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KMID : 0881720150300010059
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Journal of Food Hygiene and Safety
2015 Volume.30 No. 1 p.59 ~ p.64
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Comparison of the Content of Shizandrin, Gomisin A and Gomisin N in Schisandra Fruit by Water Extraction Condition
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Kim Hee-Soon
Lee Young-Ju
Lee Chun-Yeong
Hwang Kwang-Ho
Kim Ouk-Hee
Yoo In-Sil
Jung Kweon
Moon Hyun-Kyung
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Abstract
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This study compared the content change of physiological active substances according to the extraction condition when we generally drink the extractive of Schisandra fruit with using water. Physiological active substances of the Schisandra fruit, schizandrin, gomisin A and gomisin N were analysed with HPLC. The results of extracting 1 dose of the Schisandra fruit tea, which is some as 1 g of Schisandra fruit, in 100 mL of water by differing the extraction type, extraction temperature and extraction time were of the followings. The total content of schizandrin, gomisin A and gomisin N of powder type in 26o C leaching was the highest (p < 0.05) as the leaching content of 24 hours (5.54 mg/g) showed difference with different times and the contents of raw type Schisandra fruit were less than 0.1 mg/g in all of extraction time. The contents of powder type Schisandra fruit in 60o C heating extraction was over 4.50 mg/g except for the 5 minute (2.94 mg/g), and the contents of raw Schisandra fruit were less than 0.3 mg/g. In case of 100o C heating extraction, the contents of powder type Schisandra fruit showed over 5.10 mg/g in every time zone, and the raw type Schisandra fruit was less than 1.0 mg/g.
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KEYWORD
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Schisandra fruit, schizandrin, gomisin A, gomisin N, HPLC
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