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쌍화탕과 발효쌍화탕 분획물의 폴리페놀함량 및 항산화 활성
김동선(Dongseon Kim),엄영란(Young-ran Um),양민철(Minchul Yang),윤나영(Nayoung Yun),마진열(Jinyeul Ma) 한국한의학연구원 2010 한국한의학연구원논문집 Vol.16 No.3
The aim of this study is to compare antioxidant activity and total polyphenol contents between before and after fermentation of Ssanghwa-tang according to solvent partition. Ssanghwa-tang was fermented with Lactobacilus fermentum. Ssanghwa-tang and the fermented Ssanghwa-tang were fractioned by solvent partition with ethyl acetate, butanol and water. The Ssanghwa-tangs and their solvent fractions were evaluated for total polyphenol contents and DPPH radical scavenging activity. The antioxidant activity as well as the total polyphenol contents were highest in each ethyl acetate fraction and significantly (p<0.05) increased after fermentation.