Effects of Gamma-Irradiation on Biological Activities and Color Changes of Extracts of Schizandrae fructus

감마선 조사가 오미자의 생리 활성과 색상 변화에 미치는 영향

  • 전태욱 (한국원자력연구소 방사선식품생명공학기술개발팀) ;
  • 박지혜 (한국원자력연구소 방사선식품생명공학기술개발팀) ;
  • 신명곤 (우송대학교 식품생명공학부) ;
  • 김기혁 (우송대학교 식품생명공학부) ;
  • 변명우 (한국원자력연구소 방사선식품생명공학기술개발팀)
  • Published : 2003.02.01


This study was carried out to examine the effects of gamma irradiation on the color removal, antioxidation, DPPH radical scavenger, and antimicrobial activity of Schizandra fructus extracts by different solvents. Schizandra fructus was extracted by hot water, ethanol, acetone and methanol, and the extracts were irradiated 10, 20 and 30 kGy with gamma rays. Hunter color L-value was increased by irradiation in a dose-dependent manner, resulting in brighter color for all solvents used. The a and b values were decreased by irradiation in a dose-dependent manner. Antioxidant activity of the ethanol extract of Schizandra fructus against soybean oil was the highest. The free radical scavenging activity was the strongest in hot water extract. All solvent extracts from Schizandra fructus had the strongest antimicrobial activities to B. subtilis, B. natto, B megaterium, S. aureus, Sal. typhymurium and E. coli. These results suggested that Schizandra fructus extracts have a strong potential as natural food preservatives and cosmetic raw materials. Furthermore, irradiation may not influence adversely on biological activites of the extracts when irradiated up to 30 kGy.


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