지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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Objectives: To optimize the preservation method of herbal decoction, we investigated the content of principle components of Pyungwi-san, liquiritin, glycyrrhizin, and hesperidin according to preservation temperature and period. We also investigated the changing patterns of pH and microbial population in Pyungwi-san decoction as a model case.
Methods: With samples preserved at different temperatures, the content of liquiritin, glycyrrhizin, and hesperidin was determined using HPLC and microbial population was determined as viable counting method up to 8 times every month. Identification of isolated bacteria was performed by 16S rDNA analysis.
Results: The content of liquiritin and glycyrrhizin did not change according to the preservation temperature and period, but that of hesperidin was severely decreased at room temperature. The isolate from the decoction was identified as Bacillus licheniformis by 16S rDNA sequence analysis. Microbial population appeared after 3 months’ preservation and reached maximum value at 4 months; at all tested temperatures, the pH showed the lowest value (4.4-4.5) simultaneously.
Conclusion: From the results, it seems to be that the microbial growth affects the pH of preserved decoction but not the change of liquiritin and glycyrrhizin content.
Methods: With samples preserved at different temperatures, the content of liquiritin, glycyrrhizin, and hesperidin was determined using HPLC and microbial population was determined as viable counting method up to 8 times every month. Identification of isolated bacteria was performed by 16S rDNA analysis.
Results: The content of liquiritin and glycyrrhizin did not change according to the preservation temperature and period, but that of hesperidin was severely decreased at room temperature. The isolate from the decoction was identified as Bacillus licheniformis by 16S rDNA sequence analysis. Microbial population appeared after 3 months’ preservation and reached maximum value at 4 months; at all tested temperatures, the pH showed the lowest value (4.4-4.5) simultaneously.
Conclusion: From the results, it seems to be that the microbial growth affects the pH of preserved decoction but not the change of liquiritin and glycyrrhizin content.
목차
서론
재료 및 방법
결과
고찰
결론
감사의 글
참고문헌
참고문헌 (16)
참고문헌 신청
1. [기타자료] - 김호철 / 2010 / 한약파우치는 오래 보관하면 효과가 감 소한다 / 한의신문
2. [기타자료] - 이재민 / 2008 / 창간19주년 기념특집-한의원 한약문화 ① / 민족의학신문
3. [학술지(정기간행물)] - Keum HK / 1991 / A study on the effect changes of Dae Hwang Mo Nan Pi Tang due to the time elapse / Kor. J. Herbology 5 (1) : 83 ~ 98
4. [학술지(정기간행물)] - Han KS / 1998 / A study on the degraded effect of decocted Sosihotang over a period / Kor. J. Herbology 13 (2) : 7 ~ 12
5. [학술지(정기간행물)] - Kil GJ / 1998 / A study on the degraded effect of decocted Yeonkyopaedogsan over a period / Kor. J. Herbology 13 (1) : 173 ~ 186
2. [기타자료] - 이재민 / 2008 / 창간19주년 기념특집-한의원 한약문화 ① / 민족의학신문
3. [학술지(정기간행물)] - Keum HK / 1991 / A study on the effect changes of Dae Hwang Mo Nan Pi Tang due to the time elapse / Kor. J. Herbology 5 (1) : 83 ~ 98
4. [학술지(정기간행물)] - Han KS / 1998 / A study on the degraded effect of decocted Sosihotang over a period / Kor. J. Herbology 13 (2) : 7 ~ 12
5. [학술지(정기간행물)] - Kil GJ / 1998 / A study on the degraded effect of decocted Yeonkyopaedogsan over a period / Kor. J. Herbology 13 (1) : 173 ~ 186
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UCI(KEPA) : I410-ECN-0101-2014-519-000262296