• Korean Journal of Plant Resources
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• v.13 no.1
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• pp.35-40
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• 2000

The results from the determination of contents of components in Schizandra nigra are as follows. The contents of malic acid and citric acid in Schizandra nigra was 38,691 and 3,330 ppm/dry weight 100g. The contents of total phenolic compounds in Schizandra nigra was 1.560%. The predominating phenolic acid was cinnamic acid, gentisic acid, coumalic acid, chlorogenic acid and ferulic acid. Contents of crude lipids in Schizandra nigra was 160.5mg/g. Most of fatty acid in lipids was oleic acid, linoleic acid and linolenic acid as a unsaturated fatty acid, and palmitic acid as a saturated fatty acid. In case of essential oils, The predominating components in Schizandra nigra was caryophyllene, calarene, cubebene, acoradiene and $\beta$-himachalene.

• Journal of Korean Society of Forest Science
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• v.95 no.4
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• pp.453-458
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• 2006

To determine the properties for juice preperation of Black Omija (Schizandra nigra MAXIM.) and Omija (Schizandra chinensis BAILL.), yield of extraction, chromaticity and lightness, pH and soluble solid of the extract were investigated. When Schizandra nigra was extracted for 3 hr at $80^{\circ}C$ using 20% aqueous ethanol, the yield of extracts was highest. For the desirable chromaticity coordinates, the optimum extraction time and temperature of Schizandra nigra were 3 hr at $80^{\circ}C$. The lightness of the extract was low of the value when extraction time and temperature was long and high. The sugar content of the extract of Schizandra nigra was ranged between 2.0 and 2.6% Brix, which is lower than that of Schizandra chinensis. Although the pH of the extract from Schizandra nigra was a low in comparison with that of water extract the pH range was proper to maintain the stability of color of extract from the Schizandra chinensis.

• Korean Journal of Plant Resources
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• v.16 no.3
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• pp.187-193
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• 2003

To determine the properties for juice preperation of Black Omija (Schizandra nigra Max.) and Omija (Schizandra chinensis), yield of extraction, chromaticity and lightness, pH and soluble solid of the extract were investigated. The rate of extract yield from Schizandra nigra was highest when extracted for 3 hours at 80$^{\circ}C$ in 20％ ethanol solution. For the desirable chromaticity coordinates, the optimum extraction time and temperature of Schizandra nigra extract were 3 hours at 80$^{\circ}C$. The lightness of the extract was low of the value when extraction time and temperature was long and high. The sugar content of the extract of S. nigra was 2.0­2.6％ Brix, lower than that of S. chinensis, but the difference was insignificant. The pH of the extract from S. nigra was 0.1­0.2 higher than that of S. chinensis. Although the pH of the extract from S. nigra was a little low when extracted by water, the pH range was enough to maintain the stability of color of extract from the S. chinensis.

• Korean Journal of Plant Resources
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• v.11 no.1
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• pp.47-50
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• 1998

For the quantitiative determination of chemical and taste components in black omija(Schizandra nigra Max) and omija(S.chinensis), compositions of free sugars, free amino acids, total amino acids, and minerals were analyzed. Among the total free sugars in black omija and omija, glucose and frutose were major free sugars and sucrose was little amount. The most abundant free amino acid in black imija was histidine and that in imija was serine. The major free amino acid in black omija and omija were histidine, serine, glutamic acid and aspartic acid. The major total amino acids in black omija and omija were glutamic acid, arginine , leucine and histidine. The limiting amino acid of each omija was S-containing amino acids. The abuntdant minerals in black omija and omija were K and Ca.

• Journal of the Korean Wood Science and Technology
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• v.38 no.6
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• pp.579-586
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• 2010

This study was carried out to evaluate the antifungal and antioxidative activities of ethanol extracts from Magnoliaceae to investigate the possibility for the natural fungicides and food preservatives. The antifungal activities of ethanol extracts were evaluated as a hyphal growth inhibition rate using four plant pathogenic and five wood rot fungi. The high inhibition activity on the growth of fungi was shown in bark of Magnolia obovata that indicated more than 50% hyphal growth inhibition rate except Trametes versicolor, one of the white rot fungi. The antifungal activity was the highest in the ethanol extracts from M. obovata and the following was in order of M. kobus and M. sieboldii. The extract from bark in M. obovata showed higher antifungal activity than that from wood in the same species. Especially, the extracts from flower of M. denudata and M. liliflora indicated the high antifungal activities, while the other portions of same plants showed the low activities. On the other hand, a free radical scavenging method was adopted with 1,1-diphenyl-2-picrylhydrohydrazyl (DPPH) in order to test the antioxidative activities of ethanol extracts. The free radical scavenging activity was very high in the extracts from branch of Schizandra nigra and Kadsura japonica that showed more than 90% at the concentration of 100 ${\mu}g/m{\ell}$. It also turned out that the antioxidative activity of branch of S. nigra and K. japonica was similar to ${\alpha}$-tocopherol and butylated hydroxytoluene, one of the effective synthetic antioxidants. From these results, it can be suggested that the branches of S. nigra and K. japonica have the positive antioxidative activities and can be applied for the food preservatives and cosmetic ingredient.