지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
오류제보하기
Mugwort (Artemisia montana), which is a perennial plant mainly distributed throughout Northeast Asian regions, has been used as a preferred source of various foods and traditional medicines in Korea. In particular, as essential oils extracted from mugwort were reported to be biologically active, its steam distillate has been widely used to treat various conditions, such as itching, hemorrhoids, and gynecological inflammation. Therefore, efforts have been devoted to develop effective methods for the collection of bioactive essential oils from mugwort. In this study, five mugwort extracts were obtained using different extraction conditions, namely, 6 % ethanol at room temperature and at 80 °C, pure ethanol, n-hexane, and an adsorbent resin. To evaluate the five extracts of mugwort, area-under-the-curve values (AUCs), chemical profiles, and major bioactive essential oil contents were investigated using gas chromatography-mass spectrometry (GC-MS). An overall assessment of the volatile components, including essential oils, in the five extracts was conducted using AUCs, and the individual essential oil in each extract was identified. Furthermore, the four major essential oils (1,8- cineole, camphor, borneol, and α-terpineol), which are known to possess anti-microbial and anti-inflammatory activities, were quantified using authentic chemical standards. Based on the evaluation results, pure ethanol was the best extractant out of the five used in this study. This study provides evaluation results for the five different mugwort extracts and would be helpful for developing extraction methods to efficiently collect the bioactive oil components for medical purposes using chemical profiles of the extracts.
목차
Abstract
1. Introduction
2. Experiments
3. Results and Discussion
4. Conclusions
References
참고문헌 (20)
참고문헌 신청
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J.-C. Park, Y.-B. Yu, J.-H. Lee and N.-J. Kim, J. Korean Soc. Food Nutr., 23(1), 116-119 (1994).
Y.-S. Kim, J.-H. Lee, M.-N. Kin, W.-G. Lee and J.-O. Kim, J. Korean Soc. Food Nutr., 23(2), 261-267 (1994).
C. Yun, Y. Jung, W. Chun, B. Yang, J. Ryu, C. Lim, J.-H. Kim, H. Kim and S.-I. Cho, Mediators Inflammation, 2016, 1-8 (2016).
J.-D. Cha, M.-R. Jeong, H.-J. Choi, S.-I. Jeong, S.-E. Moon, S.-I. Yun, Y.-H. Kim, B.-S. Kil and Y.-H. Song, Planta Med., 71, 575-577 (2005).
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