전탕 용기에 따른 보중익기탕과 육미지황탕 전탕액 비교 연구

Compositional Differences of Bojungikgi-tang and Yukmijihwang-tang Decoctions Produced by the Extractors Made of Various Materials

  • 김정훈 (부산대학교 한의학전문대학원) ;
  • 이나리 (한국한의학연구원 한약방제연구그룹) ;
  • 신현규 (한국한의학연구원 한약방제연구그룹) ;
  • 서창섭 (한국한의학연구원 한약방제연구그룹)
  • Kim, Jung-Hoon (Pusan National University School of Korean Medicine) ;
  • Lee, Nari (Herbal Medicine Formulation Research Group, Korea Institute of Oriental Medicine) ;
  • Shin, Hyeun-Kyoo (Herbal Medicine Formulation Research Group, Korea Institute of Oriental Medicine) ;
  • Seo, Chang-Seob (Herbal Medicine Formulation Research Group, Korea Institute of Oriental Medicine)
  • 투고 : 2014.08.12
  • 심사 : 2014.09.11
  • 발행 : 2014.09.30

초록

This study compared Bojungikgi-tang (BIT) and Yukmijihwang-tang (YJT) decoctions produced using the extractors made of various materials, such as glass, earthenware, and stainless steel, for 60, 90, and 120 min. The extraction yield was measured and the amounts of marker compounds in decoctions were determined by quantitative analysis using high performance liquid chromatography. The extraction yields of BIT decoctions produced by three extractors were not significantly different, whereas the extraction yield of YJT produced using glass extractor was significantly higher than that of YJT produced using earthenware extractor after 90 min. The amounts of most marker compounds were highest in BIT decoctions produced using glass extractor. However, variations of the amounts of marker compounds were observed in YJT decoctions and the volatile compound was not easily vaporized in YJT decoction produced using earthenware extractor. This study suggests that the extractor made of various materials may affect the extraction efficiency and the contents of marker compounds, especially in the decoction produced using earthenware extractor, although the results were dependent on the characteristics of herbal formula.

키워드

참고문헌

  1. Seo, B. I., Park, J. H., Jung, P. N., Kim, M. R. and Lee, E. S. (2002) The effects of Ojeoksan water extract by various decoction method on inhibition of pain and inflammation. J. Applied Oriental Med. 2: 33-39.
  2. Seok, G. H., Moon, J. M. and Cho, S. I. (2012) Comparative study of Pyungwi-san extracted by different decoction extractor and extraction Time. Kor. J. Herbology 27: 63-69. https://doi.org/10.6116/kjh.2012.27.6.63
  3. Kim, H. C., An, D. G., Lee, S. I. and Kim, Y. J. (1993) The study of extraction efficiency according to the material of extractor and extraction time. J. Herbology 8: 29-36.
  4. Ahn, K. H., Choe, C. M., Kim, S. B. and Cho, H. B. (2009) The study of antithrombosis and inflammation according to the broth preparation method of Gamijoukyungtang. J. Orient. Obstet. Gynecol. 22: 53-78.
  5. Kim, J. D. and Kang, Y. G. (2013) 2012 National health insurance statistical yearbook, 296. National health insurance corporation, health insurance review & assessment service, Seoul.
  6. Lee, J. T. (2006) Research on Intake of Chinese Medicine by Korean, 94. Korea Food and Drug Administration, Seoul.
  7. Yoon, S. C, Park, S. H. and Cui, X. (2012) The simple comparative study on Soyosan decoctions extracted by different extraction method and extraction time. J. Applied Oriental Med. 12: 7-13.
  8. Chu, K., Chen, L., Xu, W., Li H., Zhang, Y., Xie, W. and Zheng, J. (2013) Preparation of a paeonol-containing temperature-sensitive in situ gel and its preliminary efficacy on allergic rhinitis Int. J. Mol. Sci. 14: 6499-6515. https://doi.org/10.3390/ijms14036499
  9. Seo, G. H., Song, B. S., An, D. S., Chung, S. K. and Lee, D. S. (2006) Physical properties of Korean earthenware (Onggi) as food container. J. Korea Soc. Packag. Sci. & Tech. 12: 87-90.