시료추출의 최적 조건을 알아보고자 각각 추출 용매별, 농도별, 시간별로 비교하였다. 먼저 추출용매별로 비교한 결과물 추출물에서 36.2 mg/g, 60% ethanol, 60% methanol, 60% acetone 추출물에서 각각 42.7, 40.3, 39.6 mg/g의 함유량을 나타냈다. 따라서 체리 세이지를 60% ethanol에서 24시간 추출하는 것이 가장 효율적이라 판단되었다. 한편 생리활성 효과는 추출물의 농도를 $200{mu}g/ml$로 조절하여 실험하였다. DPPH에 대한 전자공여능은 60% ethanol 추출물에서 66.3%로 나타났으며, ABTS radical decolorization을 측정한 결과 60% ethanol 추출물에서 97.6%로 나타났다. Antioxidant protection factor는 60% ethanol 추출물에서 2.26 PF로 나타났으며, PF와 같이 지용성 물질의 항산화력을 나타내는 TBARS값은 control값이 $0.62{ imes}10^2{mu}M$로 나타났고, 60% ethanol 추출물에서 $0.29{ imes}10^2{mu}M$의 TBARS값을 나타났다. Xanthine oxidase 활성억제 효과는 78%의 저해율을 나타냈고, ACE 활성억제 효과는 나타나지 않았다. $alpha$-Amylase 저해활성을 측정한 결과, 60% ethanol 추출물에서 7.6%의 낮은 저해율을 나타내었으며, H. pylori균에 대한 항균활성은 50, 100, 150, $200{mu}g/ml$ 농도별로 각각 10, 12, 13, 15 mm의 clear zone을 형성되었다.
In this study, extracts from S. officinalis were tested for antioxidative effects and inhibitory activities against $alpha$-amylase, angiotensin converting enzyme (ACE) and xanthine oxidase (XOase). The content of total phenolic compounds in water, 60% ethanol, 60% methanol and 60% acetone extracts were 36.2, 42.7, 40.3 and 39.6 mg/g, respectively. In 60% ethanol extracts, the EDA by DPPH free radical scavenging test of S. officinalis was $66.3{pm}2.2%$ at $200{mu}g/ml$. The inhibition rate of ABTS was $97.6{pm}0.1%$, the antioxidant protection factor was $2.26{pm}0.63$ PF, and TBARS was $0.62{pm}0.05$ (${ imes}100{mu}M$ in the control and $0.29{pm}0.02$ (${ imes}100{mu}M$). Also in 60% ethanol extracts of S. officinalis, the inhibitory activity against XOase was 78% and was not shown to be against ACE. According to the $12.6{pm}0.14;mm$ of clear zone formed, the inhibition rate against $alpha$-Amylase was 7.6% at $200{mu}g/ml$ of phenolics content. Antimicrobial activities of 60% ethanol extracts of S. officinalis against Helicobacter pylori exhibited an inhibition rate of $12.5{sim}66.1%$ according to the $10{sim}15;mm$ of clear zone at $50{sim}200{mu}g/ml$. The results suggest that the 60% ethanol extracts from Salvia officinalis L. will be useful as natural antioxidants and functional food sources.
