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유화제 첨가 용융압출을 이용한 참당귀 성형체의 페놀성분 나노화 및 용해도 향상
Md Obyedul Kalam Azad,조현종,고은지,임정대,박철호,강위수 한국약용작물학회 2018 한국약용작물학회지 Vol.26 No.4
Background: The root of Angelica gigas Nakai is used as a traditional herbal medicine in Korea for the treatment of many diseases. However, the poor water solubility of the active components in A. gigas Nakai is a major obstacle to its bioavailability. Methods and Results: This work aimed at enhancing the solubility of the active compounds of A. gigas Nakai by a chemical (using a surfactant) and physical (hot melt extrusion, HME) crosslinking method. Fourier transform infrared spectroscopy revealed multiple peaks in the case of the extrudate solids, attributable to new functional groups including carboxylic acid, alkynes, and benzene derivatives. Differential scanning calorimetry analysis showed that the extrudate soilid had a lower glass transition temperature (Tg) and enthalpy (ΔH) (Tg : 43℃, ΔH : < 6 J/g) as compared to the non-extrudate (Tg : 68.5℃, ΔH : 123.2) formulations. X-ray powder diffraction analysis revealed the amorphization of crystalline materials in the extrudate solid. In addition, enhanced solubility (53%), nanonization (403 ㎚), and a higher amount of extracted phenolic compounds were achieved in the extrudate solid than in the non-extrudate (solubility : 36%, nanonization : 1,499 ㎚) formulation. Among the different extrudates, acetic acid and span 80 mediated formulations showed superior extractions efficiency. Conclusions: HME successfully enhanced the production of amorphous nano dispersions of phenolic compound including decursin from extrudate solid formulations.
감자의 가용화제를 이용한 나노 콜로이드화에서 안토시아닌과 페놀 화합물의 캡슐화 및 추출
Md Obyedul Kalam Azad,Young Seok Lim,Dong Ha Cho,Cheol Ho Park,Wie Soo Kang 한국약용작물학회 2017 한국약용작물학술대회 발표집 Vol.2017 No.05
Background: Purple potato contain sufficient phenolic compound and flavonoid which has high antioxidant capacity. Due to poor water solubility of phenolic compounds and quick oxidation of anthocyanin, we could not get maximum health benefits from purple potato. Therefore, we developed surfactant based aqueous nano suspension to enhance the solubility of phenolic compounds and protect the oxidation of anthocyanin from purple potato. Methods and Results: Two types of surfactant were used in this experiment based on hydrophilic-lycophilic balance viz. Brij and Span. In our study, lycophilic surfactant showed highest efficiency in TP extraction compared to water and lipophilic surfactant below 10 mM concentration. On the other hand, lipophilic surfactant showed highest efficiency in extracting flavonoid content. Conclusion: It is concluded that hydrophilic surfactant was significantly increased phenolic compounds five times, and lipophilic surfactant increased flavonoid two times, and anthocyanin three times compared to control. Therefore, total antioxidant capacity was increases two times compared to control.