• Applied Biological Chemistry
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• v.44 no.1
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• pp.24-29
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• 2001

Extracts of Acanthopanax koreanum Nakai were decreased as the ethanol concentration was increased, but eleutherosides were increased. Extracts were increased as the extraction time was prolonged. Compared to 15 hrs extraction, extract yield and eleutherosides for 5 hrs extraction were 90.6% and 96%, respectively. Yields of extract and eleutherosides were 6.5% and 75% at $100^{\circ}C$. The optimum extraction conditions were obtained from the samples of 4 years' tree harvested at September, which were water and 50% ethanol as solvents, and $90^{\circ}C$ for 5 hrs extraction. Soluble solids, minerals, free sugars, free acids, free amino acids and total eleutherosides in the extract of Acanthopanax koreanum were $48.2{\sim}47.4%$, $4.5{\sim}5.3%$, 11.2711.80%, $3.02{\sim}3.18%$, 185.33 mg/100 $g{\sim}$ 348.14 mg/100 g and 990.84 mg/100 $g{\sim}$l,416.10 mg/100 g, respectively. The extract was viscous and yellowish brown liquid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1193-1197
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• 2007

The purpose of this study was to find the optimal mixing condition of Rubus coreanus extracts, Rubus coreanus powder, and Rubus coreanus flavor for preparation of the Bokbunja chocolate. The physico-chemical characteristics of the Bokbunja chocolate were analyzed and evaluated. The sugar concentration of the Bokbunja chocolate had a tendency to increase as the addition of Rubus coreanus extracts decreased, but there was no significant differences. The hardness was increased with the decreasing Rubus coreanus extracts and increasing Rubus coreanus powder. The L (lightness) value increased with increasing Rubus coreanus extracts and decreasing Rubus coreanus powder, whereas a (redness) and b (yellowness) values increased by Rubus coreanus powder addition. The optimum mixing condition for the Bokbunja chocolate was decided by sensory evaluation. According to the results of sensory flavor, color, sweetness, texture and overall acceptability, the Bokbunja chocolate which was added Rubus coreanus extracts 30 g, Rubus coreanus powder 5 g, Rubus coreanus flavor 0.3 g obtained the best score overall.

• The Journal of Dong Guk Oriental Medicine
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• v.8 no.1
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• pp.133-144
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• 1999

"Dan-eum(痰飮)" is the pathological product which is developed in the progress of disease. "Dam-eum" itself can be an etiological factor and id developed as consequential products on diseases. This study is investigated into "Dam-eum" and stroke through the literature since the book, "Hwangje-naekyong(黃帝內經)" and the results are as follows. 1. "Dam-em" is the pathological product, which is changed into "Yol-Dam(熱痰)", "Pung-dam(風痰)" and "Seub-dam(濕痰)", owing to the disorders of diet and "Chil-jung(七情)", infirmity of "Jung-ki(精氣)", "Oi-gam-yuk-em(外感六淫)", constitutional factors and so forth. In is blocked up "Jangbu-Kyongrak(臟腑經絡)" and brings about stroke with the disorders in circulation of "Gi-hyul(氣血)". 2. "Dan-em" is formed out of "Jin-aek(津液)", which is changed through the pathological process of "Gi-cheh(氣體)", "Hwa-yoi(化鬱)" and "Han-eng(寒凝)". In the meanwhile, the brain keeps its function with nutrition of "Jin-aek", If "Dam-eum" is formed by deficiency and circulation disorders of "Jin-aek", it can affect the brain 3. "Dam-eum" is correlated with "Eo-hyul(瘀血)", and the pathological transformations. In the attack of stroke. "Dam-eum" precedes "Eo-hyul", in reverse or the two are concurrent with each other.

• Journal of Korean Medical classics
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• v.19 no.2 s.33
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• pp.53-59
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• 2006

계지가부자탕시유우태양병오치시출현적제반증상지처방(桂技加附子湯是由于太陽病不誤可治用時在出現的律諸般症狀之處方), 허다의가인위본증적병기시인망양겸진액탈(許多醫波家純認鎭爲甚本證的病的機證是因亡陽兼津液桂脫技). 단시저종설명법(但是這種設明法), 재병기여처방지간(在病機與處方之間), 발생료모순(發生了矛盾). 계지가부자탕불가용재진액모손실적증(桂技加附子湯不能用運在行津液耗損甚的證), 계지가부자탕증인불능운행음액이발생소변난(桂技加附子湯證因不能運行陰液而發生小便難) 사지미급(四脂微急). 난이굴신등증(難以屈伸等症) 소이가부자이포산음액우전신(所以加附子以布散陰液于全身). 단계지탕증유상존(但桂枝湯證猶尙存), 이차수루부지여계지탕적자한증유차이(而且遂漏不止與桂指湯的自汗症有差異), 소이용계지탕가부자이보표양적기능(所以用桂技湯加附子以輔表陽的機能)

• Proceedings of the KAIS Fall Conference
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• 2010.11b
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• pp.733-736
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• 2010

제주조릿대 잎 열수 추출 진액을 첨가한 식초음료를 개발하기 위해 항산화 활성을 관찰하였다. 항산화활성은 DPPH radical 소거활성, Hydroxyl radical 소거 활성 실험을 진행하였다. Base 식초를 선택하기 위한 쌀 식초와 사과식초의 DPPH 라디칼 소거활성에서는 식초 원액에 비해 제주조릿대를 첨가하였을 때 쌀 식초는 최대 68.07%증가하는 것을 확인 할 수 있었고, 사과식초의 경우 78.74% 증가하는 것을 확인할 수 있었다. 맛, 향, 단가, 항산화활성을 통하여 사과식초를 Base식초로 선택하였으며, Base식초와 제주조릿대 진액의 혼합비를 결정하기 위하여 배합율에 따른 항산화활성 연구에서는, DPPH 라디칼 소거활성의 경우 제주조릿대의 비율이 높아짐에 따라 DPPH 라디칼 소거능 역시 증가하는 것을 확인 할 수 있었다. Hydroxyl 라디칼 소거활성의 경우, 제주조릿대 진액의 비율을 증가시킬 수록 활성이 조금씩 떨어졌으나, 대조군인 석류와 블루베리 식초에 비해서는 10%이상 높은 소거활성이 있는 것을 확인할 수 있었다.

• Journal of the korean veterinary medical association
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• v.51 no.6
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• pp.328-330
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• 2015

• Journal of Korean Medical classics
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• v.18 no.3 s.30
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• pp.126-135
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• 2005

통과분석(通過分析)${\ulcorner}$금궤요약심전${\lrcorner}$경병조문중우재경적주석(痙病條文中尤在痙的註釋), 득출여하결론(得出如下結論) 1. 경병적원인유이(痙病的原因有二) : 외인시태양풍한중감한습(外因是太陽風寒重感寒濕); 내인시혈기음양적손상(內因是血氣陰陽的損傷), 단진액부족시기공통지처(但津液不足是其共通之處). 2. 경병기본속우표병(痙病基本屬于表病), 출현심맥시인감수습사소치(出現沈脈是因感受濕邪所致). 3. 경병(痙病), 출현강직시인감수풍사(出現强直是因感受風邪). 4. 강경유오한증상(剛痙有惡寒症狀), 단유가능인위표실증무오한증상(但有可能認爲表實證無惡寒症狀), 고장원문중적'반'자직접인용과래설명(故將原文中的反字直接引用過來說明). 5. '기맥여고'화'폭복장대'시풍사거이습사잔존적시후출현적('其脈如故’和‘暴腹腸大'是風邪去而濕邪殘存存的時侯出現的). 6. 경병적양명어열증가사용대승기탕(痙病的陽明瘀熱證可使用大承氣湯), 기병불시위료거제조실(其幷不是爲了去除燥實), 이시위료하양명어열(而是爲了下陽明瘀熱), 고실제상사용대승기탕적시후요소심근신(故實際上使用大承氣湯的時候要小心謹愼).

• The Hankook-Saengyark Bo
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• no.233
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• pp.5-5
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• 1999

밀리타리스 동충하초 재배법 - 초피나무 새소득원 유망(열매$\cdot$잎 살균력 우수 비타민도 다량함유) - '가시오갈피' 미국수출 초림농산$\cdot$진액으로

• Proceedings of the Ginseng society Conference
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• 2003.05a
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• pp.34-35
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• 2003

• The Journal of Korean Medicine
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• v.24 no.3
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• pp.130-137
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• 2003

Water, in a living being, is as essential as the essence derived from food is in maintaining one's life. The concepts are expressed in forms of "food and drink" and "drink-food" in the ${\mathbb{\ulcorner}}Hwangjenakyoung{\mathbb{\lrcorner}}$ and most of the other oriental medicine related references. Following the steps of the human body's metabolism, the water source builds up characteristic formations, such as bodily fluids (blood/perspiration/urine/essence), in each transforming phase according to the nature of the Ki that propels the transformation. Furthermore, each characteristic formations has its' own suitable duties, distinctive features and its field of activation. The vital energy of life is identified as a positive property due its fluidity and its formless nature. In order for this vital energy to come into its own, it needs to weld into one with the material-natured body of the negative property which will embrace the positive property and transform it into body fluid. Water taken into a body will undergo the first activation of Ki, dissolving the Wigi and the Wongi and transforming into the primary body fluid. The delicates among the dissolved Ki will once again go through a transformation in the Jungcho. It will turn into red blood, with influence of the vital function. When the vital energy completes its duties in all parts of the body, it combines with water again and transforms into the secondary bodily fluid. This is when the Takgi gets filtered and the new enriched essence is created.