• Korean Journal of Pharmacognosy
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• v.44 no.1
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• pp.30-40
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• 2013

The essential oils of stems, roots, fruits and leaves of Lindera obtusiloba BL. were collected in the winter and summer extracted by simultaneous distillation extraction (SDE) apparatus and analyzed by gas chromatography-mass spectrometry (GC-MS). In present study, 58 kinds of volatile components in the winter stems (WS), 70 in the winter roots (WR), 77 in the summer stems (SS), 78 in the summer roots (SR), 70 in the summer fruits (SF) and 76 in the summer leaves (SL) were identified. The results showed that, the major components were monoterpenes including ${\alpha}$-thujene (1.22~13.80%) camphene (1.56~18.40%), ${\beta}$-mycrene (1.75~9.27%), limonene (5.57~12.83%), ${\beta}$-phellandrene (3.03~7.72%), linalyl acetate (2.29~12.55%), dihydromycrene (0~11.15%), germacrene B (0~7.54%) of which the contents had major fluctuations in different seasons and parts. In general, monoterpenes were the major constituent of SF in L. obtusiloba BL. that have presented possibilities for industrial applications.

• Food Science and Preservation
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• v.12 no.1
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• pp.68-74
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• 2005

This study was carried out to analyze to the flavor components of Lindera obtusiloba BL leaf teas by different processing methods. 81 kinds of flavor components in the masted tea, 78 in the roasted tea after steaming, 88 in the withered tea, 86 in the fermented tea, 72 in the steamed tea, and 89 in the air dried tea ware by GC/MS. Hydrocarbones in Lindera obtusiloba BL leaf teas were 45 kinds of $\beta-piepne$, and 16 kinds of alcohols such as Linalool, n-octanoal, phenyl acetaldehyde, $(-)-\alpha-terpineol$, elemol, and cholest-5-en-3-ol. 11 kinds of ketones sachas 2-ethyl-2- propyl-cyclohexanone, and 8 kinds of aldehydes sach as phenyl acetaldehyde, tetradecanal, 10-undecanal, 4-Bromo-2-methylbutanal were found. Esters were methyl 9,12,15-octadecatrienate, didodecyl phthalace, 1,2-benzenediccarbaboxy acid-bis (2-ethylhexyl)ester and phenols was 2,6-bis(1,1-dimethylethyl)-4-methyl-phenol.

• YAKHAK HOEJI
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• v.52 no.5
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• pp.355-360
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• 2008

In this study we investigated antioxidant activity of against several free radicals and skin whitening effect of 70% ethanol extract (leaf extracts and branch/stem mixed) of Lindera obtusiloba BL. Antioxidant activity was assessed by DPPH, superoxide radical and hydroxyl radical assays. The Lindera obtusiloba BL. extract had antioxidant activity dose dependently with an ${IC}_{50}$ value of 243.14 and 181.10 ${\mu}g$/ml for DPPH, 165.77 and >1500 ${\mu}g$/ml for non-enzymatic system of superoxide radical assay, 35.47 and >100 ${\mu}g$/ml for enzymatic system of superoxide radical assay, 1.21 mg/ml for hydroxyl radical assay. In addition we tested tyrosinase inhibition activity and melanin contents on B16 melanoma F10. B16 melanoma cell was treated by such sample as 1, 5, 10 and 50 ${\mu}g$/ml for 72 hr and tyrosinase inhibition was tested. Melanogenesis was inhibited to 22% at the dose of 50 ${\mu}g$/ml and tyrosinase was inhibited to 45.2% at the same dose. In conclusion Lindera obtusiloba BL had potent antioxidant activity and inhibitory activity of tyrosinase and melanin formation. It could be developed as the health functional food and functional cosmetic resources.

• Food Science and Preservation
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• v.10 no.4
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• pp.488-492
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• 2003

This study was analyzed to the components of leaf teas produced by manufature methods for which estimated food and nutritional values of Lindera obtusiloba loaves growed in Korea and had unique taste and aroma. There were identified to four kinds of free sugars in Lindera obtusiloba leaf teas and its content was the highest in the roasted tea among others. The contents of glutamic acid, aspartic acid, asparagine, and glycine were remarkably higher than other amino acids. The contentsof free amino acid in the leased tea and the androasted tea after steaming wase. 6 mg/100g had 101.5 mg/100g, respectively,had especially higher than in the others. Among the amino acid derivativer, phosphoserine, ${\alpha}$-aminobutyric acid, ${\beta}$-aminobutvic acid, and anserine contents were especially higher than others, but were not significantly difference by the manufacturing process. The volatile organic acids were composed acetic, propionic and butyric acid, and the nenvolatility organic acid were composed citric, oxalic, levulinic glutaric, lactic and pyroglutamic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.1
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• pp.76-79
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• 1996

생강나무 (Libdera obtusiloba BL.)의 페놀성 화합물들을 분리하기 위하여 잎고 줄기의 MeOH 엑스로부터 계통 분획한 EtOAc 분획물은 silica gel column chro-matography로 분리하여 2종의 화합물을 얻었다. IR, UV,$^1H-NMR$, $^13C-NMR$ 등의 분석을 행하여 화학구조를 밝힌 결과 이들 화합물의 화학구조는 잎에서 $quer-cetin-3-O-\alpha-L-rhamnopyranoside(quercitrin),$ 줄기에서는 quercetin $3-O-\beta-D-galactoyranoside(hyperoside)로$ 각각 결정하였다. 이 화합물들은 생강나무에서 처음으로 분리하였다.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.365-371
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• 2003

This study was analyzed to the characteristics of the Lindera obtusiloba eaf teas by various manufacture methods. Moisture content was the highest in the tea processed by air dry method, and the lowest in the tea roasted after steaming. The contents of soluble solid was higher in the fermented tea than in the others, and the lowest in the roasted tea. The content of tannin was the higher in the roasted after steaming tea than in the others, and the lowest in the fermented tea. The content of vitamin C was the higher in the roasted tea than in the others, and the lower in the steamed tea. The mineral contents of leaf teas was orderly K, Na, Mn, Ca, Fe, Mg, and Zn. The roasted after steaming tea was estimated to the most excellent in the sensory evaluation of leaf teas.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.1
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• pp.7-13
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• 1997

The composition and chemical structures of same individual components of essential oils from ginger flavor plants were estimated by gas chromatography and gas chromatography-mass spetrometric analysis with the aid of NBS and Wiley library and RI indice searches. Through gas chromatography and gas chromatography /mass spetrometry analysis of 43, 41, 32 essential oil components from flowers, leaves and stems from Lindera obstusiloba., respectively were identified, among which sabinene, $\beta$-myrcene, ι-limonene, phelandrene, ${\gamma}$-selinene, $\alpha$-terpinene, 2, 4a, 5, 6, 7, 8, 9, 9a -octahydro benzocycloheptane, $\delta$-cadinene, ${\gamma}$-terpinene, (Z) -3-hexen-1-ol acetate, ${\gamma}$-elemene, l-boreneol, $\delta$-guaiene, ledene, cis-3-hexanal, elemol, $\alpha$-chamigrene, $\beta$-endesmol: 9-octadecanal, 1-(1, 5-diMe-4-hexenyl)-4-Me. benzene were estimated to be major components.