생약학회지 (Korean Journal of Pharmacognosy)

한국생약학회 (The Korean Society of Pharmacognosy)
권호 표지

식품학적 가공에 의한 생약의 성분 및 활성 변화 (II) - Roasting 처리에 의한 목단피 (Moutan Cortex) 에탄올 추출물 중 Paeonol의 함량변화 -

Changes in Chemical Composition and Biological Activities of , Oriental Crude Drugs by Food. Processing Techniques (II) - Changes in Paeonol Contents in Roasted Moutan Cortex -

  • 전소영 (경북대학교 농업생명과학대학 응용생물화학부) ;
  • 김은경 (경북대학교 농업생명과학대학 응용생물화학부) ;
  • 곽혜민 (경북대학교 농업생명과학대학 응용생물화학부) ;
  • 김자영 (경북대학교 농업생명과학대학 응용생물화학부) ;
  • 임정현 (경북대학교 농업생명과학대학 식품공학과) ;
  • 정신교 (경북대학교 농업생명과학대학 식품공학과) ;
  • 송경식 (경북대학교 농업생명과학대학 응용생물화학부)
  • Jeon, So-Young (Division of Applied Biology and Chemistry, College of Agriculture and Life Sciences, Kyungpook National University) ;
  • Kim, Eun-Kyung (Division of Applied Biology and Chemistry, College of Agriculture and Life Sciences, Kyungpook National University) ;
  • Kwak, Hye-Min (Division of Applied Biology and Chemistry, College of Agriculture and Life Sciences, Kyungpook National University) ;
  • Kim, Ja-Young (Division of Applied Biology and Chemistry, College of Agriculture and Life Sciences, Kyungpook National University) ;
  • Lim, Jung-Hyun (Department of Food Science & Technology, College of Agriculture and Life Sciences, Kyungpook National University) ;
  • Chung, Shin-Kyo (Department of Food Science & Technology, College of Agriculture and Life Sciences, Kyungpook National University) ;
  • Song, Kyung-Sik (Division of Applied Biology and Chemistry, College of Agriculture and Life Sciences, Kyungpook National University)
  • 발행 : 2004.12.30
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초록

The paeonol content in roasted Moutan Cortex was increased about three times compared to that of untreated one. The paeonol content reached at its maximum level $(454.3\;{\mu}g/mg\;ethanol\;extract)$ after roasting at $190^{\circ}C$ for 30 minutes. Roasting processing did not affect on the DPPH radical scavenging activity of Moutan extracts.

키워드

참고문헌

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