한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제25권3호
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- Pages.204-209
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- 1993
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- 0367-6293(pISSN)
용매와 추출조건이 계피추출액의 항산화성에 미치는 영향
Effect of Solvents and Some Extraction Conditions on Antioxidant Activity in Cinnamon Extracts
- Kim, Na-Mi (Korea Ginseng and Tobacco Research Institute) ;
- Sung, Hyun-Soon (Korea Ginseng and Tobacco Research Institute) ;
- Kim, Woo-Jung (Department of Food Science and Technology, King Sejong University)
- 발행 : 1993.06.01
초록
용매의 종류와 추출온도, 시간, 용매첨가량, 추출횟수 등의 추출조건이 계피추출액의 이화학적 특성에 미치는 영향을 조사하였다. 수소공여능으로 나타낸 항산화활성도는 12가지 용매중 물과 70% 에탄올 추출액에서 높게 나타나 물과 70% 에탄올을 다음의 추출조건을 조사하기 위한 적정용매로 선정하였다. 추출온도를
The dried cinnamon was extracted with 12 solvents and studied the extraction conditions of temperature, time, solvent addition ratio and number of extraction for their effects on chemical and antioxidant properties of the extracts. It was found that a relatively higher antioxidant activity expressed as hydrogen donating activity was obtained from water and 70% ethanol extraction among 12 solvents investigated. The solvents of water and 70% ethanol were further studied for effects of several extraction conditions. At the temperature range of