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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.23 No.5(Wn.88)
- 발행연도
- 2017.8
- 수록면
- 151 - 158 (8page)
이용수
초록· 키워드
In this study, the Rhus chinensis Mill was divided into bark and inner bark. The antimicrobial activity and the antioxidative activity of the extracts were investigated by using the organic solvent fractions after the extraction and concentration with ethanol. This study showed the possibility of functional materials such as raw materials for cosmetics and food supplements. This study was the antimicrobial activity and antioxidant activity of five microorganisms (S. aureus, E. coli, B. subtilis, P. aeruginosa, and P. ovale). The following conclusions were obtained. First, the antimicrobial activity of B. subtilis was found to be high in the ethanol extract of. Second, DPPH scavenging activity was 86.4% free radical scavenging activity at 2.5 mg/mL bark part and 61.9% free radical scavenging activity at 2.5 mg/mL in inner Rhus chinensis Mill bark part. The ABTS scavenging activity was 79.2% free radical scavenging at 1 mg/mL bark fraction and 63% free radical scavenging activity at 1 mg/mL in inner bark, and bark showed higher antioxidant activity than inner bark. These results suggested that the antimicrobial activity and antioxidant activity of Rhus chinensis Mill extract can be used as a natural material. Specific and diverse physiological activity studies are expected in the future.
#Rhus chinensis Mill extract ethanol
#Antimicrobial
#Antioxidant
#Dermatophyte
#Physiological activity
#Skin flora
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목차
- ABSTRACT
- 1. 서론
- 2. 재료 및 실험방법
- 3. 결과 및 고찰
- 4. 결론
- REFERENCES
참고문헌
참고문헌 신청최근 본 자료
UCI(KEPA) : I410-ECN-0101-2018-594-001252155
