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Development of efficient phyllodulcin extraction process from sweet hydrangea (Hydrangea macrophylla) leaves : Development of efficient phyllodulcin extraction process from sweet hydrangea (Hydrangea macrophylla) leaves 원문보기

  • 저자

    정창환

  • 학위수여기관

    세종대학교 일반대학원

  • 학위구분

    국내석사

  • 학과

    식품공학과

  • 지도교수

    유상호

  • 발행년도

    2014

  • 총페이지

    73

  • 키워드

  • 언어

    eng

  • 원문 URL

    http://www.riss.kr/link?id=T13541026&outLink=K  

  • 초록

    Hydrangea tea (Hydrangea macrophylla) has been traditionally consumed far-east Asian countries such as China, Korea, and Japan, because of its distinct minty sweet taste. Phyllodulcin is identified as the key sweet-tasting compound hydrangea tea which has 400-800 times greater sweetness than that of sucrose. However, the process to effectively extract phyllodulcin from hydrangea leaves has not been fully established yet. The objectives of this study were to optimize an efficient extraction method of phyllodulcin by establishing pretreatment process. Hydrangea leaves were treated by varying hand-rolling, drying temperature (25 or 70°C) and mechanical blending. Hydrangea leaf powder samples were extracted with various solvents (methanol, ethanol, and water) by utilizing either conventional soaking extraction (CSE) at 25°C for 12 h, ultrasonic extraction (UE) at 35°C for 1 h or accelerated solvent extraction (ASE) system. Then, Phyllodulcin was identified, purified and quantified by using LC/MS, preparative recycling HPLC, and HPLC/UV. Traditional hand-rolling and drying at 70°C significantly increased the phyllodulcin contents in hydrangea leave extracts. However, more phyllodulcin was produced from mechanically blended hydrangea leaves (p


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