원문정보
Study on New Manufacturing Method of Rehmanniae radix Preparata and Evaluation of Antioxidant Activity
초록
영어
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. Methods : 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.
목차
Ⅰ. 서론
Ⅱ. 재료 및 방법
1. 재료
2. 숙지황의 제조 및 벤조피렌 함량 측정
3. 5-HMF 분석
4. 항산화 활성 측정
5. 통계 처리
Ⅲ. 실험결과 및 고찰
1. 벤조피렌 함량 변화
2. 5-HMF 함량 변화
3. DPPH free radical 소거활성
4. 아질산염 소거 작용
5. Superoxide anion 소거능
6. TOSC 방법에 의한 oxy-radical 포획능평가
Ⅳ. 결론
참고문헌