Omija (Schizandra chinensis Baillon) has five tastes which is sweet, sour, bitter, hot and salty. It has been widely used to medicinal herb and boiled to make a tea from old times. This fruit exhibits diverse pharmacological activities including anticancer, antimicrobial and antioxidant activities. ...
Omija (Schizandra chinensis Baillon) has five tastes which is sweet, sour, bitter, hot and salty. It has been widely used to medicinal herb and boiled to make a tea from old times. This fruit exhibits diverse pharmacological activities including anticancer, antimicrobial and antioxidant activities. Omija has 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. Omija is worthy as popular beverage for having sensory and functional qualities. In this study, I have optimized the manufacturing conditions to make functional beverage using omija extract by quantifying schizandrin and measuring of browning index(BI). BI was used as an index of color deterioration of anthocyanin. The schizandrin content was used as an index of functional components and identified with high performance liquid chromatography (HPLC). As raw material of functional beverage, omija with dark red color of surface was suitable rather than general omija with scalet color when considering their properties such as chromaticity, soluble solid, total polyphenol and flavonoids. I have tested extraction yields of grinded omija and raw material. Grinded omija showed schizandrin contents over 7 times higher than raw omija. Grinded omija was extracted by ethanol at varing concentrations ranging 0% to 100%. Extraction temperature tested in the range of 40℃ to 80℃. The response surface methodology (RSM) was used to optimize the extraction condition for schizandrin and BI. Optimum conditions for high schizandrin concentration was 75% ethanol and 40℃, which optimum conditions for BI was 0% ethanol (water) and 40℃. Under this optimal conditions, schizandrin contents and BI ware 6.91 ㎎/g, 2.58. Respectively, schizandin content increased in an increase of concentration of ethanol, but BI was opposite. However, high schizandrin contents was to drop sensory quality of the extracts because of low BI. As a result, the optimum extraction temperature and concentration of ethanol were determined to be 40℃ and 31.25%, respectively. Under the conditions, schizandrin and BI were satisfactory at the same time. Since the purpose of this study was to make beverage, not wine, omija extracts (obtained with 31.25% ethanol) was distilled with rotary vacumn evaporator in order to remove ethanol. Various food additives were added such as fructose, apple concentration, pear concentration, malic acid and so on. The resulting products showed a favorable sensory test for the beverage manufacturing with high preference. The final composition for manufacture of functional beverage using omija was omija concentration (2.3 °brix) 12%, fructose 12.5%, apple concentration 2%, maesil concentration 0.4%, malic acid 0.05% and water 73.05%.
Omija (Schizandra chinensis Baillon) has five tastes which is sweet, sour, bitter, hot and salty. It has been widely used to medicinal herb and boiled to make a tea from old times. This fruit exhibits diverse pharmacological activities including anticancer, antimicrobial and antioxidant activities. Omija has 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. Omija is worthy as popular beverage for having sensory and functional qualities. In this study, I have optimized the manufacturing conditions to make functional beverage using omija extract by quantifying schizandrin and measuring of browning index(BI). BI was used as an index of color deterioration of anthocyanin. The schizandrin content was used as an index of functional components and identified with high performance liquid chromatography (HPLC). As raw material of functional beverage, omija with dark red color of surface was suitable rather than general omija with scalet color when considering their properties such as chromaticity, soluble solid, total polyphenol and flavonoids. I have tested extraction yields of grinded omija and raw material. Grinded omija showed schizandrin contents over 7 times higher than raw omija. Grinded omija was extracted by ethanol at varing concentrations ranging 0% to 100%. Extraction temperature tested in the range of 40℃ to 80℃. The response surface methodology (RSM) was used to optimize the extraction condition for schizandrin and BI. Optimum conditions for high schizandrin concentration was 75% ethanol and 40℃, which optimum conditions for BI was 0% ethanol (water) and 40℃. Under this optimal conditions, schizandrin contents and BI ware 6.91 ㎎/g, 2.58. Respectively, schizandin content increased in an increase of concentration of ethanol, but BI was opposite. However, high schizandrin contents was to drop sensory quality of the extracts because of low BI. As a result, the optimum extraction temperature and concentration of ethanol were determined to be 40℃ and 31.25%, respectively. Under the conditions, schizandrin and BI were satisfactory at the same time. Since the purpose of this study was to make beverage, not wine, omija extracts (obtained with 31.25% ethanol) was distilled with rotary vacumn evaporator in order to remove ethanol. Various food additives were added such as fructose, apple concentration, pear concentration, malic acid and so on. The resulting products showed a favorable sensory test for the beverage manufacturing with high preference. The final composition for manufacture of functional beverage using omija was omija concentration (2.3 °brix) 12%, fructose 12.5%, apple concentration 2%, maesil concentration 0.4%, malic acid 0.05% and water 73.05%.
주제어
#오미자 schizandrin 기능성 음료
※ AI-Helper는 부적절한 답변을 할 수 있습니다.