|
KMID : 0616120190500040318
|
|
Korean Journal of Pharmacognosy
2019 Volume.50 No. 4 p.318 ~ p.323
|
|
|
Evaluation of Stability in a Combined Extract of Paeoniae Radix and Glycyrrhizae Radix(EGHB010) as a Health Functional Food
|
|
Lee Ki-Man
kIm Hyun-Jong
|
|
|
Abstract
|
|
|
|
This study was designed to establish the stability of EGHB010, a combined hot water extract of Paeoniae Radix and Glycyrrhizae Radix. Test of coliform groups, sensory evaluations, contents of moisture, and the amount of paeoniflorin and glycyrrhizin were determined during storage at 4, 25 and 35°C for 6 months. Coliform groups were not observed and moisture contents were maintained about 3.0% during the storage period. Sensory characteristics including color, taste, texture and appearance were tested over 3 points throughout the entire storage period. It maintained the commercial value during the storage period. Contents of paeoniflorin and glycyrrhizin as indicator components were remained stably for the storage period. The shelf-life of EGHB010 based on a linear response to zero of sensory evaluation with the highest correlation coefficient was predicted. Finally, the shelf-life of EGHB010 was expected for about 3 years to consider in safety coefficient. The shelf-life data of EGHB010 can be used to develop a functional health ingredient.
|
|
|
KEYWORD
|
|
|
Paeoniae Radix, Glycyrrhizae Radix, Stability, Shelf-life
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|