|
KMID : 0613820080180081066
|
|
Journal of Life Science
2008 Volume.18 No. 8 p.1066 ~ p.1071
|
|
|
Effects of Drying Conditions on the Profile of Volatile Terpenoid and Colour of Schizandra Fruit (Schizandra Chinensis fructus)
|
|
Kim Yun-Je
Lee Young-Geun
Choi Young-Hwan
Kim Yung-Chul
|
|
|
Abstract
|
|
|
|
Schizandra fruit (Schizandra chinensis fructus) were dried by three processes, 50℃ (50HAD), 70℃ hot air (70HAD) and freeze drying process (FRD). Terpenoid were collected by SDE(Simultaneous Steam Distillation-Extraction) and followed by GC-MSD analysis. Also colour profile of each dried samples were measured by Hunter colorimeter. From fresh schizandra fruit, were detected 15 kinds of monoterpene, 28 kinds of sesquiterpene and 7 kinds of terpene alcohol. Myrcene(56.97 ㎍/g) and γ-terpinene(58.49 ㎍/g) were the major monoterpenes, β-elemene(120.16 ㎍/g), α-bergamotene (103.45 ㎍/g), γ-selinene (75.97 ㎍/g), β-cubebene(66.69 ㎍/g), aristolene (51.25 ㎍/g) and α-ylangene(28.06 ㎍/g) were the sesquiterpenes, and T-muurolol (96.45 ㎍/g) and terpinen-4-ol(46.02 ㎍/g) were the terpene alcohols. The dried samples lost more than half of terpenoid content of fresh schizandra fruit during early stage of drying process, and then the level of terpenoid content was not significantly changed. The content of sesquiterpenes appeared to increase until 6 day of FRD. The amount of residual terpene alcohols contained in schizandra fruit dried by FRD was more than those remained after drying by other processes, and schizandra fruit dried by 70HAD exhibited the least residual terpene alcohols. Brightness parameter L* decreased with the rise in the level of drying temperature, to which redness parameter a* and yellowness b* appeared to be similar.
|
|
|
KEYWORD
|
|
|
Schizandra fruit, terpenoid, drying process, colour
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|