• Journal of the Korean Society of Clothing and Textiles
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• v.27 no.1
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• pp.60-66
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• 2003

This study shows the colorfastness, antibacterial activity, and deodorizing effect about cotton and silk fabrics dyed with Lithospermi Radix Extract. In the case of colorfastness, the light colorfastness showed the lowest grade, the other colorfastness was relatively good. However there are some differences according to fabrics and mordants. In the case of antibacterial activity to Staphylococcus aureus, the cotton fabrics had the most antibacterial effect at the dyed fabrics that had been mordanted SnC1$_2$ㆍ2$H_2O$, and the silk fabrics had the most antibacterial effect at the dyed fabrics that had been mordanted A1($CH_3$COO)$_3$. In the case of deodorizing effect, the cotton fabrics showed the most deodorizing effect at the dyed fabrics that had been mordanted SnC1$_2$ㆍ2$H_2O$, and the silk fabrics showed the comparatively high antibacterial effect at the dyed fabrics that had been mordanted both SnCl$_2$ㆍ2$H_2O$ and Al($CH_3$COO)$_3$.

• Journal of Ginseng Research
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• v.23 no.2 s.54
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• pp.67-73
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• 1999

This study carried out to scanning and select the antimicrobial pharmaceuticals which were suppress the rottening of fresh ginseng. We are isolated 20 kinds of microorganisms from rotten ginseng. In these of the microorganisms, five bacteria, fresh ginseng root-rottening, are identified to Pseudomonas putida, Pseudomonas putida biotype A, Bacillus spp, Enterobacter cloacae, and Klebsiella pneumoniae. Particularly. Bacillus spp was rapidly rotted the ginseng root, compared with the others. The antimicrobial activity were tested with 19 kinds of water extracts, and 34 kinds of essential oils. The water extract of Terminaliae Fructus, and Schiandra chinensis are strongly inhibited the growth of bacteria causing the ginseng root-rottening. And 5 kind of essential oils are inhibited bacteria. It was regarded that the water extract of Terminaliae Fructus has weekly water insoluble and polar antimicrobial components.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1367-1372
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• 1998

The studies were carried out to investigative effects of Lithospermum erythrorhizon, Glycyrrhiza uralensis 3% (LG) with and without dipping of salted Chinese cabbage in 1% chitosan solution(LGDC) on fermentation of kimchi at $10^{\circ}C$ during 25 days. The pH and titratable acidity of kimchi with LG and LGDC were higher and lower, respectively, than that of control. Viable cells of total bacteria, lactic acid bacteria, Leuconostoc sp. and Lactobacillus plantarum in kimchi added with LG and LGDC were shown inhibitory effect about $1.6{\sim}2.1,\;1.2{\sim}2.9,\;0.8{\sim}2.2,\;0.7{\sim}1.6$ log10 cycle, respectively. Specially Leuconostoc sp. and L. plantarum was very inhibited than in control from 0 day. The sour taste of LG and LGDC added kimchi was changed more slowly than that of control during fermentation of kimchi. But flavor, color and overall acceptability did not show significant difference(P<0.05) between treatments. The shelf-life of LGDC added kimchi was extended over 10 days compared with control.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1404-1408
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• 1998

These studies were carried out to investigate the effect of mixed medicinal herbs, such as Curcuma longa and Lithospermum erythrorhozon (CL), Lithospermum erythrorhozon and Sophrora flavescens AITON (LS), Sophrora flavescens AITON and Glycyrrhiza uralensis (SG), and Glycyrrhiza uralensis and Schizandra chinensis (GS) on shelf-life of kimchi. The pH of kimchi containg 1% of medicinal herb extracts such as CL, LS, SG and GS was higher than that of control during fermentation for 25 days at $10^{\circ}C$ Titratable acidity, viable cells count of total bacteria and lactic acid bacteria in the kimchi were changed more slowly than in control. Shelf-life of kimchi was extended by addition of 1% mixed medicinal extracts such as CL, LS, SG and GS (1:1), respectively. The sensory quality (taste, flavor, crispness and overall acceptability) of CL, LS, SG and GS added kimchi was similar to that of control at 10 days of fermentation. But the sourness of LS, SG and GS (1%) added kimchi was more slowly developed than control after 15 days of fermentation, respectively. The effect of LS, SG and GS mixture on shelf-life in kimchi was significant. But the medicinal herb extracts added kimchi decreased its sensory quality with increasing concentration of the extracts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.984-989
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• 1999

This study was carried out to investigate the effects of ethanol extracts on lipid oxidation of oil emulsion. The results are as follows; The scavenging ability of plant extracts for hydroxyl radical was found, and plant extracts played an important role as a strong chelating agents to bind iron if Fe2+ ion exists in oil emulsion. Pinus densiflora(PD), Lithospermum erythrorhizon(LE) and PD＋LE acted as strong chelating agents to bind iron to reduce lipid oxidation in oil emulsion. The content of Fe2+ ion in ethanol extracts from LE and PD＋LE were significantly higher(p<0.05) than that of ethanol extracts from PD. The content of total iron has same tendency. The ascorbic acid content of PD(16.36ppm) was slightly higher than those of LE(13.08ppm). Electron donating ability of PD was significantly higher(p<0.05) than those of LE. However, the superoxide(SOD) like ability of LE showed a little higher than those of LE and PD＋LE, which means the strong antioxidant activity of LE. The nitrite scavenging effects were dependent on pH value, however, they decreased as pH value increased. Especially, they almost didn't show the nitrite scavenging effect in pH 6.0. In conclusion, the PD and LE extracts may be used as natural antioxidant sources to reduce lipid oxidation in oil emulsion.

• Applied Biological Chemistry
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• v.42 no.3
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• pp.210-217
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• 1999

To detect the toxic relevant components, asarone, coumarin and thujone, in the 87 medicinal plants used in brewing a Korean traditional folk wine, their 20% ethanol extracts were prepared and purified by a SPE(solid phase extraction) method. The toxic components in the purified extracts were identified by GC-FID and GC/MS analysis. On analyses, asarone was detected in 6 species, Acorus gramineus Solander, Acorus asiaticus Nakai, Angelia gigus Nakai, Santalum album, etc.; coumarin in 22 species, Anethum graveolens, Foeniculum vulgare Gaertner, Lithosperum erythrorhizon Siebold et Zuccarinii, etc.; thujone in 24 species, Achyranthes japonica Nakai, Amomum xanthiodes Wallich, Artemisia asiatia Nakai, seed of Cannabis sativa L., Caragana sinica R., Chrysanthemum morifolium Ramat, Codonopsis lanceolata Bentham et flooker, Foeniculum vulgare Gaertner, etc.