황기, 백출 및 오가피의 항산화성 및 미백효과에 관한 연구

• 영문명: Antioxidative Properties and Whitening Effects of the Astragali Radix, Atractylodis Rhizoma Alba and Acanthopanacis Cortex
• 발행기관: 한국응용과학기술학회 (구.한국유화학회)
• 저자명: 김일출(Il Chool Kim) 허상선(Sang Sun Hur)
• 간행물 정보: 『한국응용과학기술학회지』한국유화학회지 제26권 제2호, 110~116쪽, 전체 7쪽
• 주제분류: 공학 > 화학공학
• 파일형태: PDF
• 발행일자: 2008.06.30

영문 초록

In an attempt to find natural sources of antioxidants and whitening agents, Comparisons of the antioxidative and tyrosinase inhibitory activities of various ethanol extracts of Astragali Radix, Atractylodis Rhizoma Alba and Acanthopanacis Cortex were carried out. Comparison of the four ethanol extracts revealed that, Astragali Radix had the highest electron-donating ability(72.5%) and the highest SOD-like ability(26.1%). The xanthine oxidase experiment exhibited a hindrance effect of 88.5% in Atractylodis Rhizoma Alba, 81.1% in Acanthopanacis Cortex, 75.8% in Astragali Radix. A tyrosinase inhibitory activity assay was conducted to evaluate the whitening effects of the extracts, The tyrosinase inhibitory activity was 42.1% in the Acanthopanacis Cortex, 37.2% in the Atractylodis Rhizoma Alba, 6.0% in the Astragali Radix. Based on these results, we suggest that the ethanol extracts of Astragali Radix, Atractylodis Rhizoma Alba and Acanthopanacis Cortex can be used as food and cosmetic ingredients.

목차

Abstract

1. 서론

2. 실험

3. 결과 및 고찰

4. 결론

참고문헌

키워드

Antioxidant whitening Astragali radix Atractylodis Rhizoma Alba Acanthopanacis Cortex