The study aimed to enhance quality characteristics of prune juice added with Schisandra chinensis and optimize mixing ratios of its components. Prune juice was prepared using varying proportions of prune concentrate and medicinal herbal plant extracts. Results showed that the pH of the medicinal herbal plant complex extract containing Schisandra chinensis decreased significantly, while the content of soluble solids increased with increasing concentration of prune concentrate. Results of analyzing antioxidant activity of individual component revealed that both prune concentrate and Schisandra chinensis extract demonstrated significantly higher antioxidant activities than other extracts, with Cinnamomum cassia extract showing the lowest antioxidant activity. As a result of antioxidant component analysis, total polyphenol contents, total flavonoid contents, and total tannin contents were all the highest in MSS but the lowest in the control. Regarding antioxidant activity, DPPH radial scavenging activity, ABTS DPPH radial scavenging activity, and SOD-like activity were the highest in MSS but the lowest in the control. In conclusion, findings suggest that incorporating higher proportions of both Schisandra chinensis and prune concentrate can synergistically improve the antioxidant activity and overall quality characteristics of prune juice.

Abstract
서 론
재료 및 방법
    1. 실험재료 및 시약
    2. 배합비에 따른 푸룬 주스 제조
    3. pH 및 가용성 고형분 함량
    4. 총 폴리페놀 함량 분석
    5. 총 플라보노이드 함량 분석
    6. 총 탄닌 함량 분석
    7. DPPH 라디칼 소거 활성
    8. ABTS 라디칼 소거 활성
    9. SOD 유사 활성
    10. 통계처리
결과 및 고찰
    1. pH 및 가용성 고형분 함량
    2. 총 폴리페놀 함량 분석
    3. 총 플라보노이드 함량 분석
    4. 총 탄닌 분석
    5. DPPH 라디칼 소거 활성
    6. ABTS 라디칼 소거 활성
    7. SOD 유사 활성
요약 및 결론
감사의 글
References

• 박소영(세명대학교 한방식품영양학과 대학원생) | Soyoung Park (Graduate School Student, Dept. of Oriental Medical Food & Nutrition, Semyung University, Jecheon 27136, Korea)
• 정엽(세명대학교 한방식품영양학과 대학원생) | Yeop Jung (Graduate School Student, Dept. of Oriental Medical Food & Nutrition, Semyung University, Jecheon 27136, Korea)
• 권도예(세명대학교 바이오식품영양학부 학부생) | Doye Kwon (Undergraduate Student, Dept. of Biofood and Nutrition, Semyung University, Jecheon 27136, Korea)
• 박주영(세명대학교 바이오식품영양학부 학부생) | Juyoung Park (Undergraduate Student, Dept. of Biofood and Nutrition, Semyung University, Jecheon 27136, Korea)
• 허윤서(세명대학교 바이오식품영양학부 학부생) | Yunseo Heo (Undergraduate Student, Dept. of Biofood and Nutrition, Semyung University, Jecheon 27136, Korea)
• 송효남(세명대학교 바이오식품영양학부 교수) | Hyo-Nam Song (Professor, Dept. of Biofood and Nutrition, Semyung University, Jecheon 27136, Korea) Corresponding author