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

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)
Publication Information
Korean Journal of Pharmacognosy / v.35, no.4, 2004 , pp. 388-392 More about this Journal
Abstract
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.
Keywords
Moutan Cortex; roasting; paeonol; content change;
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