Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 25 Issue 6
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- Pages.677-682
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- 1993
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- 0367-6293(pISSN)
Antioxidative Effect of us javanica Linne Extract by Various Solvents
붉나무 순차 용매 추출물의 항산화 효과 비교
- Lee, Yun-Jae (Department of Food Science & Technology, Chonbuk National University) ;
- Shin, Dong-Hwa (Department of Food Science & Technology, Chonbuk National University) ;
- Chang, Young-Sang (Nong Shim Technology Development Institute) ;
- Kang, Woo-Suk (Nong Shim Technology Development Institute)
- Published : 1993.12.01
Abstract
Hexane(Hx), ethyl acetate(EtoAc) methanol(MeOH) and 99% ethanol(EtOH) extract of Rhus javanicus Lines with synergists e.g. ascorbic acid(AA), citric acid(CA) and
75% ethanol 추출물에서 뚜렷한 항산화 효과가 확인된 붉나무 껍질로부터 hexane, ethyl acetate, methanol 그리고 99% ethanol 추출물을 얻고 이들을 팜유와 돈지에 ascorbic acid, citric acid 그리고