Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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Characteristics and Analysis on the Refined Oil Component of Green-Tea

녹차의 정유성분에 대한 특성 및 분석

  • Sung, Ki-Chun (Department of Chemical Engineering, Dae Jin University)
  • 성기천 (대진대학교 공과대학 화학공학과)
  • Published : 2005.09.30
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Abstract

This experiment extracted the natural green-tea using ethanol and obtained the refined oil component after filterated green-tea extract. This study tested the antimicrobial effect as characteristics experiment, and analyzed refined oil component with pH-meter and GC/MS. In the result of this experiment, it obtained the next conclusions. In the first result of extraction experiment, it could know that extraction ratio of refined oil component appeared about 9.0%. In the second result of characteristics experiment, it could certificate that in case of increasing the refined oil component in concentration of 100ppm and above, and according to passage of cultivation time, the number of S-aureus and E-coli in microbe decreased less and less. But in case of blank test not adding the refined oil component, the number of microbe increased more and more. In these phenomena, it could certificate that refined oil component of green-tea appeared antimicrobial effect against microbe. In the third result of instrumental analysis, refined oil component of green-tea appeared about 7.6 in 1% distilled water solution with pH-meter, and the aromatic components of benzene, bonyl acetate, campene, ${\alpha},{\beta},{\gamma}$-pinnene etcs from refined oil component of green-tea was detected with GC/MS.

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References

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