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KMID : 0903519930360030249
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1993 Volume.36 No. 3 p.249 ~ p.254
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Effect of extraction conditions on mineral components and physical properties in cinnamon extracts
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전병선/Jeon, Byeong Seon
김우정/김나미/박채규/Kim, Woo Jung/Kim, Na Mi/Park, Chae Kyu
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Abstract
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The dried cinnamon was extracted with water and 70% ethanol and studied for the several extraction conditions of temperature, time, solvent addition ratio and number of extraction on mineral components and physical properties of the extracts. Mineral components significantly increased as the extraction temperature increased. More than 8 hours of extraction showed a little improving while solvent ratio (V/W) up to 60 times (V/W) significantly increased the mineral components, particularly Cu, Zn, Fe, Na in water extracts and Fe, Mn, K in 70% ethanol extracts. Absorbance at 285 ㎜ decreased as the temperature raised up to the range of 60∼80℃. The Hunter a-value was much affected with extraction conditions and L-value and transmittance were changed similarity while pH was little changed.
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KEYWORD
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