• 생물환경조절학회지
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• 제9권2호
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• pp.79-84
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• 2000

Thymus속의 common thyme과 thyme의 담액수경 재배시 배양액의 이온농도를 달리하여 두 종의 생육과 품질을 비교하였다. 배양액의 이온농도는 1.2, 2.4, 4.8 그리고 $7.2mS.cm^{-1}$로 하였다. 두 종 모두 $0.5(EC=1.2\;mS.cm^{-1})$배와 1배의 낮은 이온농도 처리에서 생육이 좋았다. Common thyme과 lemon thyme의 생육은 배양액내 이온농도가 높아질수록 건물율은 증가했으나 초장, 근장과 생체중은 감소하였다. 엽록소 함량은 lemon thyme에서 더 높았으나 비타민 C의 함량과 정유함량은 common thyme에서 더 높았다. 두 종간의 주요 정유 성분 차이를 보면, common thyme의 주성분은 thymo과 carvacrol이고, lemon thyme은 geranio과 ${\alpha}-citral$로 각각 정유 성분의 50~70%를 차지하고 있다. 이들의 각 주성분의 함량은 생육이 좋았던 0.5배에서 가장 많았다. 결과적으로 수경재배시 common thyme과 lemon thyme 모두 허브 배양액 0.5배액으로 재배시 우수한 품질의 작물을 생산할 수 있었다.

• 한국축산식품학회지
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• 제36권5호
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• pp.656-664
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• 2016

The effects of thyme and rosemary on the quality characteristics of sausages during cold storage were investigated. Sausages were prepared with thyme and rosemary powder (1 and 2%) and stored for 6 weeks at 10℃. The pH was significantly decreased in sausages by addition of thyme and rosemary compared to that observed in the control before and after storage. At 4 weeks of storage, the residual nitrite content was decreased by thyme and rosemary compared to the control. Lightness (L*) and yellowness (b*) were increased during storage, whereas redness (a*) and whiteness (W) were decreased before and after storage by addition of thyme and rosemary. The amount of TPC and lactic acid bacteria was lower at the end of storage in sausage containing thyme and rosemary. The 2, 2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging capacity of sausages was increased by addition of thyme and rosemary compared to that in the control before and after storage. In particular, T2 (0.2% thyme addition) showed the highest DPPH radical scavenging capacity during storage. In a sensory evaluation, flavor and overall acceptability were lower in sausages containing thyme and rosemary than in the control. However, at the end of storage (6 wk), aroma, flavor and overall acceptability were not significantly different among the sausage samples.

• 한국패션뷰티학회지
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• 제3권2호
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• pp.12-17
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• 2005

Efficiency study of chamomile and Thyme essential oil about the basal layer & sebaceous gland in dry-skin induced by surfactant is as following : 1. Formal observation of outer skin layer and basal layer There was refreshing effects about Surfactant induction skin inflammation in Chamomile, Thyme essential oil processing group but effect in surface layer appeared by higher thing in Chamomile essential oil and it could know that thing which do not use Thyme essential oil in case Thyme essential oil is ultraviolet rays allergy at skin care because Melanocyte appear on the surface is bigger than Chamomile essential oil that it was usefully reaction in basal layer. 2. Formal observation result of sebaceous glands. There are few damages in all group but there is recuperative through excessive water damage by excessive a sebaceous gland made of mulberry bark secretion because Thyme essential oil application group cause chapped skin phenomenon after surface-active agent processing but is seen that difference does not exist greatly and Thyme essential oil that general skin is strong in permeation is effective, but Surfactant induction skin inflammation estimates that Chamomile essential oil is effective. Therefore, it was considered that use of Chamomile essential oil is effectiveness than Thyme essential oil by essential oil used for recovery after damage of inflammation etc..

• Food Science and Biotechnology
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• 제18권2호
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• pp.425-431
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• 2009

Antimicrobial coating on chicken carcasses may reduce the effects of cross-contamination and improve product shelf-life and safety. Thyme oil was mixed at 0.5%(v/v) with a pre-gelatinized pea starch coating solution. The coating solution was spread on chicken breast meat after inoculation with selected spoilage and pathogenic bacteria. After inoculation, the chicken meats were packaged in plastic bags and stored at $4^{\circ}C$. During 12 day storage, total aerobic bacteria, lactic acid bacteria, and inoculated organisms were counted at 4 day intervals. Thyme oil treatments reduced the viability of Salmonella as well as the growth of Listeria and Pseudomonas by 2 log CFU/g, and appeared to eliminate inoculated Campylobacter during storage. The addition of thyme oil increased the viscosity of the pre-gelatinized pea starch solution. The results suggested that thyme oil inclusion in an edible starch coating may be a satisfactory delivery system to enhance the safety of processed fresh meat.

• 한국식품과학회지
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• 제32권3호
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• pp.491-499
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• 2000

카레분의 단품향신료와 카레분(curry powder)을 메탄올, 에틸아세테이트, 헥산으로 추출하여 수율, 항산화 효과, 총페놀함량, 총토코페롤 함량을 측정하였다. 메탄올, 에틸아세테이트, 헥산의 추출 수율은 각각 $6.4{\sim}42.9$, $3.9{\sim}26.2$, $1.6{\sim}29.2\;%$로 극성이 높아질수록 수율이 증가하였다. 미강유의 각 용매별 추출물을 1,500ppm 첨가하여 Rancimat로 유도기간을 측정한 결과 메탄올 추출물은 rosemary, sage, ginger, turmeric, nutmeg 순으로 우수하였고, 에틸아세테이트 추출물은 rosemary, sage, oregano, thyme, ginger의 순이었으며 헥산 추출물은 rosemary, sage, oregano, ginger, thyme 순이었다. 1,500ppm을 미강유에 첨가하였을 때 BHT보다 유도기간이 길게 나타난 향신료는 3가지 용매 추출물에서 공통적으로 rosemary, sage, ginger, oregano, thyme이었으며 이들 향신료를 200, 500, 1,000, 1,500, 2,000 ppms 농도로 미강유에 첨가한 후 유도기간을 측정한 결과 rosemary와 sage는 헥산 추출물 2,000ppm에서, ginger는 메탄올 추출물 2,000ppm에서 우수한 효과를, oregano와 thyme은 에틸아세테이트 추출물이 1,500ppm과 2,000ppm에서 큰 차이 없이 우수한 효과를 나타내었다. Rosemary의 혼합에 따라 ginger와 thyme의 항산화 효과가 크게 증가함을 알 수 있었으나 상승효과라기 보다는 rosemary로 인한 유도기간의 연장 효과였다. 총페놀 함량은 메탄올 추출물은 $17,924{\sim}801\;mg%$, 에틸아세테이트 추출물은 $13,893{\sim}57\;mg%$, 헥산 추출물은 $6,864{\sim}12\;mg%$이었으며 총페놀함량과 항산화 효과가 일치하지는 않았다. 토코페롤의 경우 oregano가 3194.8mg%로 가장 높았으며, sage 1014.8 mg%, rosemary 571.1 mg%, thyme 187 mg%였고 ginger에서는 토코페롤이 검출되지 않았으며 토코페롤함량과 항산화 효과는 뚜렷한 상관관계가 발견되지 않았다.

• 한국식품조리과학회지
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• 제28권6호
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• pp.753-761
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• 2012

Although the mackerel is an excellent food, there are disadvantages of its own smell and its shelf-life. So this study aimed to examine the quality assessment, shelf-life and acceptability of mackerel marinated with different amounts of thyme extract through the salinity, pH, texture, change of color, and sensory evaluation for reducing the smell of it and improving the shelf-life and acceptability of it with the thyme of various physiologic activities. The salinity of mackerel marinated with different amounts of thyme was a lower 2% than that of the existing salted mackerel, 5%, when producing the salted mackerel in the experimental method of this study, reducing the intake of salt. The shelf life of the existing salted mackerel was up to 4 weeks, while that of the salted mackerel marinated with thyme extract was up to 5 weeks. The change in pH during storage showed that the salted mackerel marinated with thyme extract after 5 weeks were within the initial decomposition of dark-fleshed fishes, pH 6.2-6.4, which the shelf life was extended due to the preservative effect of antioxidant content. The acceptability test showed that T 1 marinated with 1% thyme extract was ideal in all flavor, taste and general acceptability.

• 농약과학회지
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• 제10권3호
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• pp.201-209
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• 2006

43종의 식물오일들을 대상으로 잿빛곰팡이병균 (Botrytis cinerea) 외 9종의 식물병원균에 대한 살균 효과로 이들의 생리활성 검증을 실시하였다. 이 중 thyme 오일이 잿빛곰팡이병균(Botrytis cinerea), 잎집무늬 마름병균(Rhizoctonia solani), 고추역병균(Phytophthora capsici), 고추탄저병균(Glomerella cingulate), 사과점무늬 낙엽병균(Alternaria mali)과 벼도열병균(Magnaporthe grisea)에서 광범위하게 살균효과를 나타내었다. Thyme 오일의 주성분을 GC/MS로 분석한 결과 thymol, carvacrol, borneol, linalool과 p-cymene임을 확인하였다. 이 중 thymol과 carvacrol이 높은 살균활성을 나타내었다. 한편, 식물병원균에 대한 살균활성관련 작용기작을 실험한 결과, 잿빛곰팡이병균(Botrytis cinerea), 잎집무늬마름병균(Rhizoctonia solani)과 사과점무늬낙엽병균(Alternaria mali)의 포자발아를 억제하는 것으로 나타났다. Thymol과 carvacrol은 in vivo에서 잿빛곰팡이병균(Botrytis cinerea)과 잎집무늬마름병균(Rhizoctonia solani)에 대하여 높은 예방효과를 나타내었으며, thymol, carvacrol의 유사구조를 갖는 alkylphenol계 화합물들도 살균활성이 있음을 검정하였다.

• 한국약용작물학회지
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• 제17권5호
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• pp.328-334
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• 2009

Experimental purpose was to evaluate growth characteristic and abscisic acid (ABA) responses against salt/drought stresses. In the shoot biomass, creeping thyme was tolerated in mild NaCl stress, ranging 0 to 100 mM, while it was severely reduced in higher salinity. Under constant drought stress, the shoot biomass of creeping thyme showed a worse value compared to that of 100 mM NaCl treatment. Chlorophyll degradation was more severe in immature leaf than mature leaf under salt and drought stresses. In salt stress, immature leaf produced much amounts of ABA compared to mature leaf and also immature leaf showed faster increase of ABA than that of mature leaf. In drought stress, immature leaf responded to stress within 24 hours by the increase of ABA, while mature leaf responded to at 72 hours. Our results recommended that the optimal salinity level of creeping thyme was 50~100 mM NaCl.

• 한국식품저장유통학회지
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• 제5권1호
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• pp.81-87
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• 1998

Antimicrobial activities of the extracts from spices microorganisms related to kimchi fermentation were investigated. 32 kinds of spices such as allspice, mount, basil, bay leaves, caraway, cardamon, celery, chilli powder, chives, cinnamon, clover, coriander, cumin, dill, fennel, garlic, horseradish, marjorarm, mugwort, mustard, nutmeg, onion, oregano, paprika, parsely, pepper, peppermint, rosemary, sage, tarragon, thyme and tumeric were extracted with water, ethyl ether, ethyl acetate and ethanol. Fractions were tested for antimicrobial activities against Lactobacillus plantarum and Leuconostoc mesenteroides, The extracts of 28 kinds of spices except caraway, cardamon, paprika and tarragon by water extraction, those of 29 kinds except arrowroot, paprika and tarragon by ethyl ether extraction, those of 30 kinds except paprika and tarragon by ethyl acetate extraction, and those of 29 kinds except clover, paprika and tarragon by ethanol extraction showed strong antimicrobial activities against Lactobacillus plantarum. On the other hand, the extracts of 28 kinds of spices except caraway, cardamon, paprika and thyme by water extraction, those of 27 kinds except cardamon, cumin, paprika, tarragon and thyme by ethyl ether extraction, thou of 30 kinds except paprika and thyme by ethyl acetate extraction, and those of 28 kinds except cardamon, cumin, paprika and thyme by ethanol extraction showed strong antimicrobial activities against Leuconostoc mesenteroides.

• 생물환경조절학회지
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• 제8권2호
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• pp.90-98
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• 1999

양액재배시 적합한 배지와 배양액농도를 선발하고자 본 실험을 수행하였으며, 공시작물은 백리향(Thymus vulgaris L.)으로 하였다. 배양액의 농도는 European Vegetable R&D Center에서 개발한 herb 배양액(EC=2.4)을 0.5, 1, 2, 3배로 조제하여 사용하였다. 배지는 고형배지로 펄라이트 단용, 코코피트 단용 그리고 펄라이트와 코코피트 혼용(50:50 v/v)을 사용하였고, 비고형배지로는 DFT를 사용하여 총 4처리로 하였다. 생육은 다른 배지 처리구보다 담액수경에서 가장 좋았다. 펄라이트와 담액수경에서는 배양액농도가 높을수록 생육이 감소하였으나 코코피트는 1배, 혼용 배지는 2배 처리구에서 가장 높은 생체중을 보였다. 엽록소와 비타민 C의 함량 또한 다른 배지 처리구보다 담액수경에서 더 높은 함량을 보였다. 배지의 종류에 따른 무기물 함량은 NO$_{3}$-N과 Mg를 제외하고 모두 코코피트에서 가장 높은 함량을 나타내었다. NO$_{3}$-N의 함량은 담액 수경에서 1000 ppm 내외의 낮은 함량을 보였다. 따라서 본 실험의 결과, 백리향의 생육은 DFT를 사용하여 herb배양액 0.5배(EC =1.2mS/cm)농도로 재배한 처리구에서 가장 좋은 생육을 보였다.