오미자의 전통식품소재로의 활용성을 높이기 위해 물과 에탄올, 그리고 추출온도와 시간을 달리하여 추출하여 얻은 추출물로부터 항산화능과 혈당 강하능을 살펴보았다. 총 페놀함량은 추출온도에 따른 차이를 크게 나타내었다. 60$^{circ}C$에서 추출하였을 때 실온에서 추출한 것보다 51${sim}$68% 더 높은 함량을 나타내었고, 또한 물 추출보다는 60% 에탄올로 추출하였을 때 더 높은 페놀을 함유한 것으로 나타났다. DPPH 유리 라디칼 소거능을 비롯한 $ABTS^+$ 라디칼, Nitrite 소거능 또한 60$^{circ}C$에서 60% 에탄올로 추출하였을 때 유의적으로 가장 높았으며, 환원력도 60% 에탄올 추출물이 가장 높은 환원력을 나타내었다. 오미자 추출물의 인슐린 비의존형인 제2형 당뇨환자들의 식후 혈당을 저하시키는 효능을 검토하기 위해 ${alpha}$-glucosidase 의 활성 저해력을 살펴본 결과, 5가지 추출 조건중 60$^{circ}C$에서 60% 에탄올로 추출한 추출물이 유의적으로 가장 높은 저해력을 보이는 것으로 나타났다. 이상의 결과로 볼 때 오미자로부터 유용성분 용출 및 기능성 증대를 위해 60$^{circ}C$에서 60% 에탄올로 추출하는 것이 바람직하다고 생각된다.
This study investigated antioxidative and hypoglycemic activities of Omija for evaluation of usefulness as a functional food resource. Omija water extracts were extracted with water for 24 hr, 6 hr and 3 hr at room temperature, 60$^{circ}C$ and 100$^{circ}C$, respectively. Omija ethanol extracts were extracted with 60% ethanol for 24 hr and 3 hr at room temp temperature and 60$^{circ}C$, respectively. The antioxidant properties of Omija(Schizandra chinensis Baillon) extracts prepared under different extraction conditions were evaluated by a variety of radical scavenging assays including DPPH, $ABTS^{{cdot}+}$, and nitrite and reducing power. Hypoglycemic activity was examined for $alpha$-glucosidase inhibition using an in vitro model. The total phenolic content was also determined. Antioxidant activities of Omija were the highest in the group extracted with 60% ethanol for 3 hr. The ethanol extracts showed higher activity than water extracts. An extraction temperature was the highest in 60$^{circ}C$. The total phenolic content extracted with 60% ethanol for 3 hr at 60$^{circ}C$ was 530 mg GAE/100 g. The water extract extracted with water for 24 hr at room temperature showed the lowest antioxidant activity and phenolic content. $alpha$-glucosidase inhibitory activity was the highest in the group extracted with 60% ethanol for 3 hr at 60$^{circ}C$, followed by the group extracted with 60% ethanol for 24 hr. The results suggest that extraction of Omija by 60% ethanol for 3 hr at 60$^{circ}C$ will be useful as a functional food resource with natural antioxidants and hypoglycemic activities.
