• 한국작물학회지
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• 제63권1호
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• pp.48-56
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• 2018

우리나라에서 수집한 들깨와 차조기의 재배형 및 잡초형 계통들에 대하여 수확 이후 저장기간에 따른 종자발아율 변이를 이해하기 위하여 2016년 가을에 수확한 59개의 들깨, 차조기의 재배형 및 잡초형 계통(재배형 들깨 Type I 15계통, 재배형 들깨 Type II 4계통, 잡초형 들깨 20계통, 잡초형 차조기 20계통)들에 대하여 발아율 및 발아세 조사를 하였다. 수확 후 6개월 동안의 들깨와 차조기의 재배형 및 잡초형 계통들에 대한 발아율 조사에서 재배형 들깨(Type I)의 계통들은 평균 80.8%의 발아율을 보였으나, 들깨와 차조기의 잡초형들은 평균 0.9%와 8.7%의 발아율을 보였다. 또한 재배형 들깨(Type II)의 계통들도 평균 18.2%의 발아율을 보였다. 그리고 발아세의 경우도 재배형 들깨(Type I)의 계통들은 평균 75.8%를 보였으나, 들깨와 차조기의 잡초형들은 평균 0.6%와 6.9%를 보였으며, 재배형 들깨(Type II)의 계통들도 평균 14.3%를 보였다. 그 결과 들깨, 차조기의 재배형 및 잡초형 계통들은 수확 후 1개월째보다 2개월째에서 발아율 및 발아세가 다소 증가한 것으로 보였으나, 그 이후부터 6개월째까지는 크게 증가하지 않는 것으로 보였다. 이상의 결과에 의하면, 재배형 들깨의 경우는 2가지 Type, 즉 발아율이 높은 Type I과 낮은 Type II가 존재하는 것으로 밝혀졌으며, 차조기의 재배형 및 잡초형 계통들은 모두 발아율이 낮은 것으로 밝혀졌다. 본 연구결과는 오늘날 우리나라에서 재배되고 있는 들깨와 차조기 작물의 재배형 및 잡초형 계통들에 대하여 수확 후 6개월까지 저장기간에 따른 종자발아 변이를 이해하는데 기초정보를 제공할 것으로 생각된다.

• Applied Biological Chemistry
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• 제40권3호
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• pp.262-265
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• 1997

• 한국식품영양과학회지
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• 제40권2호
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• pp.267-273
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• 2011

기능성 소재로서의 들깻잎 분말의 이용가능성을 알아보기 위해 들깻잎 분말 0, 5, 10 및 15% 첨가한 파운드케이크를 제조하여 품질 특성을 조사하였다. 반죽 및 파운드케이크의 pH는 들깻잎 분말 첨가에 의해 감소하였고, 굽기손실률은 첨가량에 따른 유의차가 나타나지 않았다. 높이는 들깻잎 분말의 첨가량이 증가할수록 감소하는 경향을 보였으며, 무게는 대조군의 값이 가장 높았지만 시료간의 유의차이는 나타나지 않았다. 파운드케이크의 색도 측정 결과는 L(lightness) 값과 b(yellowness)값에서 crust와 crumb 모두 들깻잎 분말 첨가량이 증가할수록 유의적으로 감소하였고, a(redness)값은 crust가 들깻잎 분말 첨가량이 증가할수록 유의적으로 감소하였지만, crumb은 대조군의 값이 가장 높았고 첨가군에서는 첨가량이 증가할수록 증가하는 것으로 나타났다. 파운드케이크의 관능검사 결과 들깻잎 분말 첨가는 색, 향미, 맛, 촉촉함, 전반적인 기호도를 향상시키는 긍정적인 영향을 미치나 10% 이상의 너무 많은 들깻잎 분말 첨가는 관능적인 기호도를 오히려 떨어뜨리는 것으로 나타났으며, 들깻잎 분말 5% 첨가군의 선호도가 가장 좋아 파운드케이크의 품질 및 관능적 특성을 고려한 들깻잎 분말 첨가량은 5% 첨가군이 최적 조건일 것으로 판단된다. 물성 측정 결과는 들깻잎 분말 첨가량이 증가함에 따라 경도는 증가한 반면, 탄력성, 응집성은 감소하였고, 검성과 씹힘성은 시료 간 유의적 차이를 보이지 않았으며, 저장 7일에는 들깻잎 분말 첨가에 따라 일정한 경향을 나타내지 않았다. 저장함에 따라 노화도는 증가하였는데, 들깻잎 분말 무첨가군의 노화도가 296.36%로 가장 낮았으며, 들깻잎 분말 첨가에 따라 5% 첨가군 306.44%, 10% 첨가군 334.47%로 증가하는 경향을 보이다가 15% 첨가군에서는 320.83%로 다소 감소하였다. 항산화 활성은 들깻잎 분말 첨가량이 증가할수록 유의적으로 증가하였으며, 저장에 따라 감소하는 경향을 보였다.

• Journal of Plant Biotechnology
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• 제30권3호
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• pp.221-226
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• 2003

Genetic variation of Perilla germplasms was investigated using RAPD markers. Forty-two Perilla frutescens lines and cultivars collected form locals were subjected to RAPD analysis using 220 primers. Among them only 13 primers showed polymorphic bands and these 13 primers provided a total of 144 bands, consist of 115 polymorphic and 29 monomorphic ones. The polymorphic bands were subjected to phylogenetic analysis using UPGMA and maximum parsimony (MP) methods. In the UPGMA method, similarity coefficiency of 42 Perilla frutescens lines and cultivars ranged from 0 to 0.7842. The dendrogram of 42 lines and cultivars obtained through UPGMA method resulted in two major groups, and the similar clustering pattern was found by MP method, suggesting Perilla germplasms utilized in this study truly can be divided into two major groups. Although the two major groups were consistent roughly with their phenotypes (under of node, weight of 1,000 grains, and oil content), in detail, much inconsistency also was present.

• 한국가정과학회지
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• 제8권4호
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• pp.23-35
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• 2005

The purpose of this study was to analyze the chemical components of Perilla leaf(frutescens Britton var. scuta Kudo) according to the making process, and to examine Hunter's color value and sensory evaluation of Jasosuksu by extraction time. Perilla leaves were prepared in three types; fresh leaf, dried leaf in the shade and roasted leaf after being dried in the shade in order to make Jasosuksu. The results of the research were as follows: Free sugars(sucrose, glucose, fructose) and organic acids(citric acid, tartaric acid, malic acid, succinic acid) were present in the fresh leaf, dried leaf and roasted leaf. $15{\sim}16$ kinds of amino acid including aspartic acid were determined in the fresh leaf, dried leaf and roasted leaf, and the major free amino acids were serine, aspartic acid, and glutamic acid. The major total amino acids of tile fresh leaf, dried leaf and roasted leaf were glutamic acid, histinine, and glycine. The major fatty acids of Perilla leaves were palmitic acid, linolenic acid, and linolenic acid. The content ratio of linolenic acid in fresh leaves was the highest, but that of palmitic acid was lower than that of dried leaves and roasted leaves. L value, a value, and b value of Perilla leaf were the highest in the roasted leaves followed by the order of dried leaves and fresh leaves. L value and b value of Jasosuksu extracted from roasted leaves were higher than Jasosuksu extracted from dried leaves. The preference of color, flavor, sweetness of Jasosuksu extracted from dried leaves was the highest when extraction time was 10 min. at $70^{\circ}C$, but that of Jasosuksu extracted from roasted leaves was the highest when extraction time was 15 min. at $70^{\circ}C$. The preference of color, flavor, taste of Jasosuksu extracted from roasted leaves was higher than that of Jasosuksu extracted from dried leaves.

• 한국염색가공학회지
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• 제29권4호
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• pp.256-267
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• 2017

The purpose of this study was to analyze the functional ingredients of Perilla Frutescens L. Britt extracts and to confirm the possibility of producing PVA nanofibers using extracts. Distilled water, 3% aqueous sodium hydroxide solution and ethanol were used as extraction solvents. The electrospinning was carried out at a PVA concentration of 12%, an applied voltage of 10 kV and a tip to collector distance of 15cm. The contents of volatile substances, essential oils, total polyphenols and flavonoids of the extracts were measured to examine the constituents of functional materials. Flavor components and esters were identified in 3% sodium hydroxide and ethanol extracts. The content of polyphenols and flavonoids in ethanol extracts was higher than that of medicinal plants. 1wt.% of Tween 20 was added to disperse the essential oil components of the ethanol extract. Addition of a dispersant made it possible to produce a homogeneous mixture by having some compatibility with the ethanol extracts and the PVA molecule. When the concentration of the ethanol extract was 0.25 and 0.5wt%, relatively uniform PVA nanofiber having an average diameter of 350 to 365nm could be produced. The results of FT-IR, XRD and DSC analysis confirmed that Perilla Frutescens L. Britt ethanol extract was well mixed with PVA molecules and was electrospun.

• 한국약용작물학회지
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• 제23권2호
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• pp.132-137
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• 2015

This study was conducted to find out the variation in agronomic trait and chemical composition in the collected Perilla frutescens from China and Japan. From the results of growth investigation, the maximum number if branches was 26.7ea in Japan 134 line, followed by 25 nodes number in China 119 line. Among the different lines investigated, maximum number of panicle number (108.8) were observed in China 114 line. 1000 seed weight was maximum (4.12 g) in China 118 line. Flowering time of different collected lines varied significantly with average value of 175.5 days and the average line required for maturation of seedlings was 205.1 days. Plant height was the highest (248.9 cm) in China 107 line. Highest number of total picking leaves was 965ea, and the average picked period was 54 days. The major phenol compounds contained in Perilla frutescens showed wide variation for Syringic acid, Benzoic acid, Naringin, o-Coumaric acid, Myricetin, Naringenin and Hesperetin. Japan 139 line showed the highest level of total phenol contents ($8254.0{\mu}g/g$, dry weight).

• 한국식품과학회지
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• 제51권1호
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• pp.58-63
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• 2019

본 연구에서 자소엽 조다당 추출물의 미백 활성을 평가하기 위하여 tyrosinase 억제활성과 melanocyte 세포에서 멜라닌 함량 및 멜라닌 관련 단백질 발현 억제능을 수행하였다. 자소엽 조다당 추출물은 tyrosinase 억제능을 관찰한 결과 자소엽 조다당 추출물의 농도가 증가할수록 활성이 유의적으로 증가하는 것으로 나타났다. 이러한 미백 효과가 melanoma 세포인 B16F10 세포 내에서도 일어나는지 확인하기 위하여 세포내 멜라닌 함량 및 tyrosinase 억제능을 살펴보았다. 자소엽 조다당 추출물은 B16F10 세포에 대하여 세포독성이 없는 농도에서 진행 하였으며, 세포내 멜라닌 함량 및 tyrosinase 활성 저해를 보여주었다. 이는 자소엽 조다당 추출물이 세포 내 MITF 발현을 억제시킴으로서 tyrosinase, TRP-1 및 TRP-2 단백질 발현을 억제함에 따라 미백효과를 확인하였다. 이러한 결과로 자소엽 조다당 추출물의 미백 활성을 확인 할 수 있었으며, 미백 산업 분야 및 식품의 기능성 소재로 이용한다면 천연 미백 소재로써 활용될 수 있을 것으로 판단된다.

• 동의생리병리학회지
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• 제20권2호
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• pp.414-419
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• 2006

Prostaglandins biosynthesis and nitric oxide production have been implicated in the process of inflammation and osteoarthritis. And nitric oxide (NO) activated the MMPs responsible for PG degradation in articular chondrocytes. Therefore, we have studied the effects on anti-inflammation and analgesic by ethyl acetate fraction from 70% ethanol extract of Perilla Frutescens (EPF). EPF inhibited LPS plus inflammation-cytokines-induced proteoglycan (PG) degradation, matrix-metalloproteinase (MMP-2,9) expression in rabbit articular chondrocytes. Also, EPF have inhibitory effects on LPS or LPS plus inflammation cytokines-induced nitric oxide (NO) and PGE2 production in mouse macrophage andrabbit articular chondrocytes. These results suggest that EPF decreases PGE2, iNOS, MMPs activity and PG degradation in mouse macrophage and/or rabbit articular chondrocytes. In vivo, EPF was shown to have inhibitory effects on acetic acid-induced pain. The herbal extract with this profile, may have utility in the treatment of osteoarthritis.

• 한국염색가공학회지
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• 제28권3호
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• pp.195-207
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• 2016

In this study, we examined the influence of the pigment characteristic and dyeing condition on dyeing properties and functionality by using Perilla Frutescens L. Britt extracts, in which ethanol, distilled water and NaOH solution were used as 3 different solvents. Changes in dyeing conditions include variations in dye concentration, dyeing temperature, time and pH on dye uptake, and K/S values were compared according to these changes. Additionally, color changes were observed according to the use and types of mordant. Ultraviolet-visible spectrum was utilized to investigate the pigment characteristic, and as a result, chlorophyll was identified in ethanol extract, whereas tannin was identified both in distilled water extract and NaOH solution extract. By using FT-IR analysis, these tannins in distilled-water-extract and NaOH solution extract were verified to be hydrolyzable tannin. When dyeing silk, dye uptake increased as dye concentration, dyeing temperature and time increased, while it decreased as pH of the extract increased. Fabrics dyed without a mordant produced Y-series colors, and fabrics dyed with mordants showed various colors depending on the mordant types. Even though color fastness to washing and light was unsatisfactory, fastness to rubbing and perspiration showed relatively high grade. Moreover, deodorant ability of dyed fabric improved.