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인삼 및 류연 생약류의 유리 및 결합 지방질의 지방산 조성
최강주(Kang-Ju Choi),김만욱(Man-Wook Kim),이형규(Hyeong-Kyu Lee),김동훈(Dong-Hoon Kim) 한국생약학회 1983 생약학회지 Vol.14 No.2
An attempt was made to investigate free and bound lipid contents and fatty acid compositions of ginseng and its eveven kinds related crude drugs. Contents of free and bound lipids of ginseng were 1.23% and 0.47%, and those of the related crude drugs were 0.31∼13.05% and 0.26∼1.01% respectively. Fourteen even-numbered and 4 odd-numbered fatty acids were identified by GLC in those lipids from ginseng, and the major fatty acids were linoleic, palmitic, oleic and linolenic acids. The crude drugs are notably different from ginseng in kinds and compositions of fatty acids of free and bound lipids. Composition ratios of unsaturated fatty acids were higher in free lipids from ginseng than those of the crude drugs except Won-ji Polygalae Radix).
최강주(Kang Ju Choi),김만욱(Man Wook Kim),김동훈(Dong Hoon Kim) 한국식품영양과학회 1983 한국식품영양과학회지 Vol.12 No.4
人蔘의 根部(腦頭, 表皮, 胴體皮層, 胴體內層, 支根, 細尾)와 地上部(果肉, 種子, 莖, 葉)의 部位別 지방질의 함량과 그 구성지방산을 조사하였다. 9部位의 遊離脂質과 結合脂質을 합한 총 지방질 함량은 0.91~3.48%였으나 種子는 15.08%로 다른 部位에 비하여 그 함량이 대단히 높았다. gas liquid chromatography에 의하여 14種의 짝수지방산과 4種의 홀수지방산을 분리, 정량하였으며 주된 지방산은 linoleic acid, palmitic acid, oleic acid 및 linolenic acid였다. 部位別 지방산 조성은 현저한 차이를 나타내고 있었으며 특히 種子는 다른 部位들과는 상당한 차이가 있었으며 10種의 지방산만이 동정되었고 oleic acid와 linoleic acid(51.21%와 37.46%)가 다른 部位들보다 상당히 많았다. 또한 種子, 胴體內層 및 胴體皮層에 함유된 遊離脂質은 다른 部位의 脂肪質에 비하여 불포화 지방산의 함량이 높았다. An attempt was made to investigate the lipid contents and fatty acid compositions of the roots (rhizome, epidermis, pith, cortex, branch root, fine root) and aerial parts (seed, flesh of seed, leaf, stem) of ginseng plant.<br/> Total contents of free and bound lipids in nine parts ranged 0.91 to 3.48%, those of the seeds were 15.08%. Fourteen even-numbered and 4 odd-numbered fatty acids were identified and quantified by GLC. The major fatty acids in each part were linoleic, palmitic, oleic, and linolenic acid.<br/> Fatty acid composition of different parts was varied significantly. Fatty acid composition of ginseng seeds was notably different from those of other parts in plant; the amount of oleic and linoleic acids (51.21 and 37.46%) were higher than those of the other parts.<br/> The unsaturated fatty acid content of the free lipid in seed, pith, and cortex were higher than those of the other parts in plant.
이종원,이미경,이형옥,이성계,도재호,김만욱 ( Jong Won Lee,Mi Kyung Lee,Hyung Ok Lee,Seong Kye Lee,Jae Ho Do Man Wook Kim ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.5
The purpose of this study was to investigate the differences in proximate composition, free sugars, amino acids, fatty acids and Hunter color values between fresh and odorless garlic. The contents of crude fiber, crude fat and ash in odorless garlic were similar to those in fresh garlic. Sugars and crude protein decreased during manufacture of odorless garlic. Among the free sugars, sucrose, maltose and fructose decreased in odorless garlic, while the content of glucose increased. Total amino acid content decreased by about 30% in odorless garlic. Among the amino acids decreased arginine, isoleucine etc. The contents of linoleic acid, palmitic acid and oleic acid were higher than those of other fatty acids in fresh garlic and odorless garlic, but laruric acid was in little quantity. There were no significant differences in the Hunter L and b value between the fresh and odorless garlic, but value for greeness(-a) was lower in odorless garlic.
백삼류의 Crude Saponin 및 Ginsenosides함량
고성룡(Sung Ryong Ko),최강주(Kang Ju Choi),김석창(Seok Chang Kim),김만욱(Man Wook Kim) 한국생약학회 1989 생약학회지 Vol.20 No.3
Crude sponin and ginsenosides in commercial white ginsengs such as six kinds of whole ginsengs, five kinds of tail roots and one undergrade raw ginseng were analyzed. The contents of crude saponin and ginsenosides in whole ginsengs were found to be 2.7 to 4.6% and 1.0 to 1.7%, respectively. On the other hand, those of tail roots were 3.3 to 7.2% and 1.3 to 4.4%, respectively. The content ratio of PD to PT saponin in whole ginsengs showed a little variation as 0. 73 to 0. 92, while those of tail roots showed a greater variation in the range of 0.72 to 1.75, indicating that tail roots contain higher content of PD saponin than whole ginsengs did.
김만욱,성현순,양재원,박명한 한국농화학회 1981 Applied Biological Chemistry (Appl Biol Chem) Vol.24 No.1
A study was designed to produce a pelf-stable and clear Red Ginseng wine using ethanol solution for Red Ginseng extraction and low temperature treatment on the extract before packaging. Extraction of Red Ginseng at high temperature using low ethanol concentration caused as increase in the amount of crude Red Ginseng extract end a decrease of purified Red Ginseng extract. Extraction with 75% ethanol at 50∼70℃, followed by dilution of the extract to the ethanol concentration of final product,, resulted minimum precipitation in the Red Ginseng wine. Low temperature treatment at 4℃ retained all of the saponin content in crude extract while -20℃ treatment caused a significant loss of saponin along with precipitation during purification.
모세관 GC/MS 에 의한 인삼향기성분의 일차적 동정(同定)
김만욱,박내정 한국농화학회 1984 Applied Biological Chemistry (Appl Biol Chem) Vol.27 No.4
Volatile flavor components of raw ginseng were collected from the manufacturing process of ginseng extract. Flavor components were separated by capillary column chromatography using SE-54 stationary phase and individual components were identified by means of GC/MS. Twenty six compounds including monoterpenes, esters, ethers, and sesquiterpenoids were tentatively identified. Major flavor components characteristic to ginseng appeared to be sesqiterpenoids such as α-gurjunene, β-maaliene, α-guaiene. β-patchoulene, (-)aromadendrene, and β-elemene.
홍삼 및 백삼의 용매별(溶媒別) 추출물의 수율(收率) , 갈색도 , 자외선흡수특성 , 환원성 및 항산화 작용
김동훈,최강주,김만욱,홍순근 한국농화학회 1983 Applied Biological Chemistry (Appl Biol Chem) Vol.26 No.1
The effects of fat-solvents was investigated on the yield. brown color intensity, UV absorbance patterns, reducing and antioxidant activities, and variation of fatty acid composition of the extracts from white and red ginseng. The yield and intensity of brown color of extracts were generally greater as the polarity of the solvent used became stronger. The intensity of the brown color of extract of red ginseng was greater than that of white ginseng. The orders of reducing and antioxidant activities of extracts of red ginseng was similar that of white ginseng, resulting in decreasing order of: ethanol$gt;methanol$gt;ethyl acetate, acetone$gt;ether$gt;chloroform$gt;benzene, hexane. The ethanol, methanol, and ethyl acetate extracts of red ginseng showed stronger UV absorption than the corresponding extracts of white ginseng. The former also possessed stronger reducing and antioxidant activities than the latter. The composition of the major unsaturated fatty acids (linoleic, linolenic, and nervonic acid) in the ethanol and ethyl acetate extracts from both white and red ginseng did not change appreciably for 60 days at 45℃. In case of the hexane extracts which had shown the weakest reducing and antioxidant activities among the extracts, linolenic acid disappeared almost under the same condition.