매실 고유향을 함유한 증류액과 착즙액의 제조 조건 및 유효성 분석 = Manufacturing Conditions and Validity Analysis for Juice and Distillate Containing Inherent Fragrance from Maesil (Prunus mume)

다국어 초록 (Multilingual Abstract)

The purpose of this study is to establish the optimum distillate conditions for the inherent fragrance of maesil (Prunus mume) and analyze the effective ingredient and physiological activity of the distillate to confirm its applicability as a functional cosmetic. As a result, the production conditions of the distillate were 4 hours at 100℃-110 and benzaldehyde, acetaldehyde, ethanol, n-hexane, hexanal and γ-dodecaractone were identified as key fragrance components. The yield of extract by prethanol A―the most effective method―was 40.27g/400g and ultrasonic extraction had little effect on yield. The antimicrobial activity against C. albicans occurred in a concentrationdependent manner. The contents of flavonoids and polyphenols were higher in hwangmaesil (HM); HPLC analysis of the HM extracts revealed 724.63, 75.41, 20.91 and 2.46mg/100g of chlorogenic acid, vanillic acid, lutein and quercetin, respectively. The extract had little effect on normal human cells, and DPPH radical scavenging activity was observed at all concentrations (highest at 32.0±2.2% at 200 μg/mL) of mature HM. These results suggest that the tested distillate may be useful as a functional cosmetic material. Furthermore, we helped establish the optimum conditions for producing a distillate containing inherent fragrance of maesil by hydro-distillation, high temperature and pressure method, and analyzed the effectiveness and biological activities of the functional material.

참고문헌 (Reference)

1 임정대, "한국산 약용식물로부터의 SOD 활성 및 Phenolic Compounds 함량 비교" 한국약용작물학회 12 (12): 191-202, 2004

2 강성례, "치자와 삼백초 열수추출물의 항산화능 및 콜라겐 합성능" 대한미용학회 7 (7): 165-171, 2011

3 고병섭, "오매 추출물의 혈당 강하 효과" 한국식품영양과학회 33 (33): 951-957, 2004

4 심재한, "매실추출물의 항산화력 탐색" 한국응용생명화학회 45 (45): 119-123, 2002

5 최무영, "매실농축액의 항균성 검색" 한국지역사회생활과학회 15 (15): 61-66, 2004

6 김영숙, "매실과 오미자 추출물의 항균성과 기능성 고추장의 제조" 한국식품과학회 35 (35): 893-897, 2003

7 황자영, "매실(Prunus mume)의 항산화성" 한국식품과학회 36 (36): 461-464, 2004

8 이오규, "매실 과육성분의 분석" 한국약용작물학회 15 (15): 143-147, 2007

9 Takeoka GR, "Volatile constituent of apricot (Prunus armeniaca)" 38 : 471-180, 1990

10 Chen CC, "Volatile components of salted and pickled prunes (Prunus mume Sieb. et Zucc.)" 34 : 140-144, 1986

11 Kwon YJ, "Volatile components of apricot (Prunus armeniaca var. ansu Max.) and Japanese apricot (Prunus mume Sieb. et Zucc.)" 33 : 319-324, 1990

12 Miyazawa MT, "Supresive effect of the SOS-inducing activity of chemical mutagen by citric acid ester from Prunus mume Sieb. Et Zucc. using the Salmonella typhimurium TA1535/pSK1002 umu test" 17 : 319-323, 2003

13 Zhanguo C, "Simultaneous and direct determination of oxalic acid, tartaric acid, malic acid, vitamin C, citric acid, and succinic acid in Fructus mume by reverse phase high performance liquid chromatography" 40 : 35-39, 2002

14 Han JT, "Rutin, antioxidant compound isolated from the fruit of Prunus mume" 44 : 35-37, 2001

15 Huson B, "Polyhydroxy flavonoid antioxidants for edible oil phospholipid as synergist" 19 : 537-541, 1987

16 Folin O, "On phosphotungstic-phosphomolybdic compounds as color reagents" 12 : 239-243, 1912

17 Chuda Y, "Mumefural, citric acid derivative improving blood fluidity from fruit-juice concentrated of Japanese apricot (Prunus mume Sieb. et Zucc.)" 47 : 828-831, 1999

18 Davies KJA, "In environment, drugs and food additives" Portland Press 1-31, 1995

19 Bae JH, "Identification of antimicrobial substances from Prunus mume on the growth of food-borne pathogens" 12 : 128-132, 2003

20 Hasegawa M, "Flavonoid of various Prunus species" 24 : 408-409, 1959

21 Ina H, "Effects of benzyl glucoside and chlorogenic acid from Prunus mume on adenocorticotropic hormone (ACTH) and catecholamine levels in plasma of experimental memopausal model rats" 27 : 136-137, 2004

22 Sheo HJ, "Effect of Prunus mume extract on gastric secretion in rats and carbon tetrachloride induced liver damage of rabbits" 19 : 21-26, 1990

23 Kameoka H, "Constituents of the fruits of Prunus mume Sieb et Zucc" 50 : 389-393, 1976

24 Kameoka H, "Constituents of steam volatile oils from umezuke and umeboshi" 55 : 1233-1241, 1981

25 Collins CH, "Collins and Lyne's microbiological methods" Butterworths 161-, 1989

26 Song BH, "Changes of physicochemical and flavor components of Ume according to varieties and picking date" 4 : 77-85, 1997

27 Son YA, "Change of flavor components and organic acids during maturation of Korean apricot" 7 : 40-44, 2002

28 Yamada S, "Change in compositions of Ume liquor during production and aging" 38 : 288-294, 1991

29 Blois MS, "Antioxidant determination by the use of a stable free radical" 18 : 1199-1200, 1958