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천연방부제 개발을 위한 자원식물을 활용한 발효 전·후 물질 변화와 항균활성 비교
정서아,정연옥,송가현,박노복,Seo A Jung,Youn Ok Jung,Ga Hyeon Song,No Bok Park 국립한국농수산대학교 교육개발센터 2023 현장농업연구지 = Journal of practical agricultural resear Vol.25 No.1
Chemical preservatives have a good effect on antibacterial activity, but many side effects on the human body have been reported. Recently, the development of natural preservatives that are harmless to the human body and have preservative functions and self-efficacy is active. In addition, in order to increase the absorption rate of natural products by the human body, the method of fermentation using strains is also increasing. Therefore, this study selected varieties that are harmless to the human body and have good antibacterial activity. 1. The yield of origin, thickness and solvent was investigated. Scutellaria baicalensis Georgi was made in China and received a yield of 21.88% from 50% ethyl alcohol extract. Salvia miltiorrhiza Bunge was made in Korea and received a yield of 25.62% from 50% ethyl alcohol extract. Dryopteris crassirhizoma Nakai was made in China and received a yield of 6.50% from 70% ethyl alcohol extract. 2. The solid fermentation with the S. baicalensis and S. miltiorrhiza with B. Subtilis yield gained 24.40%, 39.30%, and D. crassirhizoma obtained 11.10% yield when fermented with L. casei. 3. After the liquid fermentation, a clear zone of 9mm was identified for the S. aureus strain in the S. baicalensis, and the antibacterial activity was not confirmed in S. miltiorrhiza and D. crassirhizoma. 4. When the S. baicalensis was fermented with L. Casei, it showed high antibacterial activity in C. albicans and S. aureus. S. miltiorrhiza showed antibacterial activity in S. aureus when it was solid with S. cerevisiae. When the spectators were solid with L. casei and S. cerevisiae, antibacterial activity was high in E. coli and S. aureus. Overall, the antibacterial activity after fermentation was much higher than when fermented. 5. The change in active ingredients was baicalin 101.57, baicalein 28.26, and wogonin 5.33mg/g in the S. baicalensis that did not ferment solid. When solid fermentation with S. cerevisiae, the content of baicalinin with baicalin 94.31, baicalein 30.41, and wogonin 3.57mg/g was found to have increased. S. miltiorrhiza that was not fermented, salvianolic acid A was 1.82mg/g, and when fermented with S. cerevisiae, it increased to 5.70mg/g. The active ingredients of the spectators were flavaspidic acid AP, flavaspidic acid PB, flavaspidic acid AB, and flavaspidic acid BB.
균질처리와 건조방법에 따른 유자 분말의 이화학적 특성과 향기 함량 비교
정서아,윤지영,김준태,신계화 한국식품저장유통학회 2022 한국식품저장유통학회지 Vol.29 No.1
We prepared various types of yuja powders from yuja juice, fruit, and seed (to maintain the unique yuja flavor) by using different homogenization and drying methods and investigated their physicochemical properties. To this end, ultrasonic homogenization and high-pressure homogenization, were carried out to obtain the yuja mixtures. These mixtures were subjected to via spray-drying, freeze-drying, and microwave vacuum-drying to obtain spray-dried, freeze-dried, and microwave vacuum-dried yuja powders, respectively. The moisture content of the spray-dried yuja powder was lower than that of the other two types: however, this powder had the smallest particle size, with the average particle size ranging from 4.11 μm to 15.19 μm. The freeze-dried and microwave vacuum-dried yuja powders exhibited irregular amorphous structures, whereas the spray-dried yuja powder exhibited a spherical shape, as revealed by scanning electron microscopy analysis. Moreover, the maximum electron-donating ability indicated by the DPPH test was 80% for the microwave vacuum-dried yuja powder, and the maximum ABTS radical scavenging ability was 74% for the freeze-dried yuja powder. The D-limonene content of the yuja powders ranged from 4.67 μg/g to 4.82 μg/g, with the maximum amount present in the freeze-dried yuja powder treated by ultrasonic homogenization.
정서아,송가현,박수인,정연옥 국제문화기술진흥원 2023 The Journal of the Convergence on Culture Technolo Vol.9 No.6
Recently, enviromentally friendly natural substances derived from plants have been attracting attention as cosmetic materials, and research on various physiological activities of natural substances is being actively conducted. This study investigated the antioxidant, anti-inflammatory, moisturizing, and antibacterial effects of three types of extracts of mixtures containing different mixing ratios, Polygala tenuifolia, Angelica dahurica, and Elsholtzia splendens, known to have various physiological activities. The mixing ratio is 7 conditions (M1, 1:1:1; M2, 0.5:1.5:1; M3, 1.5:0.5:1; M4, 0.1:0.95:0.95; M5, 0.5:0.5:2; M6, 0.95 :1.95:0.1; M7, 1.45:0.1:1.45), and the optimal mixing ratio was confirmed for use as a cosmetic material. DPPH and ABTS radical scavenging activities showed scavenging abilities of 75.37% and 99.19%, respectively, at 1,000 μg/mL of M6. At a concentration of 200 μg/mL of M6, it showed 50% of nitric oxide production inhibition compared to the lipopolysaccharide-treated that induced an inflammatory response. It was confirmed that M3 and M6 produced hyaluronic acid 1.47 and 1.49 times higher than the control at a concentration of 50 μg/mL, respectively. Through the disc diffiusion test, the clear zone was 9.75 mm at 8 μg/mL of M6, confirming the inhibition of growth of staplylococcus aureus strain. Based on the above results, it is believed that the mixed extract of Polygala tenuifolia, Angelica dahurica, and Elsholtzia splendens can be used as a functional natural material for cosmetics.