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.

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