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팽화처리에 의한 오미자의 품질 특성 KCI 등재

A Quality Characteristic in Schisandra chinensis by Puff processing

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한국유기농업학회지 (Korea Journal of Organic Agriculture)
한국유기농업학회 (Korea Association Of Organic Agriculture)
초록

Puff processing is one of the preparation and processing methods of herbal medicines. This study analyzed the quality characteristics in schisandra chinensis extracts by puff processing (1 kgf/cm2, 3 kgf/cm2, 5 kgf/cm2) through changes of the lignan contents and antioxidant activity. The lignan contents and antioxidant activity of puff processing schisandra chinensis extracts (PPSCE) increased higher than compared to a control. Also, as lignan contents and antioxidant activity of PPSCE was increased with the increasing pressure but it was reduced from 5 kgf/ cm2. The results suggest that puff processing was attributed to the quality increase schisandra chinensis.

저자
  • 남현화(전북대학교 농업생명과학대학 작물생명과학과) | Hyeon-Hwa Nam
  • 추병길(전북대학교 농업생명과학대학 작물생명과학과) | Byung-Kil Choo Corresponding author