• Food Science and Preservation
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• v.8 no.2
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• pp.213-216
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• 2001

Chemoprevetive effect of Saururus Chinensis (Lour.) Bail water extract on several tumor cells and Chinese hamster V79 cells were investigated. The water extracts of Saururus Chinensis (Lour.) Bail showed a higher cytotoxicity effect on the human histiocytic leukemia cells(U937) and protective effects against the cytotoxicity of H$_2$O$_2$. These results suggest that Saururus Chinensis (Lour.) Bail may useful as potential soures of chemopreventive and antioxidative agents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.411-416
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• 2002

Yogurt base was prepared from whole milk and skim milk added with 0.2∼1.0% (w/v) of Saururus chinensis(Lour.) Bail water extract (SCe) and fermented with lactic acid bacterias (the mixed strain of Streptococcas themophilus and Lactobacillus bulgaricus) at 37$\^{C}$ for 24 hr. Quality characteristics of the yogurt were evaluated in terms of acid production, number of viable cells, viscosity and sensory property during lactic acid fermentation. The composition of organic acids was also measured by HPLC. Addition of SCe stimulated the growth of lactic acid bacteria and remarkably enhanced the acid production. The viscosity and lactic acid content of yogurt were also increased by addition of SCe. The sensory score of yogurt added with 0.4% of SCe was significantly higher than other groups in taste and overall acceptability The storage abilities of yogurts added with SCe were relatively good at 5$\^{C}$ for 15 days.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.3
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• pp.157-160
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• 2002

This study was carried out to the harvesting efficiency of equipment used fer harvesting of rhizomes of Saururus chinensis Bail. Labor-saving efficiency showed 60-67% enhancement by using tillage operations with power tiller, digger attached to power tiller, and digger attached to tractor compared with manual harvest. Loss percentage of rhizomes by harvesting equipments was 2.2-8.8% lower than by manual harvest. Fresh rhizome yield and income index were increased 3-10% and 13-27% respectively by harvesting equipments, showing the highest yield and index in digger attached to tractor, Thus, digger attached to tractor showed the most effective harvest equipment for Saururus chinensis rhizome.

• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.22-29
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• 2006

Yogurt base was prepared from milk powder $(14\sim18%)$ to which was added 0.4% Saururus chinensis (Lour.) Bail water extract (SCE) and fermented with lactic acid bacteria (a mixed strain of Streptococcus thermophilus and Lactobacillus bulgaricus) at $37^{\circ}C$ for 24 hr. The viscosity of the yogurt added SCE (SCE yogurt) made from 18% milk was higher than that of SCE yogurt containing $14\sim16%$ milk, whereas the pH and titratable acidity of the SCE yogurt were not significantly different on the range of milk contents. The optimal milk concentration for SCE yogurt manufacture was 18%. In order to optimize the preparation of dressing from SCE yogurt, the central composite design was conducted in terms of the yogurt (30, 40, 50, 60, 70 g), the mayonnaise (6, 12, 18, 24, 30 g) and the salt (0.1, 0.3, 0.5, 0.7, 0.9 g) contents. Sensory evaluation was performed and evaluated using a response surface methodology. The optimum ingredient ratio for SCE yogurt dressing was determined to be 61.2% of yogurt, 23.5% of mayonnaise, 0.58% of salt, 0.58% of honey, 1.75% of mustard, 0.23% of Tabasco pepper sauce, 0.94% of wine and 0.04% of white pepper.