쏘팔메토(Saw Palmetto) 열매 추출물의 이화학적인 특성 연구

서지정보

· 발행기관 : 한국식품영양학회
· 수록지 정보 : 한국식품영양학회지 / 36권 / 3호
· 저자명 : 이정은, 김정욱, 이희영, 엄지혜, 김종길, 이영열, 배현지, 김승우, 윤호정, 한수미, 고종호, 국무창, 이영상

목차

Abstract
서 론
재료 및 방법
1. 실험재료
2. FT-IR을 이용한 스펙트럼 분석
3. Acid value 측정
4. GC를 이용한 지방산 조성 분석
5. GC/MS를 이용한 유리지방산 조성 분석
6. ATR-FT-IR을 이용한 쏘팔메토 추출물 함량 분석
결과 및 고찰
1. FT-IR 분광 분석
2. 산가(Acid value) 분석
3. GC 분석
4. GC/MS 분석
5. ATR-FT-IR을 이용한 쏘팔메토 추출물 정량 분석 결과
요약 및 결론
References

영어초록

FT-IR, GC/MS, and ATR-FT-IR analyses were performed to confirm the physicochemical characteristics of saw palmetto fruit (SPF) extract. FT-IR analysis of the standard product showed that the band corresponding to the carbonyl bond of free fatty acid was stronger than the band of acyl-glyceride. Sample E was identified as having the same trend as the standard sample. Fatty acid composition analysis revealed that the main fatty acids in the standard sample were lauric acid and oleic acid. The content of lauric acid ranged from approximately 30% to 38% in samples B, C, D, and E, while the content of oleic acid ranged from approximately 29% to 34%. The GC/MS analysis confirmed that the standard SPF extract consisted of fatty acids and fatty acid ethyl esters. Sample E demonstrated a similar pattern to the standard samples in terms of oleic acid, lauric acid, and fatty acid esters. ATR-FT-IR analysis indicated that only sample E was predicted to contain 100% saw palmetto extract. Therefore, these study findings can be considered fundamental data for analyzing the physicochemical characteristics of the composition of SPF extract.

참고자료

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