| 새로운 숙지황의 제조방법 및 항산화 활성에 대한 연구 |
| 신영진, 정규진, 이계원, 이숙영, 서영배, 송규용 |
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| Study on New Manufacturing Method of Rehmanniae radix Preparata and Evaluation of Antioxidant Activity |
| Young-Jin Shin, Kyu-Jin Cheong, Gye-Won Lee, Sook-Young Lee, Young-Bae Seo, Gyu-Yong Song |
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| ABSTRACT |
Objectives : The aim of this study was to develop a more simple and convenient manufacturing
method of Rehmanniae radix Preparata without benzopyrene content than the traditional 9-times
steaming process.
Method
: The Rehmanniae radix was steammed to various times at 120℃ under high pressure.
The contents of benzopyrene which was known as a tumor promoting agent were analysed. Also,
the contents of 5-hydroxymethyl-2-furaldehyde (5-HMF) which was known as standard compound
in Rehmanniae radix Preparata were analysed. The antioxidant activities of Rehmanniae radix
Preparata were evaluated for radical scavenging activity against stable free radical 2,2-diphenyl-
1-picrylhydrazyl (DPPH), nitrite radical, and superoxide anion radical. In addition the antioxidant
activities of Rehmanniae radix Preparata against peroxyl radicals and hydroxyl radicals were
determined by the total oxy-radical scavenging capacity (TOSC) assay.
Results : The contents of benzopyrene and 5-HMF were gradually increased with increasing
steaming time at 120℃ under high pressure. Moreover, the antioxidant activities of Rehmanniae radix
Preparata were increased with increasing steaming times.
Conclusions
: Based on the present results, it can be suggested that the 2-4 hr steaming at 120℃
under high pressure is the most optimal processing condition and Rehmanniae radix Preparata can
be useful to develop functional food against oxidative stress conditions. |
| Key words:
Rehmanniae radix Preparata, steaming, 5-HMF, benzopyrene, antioxidant activity |
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