Propolis의 특성과 식품에의 이용 = Properties of Propolis and its Utilization for Food

다국어 초록 (Multilingual Abstract)

On studies of propolis, hive product, was investigated for compositions, effects and utilization as functional foods. Propolis of hive contained resin(50-55%), bees wax(30%), essential oil(8-10%), pollen(5%) and composition of extracted propolis was lipid(about 50%), protein, carbohydrate and small amounts of water, fiber and ash. Another composition of propolis was organic acid(benzoic acid, molybdic acid), fatty acids, amino acids, minerals(Fe, Cu, Zn, Mn, Al, As, Co, Ca) and vitamins(A, B_1, B_2, C, D, P, biotin, folic acid, nicotinic acid). Flavonoids profile of propolis, as hydrolyzed aglycon form, was flavones, flavanones, flavonols and flavanols by oxidation degree in 2' and 3' of main structure. Flavonoid (pinocembrin, galangin, isalpinin, tectochrysin, sakuranetin, pinobanksin, pinosembrin), phenolic compound (cinnamylideneacetic acid) and trace elements (pinosylvine, pterosylvene) was isolated from propolis and these compounds had known to antimicrobial compounds. Benzyl caffeate and flavonoids was detected for antioxidation effect. Market of propolis products in 1997 was 22 billion yen in Japan and 30 billion won in Korea, respectively.

목차 (Table of Contents)

• Ⅰ. 서론
• Ⅱ. 본 론
• 1. 프로폴리스의 추출법
• 2. 프로폴리스의 성분과 효능
• (1) 프로폴리스의 주요조성
• (2) 프로폴리스의 생화학적인 작용
• 3. 프로폴리스의 식품에의 이용
• (1) 일본의 현황
• (2) 국내의 현황
• Ⅲ. 요 약