The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Extraction Characteristics on Soaked Liquor of Omija (Schisandra chinensis) by Freeze-thawing Process

냉해동 처리에 따른 오미자 담금주의 추출 특성

  • 이은숙 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 지윤정 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 이승은 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 김형돈 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 최재훈 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 강민혜 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 김금숙 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 최수지 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 장귀영 (농촌진흥청 국립원예특작과학원 인삼특작부)
  • Received : 2021.04.08
  • Accepted : 2021.05.17
  • Published : 2021.06.30
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Abstract

Fresh Omija (Schisandra chinensis) has good marketability, but its quality is difficult to maintain during storage and distribution. Freezing and freeze-thawing treatments can be utilized for the quality maintenance and processing of cold press juice. In this study, the color, antioxidant properties, and the major components of soaked liquor from Omija with freeze-thawing treatment were analyzed during the extraction periods. Each of the frozen and freeze-thawed Omija samples was soaked in 35% ethanol, extracted for 15 days, and used for analysis. The frozen and freeze-thawed samples showed a tendency toward better color and higher antioxidant activity and major component levels than the controls, and freeze-thawing was the best. The results of this study showed that freeze-thawing treatment improved the color, antioxidant properties, and level of the major components of Omija soaked liquor, and freeze storage is suitable for making soaked liquor.

Keywords

Acknowledgement

본 연구는 농촌진흥청 원예특작시험연구사업의 지원에 의해 수행된 연구과제(과제번호: PJ01495202)의 일부 결과이며 이에 감사드립니다.

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