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백두옹에서 항미생물 활성을 갖는 4-Hydroxy-3-methoxycinnamic Acid 와 3,4-Dihydroxycinnamic Acid 의 분리 및 동정
이향희,마승진,문제학,박근형 ( Hyang Hee Lee,Seung Jin Ma,Jae Hak Moon,Keun Hyung Park ) 한국응용생명화학회 1998 Applied Biological Chemistry (Appl Biol Chem) Vol.41 No.2
The MeOH extract from root of Pulsatilla koreana was showed antimicrobial activities against bacteria and yeast. The antimicrobial active substances of MeOH extract were successfully purified with solvent fractionation, silica gel adsorption column chromatography and Sephadex LH-20 column chromatography. The purilfied two active substances were isolated by HPLC and identified as 4-hydroxy-3-methoxycinnamic acid and 3,4-dihydroxycinnamic acid by MS, ¹H-NMR and ^(13)C-NMR.
동백꽃차와 동백꽃발효차의 이화학적 특성 및 항산화 활성
조정용(Jeong-Yong Cho),이향희(Hyang-Hee Lee),문제학(Jae-Hak Moon),박근형(Keun-Hyung Park) 한국차학회 2011 한국차학회지 Vol.17 No.1
Non-fermented flower tea and enzymatic fermented flower tea samples were manufactured from the flower of Camellia japonica. The characteristics of the teas were evaluated by measuring color, visible spectra, total phenolic content, and 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical-scavenging activity. The hot water extract of the non-fermented flower tea showed higher Hunter a value and lower Hunter b value than those of the fermented flower tea. The maximum absorbance of both tea samples was in the region of 500-600 nm in the visible spectra. The non-fermented flower tea showed higher total phenolic content and DPPH radical-scavenging activity compared to those of fermented flower tea. Among the various 4-hydroxybenzoic acid derivatives isolated as the main antioxidative substance from the flower, 3,4,5-trihydroxybenzoic acid was the most abundant in the flower tea samples. Hydroxybenzoic acid derivatives such as 3,4,5-trihydroxybenzoic acid, 3,4-dihydroxybenzoic acid, and 4-hydroxybenzoic acid were decreased during the manufacturing of enzymatic fermented tea. This study indicates that flower of C. japonica can be utilized as a good source for the production of non-fermented flower and fermented flower teas.