Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 32 Issue 5
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- Pages.1022-1028
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- 2000
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- 0367-6293(pISSN)
Changes of Total Polyphenol Content and Electron Donating Ability of Aster glehni Extracts with Different Microwave-assisted Extraction Conditions
마이크로웨이브 추출조건에 따른 섬쑥부쟁이 추출물의 총 폴리페놀 함량 및 전자공여 작용 변화
- Kim, Hyun-Ku (Korea Food Research Institute) ;
- Kwon, Young-Joo (Korea Food Research Institute) ;
- Kim, Kong-Hwan (Division of Chemical Engineering and Biotechnology, Ajou University) ;
- Jeong, Yoon-Hwa (Department of Food Science and Nutrition, Dankook University)
- Published : 2000.10.31
Abstract
Aster glehni was extracted by microwave-assisted extraction(MAE) and reflux extraction(RE) methods and their extraction efficiencies were compared. A considerable reduction in extraction time was achieved by MAE. When 70% methanol, 50% methanol, 70% ethanol, or 50% ethanol was used, MAE extract contained nearly same amounts of soluble solid and total polyphenol contents as obtained by RE. The optimum MAE conditions for the extraction of Aster glehni were
마이크로웨이브 추출방법과 환류냉각 추출방법을 비교한 결과, 물과 메탄올 및 에탄올 혼합용매로 추출한 경우 마이크로웨이브 추출 방법에 의하여 추출시간을 단축시키면서 환류냉각 추출방법에서와 같은 수준의 추출율과 총 폴리페놀 함량을 갖는 섬쑥부쟁이 추출물을 얻을 수 있었다. 마이크로웨이브 추출시 최적 마이크로웨이브 에너지는
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