한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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에탄올의 농도가 계피추출액의 지표성분 및 품질특성에 미치는 영향

Effect of Ethanol Concentration on Index Components and Physicochemical Characteristics of Cinnamon Extracts

  • Kim, Na-Mi (Korea Ginseng and Tobacco Research Institute) ;
  • Yang, Jae-Won (Korea Ginseng and Tobacco Research Institute) ;
  • Kim, Woo-Jung (Department of Food Science and Technology, King Sejong University)
  • 발행 : 1993.06.01
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초록

에탄올의 농도를 달리하여 계피로부터 계피추출액을 얻고 이의 물리화학적 특성을 조사하였다. 계피를 $80^{\circ}C$에서 5시간 동안 추출하였을 때 $60{\sim}90%$ 에탄올 추출액에서 cinnamic acid, cinnamic aldehyde, eugenol 함량과 항산화활성도가 높았다. 유리당, 탄닌, 갈색도와 고형분 함량은 70% 에탄올 추출에서 높은 것으로 나타났고 총아미노산과 무기염류는 에탄올 농도가 낮을수록 증가하는 경향이었다.

The effect of ethanol concentration for extraction of cinnamon on chemical and physical properties of the extracts was investigated. The cinnamon was extracted at $80^{\circ}C$ for 5 hours. High contents of cinnamic acid, aldehyde, eugenol and antioxidant activity were found in the extracts of $60{\sim}90%$ ethanol. Free sugar, tannin, degree of browning and total solids were measured relatively high in 70% ethanol extract while total amino acids and minerals were increased as the ethanol concentration decreased. The overall data suggested 70% ethanol as the most effective solvent for cinnamon extraction.

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