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자료유형
학술저널
저자정보
저널정보
한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.14 No.4
발행연도
2009.12
수록면
329 - 334 (6page)

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The effects of drying conditions on the antioxidant activities, luteolin, and volatile compounds of Chrysanthemi Flos flowers were evaluated. The flowers were dried with hot-air or far-infrared radiation at 40℃, 50℃ and 60℃, respectively, to reach 22±1% of moisture content. Each 10 g of the dried flowers were extracted with 100 mL of 95% ethanol. Increasing temperature in hot-air dried (HAD) conditions increased the antioxidant activities of the flower extracts. However, increasing temperature in far-infrared dried (FID) conditions decreased the antioxidant activities of the extracts. Luteolin, one of main flavonoids of Chrysanthemi Flos flowers, was present in the highest content at 60℃ FID flowers with a value of 139 ㎍/mL. Thirteen volatile compounds including camphor and β-caryophyllene were identified in chromatograms. Higher amount of the volatiles were found at 50℃ HAD and 40℃ FID. The results indicated that the antioxidant activities and volatile compounds of Chrysanthemi Flos flowers were significantly affected by drying conditions.

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Abstract
INTRODUCTION
METERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENT
REFERENCES

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