식품학적 가공에 의한 생약의 성분 및 활성 변화 (II) - Roasting 처리에 의한 목단피 (Moutan Cortex) 에탄올 추출물 중 Paeonol의 함량변화

식품학적 가공에 의한 생약의 성분 및 활성 변화 (II) - Roasting 처리에 의한 목단피 (Moutan Cortex) 에탄올 추출물 중 Paeonol의 함량변화

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 radi...

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Veröffentlicht in:생약학회지 2004, Vol.35 (4), p.388-392
Hauptverfasser: 전소영, 김은경, 곽혜민, 김자영, 임정현, 정신교, 송경식, Jeon, So-Young, Kim, Eun-Kyung, Kwak, Hye-Min, Kim, Ja-Young, Lim, Jung-Hyun, Chung, Shin-Kyo, Song, Kyung-Sik
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container_end_page 392
container_issue 4
container_start_page 388
container_title 생약학회지
container_volume 35
creator 전소영
김은경
곽혜민
김자영
임정현
정신교
송경식
Jeon, So-Young
Kim, Eun-Kyung
Kwak, Hye-Min
Kim, Ja-Young
Lim, Jung-Hyun
Chung, Shin-Kyo
Song, Kyung-Sik
description 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.
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title 식품학적 가공에 의한 생약의 성분 및 활성 변화 (II) - Roasting 처리에 의한 목단피 (Moutan Cortex) 에탄올 추출물 중 Paeonol의 함량변화
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