커피 원두 분말의 추출 조건에 따른 카페인 함량

김주애 한국커피협회 2020 한국커피문화연구 Vol.6 No.1

This study was to investigate the content variation of caffeine (1, 3, 7-trimethyl xanthin) as a major alkaloid component present in a roasted coffee, which might be varied depending on the extraction conditions such as temperature, time and volume. Arabica coffee (Coffea arabica) produced in Colombia was purchased from the local market and roasted at a medium level. The roasted coffee was used as an experimental sample and its caffeine content was determined according to three independent variables, extraction time, temperature and volume. Each independent variable of extraction time, temperature and volume included 3 levels (2, 4 and 8 min), 7 levels (27, 50, 70, 80, 90, 95 and 100 oC) and 3 levels (40, 80 and 160 ml), respectively. The caffeine contents for each independent variable were quantitatively analyzed using a high-performance-liquid chromatography (HPLC) technique. Four research hypotheses suggested in this study were (1) to verify the change of caffeine content depending on extraction time as fixed by both extraction temperature and volume (2) to verify the change of caffeine content depending on extraction temperature as fixed by both extraction time and volume (3) to verify the change of caffeine content depending on extraction time as fixed by both extraction volume and temperature, and finally (4) to verify the change of caffeine content depending on extraction temperature as fixed by both extraction volume and time. The experimental data were statistically analyzed by one-way analysis of variance (ANOVA) at the p=0.05 of significance level. Based on the change of caffeine content depending on extraction time, even the caffeine content was linearly increased, there was no significant difference (p>0.05). The caffeine contents were also linearly increased depending on the extraction volume and temperature as fixed by extraction temperature and volume, respectively. However, there was no significant difference in the caffeine contents between 95 and 100 oC depending on the extraction time (p>0.05). And there was no significant difference (p>0.05) in the caffeine content depending on extraction time even with relatively higher extraction volume (160 ml). Based on the change of caffeine content depending on extraction temperature, it was found that the more caffeine would be extracted at the higher temperature, resulting in a significant increase (p<0.05). However, there was a limited increase of pattern at over 70 oC.

전탕시간에 따른 애엽의 성분패턴 비교연구

윤준걸,김민선,한성민,황덕상,이진무,이창훈,장준복 대한한방부인과학회 2020 大韓韓方婦人科學會誌 Vol.33 No.2

Objectives: This study was conducted to find out the optimal extraction time for Artemisia argyi. Methods: The compositional pattern was compared with HPLC (High Performance Liquid Chromatography) and GC (Gas-Chromatography) by decocting Artemisia argyi 10, 60, 120 minutes respectively. Results: With longer extraction time, the contents of reference compounds were extracted 1.1 times more when 3,4-dicaffeoylquinic acid was extracted for 60 minutes than when extracted for 10 minutes in HPLC test, but the contents were reduced when extracted for 120 minutes compared to 60 minutes extraction time. 3,4-di-O-caffeoylquinic acid, 3,5-di-O-caffeoylquinic acid, 4,5-di-O-caffeoylquinic acid, jaceosidin, and eupatilin showed the largest yield rate when extracted for 10 minutes, and it decreased as time passed. The contents of chlorogenic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, jaceosidin, scoparone, and eupatilin were detected only in 10 minutes extraction but not in 60 or 120 minutes extraction according to GC test. Conclusions: The results show that extraction time could affect the physicochemical characteristic or composition of Artemisia argy extracted. Thus, short extraction time could be useful for decoction of Artemisia argyi.

Investigation of difference of Gwakhyangjeonggi-san decoctions produced by different pressure levels and various extraction times

김정훈,이나리,신현규,서창섭,Kim, Jung-Hoon,Lee, Nari,Shin, Hyeun-Kyoo,Seo, Chang-Seob The Korean Medicine Society for the Herbal Formula 2014 大韓韓醫學方劑學會誌 Vol.22 No.2

Objectives : Gwakhyangjeonggi-san (GJS) which consists of 13 herbal medicines has been used to treat gastrointestinal disorders caused by common cold. This study was performed to compare GJS decoctions produced using different pressure levels for various extraction times. Methods : Decoctions were prepared by the pressure levels of $0kgf/cm^2$ (non-pressurized) or $1kgf/cm^2$ (pressurized) for 30-180 min. The extraction yield, total soluble solid content (TSSC), and hydrogen ion concentration (pH) were measured, and the contents of the nine marker compounds were determined using high performance liquid chromatography. Results : The higher pressure and longer extraction time significantly increased TSSC value, while decreased the pH value. However, only extraction time affected the extraction yield of pressurized decoction. Variation of the amounts of chemical compounds was shown in pressurized and non-pressurized decoctions during extraction time. The result of regression analysis showed that pressure and extraction time can influence to extraction yield, TSSC, pH, and the content of chemical compounds. Conclusions : This study suggests that the pressure and extraction time can significantly affect the extraction efficiency of components from GJS decoctions.

전탕 방법 및 전탕 시간에 따른 십전대보탕 전탕액 비교 연구

김정훈 ( Jung Hoon Kim ),서창섭 ( Chang Seob Seo ),전우영 ( Woo Young Jeon ),신현규 ( Hyeun Kyoo Shin ) 대한한방부인과학회 2012 大韓韓方婦人科學會誌 Vol.25 No.2

Objectives: This study was performed to compare the differences between decoctions extracted by different extraction method and extraction time. Methods: Decoctions were prepared with pressurized or non-pressurized extraction for 60, 120 and 180min. The yield of extract, total soluble solid content, hydrogen ion concentration(pH) and the content of reference compound in Sipjeondaebo-tang (Siquandabu-tang) were investigated. Results: While yields and the total soluble solid of decoction were higher in pressurized method proportional to extraction time, pH values were lower in pressurized method and showed decreasing values with increasing extraction time. Albilflorin, ferulic acid, nodakenin, coumarin, cinnamaldehyde and glycyrrhizin were contained in decoctions by pressurized extraction method more than non-pressurized method whereas the content of coumarin was higher in decoctions by non-pressurized extraction method. In addition, coumarin was extracted increasingly with extraction time in decoctions by pressurized method, however, nine compounds except cinnamaldehyde showed the tendency of increasing proportional to extraction time. Conclusions: The results show that extraction methods including pressurized or non-pressurized extraction, and extraction time could affect the physicochemical characteristic or composition of Sipjeondaebo-tang(Siquandabu-tang) decoction.

전탕 방법 및 전탕 시간에 따른 육미지황탕 전탕액 비교 연구

김정훈,서창섭,전우영,신현규,Kim, Jung-Hoon,Seo, Chang-Seob,Jeon, Woo-Young,Shin, Hyeun-Kyoo 대한한의학방제학회 2011 大韓韓醫學方劑學會誌 Vol.19 No.1

Objectives : This study was performed to compare the differences between decoctions extracted by different extraction method and extraction time. Methods : Decoctions were prepared with pressed or non-pressed extraction conditions for 60, 120 and 180min. The yields of extracts, sugar contents, hydrogen ion concentrations(pH), the contents of reference compounds in Yukmijihwang-tang(Liuweidihuang-tang) were investigated. Results : The yields and the dissolved solid content containing sugar content of decoctions were more in pressed extraction method than unpressed extraction method, and they tended to be increased as extraction time increased. The pH values of decoctions methods did not show significant differences between pressed and unpressed extraction methods or extraction times. Most of reference compounds showed higher contents in pressed extraction method than unpressed extraction method and their contents were augmented according to increase of extraction time. The content of paeonol was decreased when extracted in more than 120min with pressed extraction method and tended to be decreased as extraction time increased in unpressed extraction method. Conclusions : The pressed extraction with long extraction time could be useful for decoction of Yukmijihwang-tang(Liuweidihuang-tang). However, another ingredients possible to decrease in such condition need to be considered to determine suitable extraction condition.

연구논문 : 추출시간에 따른 약용식물추출물의 활성변화에 관한 연구

김경동 ( Kyung Dong Kim ) 한국미용학회 2007 한국미용학회지 Vol.13 No.3

When extracting medicinal plant which is used as effective medicine, there`s something to be considered. You should consider the collecting condition like collecting time, place, part and extracting condition like extracting method. Despite the effect differences by collecting and extracting conditions, the differences of efficacy appeared by some condition(extracting time) were not big problem till now. But, as increased interests in standard extracting condition of medicinal plants, more scientific study about extraction time is required. Therefore, this study used the free radical scavenging activity test and absorbance method in ultraviolet-ray area and focused on checking the occurrence of effect difference by extracting time. Moreover, in case of doing extraction test by time difference, we could notice that extracting time is very important factor and effect is varied by time. With this result, we found that proper time condition can make better data and increase the possibility of plant`s extracts standardization.

Optimizing the extraction of essential oil from cinnamon leaf (Cinnamomum verum) for use as a potential preservative for minced beef

Yitbarek Reta Merid,Admassu Habtamu,Idris Fekiya Mohammed,Fentie Eskindir Getachew 한국응용생명화학회 2023 Applied Biological Chemistry (Appl Biol Chem) Vol.66 No.-

Cinnamon leaf essential oil extraction using steam distillation method is a time-consuming and energy-intensive process. Furthermore, a lower yield and a higher rate of product degradation are this method’s main drawbacks. Thus, the goal of this research is to optimize the extraction process parameters of cinnamon leaf essential oil in response to maximizing the yield while retaining quality by using response surface methodology (RSM). The application of extracted essential oil on minced beef to assess its preservative effect was also the other objective of this research. Extraction time (120–210 min), extraction temperature (105–115 ℃), and feed mass (300–600 g) were the chosen independent variables of the optimization experiment using central composite design (CCD). Furthermore, the extracted essential oil’s antibacterial and microbiological preservative activity on minced beef was evaluated. At extraction time of 175.43 min, extraction temperature of 105 °C, and a feed mass of 600 g, the optimum predicted value of cinnamon leaf essential oil yield and cinnamaldehyde concentration (% area) was 2.9% and 34.6%, respectively. Moreover, the second-order polynomial equation fits the experimental data for 20-run experimental data. The chemical composition of cinnamon leaf essential oil extracted at optimal conditions was dominated by eugenol (60.68%) and cinnamaldehyde (33.94%). Additionally, the optimally extracted cinnamon essential oil inhibited the growth of bacteria, particularly gram-positive bacteria. After twenty-one days of storage at 4 °C, total viable count of minced beef seasoned with cinnamon essential oil at concentration of 1.2% (v/v) was lower than 106 CFU/g. To conclude, optimized cinnamon leaf essential oil extraction process provides better yield while retaining its functional properties.

Compositional Differences of Ojeok-san (Wuji-san) Decoctions Using Pressurized or Non-pressurized Methods for Variable Extraction Times

Jung-Hoon Kim,신현규,서창섭,Seong-Sil Kim 대한약침학회 2012 Journal of pharmacopuncture Vol.15 No.2

This study compared Ojeok-san (Wuji-san in Chinese) decoctions produced using different extraction methods for variable times. Decoctions were extracted in pressurized or non-pressurized conditions for 60, 120, and 180 mins. We investigated the Ojeok-san extract yield, the total soluble solid content, the hydrogen ion concentration (pH), and the reference compound content. The extract yield and the total soluble solid content were higher in decoctions produced by non-pressurized extraction; both were proportional to the extraction time. The pH tended to decrease as the extraction time was increased in decoctions produced using both methods. After 60 and 180mins, the levels of albiflorin, paeoniflorin, nodakenin, naringin,and neohesperidin were significantly higher in decoctions extracted using the non-pressurized method compared with those extracted using the pressurized method. After 120mins, only cinnamaldehyde was extracted in a greater amount in pressurized decoctions compared with non-pressurized decoctions. The levels of paeoniflorin, ferulic acid, nodakenin,naringin, hesperidin, neohesperidin, and glycyrrhizin increased with time in non-pressurized decoctions. This study showed that the use of pressurized and non-pressurized extraction methods for different times affected the composition of Ojeoksan (Wuji-san) decoctions.

추출 온도 및 시간에 따른 현초 열수 추출물의 항산화 및 항염증 활성

성혜미(Hea-Mi Sung),서예슬(Ye-Seul Seo),양은주(Eun Ju Yang) 한국식품영양과학회 2018 한국식품영양과학회지 Vol.47 No.10

본 연구에서는 현초 열수 추출물의 주요 플라보노이드 성분을 분석하고, 열수 추출 조건에 따른 추출물의 항산화 및 항염증 활성을 조사하였다. 현초 열수 추출물의 HPLC 분석결과 quercetin과 kaempferol이 검출되었으며, kaempferol이 가장 함량이 많은 성분으로 확인되었다. 현초를 50°C, 70°C, 90°C의 온도에서 각각 1시간 동안 열수 추출한 후 추출물의 추출 수율, kaempferol 함량, DPPH 및 ABTS 라디칼 소거능, NO 생성 억제능을 측정하였다. 모든 평가항목에서 90°C 열수 추출물이 유의적으로 우수한 결과를 나타내어, 추출 온도를 90°C로 선정한 다음 추출 시간에 따른 평가를 진행하였다. 90°C에서 각각 1, 2, 3, 4시간 열수 추출한 추출물의 수율은 1시간 추출물의 12.5%에 비해 2시간 이상의 추출에서 16.5~17.0%로 높게 측정되었다. Kaempferol 함량은 2시간 추출에서 1.40 mg/g으로 가장 높은 함량을 나타내었으며, 이후 추출 시간이 증가할수록 감소하여 4시간 추출에서 0.92 mg/g의 함량을 나타내었다. DPPH 및 ABTS 라디칼 소거능 측정 결과 12.5 μg/mL의 농도에서 1시간 추출물은 각각 36.4%와 35.4%의 소거능을 나타냈으나, 2시간 추출물은 각각 48.2%와 48.1%의 더 높은 소거능을 나타내었으며, 2~4시간 추출물에서 유의적인 차이는 나타나지 않았다. LPS로 NO 생성을 유도한 대식세포에 추출시간에 따른 열수 추출물을 10 μg/mL로 처리하여 NO 생성억제능을 비교한 결과 LPS 처리군에 비해 1시간 추출물은 35%의 억제율을 보였으나, 2~4시간 추출물은 67~68%의 2배 정도 높은 억제율을 나타내었다. 추출시간에 따른 현초 열수 추출물의 항염증 활성을 염증매개인자의 mRNA 발현억제 효과로 비교하였다. 열수 추출물 10 μg/mL의 농도에서 iNOS, COX-2, IL-1β, IL-6의 mRNA 발현 억제율은 2시간 추출물에서 각각 76%, 66%, 76%, 79%로 가장 높은 억제 효과를 나타내었다. In this study, we investigated major flavonoids in the hot water extract from Geranium thunbergii. The results of high-performance liquid chromatography showed that hot water extract from G. thunbergii contained 2 flavonoids, of which the major one was kaempferol followed by quercetin. Also, G. thunbergii was extracted at different temperatures (50°C, 70°C, and 90°C) and times (1, 2, 3, and 4 h), and the hot water extracts were evaluated for extraction yield, kaempferol content, anti-oxidant activity, and anti-inflammatory activity. The extraction yield, kaempferol content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities and nitric oxide (NO) inhibitory activity increased as the extraction temperature increased. In the evaluation of the extraction time of G. thunbergii, the content of kaempferol was highest after 2 h of extraction, but the extraction yield, DPPH and ABTS radical scavenging activities, as well as the NO inhibitory activity were not different after more than 2 h of extraction. We further investigated the effects of hot water extract from G. thunbergii with different extraction times on the expression of pro-inflammatory genes such as iNOS, COX-2, IL-1β, and IL-6 in lipopolysaccharides-stimulated RAW 264.7 cells. At 10 μg/mL, hot water extract with an extraction time of 2 h showed the highest decrease in expression of pro-inflammatory genes among hot water extracts with different extraction times. Based on these results, we suggest that the optimum hot water extract conditions of G. thunbergii are 90°C for 2 h and that hot water extract from G. thunbergii has the potential for use as an anti-oxidant and anti-inflammatory agents.

Compositional Differences of Ojeok-san (Wuji-san) Decoctions Using Pressurized or Non-pressurized Methods for Variable Extraction Times

Kim, Jung-Hoon,Seo, Chang-Seob,Kim, Seong-Sil,Shin, Hyeun-Kyoo KOREAN PHARMACOPUNCTURE INSTITUTE 2012 Journal of pharmacopuncture Vol.15 No.2

This study compared Ojeok-san (Wuji-san in Chinese) decoctions produced using different extraction methods for variable times. Decoctions were extracted in pressurized or non-pressurized conditions for 60, 120, and 180 mins. We investigated the Ojeok-san extract yield, the total soluble solid content, the hydrogen ion concentration (pH), and the reference compound content. The extract yield and the total soluble solid content were higher in decoctions produced by non-pressurized extraction; both were proportional to the extraction time. The pH tended to decrease as the extraction time was increased in decoctions produced using both methods. After 60 and 180 mins, the levels of albiflorin, paeoniflorin, nodakenin, naringin, and neohesperidin were significantly higher in decoctions extracted using the non-pressurized method compared with those extracted using the pressurized method. After 120 mins, only cinnamaldehyde was extracted in a greater amount in pressurized decoctions compared with non-pressurized decoctions. The levels of paeoniflorin, ferulic acid, nodakenin, naringin, hesperidin, neohesperidin, and glycyrrhizin increased with time in non-pressurized decoctions. This study showed that the use of pressurized and non-pressurized extraction methods for different times affected the composition of Ojeoksan (Wuji-san) decoctions.