Extraction Condition from Schizandra chinensis Baillion for Beverage Development of High Scizandrin Concentration
2008
Choi, E.O. (MJ Health Foods Association, Muju, Republic of Korea) | Lee, B.S. (MJ Health Foods Association, Muju, Republic of Korea) | Park, Y.S. (MJ Health Foods Association, Muju, Republic of Korea) | Seo, E.O. (Chonbuk National University, Jeonju, Republic of Korea) | Chung, B.W. (Chonbuk National University, Jeonju, Republic of Korea), E-mail: [email protected]
Omija (Schizandra chinensis Baillon) has five lignans such as schizandrin, gomisin A, gomisin N, gomisin C and schizandrin C. Its major constituent, schizandrin, has a deterrent effect on nephrotoxicity of cisplatin, blood sugar and an ulcer of the stomach. In this study, we have investigated optimized extraction condition to make high functional beverage by quantifying schizandrin and measuring of browning index. Browning index was used as an index of color deterioration of anthocyanin. Browning index was decreased according to increment in extraction temperature and ethanol concentration. The optimum extraction time, extraction temperature and alcohol concentration levels were 3 hrs, 46℃ and 24% alcohol for high schizandrin concentration and desired browing index.
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