To enhance the efficacy of Abeliophyllum distichum leaves, extracts were prepared using different solvents for hydrolytic enzyme-treated Abeliophyllum distichum leaves. Physicochemical quality and antioxidant activity were measured. Soluble solids, reducing sugar, ascorbic acid, flavonoids, and polyphenols contents showed the lowest values in the control without enzyme treatment. However, they showed high contents in ethanol extract. In the case of enzyme treatment, their values were higher than those of the control. In particular, verbascoside content increased about 220 times more than that of the control group when treated with enzymes and extracted with 50% ethanol. pH was lowered upon enzymatic treatment. Regarding DPPH radical scavenging activity, for enzyme-free, 25% ethanol extract showed the highest activity among extracts with different solvents. For cellulase and pectinase-treated leaves, water extract showed the highest DPPH radical scavenging activity among extracts with different solvents. For leaves treated with enzyme combination, 50% ethanol extract showed the highest DPPH radical scavenging activity among extracts with different solvents. Regarding ABTS radical scavenging activity, it was generally higher in the 50% ethanol extract than in the water extract and 25% ethanol extract. In particular, verbascoside content was increased when the extract was prepared by co-treatment with enzymes and 50% ethanol.

Abstract
서 론
재료 및 방법
    1. 실험재료
    2. 미선나무잎의 효소처리 후 용매별 추출물 제조
    3. 미선나무잎 추출물의 가용성 고형분, 환원당 함량 및pH 측정
    4. 미선나무잎 추출물의 verbascoside 함량 측정
    5. 미선나무잎 추출물의 항산화 성분 측정
    6. 미선나무잎 추출물의 in vitro 항산화 활성 측정
    7. 통계처리
결과 및 고찰
    1. 미선나무잎의 효소처리 후 용매별 추출물의 가용성 고형분, 환원당 함량 및 pH
    2. 미선나무잎의효소처리후용매별추출물의verbascoside함량 측정
    3. 미선나무잎의 효소처리 후 용매별 추출물의 항산화 성분 측정
    4. 미선나무잎의 효소처리 후 용매별 추출물의 항산화 활성 측정
요약 및 결론
감사의 글
References

• 이경행(한국교통대학교 식품영양학 전공 교수) | Kyung-Haeng Lee (Professor, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea) Corresponding author
• 장다빈(한국교통대학교 식품영양학 전공 학부생) | Da-Bin Jang (Student, Dept. of Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 이재준(한국교통대학교 식품영양학 전공 학부생) | Jae-Jun Lee (Student, Dept. of Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 한기정(한국교통대학교 식품영양학 전공 학부생) | Ki-Jung Han (Student, Dept. of Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 배경아(한국교통대학교 식품영양학 전공 학부생) | Kyung-Ah Bae (Student, Dept. of Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 이원종(한국교통대학교 식품영양학 전공 학부생) | Won-Jong Lee (Student, Dept. of Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 권순영(미선나무식품화사업단 대표) | Sun-Young Kwon (CEO, Miseonnamu Products Co., Goesan 28035, Korea)
• 이호진(한국교통대학교 식품영양학 전공 조교수) | Ho-Jin Lee (Assistant Professor, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)