This study was designed to determine the biological activities of Chionanthus retusus flower extracts. Water and 90% ethanol extracts of C. retusus flower were prepared. The inhibitory activities of water and ethanol extracts with a phenolic content of 200 μg/mL against xanthine oxidase were 25.60% and 15.92%, respectively. Further, the water extract did not show any inhibitory activity against α-glucosidase whereas the ethanol extract showed 100.00% inhibition of α-glucosidase. The inhibitory activities of the extracts against tyrosinase were 17.27% (water extract) and 36.13% (ethanol extract), which suggest that the extracts may have a whitening effect. The water extract did not inhibit elastase activity but showed a collagenase-inhibitory activity of 20.21%. On the contrary, the ethanol extract showed 96.26% and 35.93% inhibition of collagenase and elastase, respectively. These findings suggest that the extracts may have an anti-wrinkle effect. Lastly, the extracts showed a hyaluronidase inhibitory activity of 36.96% (water extract) and 88.70% (ethanol extract), suggesting that they may have an anti-inflammatory effect. The results indicate that C. retusus flower extracts containing phenolic compounds can be used as functional resources because they have anti-gout, carbohydrate degradation-inhibitory, whitening, anti-wrinkle, and anti-inflammatory effects.

서 론
 재료 및 방법
  실험재료
  이팝나무 꽃 추출물의 제조
  Xanthine oxidase(XOase) 저해 효과 측정
  α-Glucosidase 저해 효과 측정
  Tyrosinase 저해 효과 측정
  Collagenase 및 elastase 저해 효과 측정
  Hyaluronidase(HAase) 저해 효과 측정
  통계처리
 결과 및 고찰
  이팝나무 꽃에서 추출한 phenolic compounds의 XOase 저해 효과
  이팝나무 꽃에서 추출한 phenolic compounds의 α-glucosidase 저해 효과
  이팝나무 꽃에서 추출한 phenolic compounds의 tyrosinase 저해 효과
  이팝나무 꽃에서 추출한 phenolic compounds의 collagenase 저해 효과
  이팝나무 꽃에서 추출한 phenolic compounds의 elastase 저해 효과
  이팝나무 꽃에서 추출한 phenolic compounds의 HAase 저해 효과
 요 약
 References

• Eun-Ho Lee(School of Food Science and Biotechnology, Food and Bio-Industry Research Institute, Kyungpook National University) | 이은호
• Young-Je Cho(School of Food Science and Biotechnology, Food and Bio-Industry Research Institute, Kyungpook National University) | 조영제 Corresponding author