The cooking method {炒 (stir-frying)} is a commonly used verb in daily life, closely related to our existence. Its appearance in transmitted texts did not occur until the Han Dynasty. The term {炒} was historically represented by eight model of characters, though only six were actually used, each with numerous variant forms. During the Han Dynasty, {炒} was recorded using “𩱦” and “㷅”, with “𩱦” being the predominant choice. In the Six Dynasties period, “ ” remained the standard. After the emergence of “炒” and “煼”, both characters were widely adopted across subsequent dynasties, with “炒” becoming the conventional form, though it never fully supplanted “煼”. This trend was also interspersed with the use of simplified variants like “㷅” and “𩱦”. Investigating the historical graphic representation of {炒} holds significant importance for understanding the development of Chinese culinary techniques and interpreting related transmitted texts.

Schisandra chinensis (Sc), a species of the family Schisandraceae used fruits as medicinal herbs. In the study, we performed to determine a comparison of antioxidant activity from Sc water extracts depending on stir-frying and stir-frying with liquids by 30% ethanol pretreatments. The contents of polyphenol and flavonoid, DPPH radical scavenging, ABTS radical scavenging and reducing power activity were measured to evaluate the antioxidant activity. Total polyphenol and flavonoid contents of Sc extracts were increased in stir-frying and 30% ethanol stir-frying pretreatments compared to a control. In particular, contents of stir-frying pretreatments Sc were highest increased at 220℃ treatments. The DPPH radical scavenging activity were highest increased in stir-frying pretreatments at 220℃. And result that measurement of the ABTS radical scavenging, it showed higher activity in 30% ethanol stir-frying pretreatments at 180℃ and 220℃. But Sc in the 140℃ showed higher activity in stir-frying pretreatments. In the reducing power activity, stir-frying pretreatments increased higher than 30% ethanol stir-frying pretreatments at 220℃. As in results, antioxidant activity of Sc water extracts in stir-frying and stir-frying with liquids process increased higher than a control, and it was most effectively in stir-frying pretreatments at 220℃.