicinally. And the number of the species in the Rhamnales which are used medicinally is 16. 4. According to the nature and flavor of medicinal plants in the Rhamnales, they were classified into balance 33 species, and warm 13; sweet taste 28 and bitter taste 24 in the order. 5. According to meridian propism of medicinal plants in the Rhamnales, they were classified into heart meridian 8 species, stomach meridian 7, and liver meridian 6 in the order. 6. According to the properties and principal curative action, they were classified into drugs for detoxicant 30 species. drugs for antifebrile 23, and drugs for drain damp 13 in the order. 7. The number of toxic species in the Rhamnales was examined to be 6 species. Conclusion : There were totaled to 10 genera and 35 species in Rhamnales in Korea and among them medicinal plants are 9 genera, 17species, some 45% in total.

• 한국응용곤충학회지
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• 제45권2호
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• pp.211-216
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• 2006

고구마 주산단지를 중심으로 36개 포장에서 뿌리혹선충 발생 상황을 조사한 결과 선충의 검출률이 해남 61%, 익산 40%, 여주 31%이었으며, 평균밀도는 토양 300 g당 324마리이었다. 고구마 뿌리혹선충 저항성 검정체계 확립 시험은 온실에서 화분을 이용하여 수행되었으며 시험기간동안 화분내 지하 10 cm의 평균온도는21.5$^{\circ}C$이었다. 뿌리혹선충의 접종 방법별 시험에서 접종 방법에 따른 유의적인 차이는 인정되지 않았으나, 유충을 접종하는 것 보다 알을 접종하는 방법이 처리가 쉽고 결과가 안정적이었다. 고구마 품종에 따라 뿌리혹선충의 증식량이 다르게 나타났으며(3.7$\sim$63.2배), 저항성 품종보다 감수성 품종에서 난낭 당 알의 수가 많았다. 주요 뿌리혹선충 4종에 대한 국내품종의 저항성 조사에서 고구마 뿌리혹선충에 저항성을 나타내는 품종은 없었으나, 진미, 증미, 보라미는 땅콩뿌리혹선충, 자바뿌리혹선충 및 당근뿌리혹선충에 저항성을 나타내었다.

• 대한예방한의학회지
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• 제18권1호
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• pp.93-101
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• 2014

Objective : The aim of this study is to analyze medicinal herbs, the ingredients of traditional Korean liquor, focusing on efficacy in the traditional Korean medicine. Through this study, for vitalizing traditional Korean liquor market, the researchers attempt to explain the superiority of traditional Korean liquor and the advantages of using herbs to brew alcoholic beverages. Method : We conducted a research targeting traditional Korean liquors in domestic market from July through september 2012, and finally 70 kinds of liquor were selected and analyzed. Results : Among traditional liquors, fermented liquors are most common. When comparing regions of brewery, the central region of Korea, Gyeonggi-do and Chungcheongnam-do, is major brew area. 37 liquors contain just one medicinal herb. followed 10 liquors contain two medicinal herbs. The most frequently used medicinal herb is Ginseng Radix. And Lycii Fructus, Schisandrae Fructus, Angelicae Gigantis Radix and Chrysanthemi Indici Flos are well used medicinal herbs to brew traditional liquors. In the classification of efficacy of medicinal herbs, tonifying and replenishing medicinal herbs are most popular as ingredients in the traditional alcohols, astringent medicinal herbs, exterior releasing medicinal herbs and heat clearing medicinal herbs are also frequently used. Investigation of tastes and properties of the herbs, it reached a conclusion as below: sweet taste is most common, followed by sour taste and bitter taste. Warm property is account for 50% approximately, followed by cold property. Conclusion : Medicinal herbs have been widely used in the traditional Korean liquor. It came out into the open that the liquor with medicinal herbs is very good for our body in terms of longevity and invigoration. However, liquor consumers concern about not only the efficacy but also the taste, scent and color. Therefore, further study about these things would be required to demonstrate the superiority of the traditional Korean liquor.

• 대한본초학회지
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• 제27권3호
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• pp.57-65
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• 2012

Objective : For the purpose of developing Korean herbology of the plants to Polyporaceae in Korea, the literatures of the successive generations have been thoroughly investigated to prepare this article. Methods : The examined herbological books and research paper which published domestically and abroad. Results : 1. Polyporacease plants (raised in Korea) are devided into 31 classes with 59 species. Among them, 26 species in 19 classes were found serviceable, which indicates 44 % of all Polyporacease plants. 2. Among those 59 species, $Coriolus$ $Phellinus$ $Trametes$ includes 5 species. $Ganoderma$, a medicinal plant, includes 3 species. 3. Dividing the serviceable plants of Polyporacease, the fruit body family had the largest number; 25. 4. Out of plants Polyporacease, neutral taste plants was 17 species and sweet taste was 14 species. 5. Only 8 species of Polyporaceae plants were found to enterd into the spleen and heart. 6. 11 species were found to prevent cancer, 7 species were found to dispel wind-dampness and Alleviate edem antittusive and antasth matic. 7. There were no toxic species in the Plyporaceae. Conclusion : There were totaled to 31 genera and 59 species in Polyporaceae in Korea and among them medicinal plants are 19genera, 26 species, some 44% in total.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2022년도 추계학술대회
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• pp.101-101
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• 2022

Schisandra chinensis is a fruit which is called Omija in South Korea. The Korean word Omija means "five flavors" (sweet, spicy, sour, bitter, and salty). The aim of his study was to investigate the correlation between growth characteristics and lignans (gomisin A, gomisin N, schisandrin) contents of Schisandra chinensis. The method for determining lignans was validated by measuring the linearity, limit of detection (LOD), limit of quantification (LOQ), precision and accuracy using UPLC-UV. Growth characteristics of S. chinensis such as number of fruits per fruit bunch, length of fruit bunch, width of fruit bunch, fresh weight of fruit bunch, length of fruit, width of fruit, fresh weight of fruit, fresh weight of 30 fruits, and sugar contents of fruit were measured. From the results of correlation analysis, it was found that the contents of lignans showed a significantly negative correlation with fresh weight and sugar contents of fruit. These results will be used to study for quality control of S. chinensis fruit.

• 동의생리병리학회지
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• 제31권1호
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• pp.8-19
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• 2017

This study on "Wenbingtiaobian" covers identifying pattern of prescription, understanding system of multiple syndrome differentiations, characteristics of treatment and medicinal substances. The source books are "Korean translation of Wenbingtiaobian", "Modern Shanghanlun", "Jinkuiyaolueyishi", "Chinese Medicine Formulas". "Wenbingtiaobian" has system of multiple patterns including three energizer syndrome differentiation, classification of disease, six meridian syndrome differentiation and wei-qi-ying-xue syndrome differentiation. That describes cause, location, nature, power and transmutation of disease. Wei-qi-ying-xue pattern is meaningful to warm-heat disease and three energizer pattern is relevant to dampness-heat disease. The warm disease shows mostly yang brightness bowel syndrome and patterns of three yin viscera. In aspect of the heat disease, qi aspect pattern makes up the largest number of syndrome differentiation and have sometimes with bowel excess or fluid deficiency. And treatment for wei aspect pattern is primarily 'outthrust the pathogen with pungent-cool'. Deficiency cold pattern and cold pattern with dampness occupy most of cold patterns. And many dampness patterns are dampness-heat pattern in middle energizer and 'inhibited lung qi transforming' is major mechanism. Patterns with fluid deficiency in qi aspect syndrome appear mostly in upper or middle energizer and in xue aspect syndrome appear mostly in lower energizer and they form 20% of all syndrome differentiations. The treatment of clearing heat uses pungent-cool(cold) for upper energizer, sweet-cold for middle energizer, sweet(salty)-cold for lower energizer. The treatment of tonifying yin uses mostly salty-cold for middle or lower energizer. The treatment of outthrusting pathogen is applied to all the wei-qi-ying-xue aspect combined with other treatments by using pungent-cool(cold) and light herbs. Understanding diseases in the respect of syndrome differentiation can enhance understanding of modern diseases from a perspective of Korean Traditional Medicinal(KTM) and can make clinical application of KTM treatments easy. Data from this study are expected to be basic for standardization and systemization of KTM.

• 한국약용작물학회지
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• 제25권4호
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• pp.244-251
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• 2017

Background: The application of crop rotation systems may reduce the occurrence of soil-borne diseases by releasing allelochemicals and by subsequent microbial decomposition. Methods and Results: For reduction of ginseng root rot by the crop rotation system, after harvesting 6-year-old ginseng, fresh ginseng was grown along with continuous cultivation of sweet potato, peanut, and bellflower. Growth of 2-year-old ginseng was significantly inhibited in the continuous cultivation than in the first cultivation. Sweet potato, peanut and bellflower cultivations assisted in obtaining normal yields of ginseng in the first year after the harvest of 6-year-old ginseng. Salt concentration, potassium and sodium contents were gradually decreased, and, organic matter was gradually increased through cirp rotation. Phosphate, calcium and magnesium contents were not altered. The density of the root rot fungus was gradually decreased by the increase in crop rotation; however it was decreased distinctly in the first year compared to the second and third year. The severity of root rot disease tended to decrease gradually by the increase of crop rotation. Conclusions: Short-term crop rotation for three years promoted the growth of ginseng, however root rot infection was not inhibited significantly, although it was somewhat effective in lowering the density of the root rot pathogen.

• 한국식품조리과학회지
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• 제22권6호통권96호
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• pp.930-939
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• 2006

Classifying Fruits recorded in Tangaekpyeon of Donguibogam and Sikgamchalyo of Jeongjoji of Limwonsibyukji and comparing the types, features, efficacy and side effects based on Kimi Theory(氣味), we found forty one fruits in Donguibogam and forty eight in Limwonsibyukji. As well as fresh fruits, soup, gruel, dry fruit, and powder, peel, stem, leaf, and root were also used. According to the literature, Fruits are classified by five conditions(五氣) and five tastes(五味) and many are mild with sweet taste or warm with sweet and sour taste. They are efficacious in protecting the five viscera, building up energy, controlling heat, calming febrile diseases, promoting urination and excretion, antidiarrhetic, calming cholera morbus, improving skin condition calming the stomach, neutralizing poisonous effects and improving eyesight. To help prevent and cure diseases, those with cold physical constitution must take warm Fruits to vitalize their physiology and those with hot physical constitution cold Fruits for balance. To improve their physical health, our ancestors tried to control their bio rhythm with food and medicinal material and promoted health and prevented diseases by taking such food. We therefore expect that we can have a healthy dietary life by taking advantage of the five conditions and five tastes of Fruits and continuing the spirit of Korea traditional food culture.

• 한국식품조리과학회지
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• 제18권4호
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• pp.433-439
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• 2002

식품 12종과 한약재 12종의 에탄을 추출물이 대추·오미자 약선소스의 항산화 및 관능적 특성에 미치는 영향을 알아보았다. 그 결과, 녹차, 쑥, 민트, 레몬 및 부추 등의 식품 추출물과 인삼, 솔잎, 갈근, 모과 및 귤홍 등의 한약재 추출물 첨가시 시료 소스는 높은 항산화능을 보였다. 이들 에탄을 추출물은 페놀성 화합물 함량과 전자공여능이 높고. 과산화물 생성량은 적어 항산화 효과도 큰 것으로 나타났다. 한편 녹차, 쑥, 인삼 및 솔잎 추출물은 특유의 맛과 향 때문에 시료 소스에 첨가시 기호도는 높지않았으나 레몬과 모과 등의 추출물은 강한 단맛과 신맛에 의해 기호도도 증가시켰다. 특히 레몬즙은 대추·오미자 약선소스의 항산화 효과 및 기호도를 높이는데 가장 적당한 것으로 나타났다.

• 화훼연구
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• 제16권2호
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• pp.93-101
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• 2008

식물재료로는 꽃차로 이용되고 있는 식물 중 한의학 서적에 약효가 기록되어 있는 55종을 대상으로 하였다. 이들 식물의 한의학적인 약효를 해표약, 이수약, 청열약, 사하약, 보익약, 보기약, 보혈약, 온리약, 이기약, 방향화습약과 활혈약 등 11군으로 분류하였다. 또한 이 식물들은 열(열, 온, 미온, 평, 량, 한), 맛(달다, 쓰다, 맵다, 시다, 짜다), 독성(있다, 없다) 별로 분류되었다. 꽃차의 음용은 일반적으로 모든 사람에게 이용가능할 것으로 알려져 있다. 그러나 꽃차를 음용 할 때는 본인의 체질과 건강상태에 맞는 꽃차를 선택하는 것이 중요하다. 독성이 있는 식물을 꽃차로 음용 할 때는 주의를 기울여야하고 몸이 허약한 사람은 음용을 금해야 한다. 앞으로 좀 더 많은 임상적인 연구가 진행된다면 꽃차의 건강학적 효능에 따른 상품화가 가능할 것으로 판단된다.