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A Study on the General Characteristics and Instrumental Analysis of Natural Omija Extract

  • Sung, Ki-Chun (Department of Chemical Engineering, Daejin University) ;
  • Kim, Ki-Jun (Department of Chemical Engineering, Daejin University) ;
  • Kim, Yong-Ryul (Department of Chemical Engineering, Daejin University) ;
  • Nam, Sang-Sung (Faculty of Energy Resources Engineering, Resources Recycling Ecotechnology, Jungwon University)
  • Received : 2013.04.12
  • Accepted : 2013.06.25
  • Published : 2013.06.30

Abstract

Omija component was known to possess natural odor, taste, color, and various general characteristics. Omija extraction was extracted using ethanol as a solvent. Omija extract showed a red-purple color of some viscous liquid state. Some conclusions from natural Omija extract were obtained as follow. The result of antimicrobial experiment to add Omija extract, the number of microbial population showed negative reaction from 3 days after it cultivated. This phenomenon could confirm that Omija component affected to antimicrobial effect. The result of dyeing experiment to add Omija extract, fiber dyeing effect showed with some ivory color after dyed to cotton and silk. Also, this phenomenon could confirm that Omija component affected to natural dyeing effect from observated dye state with biological microscope(BM). The result of instrumental analysis, inorganic components of K(109.60ppm), Na(3.500ppm), Ca(1.205ppm), Mg(0.900ppm), Li(0.350ppm), Si(0.380ppm), Cu(0.250ppm), Fe(0.125ppm), Zn(0.090ppm), etcs from Omija were ascertained with ICP/OES, and organic components of benzene(10.808), borny lacetate(11.289), phenol(14.183), ${\beta}$-terpinene(15.840), ${\alpha}$-terpinolene(17.616) etcs from Omija were ascertained with GC/MSD.

Acknowledgement

Supported by : Daejin University

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