Abstract
Though development of diverse and highly value-added commodities in Artemisia Iwayomogi, we can expect such effects as procurement of secure farm's production bases and promotion of consumer's demands. Thus, as a first step for development of funtional foods of Artemisia Iwayomogi, solids yield, physical properties and scopoletin contents which is main component of Artemisia Iwayomogi, were investigated according to extration solvents and temperatures. The main result of this experiment were as following: solid yield in 50% ethanol extracts showed higher than those of water extracts at the same temperature. In condition of 50% ethanol extracts, solid yield, degree of browing and scopoletin contents showed increasing, but turbidities which mean transmittance(%T) showed decreasing sa temperature rise. In water extracts, pH values showed increasing as temperature rise.
