KSBB Journal

The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
권호 표지

Extraction Condition from Schizandra chinensis Baillon for Beverage Develooment of High Scizandrin Concentration

Schizandrin함량이 높은 음료개발올 위한 오미자 (Schizandra chinensis Baillon) 추출조건

  • 최은오 (무주군약초영농조합법인) ;
  • 이봉수 (무주군약초영농조합법인) ;
  • 박용수 (무주군약초영농조합법인) ;
  • 서은옥 (전북대학교 대학원 화학공학과) ;
  • 정봉우 (전북대학교 대학원 생물공정공학과)
  • Published : 2008.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

Omija (Schizandra chinensis Baillon) has five lignans such as schizandrin, gomisin A, gomisin N, gomisin C and schizandrin C. Its major constituent, schizandrin, has a deterrent effect on nephrotoxicity of cisplatin, blood sugar and an ulcer of the stomach. In this study, we have investigated optimized extraction condition to make high functional beverage by quantifying schizandrin and measuring of browning index. Browning index was used as an index of color deterioration of anthocyanin. Browning index was decreased according to increment in extraction temperature and ethanol concentration. The optimum extraction time, extraction temperature and alcohol concentration levels were 3 hrs, $46^{\circ}C$ and 24% alcohol for high schizandrin concentration and desired browing index.

오미자를 이용한 고기능성 음료개발을 위하여 이번 연구에서는 추출조건별로 오미자의 기능성분 함량 및 anthocyanin 색소에 대한 최적 추출조건을 설정하였다. 분쇄하지 않은 오미자를 이용해서 추출한 경우, Bl값은 차이가 없었으나, schizandrin은 20% 수준에 그쳐 최종적으로 분쇄한 오미자를 시료로 설정하였다. 분쇄한 오미자는 $40^{\circ}C$, 75% ethanol로 추출했을 때 schizandrin 함량이 가장 높았으며, Bl 값은 온도와 ethanol 함량이 높아 질수록 감소하였다. 높은 기능성과 제품의 관능성을 고려할 때 schizandrin 함량과 Bl값을 최적으로 만족하는 조건은 분쇄 오미자를 $46^{\circ}C$에서 24% ethanol을 사용하여 3시간 추출했을 경우 높은 값을 얻을 수 있었다.

Keywords

References

  1. Lee, C. B., Y. S. Kim, J. S. Kim, and J. S. Lee (1989), Taxonomy of The Plants, p203, Hyangmunsa, Seoul
  2. Park, I. H., S. L. Lee, and T. H. Jung (1985), A New Edition of Herb and Plants Cultivation, p150, Sunjinmunhwasa, Seoul
  3. Nomura, M., M. Nakachiyama, T. Hida, Y. Ohtaki, K. Sudo, T. Aizawa, M. Aburada, and K. I. Miyamoto (1994), Gomisin A, a lignan component of Schizandrora fruits, Inhibits development of Preneoplastic lesions in rat liver by 3'-methyl-a, 4-dimethylarninoazobenzene, Cancer Lett. 76, 11-18 https://doi.org/10.1016/0304-3835(94)90128-7
  4. Ohtaki, T., T. Hida, K. Hiramatsu, M. Kanitani, T. Ohshima, M. Nomura, H. Wakita, M. Aburada, and K. I. Miyamoto (1996), Deoxycholic acid as an endogenous risk factor for Hepatocarcinogenesis and Effects of Gomisin A, a lignan component of Schizandra fruits, Anticancer Res. 16, 751-755
  5. Nishiyama, N., P. J. Chu, and H. Saito (1996), An herbal prescription, S113m, consisting of biota, Ginseng and Schizandra, improves learning performance in senescence accelerated mouse, Biol. Pharm. Bull. 19, 388-393 https://doi.org/10.1248/bpb.19.388
  6. Long, Z. Z., and S. S. Xie (1979), Experimental study on the Enhancement of the immunosuppresive effect of cortisone by Wurenchun, an extract of Schizandra chinensis Baill I. Isolation and structure determination of five new lignans Gomisin A, B, C, F and G and the absolute structure of Schizandrin, Chem. pharmacal. Bull. 27, 1383-1394 https://doi.org/10.1248/cpb.27.1383
  7. Li, X. J., B .L. Zhao, G. T. Liu, and W. J. Xin (1990), Scavenging effects on active oxygen radicals by schizandrin with different structures and configurations, Free radical Bio. Med. 9, 99-104
  8. Kim, K. S., S. S. Kang, and S. N. Ryu (2002), Quantitative Analysis of Lignans from Fruits of Schizandra chinensis, Kor. J. Pharmacogn. 33(4), 272-276
  9. Tang, W. and G. Eisenbrand (1992), Schizandra chinensis Baill. Chap. III. In Chinen drugs of Plant origin chemistry, Pharmacology, and use in Traditional and Modern medicine, pp903-917, Springer-Verlag, Berlin, Germany
  10. Yang, H. C., J. H. Lee, and K. B. Song (1982), Anthocyanins in cultured omija (Schizandra chinensis Baillon) and its stability, Kor. J. Agric. Chem. Soc. 25(1), 35-43
  11. Kim, O. C. and H. J. lang (1994), Volatile components of Schiwndra chinensis Baillon, Kor. J. Agric. Chem. Biotech. 39(1), 30-36
  12. Moon, K. S. (1984), Components and Advantages of the Medical Herb, pp. 205-208, Science encyclopedia, ILWOLSEOKAK, North Korea
  13. 田口平八郞 (1985), 五味子の 化學, 現代東洋醫學. 6(4), 65-74
  14. A. O. A. C. (1995) Official methods of analysis, 16th ed., Association of official analytical chemists, Washington D. C., USA.
  15. Cho, S. S., H. J. Kim, J. I. Yoon, and H. S. Chun (2003), Kinetic Study on the Color Deterioration of Crude Anthocyanin Extract from Schizandra Fruit (Schizandra chinensis fructus), Korean J. Food sci. Technol. 35(1), 23-27
  16. Lee. J. S., M. G. Lee, and S. W. Lee (1989), A Stud on the General Components and Minerals in Parts of Omija (Schizanda chinensis Saillon), Korean J. Dietary culture. 4(2), 173-176
  17. Lee, L. S. and J. W. Rhim (1997), Thermal Kinetics of Color Changes of Purple Sweet Potato Anthocyanin Pigment, Korean J. Food Sci. Technol. 29, 497-501