녹차의 정유성분에 대한 특성 및 분석

• 영문명: Characteristics and Analysis on the Refined Oil Component of Green-Tea
• 발행기관: 한국응용과학기술학회 (구.한국유화학회)
• 저자명: 성기천(Sung KiChun)
• 간행물 정보: 『한국응용과학기술학회지』한국유화학회지 제22권 제3호, 241~249쪽, 전체 9쪽
• 주제분류: 공학 > 화학공학
• 파일형태: PDF
• 발행일자: 2005.09.30

영문 초록

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.

키워드

natural green-tea extract refined oil component antimicrobial effect extraction ratio microbe