지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.1
- 수록면
- 243 - 251 (9page)
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초록· 키워드
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Objectives : To further enhance the business value of domestic Schisandrae Fructus, new products composed of modified Gyeongok-go were developed. Their preferences and antioxidant behaviors were compared under different manufacturing processes. Methods : Sensory evaluation was carried out on a 7-point scale by a taste panel. Additionally, the antioxidant activities were investigated in vitro against ABTS[2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)] and DPPH(2,2-diphenyl-1-picrylhydrazyl). Results : The differences among each sample were not statistically significant in sensory evaluation. In contrast, the antioxidant properties of each sample can have up to twice effect distinction at a final concentration of 2.5 mg/ml. Conclusions : Manufacturing methods, while having smaller effect on sensory evaluation, greatly affected the antioxidant properties. As a consequence, the optimum manufacture conditions need to be established using different manufacture conditions and activity search methods.
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