A Study on the General Characteristics and Instrumental Analysis of Natural Omija Extract
분야
공학 > 화학공학
저자
( Ki Chun Sung ) , ( Ki Jun Kim ) , ( Yong Ryul Kim ) , ( Sang Sung Nam )
발행기관
한국유화학회
간행물정보
한국유화학회지 2013년, 제30권 제2호, 225~232페이지(총8페이지)
파일형식
13001693.pdf [무료 PDF 뷰어 다운로드]
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    영문초록
    Omija component was known to possess natural odor, taste, color, and various general characteristics. Omija extraction was extracted using ethanol as a solvent. Omija extract showed a red-purple color of some viscous liquid state. Some conclusions from natural Omija extract were obtained as follow. The result of antimicrobial experiment to add Omija extract, the number of microbial population showed negative reaction from 3 days after it cultivated. This phenomenon could confirm that Omija component affected to antimicrobial effect. The result of dyeing experiment to add Omija extract, fiber dyeing effect showed with some ivory color after dyed to cotton and silk. Also, this phenomenon could confirm that Omija component affected to natural dyeing effect from observated dye state with biological microscope(BM). The result of instrumental analysis, inorganic components of K(109.60ppm), Na(3.500ppm), Ca(1.205ppm), Mg(0.900ppm), Li(0.350ppm), Si(0.380ppm), Cu(0.250ppm), Fe(0.125ppm), Zn(0.090ppm), etcs from Omija were ascertained with ICP/OES, and organic components of benzene(10.808), borny lacetate(11.289), phenol(14.183), β-terpinene(15.840), α-terpinolene(17.616) etcs from Omija were ascertained with GC/MSD.
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