Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Ethanol Concentration on Index Components and Physicochemical Characteristics of Cinnamon Extracts

에탄올의 농도가 계피추출액의 지표성분 및 품질특성에 미치는 영향

  • Kim, Na-Mi (Korea Ginseng and Tobacco Research Institute) ;
  • Yang, Jae-Won (Korea Ginseng and Tobacco Research Institute) ;
  • Kim, Woo-Jung (Department of Food Science and Technology, King Sejong University)
  • Published : 1993.06.01
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Abstract

The effect of ethanol concentration for extraction of cinnamon on chemical and physical properties of the extracts was investigated. The cinnamon was extracted at $80^{\circ}C$ for 5 hours. High contents of cinnamic acid, aldehyde, eugenol and antioxidant activity were found in the extracts of $60{\sim}90%$ ethanol. Free sugar, tannin, degree of browning and total solids were measured relatively high in 70% ethanol extract while total amino acids and minerals were increased as the ethanol concentration decreased. The overall data suggested 70% ethanol as the most effective solvent for cinnamon extraction.

에탄올의 농도를 달리하여 계피로부터 계피추출액을 얻고 이의 물리화학적 특성을 조사하였다. 계피를 $80^{\circ}C$에서 5시간 동안 추출하였을 때 $60{\sim}90%$ 에탄올 추출액에서 cinnamic acid, cinnamic aldehyde, eugenol 함량과 항산화활성도가 높았다. 유리당, 탄닌, 갈색도와 고형분 함량은 70% 에탄올 추출에서 높은 것으로 나타났고 총아미노산과 무기염류는 에탄올 농도가 낮을수록 증가하는 경향이었다.

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