http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
양병욱,임병옥,고성권,Yang, Byung-Wook,Im, Byung-Ok,Ko, Sung-Kwon 대한약학회 2006 약학회지 Vol.50 No.4
This study was carried out to obtain the basic information for non-saponin contents that can be used to index fresh ginseng roots (Panax ginseng C. A. Meyer) cultivated in the Republic of Korea and China. Non-saponin components in fresh gingeng roots which were cultivated in various areas and ages in Korea were determined. Acidic polysaccharide, total polysaccharide, crude polyacetylene were quantitatively analyzed by using the method of spectrophotometric determination, while the total protein was analyzed by using Lowry method. The results show that there were no statistically significant differences for the average contents of four non-saponins among 4-years-old, 5-years-old, and 6-years-old fresh ginseng roots. Additionally, this study assessed the average contents of non-saponin components in 4-years-old fresh ginseng roots (Panax ginseng C. A. Meyer) which were cultivated in Korea and China. The result showed that the average contents of crude polyacetylene and acidic polysaccharide were statistically significant. Four-years-old fresh ginseng roots cultivated in Korea had the higher average contents of crude polyacetylene and acidic polysaccharide than those cultivated in China. However the average contents of total polysaccharide and total protein had no statistically significant difference.
발효 오갈피나무 수피의 리그난 비당체 고농도 함유 조건 최적화
양병욱(Byung-Wook Yang),고성권(Sung-Kwon Ko) 한국화장품미용학회 2018 한국화장품미용학회지 Vol.8 No.2
The purpose of the study is to develop a new process to manufacture high content of lignan aglycon (syringaresinol) from Acanthopanacis Caulis Cortex (Acanthopanax sessiliflorus) extract. Saccharomyces cerevisiae liquid culture fermentation transformed glycoside component (eleutheroside E and E1) of Acanthopanacis Caulis Cortex into aglycon component (syringaresinol). The transformation process from lignin glycosides to lignan aglycon was monitored by HPLC to optimize the fermentation conditions. AS-48 (liquid cultured mixture by Saccharomyces cerevisiae for 48 hours at 28 ℃) had the highest content of syringaresinol (9.411%). However, other mixtures (AS-24, AS-72, AS-144, and AS-168) had less than 9.0% in the content of syringaresinol. However, unfermented Acanthopanacis Caulis Cortex (AS) did not contain syringaresinol.
한국전통 산양삼 식초와 홍삼 식초의 기능성분과 항산화 작용
안창호 ( Chang Ho Ahn ),양병욱 ( Byung Wook Yang ),고성권 ( Sung Kwon Ko ) 한국산업식품공학회 2021 산업 식품공학 Vol.25 No.1
The purpose of this study was to prepare Korean traditional vinegar using ginseng radices (wild simulated ginseng, red ginseng), and to investigate its functional ingredients and functionality. The total amino acid content of red ginseng vinegar and wild simulated ginseng vinegar was 124.36 mg% and 168.37 mg%, respectively, which was confirmed to be higher than the total amino acid content of red ginseng and wild simulated ginseng (70.71 mg%, 76.29 mg%). In addition, the polyphenol contents of red ginseng vinegar and wild simulated ginseng vinegar were 73.26 mg/g and 82.43 mg/g, respectively, which was confirmed to be higher than that of red ginseng and wild simulated ginseng (43.42 mg/g, 51.32 mg/g). And also, the DPPH electron donating ability of red ginseng vinegar and wild simulated ginseng vinegar was 893.26 μg/mL, 803.92 μg/mL, which showed that the scavenging ability was better than that of red ginseng and wild simulated ginseng (1253.21 μg/mL, 1021.01 μg/mL). On the other hand, it was confirmed that red ginseng vinegar and wild simulated ginseng vinegar contain 0.024% and 0.028% of compound K, a unique component of fermented ginseng, which is not contained in red ginseng and wild simulated ginseng. From these results, it was confirmed that Korean traditional vinegar using ginseng radices is a traditional functional food with functional ingredients and antioxidant activity.
한성태(Sung Tai Han),황완균(Wan Kyun Whang),김일혁(Il Hyuk Kim),양병욱(Byung Wook Yang),조순현(Soon Hyun Cho),고성권(Sung Kwon Ko) 대한약학회 2005 약학회지 Vol.49 No.6
The objective of this study is to provide the basic information for developing a high-value ginseng product using ginseng saponin and prosapogenin. In order to achieve such aim, Ginsenoside compositions of black ginseng (BG) extracts with various solvent conditions were examined by HPLC. The total saponin and the prosapogenin content of 95% ethyl alcohol extract were higher than that of the either 50% ethyl alcohol extract or distilled water extract. As a result, the order of the total saponin and the prosapogenin content was 1) 95% ethyl alcohol, 2) 50% ethyl alcohol, 3) the first and second mixture of 95% ethyl alcohol, distilled water, and 4) distilled water extract. In the case of fine black ginseng (FBG), the first and second mixture extracts of 95% ethyl alcohol and distilled water were the highest. In addition, the ratio of the protopanaxadiol group and the protopanaxatriol group (PD/PT) showed that the ratio of BG ranged from 0.304 to 0.601, while the ratio of FBG ranged from 1.166 to 1.657.
김민영(Min Young Kim),이재범(Jae Bum Lee),양병욱(Byung Wook Yang),박종대(Jong Dae Park),고성권(Sung Kwon Ko) 대한약학회 2017 약학회지 Vol.61 No.5
This study was conducted to provide basic information on ginseng saponin of steaming ginseng radices. In order to achieve the proposed objective ginsenoside compositions of steaming ginseng radices extract with 70% ethyl alcohol were examined by means of HPLC. The contents of BG(Black ginseng, 4.541%) and BFG(Black fine ginseng, 12.221%) were 2.8-3.3 times higher than those of RG(Red ginseng, 1.597%) and RFG(Red fine ginseng, 3.678%) in the content of total saponin. The contents of ginsenoside Rg3, the main prosapogenin component of Red ginseng, BG(Black ginseng, 1.595%) and BFG(Black fine ginseng, 5.879%) were 19.7-49.8 times higher than RG(Red ginseng, 0.032%) and RFG(Red fine ginseng, 0.299%), respectively. And also, the content of ginsenoside Rg5 and Rk1, the main prosapogenin component of Black ginseng, BG(Black ginseng, 1.602%) and BFG(Black fine ginseng, 4.133%) were found to be 42.2-50.0 times higher than that of RG(Red ginseng, 0.032%) and RFG(Red fine ginseng, 0.098%).
한국산 수삼의 재배환경(논, 밭)에 따른 식물화학성분 비교
허재영(Jae Young Her),김도형(Do Hyeong Kim),황유진(Yu Jin Hwang),고성권(Sung Kwon Ko),양병욱(Byung Wook Yang) 한방비만학회 2022 한방비만학회지 Vol.22 No.1
Objectives: This study aimed to examine the changes in ingredients according to its cultivation method by examining the content of saponin and non-saponin components of ginseng. Methods: Ginseng saponin component analysis was compared and reviewed using the high-performance liquid chromatography method, and acidic polysaccharide component was measured using the carbazole sulfuric acid method. Results: The comparative analysis of ginseng saponin content of 4 and 6 years old fresh ginseng showed the following results. According to the cultivation method, upland field cultivation fresh ginseng showed higher average content of crude saponin than paddy field cultivation fresh ginseng. Whereas, paddy field cultivation fresh ginseng showed higher average content of total saponin than upland field cultivation fresh ginseng. Ginsenoside Rb1 showed higher content of paddy field cultivation fresh ginseng than upland field cultivation fresh ginseng in 6 years old ginseng. However, it showed higher content of upland field cultivation fresh ginseng than paddy field cultivation fresh ginseng in 4 years old ginseng. Additionally, ginsenoside Rg1 showed higher content of paddy field cultivation fresh ginseng than upland field cultivation fresh ginseng in 6 years old ginseng, whereas upland field cultivation fresh ginseng showed higher content of paddy field cultivation fresh ginseng in 4 years old ginseng. The effect on the content of ginseng saponins and acidic polysaccharides according to paddy field and upland field cultivation methods is considered to be small. Conclusions: The paddy field cultivation method, which is more efficient in production cost due to depletion of farmland and long-distance cultivation, is considered to be an economical cultivation method.