한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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에틸 알코올로 추출한 프로폴리스의 이화학적 특성

Characteristics of Propolis Extracts from Ethanol Extraction

  • 발행 : 2002.12.01
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초록

프로폴리스 추출물을 에틸알코올 용매의 농도와 프로폴리스 농도에 따라서 추출하였다. 프로폴리스 추출물중 총플라보노이드 함량은 알코올 용액의 농도 $20{\sim}50%$까지는 증가하였으나, 60과 70%에서는 약간씩 감소하였다. 70% 에틸알코올 용매에 $2{\sim}14%$ 함량의 프로폴리스를 첨가하여 추출물중의 총플라보노이드 함량을 분석한 결과 농도가 높아짐에 따라서 비례적으로 증가하였다. 70% 에틸알코올로 추출한 프로폴리스 추출액은 E. coli, L. plantarum, S. cerevisiae의 모든 균에 대하여 높은 항균활성을 보였다. 프로폴리스의 농도가 $2{\sim}14%$인 추출물을 대두유에 첨가하였을 때 $37^{\circ}C$에서 저장기간 동안 산화방지 효과가 높게 나타났다.

Propolis was extracted using various concentrations of ethanol at different solvent-sample ratios. Volatile flavor components of propolis were detected by GC/MS, and the principal components were analysed. The content of total flavonoids (TF) in propolis extract increased 2 to 14% with increasing concentration of ethanol in the extraction solvent from 20 to 50%, but deceased slightly between of 60 and 70%. The 70% ethanol extract of propolis had the strongest antimicrobial activities to E. coli, L. plantarum and S. cerevisiae. Propolis ethanol extracts (2 to 14%) showed higher antioxidative activities when added oil to soybean oil during storage at $37^{\circ}C$.

키워드

참고문헌

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