음청류에 이용할 수 있는 오미자 추출액을 얻기 위해 증류 수, 수돗물과 Ca, Mg 등의 미네랄이 풍부한 청송약수를 이용 하여 오미자 추출액을 제조하고 이화화적 특성을 측정하였 다. 오미자 추출조건으로는 25배의 용매비로써 실온에서 6, 9, 12, 15시간, 65℃에서 2, 3, 6, 9시간 동안 추출하였다. 추출 용액의 명도(L, Lightness), 적색도(a, redness), 황색도(b, yellowness), 가용성 고형분(solid content), 산도(acidity), pH, DPPH 라디칼을 소거능을 이용한 전자 공여능(Electron Donating Ability, EDA)으로부터 전반적으로 양호한 추출조건을 구한 결과는 다음과 같다. 실온에서는 물의 종류에 상관없이 12시간 추출 하는 것이 적당하였으며, 65℃ 가온 상태에서는 6시간 추출 함이 적합함을 알 수 있었다. 가온 상태에서 약수의 경우 증 류수, 수돗물에 비해 빠른 추출이 가능하였으며, 추출 시간이 증가함에 따라 산도는 낮아지나, 고형분의 양과 DPPH 라디 칼을 소거능은 증가하였다. 전반적으로 고려할 때에 오미자 추출을 위한 가장 적합한 물로는 미네랄이 풍부한 약수이며, 다음으로 수돗물 그리고 증류수 순서임을 알 수 있다.

The quality characteristics of Omija (Schizandra chinesis Baillon) extracts under various extraction temperatures and times were examined. The pH level of the extracts ranged from 3.35-3.47. The sugar and solid content of the samples significantly increased with increasing extraction temperatures and times (p〈0.01). In contrast, the lightness of the extracts decreased with increasing extraction temperatures and times (p〈0.001). In a palatability test, extracts boiled at 80℃ for 30 minutes scored high in terms of color, flavor, turbidity, sourness, and overall acceptability. Hydroxy radical scavenging activity and polyphenol content of the extracts significantly increased with increasing extraction temperatures and times (p〈0.01). Furthermore, direct correlations between hydroxy radical scavenging activity and polyphenol content (or flavonoid content) were established through simple regression (r〉0.9) for different extraction temperatures and times. From these results, extracts boiled at 80℃ for 120 minutes is the best to product omija beverage considering functionality and sensory evaluation as well.

To assess the effects of water extracts in fruits of Omija (Schizandra chinensis Baillon) on alcohol metabolism, rats were orally administrated with alcohol (25% alcohol, 0.75g/200g B.W., 40% alcohol, 0.8g/200g B.W.). The level of metabolites and enzyme activities of the serum and liver were unchanged by the 25% ethanol or 40% ethanol treatment with acute orally administration. Blood alcohol level was markdely decreased by the treatment with water extracts in fruits of Omija. The serum level of Urea nitrogen, Free fatty acid, GPT and LDH were tended to decreased, level of GOT was unchanged. Contents of hepatic microsomal protein, glycogen, pyruvate in the liver were increased by water extracts in fruits of Omija. In conclusion, the present study clearly demonstrates that water extract in fruits of Omija promotes the overall metabolism and detoxication of alcohol.

Background : Schisandrae Fructus (Omija) has been widely used for medicinal herbs because it is known for its various medical functions and antimicrobial activities. This study was conducted to investigate the antimicrobial activities of extracts from Schisandrae Fructus against six foodborne pathogens (Bacillus cereus, E. coli, Listeria monocytogenes, Salmonella enteritidis, Staphylococcus aureus, Vibrio parahaemolyticus) and figured out the efficient extraction methods. Methods and Results : Traditionally, Schisandrae Fructus is soaked or boiled in water when people drink it like tea. In this study, we extracted Schisandrae Fructus by soaking in water and ethyl alcohol for 24 hours, ultrasonicating in methyl alcohol and water for 60 minutes, and boiling in water for 30, 60, 90, 120 minutes. Each extract used for paper disc test that estimates antimicrobial activities by measuring the inhibition zone. The blank discs that absorbed with extracts were placed on the agar plates that smeared with each foodborne pathogen, then incubated overnight at 37℃ incubator. Then, antibacterial extracts formed clear zones around the disc. In this study, Vibrio parahaemolyticus was the most sensitive to the all kinds of extracts and methyl alcohol extracts that were obtained by ultrasonicating showed the most strong antimicrobial activities against six foodborne pathogens (23, 12, 29, 18, 23, 28 ㎜). Hot water extracts and soaking extracts in water showed the similar results, and the extracts that was boiled for 60 minutes was the best results (13, 8, 21, 10, 13, 17 ㎜) against all the pathogens. Conclusion : The extracts from Schisandrae Fructus inhibited the growth of six foodborne pathogens. Soaking and boiling in water are good methods for drinking Schisandrae Fructus like tea because they showed antimicrobial activities in the paper disc test. According to this study, the best boiling time for effective antimicrobial activity is 60 minutes.

본 연구의 목적은 천연 보존료나 기능성 식품을 개발하기 위하여 오미자를 물과 70% 에탄올로 추출한 후, 추출물의 폴리페놀 함량, 생리활성(항균활성, 항산화능, 혈전용해능)을 측정하였다. 오미자의 물과 에탄올 추출물의 폴리페놀 함량은 각각 511.5, 696.6 mg/100 g이었다. 오미자의 물추출물과 에탄올추출물은 식중독세균인 L. monocytogenes와 S. aureus에 대하여 우수한 항균활성을 나타내었다. 물추출물과 에탄올추출물 1,