Journal of Nutritional Biology
Vol. 4 No. 1 (2018): Conference Proceedings: World Congress on Nutrition and Obesity Prevention Source 2017
Conference Proceedings

Poster Preparation of Schizandirin-Rich Fraction from Schisandrachinensis Fruit

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  • SooMuk Cho,
  • Da Eun Jung,
  • Kyung A Hwang,
  • In Guk Hwang,
  • Jin Song
SooMuk Cho
Functional Food & Nutrition Division, National Institute of Agricultural Science, Rural Development Administration, Wanju 55365, Republic of Korea
Da Eun Jung
Functional Food & Nutrition Division, National Institute of Agricultural Science, Rural Development Administration, Wanju 55365, Republic of Korea
Kyung A Hwang
Functional Food & Nutrition Division, National Institute of Agricultural Science, Rural Development Administration, Wanju 55365, Republic of Korea
In Guk Hwang
Functional Food & Nutrition Division, National Institute of Agricultural Science, Rural Development Administration, Wanju 55365, Republic of Korea
Jin Song
Functional Food & Nutrition Division, National Institute of Agricultural Science, Rural Development Administration, Wanju 55365, Republic of Korea
Published January 1, 2018
Copyright (c) 2018 SooMuk Cho

Abstract

Schizandrinis an antioxidativelignanfound in Schisandrachinensisis. This study presents a simple protocol for the preparationof schizandrin-rich fraction with high antioxidative properties from a selected magnolia berry, Schisandrachinensis inKorea. Schizandrin concentrates were prepared from crude 70% ethanolic extract with ionic exchanger, dianion HP-20 elutedprogressive solvent systems( 20%, 50% and 80% methanol, and then 50%, 80% acetone) and evaluated the yield by HPLC withELSD.80% methanolic fraction was found to contain significantly higher level of schizandrin (7.6 mg/10ml) and the yield was59%.

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