• Journal of the Korean Society of Manufacturing Process Engineers
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• v.16 no.3
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• pp.107-112
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• 2017

The purpose of this study was to develop an extractor to improve the effective ingredient of propolis. In order to improve the performance of conventional alcohol extraction at room temperature, a striking-type extractor used with a sprayed mist (alcohols, 95% alcohol) was developed for use at $40^{\circ}C$. Extraction of the effective ingredient of propolis was tested, and the resulting material was analyzed using a device. The extraction test of the mist spraying method indicated that the level of flavonoid was 1.56%, which is 1.5 times the 1.04% shown in existing data from a conventional stirred extractor. In addition, the extraction time can be reduced by half and the cost reduced by about 12.7% per year. It is confirmed that the extractor developed with a sprayed mist (alcohols, 95% alcohol) appears effective at the low temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.501-505
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• 2003

In order to use as a new functional food material, chemical components of propolis and its extracts were surveyed. The contents of crude fat, nitrogen free extract, crude protein, ash and crude fiber in propolis were 86.41%, 7.32%, 2.71%, 1.05% and 0.20%, respectively. The mineral contents were in the order of Na (120.40 mg%), Ca (115.40 mg%), K (105.87 mg%) and Ca were higher in water extract than alcohol extract. Free sugars were composed of sucrose 152 mg%, glucose 114 mg% and fructose 6 mg%. The major amino acids of propolis were lysine 395.29 mg%, cystine 267.66 mg% and glutamic acid 248.14 mg%, respectively. Eight fatty acids in propolis were identified and the major fatty acids were oleic acid (51.89%), myristic acid (20.86%) and palmitic acid (20.28%). Myricetin, quercetin, apigenin and kaempferol were shown as major flavonols and total flavonol contents were higher in 50% ethanol extract than any other extracts. Major Polyphenol compounds in four kinds of extracts were gallic acid, chlorogenic acid, catechin, epigallocatechin gallate, epicatechin and epicatechin gallate.