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KOREAN J. FOOD COOKERY SCI. Vol. 27, No. 3 June, 2011 꽃차용꽃추출물의구강위생균에대한항균특성 한영숙 ¹ 강소진 ¹ 박세아 ¹ 이선숙 ² 송희자 ³ ¹ 성신여자대학교식품영양학과, ² 목원대학교건강관리학과, ³ 머루랑다래랑 Antibacterial Activities of Flower Tea Extracts against Oral Bacteria Young-Sook Han¹, So-Jin Kang¹, Se-A Pack¹, Sun-Suk Lee² and Hee-Ja Song³ ¹Department of Food and Nutrition, Sungshin Women's University ²Department of Health Science, Mokwon University ³Meorurang Daraerang Abstract In this study, we analyzed flower tea activity against oral bacteria. Lagerstroemia indica, Paeonia suffruticosa and Hemerocallis fulva showed high extract yields. Bellis perennis, Punica granatum and Cercis chinensis showed the high rates of yield by ethanol extraction. Extract yield seemed to be related to the characteristics of the specimens rather than to the solvent. Streptococcus mutans, Streptococcus obrinus, Porphyromonas gingivalis and Prevotella intermedia were used to investigate extracts activity against bacteria; the former two cause dental caries and the latter two cause halitosis. Cornus officinalis, L. indica, P. granatum and P.s uffruticosa showed high antibacterial activities against S. mutans. In specimens extracted with ethanol, P. suffruticosa, Camellia sinensis, Camellia japonica L. and Rosa hybrida showed high antibacterial activities. L. indica, P. granatum and C. officinalis showed high antibacterial activities against S. sobrinus. C. officinalis, P. granatum, L. indica and P. suffruticosa showed high activities for specimens extracted with ethanol. The results show that the warm extracts of C. officinalis, L. indica and P. granatum may be effective to prevent dental caries. In particular, the ethanol-based extracts of C. officinalis, P. suffruticos and C. sinensis were effective to prevent dental caries and thus may be highly marketable. Chrysanthemum zawadskii, R. hybrida, P. granatum, C. japonica L. and Zinnia elegans showed high antibacterial activity against P.gingivalis. R. hybrida showed the highest ethanol extract activity, followed by P. suffruticosa, P. granatum, C. japonica L. and L. indica. R. hybrida, P. granatum, C. morifolium and C. japonica showed high activity against Pr.intermedia in the order named. C. zawadskii, P. granatum, L. indica, C. japonica and A. princeps showed high ethanol extract activity. Thus, the warm extracts of R. hybrida, P. granatum and C. japonica may be helpful to reduce halitosis. In addition, the ethanol-based extracts of P. granatum, C. japonica and L. indica are expected to be highly marketable as mouthwashes. Key words : antibacterial activity, oral bacteria, flower teas, water extracts, ethanol extracts in.ac.kr yshan@sungsh Corresponding author : Young-Sook Han, Department of Food and Nutrition, Sungshin Women's University Tel: 02-920-7210 Fax: 02-920-2076 E-mail: yshan@sungshin.ac.kr

22 한영숙 강소진 박세아 이선숙 송희자 I. 서론현대사회의초고령화의급속한진행으로인해건강하게장수하는것이개인적인관심사이자사회생활개념으로변화되면서먹을거리에대한관심이두드러지고있다. 특히기호음료의다양화와고급화가두드러지게나타나고있다. 차 는식물의잎, 꽃, 열매, 껍질, 뿌리및줄기등을이용한침출액을마시는것을총칭하는데, 일반적으로차나무의어린잎으로만든것을차라고하고그외는약차 ( 藥茶 ), 건강차, 민속차및전통차등으로불리어지며차의대용으로이용한다고하여대용차 ( 代用茶 ) 라고도부른다 ( 최성희 2004). 꽃은식물의생식기관으로관상이제일큰목적이었고, 의례를빛나게했으며, 아플때는약으로쓰이기도했다. 최근에는꽃의향기, 자태, 화색, 영양과기능성성분등을동시에즐길수있는꽃차의소비가커지고있다 (Cho KS 등 2000). 꽃을식품으로이용하는예로는차 ( 茶 ) 에꽃향을부여한화차 ( 花茶 ) 가있는데중국의재스민차는세계적으로유명하다. 우리나라에서도녹차에연꽃향을부여한백련향차같은전통꽃차도있지만꽃만을사용한차로는국화차, 귤화차 ( 화향차 ), 매화차및복숭아꽃차등이있다 ( 최성희 2004, 제순자 2008). 꽃차가시작된유래는정확히알수없지만중국당나라시대에최초로개발된것으로보고있으며한국식생활사에기록되어전해져내려오는꽃들중차로이용된꽃은매화, 장미, 난계화, 귤꽃, 인동화, 목단화, 치자, 갈화, 해당화등이이용되었다. 주로꽃을제철에따서자연건조에의한방법으로꽃을건조시켜탕으로많이이용하였다. 서양에서는 17세기에차가중국에서유럽으로전해진후로주로홍차가많이이용되고있는데향추출과향료문화가발달하여에센스오일착향에의한향차와과일꽃허브등을혼합한꽃차가발달하여그종류도매우다양하다 (Jo GS 등 2002). 우리나라야생화는거의모두식용가능한것으로알려지고있으며 ( 송희자 2006, 이연자 2005) 수입되는꽃차의종류만도 200여가지가넘는다. 꽃차는다양한꽃이재료로이용될수있는만큼꽃의종류에따른관능적특성과성분에차이가많고 (Shin YJ 등 2004, Cho KS 등 1999, 2000), 이에따라적정제다방법이달라지므로품목선정단계에서부터기초자료에대한조사분석의필요성이크다. 화훼업계에서 는화훼이용의다양화측면에서꽃차의개발및연구가활발히이루어지고있다 (Cho KS 등 1999a, 1999b, Cho KS 등 2000, Choi SH 1991, Jo GS 2002, Kim CM 등 1983, Park YJ 등 2005, 2006). 또한각지역단체에서는지역특산품개발측면에서꽃차에대한연구가이루어지고있다 (Kim HJ 2005). 한편구강에는 Streptococcus mutans, Streptococcus sobrinus 등의균이상재하고있으며이균에의해서치아우식증과같은질환이생길수있다. 치아우식증은구강세균이일으키는질환으로치질의파괴와상실을일으키는질환으로치아의법랑질표면에산을생성하는 Streptococcus mutans, Streptococcus sobrinus 등의균이당질을영양분으로하여불용성당단백막을형성하고세균막내의산도가높아지면서무기질성분이탈회되고다시유기질성분이분해되는것이다 (Lee SY 등 2009). 구취는입안에있는 Porphyromonas gingivalis, Prevotella intermedia 등의세균이단백질을분해하여불쾌한냄새가나는증상으로현대인들의사회생활과대인관계에악영향을미칠수있다 (Kwon HJ 등 2008). 따라서구취균으로알려져있는 Porphyromonas gingivalis, Prevotella intermedia 균을효과적으로제어할수있는방법이연구되고있다 (Ryu SY 등 2008, Kim BI 등 2005). 꽃을소재로한꽃차의연구로는동백나무꽃과잎추출물의항미생물활성및항산화효과 (Lee SY 등 2005), 국화꽃의식중독균에대한항균작용 (Jang MR 등 2010), 구절초꽃의항균성물질분석 (Jang DS 등 1997), 장미꽃차향미특성분석 (Lee DS 등 2008), 진달래꽃의항산화효과및세포에대한독성 (Park SW 등 2006), 덖음횟수에따른감국꽃차의품질특성에대한연구 (Yu JS 등 2008) 가보고되고있다. 또한꽃차용꽃의문헌을통한한의학적효능분석 (Byun MS 등 2008), 화차에대한소비자의인식및기호 (Kim KH 2009) 가보고되고있다. 이와같은연구에서의항균작용은대부분식중독을일으키는병원성미생물에대한항균활성만을측정하고있다. 따라서본연구에서는구강위생을위하여구강내에서식하는충치균 Streptococcus mutans, Streptococcus sobrinus와구취균 Porphyromonas gingivalis, Prevotella intermedia에대하여꽃차의항균성을조사하고자 35종의꽃차를시료로하여물과에탄올로추출 한국식품조리과학회지제 27 권제 3 호 (2011)

꽃차용꽃추출물의구강위생균에대한항균특성 23 한추출물을이용하여항균활성을측정하였고이를통하여우리나라국민들의구강위생개선의기초가되고자하였다. 1. 실험재료 Ⅱ. 재료및방법 Table 1. Lists of 35 flower teas used for antimicrobial experiment Korean name 장미꽃칡꽃매화민들레살구도화천일홍쑥꽃동백꽃벚꽃금은화아카시아과꽃해바라기원추리개나리꽃홍화녹차박태기데이지익모초국화맨드라미백일홍맥문동일당귀모란꽃진달래석류꽃수국목백일홍향유때죽나무산수유구절초 Botanical name Rosa hybrida Pueraria lobata (Willd.) Ohwi Prunus mume Taraxacum mongolicum Prunus armeniaca L. Prunus persica Gomphrena globosa Artemisia princeps Pamp. Camellia japonica L. Prunus serrulata var. spontanea Lonicera japonica Acacia Callistephus chinensis Nees Helianthus annuus Hemerocallis fulva Forsythia koreana Carthamus tinctorius L. Camellia sinensis Cercis chinensis Bellis perennis Leonurus sibiricus L. Chrysanthemum morifolium Celosia cristata Zinnia elegans Liriope platyphylla Angelica japonica Paeonia suffruticosa Rhododendron mucronulatum Punica granatum Hydrangea macrophylla Lagerstroemia indica Elsholtzia ciliata Styrax japonica Cornus officinalis Chrysanthemum zawadskii 건 µg조되어진공포장상태인것을제공받아사용하였다. 2. 꽃의구강위생세균에대한항균성측정 1) 추출물의제조및수율측정각각의꽃차시료 20 g을시료의 10배에해당하는 200 ml의 70% 에탄올 (Duksan, Korea), 증류수에각각침지한후 24시간동안 shaking incubator(jisico, SA-MIR-253) 로교반추출하여원심분리 (Gyrogen, GR 20,22) 한후그상층액을회전진공증발기 (rotary evaporator R-124,B CHI, Swizerland) 에서 45 C로감압농축한것을냉장보관하면서최종추출시료로사용하였다. 이때추출수율은다음과같이계산하여표기하였다. 2) 시험균주및항균성측정꽃차추출물의구강위생세균에대한항균력을알아보기위하여 Zaika의 Paper disc diffusion method를이용하였다 (Zaika LL 1988). 균주는충치균 Streptococcus mutans(kctc 3065), Streptococcus sobrinus(kctc 3308), 구취균 Porphyromonas gingivalis (KCTC 5352), Prevotella intermedia(kctc 3692) 를생물자원센터에서분양받아이용하였다. 증식배지는 brain heart infusion broth(difco, USA) 를사용하여 37 의 incubator에서 3회계대배양하여활성이회복된균주를사용하였다. 직경 6 mm의멸균 paper disc(whatman AA discs, USA) 에꽃차추출물을 20 μg/disc의농도로흡수시킨후 Tryptic soy agar(bbl, Becton Dickinson, MD, USA) 평판배지에각세균배양액 0.1 ml를접종하여균일하게도말한 plate 표면위에놓아 37 인큐베이터에서 24시간배양하였다. 그후 disc 주위의 inhibition zone의직경 (mm) 을생육저해환으로서측정비교하였다. Paper disc diffusion method 로 2회측정하여평균낸값을사용하였다. 본실험에서사용한꽃차시료는 35종으로 Table 1과같고, 2009년 8월전라남도담양군소재 머루랑다래랑 에서 Korean J. Food Cookery Sci. Vol. 27, No. 3(2011)

24 한영숙 강소진 박세아 이선숙 송희자 1. 꽃차시료의추출물수율 Ⅲ. 결과및고찰 각각의꽃차시료를분쇄하여 70% ethanol과물로추출하였으며그추출물의수율은 Table 2와같다. Table 2. Yield from water extracts and ethanol extracts of flower teas Flower teas (Botanical name) Yield (%, w/w) Water extracts Ethanol extracts Rosa hybrida 0.68 2.56 Pueraria lobata (Willd.) Ohwi 1.26 1.49 Prunus mume 2.02 1.85 Taraxacum mongolicum 1.53 1.29 Prunus armeniaca L. 1.58 2.08 Prunus persica 1.43 1.83 Gomphrena globosa 1.66 1.09 Artemisia princeps Pamp. 1.42 0.60 Camellia japonica L. 0.81 2.02 Prunus serrulata var. spontanea 1.94 1.27 Lonicera japonica 2.39 2.16 Acacia 2.65 2.30 Callistephus chinensis Nees 0.78 1.92 Helianthus annuus 3.54 0.90 Hemerocallis fulva 3.99 3.07 Forsythia koreana 3.44 3.25 Carthamus tinctorius L. 3.74 1.02 Camellia sinensis 2.43 1.93 Cercis chinensis 3.49 3.35 Bellis perennis 1.72 3.68 Leonurus sibiricus L. 2.63 1.23 Chrysanthemum morifolium 1.96 1.87 Celosia cristata 2.08 0.91 Zinnia elegans 1.74 1.81 Liriope platyphylla 2.45 2.00 Angelica japonica 2.48 1.14 Paeonia suffruticosa 4.29 1.85 Rhododendron mucronulatum 1.84 1.48 Punica granatum 1.81 3.41 Hydrangea macrophylla 2.13 2.19 Lagerstroemia indica 6.02 0.76 Elsholtzia ciliata 1.10 0.80 Styrax japonica 1.60 2.86 Cornus officinalis 1.80 2.43 Chrysanthemum zawadskii 3.12 1.03 물추출물의경우목백일홍 (Lagerstroemia indica) 이 6.02 ml로수율이가장높았고모란꽃 (Paeonia suffruticosa) 이 4.29 ml, 원추리꽃 (Hemerocallis fulva) 이 3.99 ml로높았다. 에탄올추출물의경우는데이지 (Bellis perennis) 가 3.68 ml 로가장수율이높았고석류꽃 (Punica granatum) 3.41 ml, 박태기 (Cercis chinensis) 는 3.35 ml로높았다. 용매에의한추출물의수율차이는없었으며전반적으로추출수율이좋은시료는용매에의한차이보다는시료의특성에기인된것으로생각된다. 이러한결과는 Choi IW 등 (2003) 의항충치효과를가진식물소재탐색의연구에서시료의수율은전반적으로열수추출보다 75% 에탄올추출물에서좀더높은효과를보였다고보고하고있어, 본실험결과와는다소다른양상을나타냈다. 2. 꽃차추출물의항균활성치아우식증의원인이되는충치균 Streptococcus mutans (KCTC 3065), Streptococcus sobrinus(kctc 3308) 를대상으로한꽃차 35종의증류수추출물과에탄올추출물의항균실험결과는 Table 3과같다. S. mutans에대해가장강한항균력을보인증류수추출물은산수유 (Cornus officinalis) 로 14.71 mm의 inhibition zone을나타내었다. 목백일홍 (Lagerstroemia indica), 석류꽃 (Punica granatum), 모란꽃 (Paeonia suffruticosa) 도강한항균력을나타내었다. 에탄올추출물의경우에는모란꽃 (Paeonia suffruticosa) 이 12.79 mm로가장강한항균력을나타내었고녹차 (Camellia sinensis), 동백꽃 (Camellia japonica L.), 장미꽃 (Rosa hybrida) 도높은것으로나타났다. S. sobrinus의항균력은증류수추출물의경우목백일홍 (Lagerstroemia indica) 이 16.23 mm로가장좋았고석류꽃 (Punica granatum), 산수유 (Cornus officinalis) 도좋게나타났다. 에탄올추출물의항균력은산수유 (Cornus officinalis) 가 15.82 mm로가장좋았고석류꽃 (Punica granatum), 목백일홍 (Lagerstroemia indica), 모란꽃 (Paeonia suffruticosa) 순으로항균활성이높게나타났다. 현대인의구강위생에문제가되는구취균 Porphyromonas gingivalis(kctc 5352), Prevotella intermedia(kctc 3692) 를대상으로한꽃차 35종의증류수추출물과에탄올추출물의항균활성을검색한결과는 Table 4와같다. 한국식품조리과학회지제 27 권제 3 호 (2011)

꽃차용꽃추출물의구강위생균에대한항균특성 25 Table 3. Antibacterial activity of water extracts and ethanol extracts from flower teas on S.mutans and S.sobrinus Inhibiting Activities Table 4. Antibacterial activity of water extracts and ethanol extracts from flower teas on P.gingivalis, and Pr.intermedia Inhibiting Activities Botanical name Streptococcus mutans (KCTC 3065) Streptococcus sobrinus (KCTC 3308) Botanical name Porphyromonas gingivalis (KCTC 5352) Prevotella intermedia (KCTC 3692) water ethanol water ethanol Rosa hybrida + ++ + ++ Pueraria lobata (Willd.) Ohwi - - - + Prunus mume - - - - Taraxacum mongolicum + - - - Prunus armeniaca L. + - - + Prunus persica + + - + Gomphrena globosa - - - + Artemisia princeps Pamp. + - + + Camellia japonica L. + ++ + ++ Prunus serrulata var. spontanea + + + + Lonicera japonica + - - + Acacia + + - + Callistephus chinensis Nees - + - ++ Helianthus annuus + + - + Hemerocallis fulva + + - + Forsythia koreana + + - + Carthamus tinctorius L. - - - + Camellia sinensis + ++ + ++ Cercis chinensis + - - - Bellis perennis + + + + Leonurus sibiricus L. + - + + Chrysanthemum morifolium + + + + Celosia cristata - - - - Zinnia elegans + - - + Liriope platyphylla + - - - Angelica japonica - - - + Paeonia suffruticosa ++ ++ + ++ Rhododendron mucronulatum - - - ++ Punica granatum ++ + ++ ++ Hydrangea macrophylla + - - + Lagerstroemia indica ++ + +++ ++ Elsholtzia ciliata - - - + Styrax japonica + - + + Cornus officinalis ++ - ++ +++ Chrysanthemum zawadskii - + + ++ -: Not inhibitiont (6 mm) +: very slight inhibition (6.01-9.99 mm) ++: Moderate inhibition (10.00-14.99 mm) +++: Heavy inhibition (15.00-24.99 mm) water ethanol water ethanol Rosa hybrida +++ +++ +++ +++ Pueraria lobata (Willd.) Ohwi - - + ++ Prunus mume - + + ++ Taraxacum mongolicum + + + ++ Prunus armeniaca L. - - + +++ Prunus persica - ++ + ++ Gomphrena globosa - - - ++ Artemisia princeps Pamp. + ++ ++ +++ Camellia japonica L. ++ +++ ++ +++ Prunus serrulata var. spontanea + + + ++ Lonicera japonica + + + + Acacia + + + ++ Callistephus chinensis Nees - ++ + ++ Helianthus annuus + ++ + +++ Hemerocallis fulva + + + ++ Forsythia koreana + + - ++ Carthamus tinctorius L. - + - ++ Camellia sinensis ++ ++ ++ +++ Cercis chinensis + + - + Bellis perennis + + + + Leonurus sibiricus L. + + + ++ Chrysanthemum morifolium ++ ++ ++ +++ Celosia cristata - - - + Zinnia elegans ++ ++ + +++ Liriope platyphylla + + + + Angelica japonica + + + ++ Paeonia suffruticosa + +++ + +++ Rhododendron mucronulatum + ++ + +++ Punica granatum ++ +++ ++ +++ Hydrangea macrophylla + ++ + ++ Lagerstroemia indica + ++ + +++ Elsholtzia ciliata ++ + - ++ Styrax japonica ++ + + ++ Cornus officinalis ++ ++ + ++ Chrysanthemum zawadskii +++ ++ ++ +++ -: Not inhibitiont (6 mm) +: very slight inhibition (6.01-9.99 mm) ++: Moderate inhibition (10.00-14.99 mm) +++: Heavy inhibition (15.00-24.99 mm) Korean J. Food Cookery Sci. Vol. 27, No. 3(2011)

26 한영숙 강소진 박세아 이선숙 송희자 P. gingivalis의항균력은증류수추출물의경우구절초 (Chrysanthemum zawadskii) 가 18.2 mm로증류수추출물중에가장강한항균력을보였다. 그다음은장미꽃 (Rosa hybrida), 석류꽃 (Punica granatum), 동백꽃 (Camellia japonica L.), 백일홍 (Zinnia elegans) 순으로큰항균력을보였다. 에탄올추출물의경우장미꽃 (Rosa hybrida) 이 15.81 mm로가장높은항균력을보였고모란꽃 (Paeonia suffruticosa), 석류꽃 (Punica granatum), 동백꽃 (Camellia japonica L.), 목백일홍 (Lagerstroemia indica) 순으로큰항균력을보였다. Pr. intermedia의항균력은증류수추출물의경우장미꽃 (Rosa hybrida) 이 16.25 mm로가장높게나타났고석류꽃 (Punica granatum), 국화 (Chrysanthemum morifolium), 동백꽃 (Camellia japonica L.) 순으로큰항균력을보였다. 에탄올추출물은구절초 (Chrysanthemum zawadskii) 가 24.63 mm로에탄올추출물중에서가장큰항균력을가진것으로나타났다. 그다음으로는석류꽃 (Punica granatum), 목백일홍 (Lagerstroemia indica), 동백꽃 (Camellia japonica L.), 쑥꽃 (Artemisia princeps Pamp.) 순으로항균력이큰것으로나타났다. 특히장미꽃 (Rosa hybrida) 의경우 P.gingivalis, Pr.intermedia 균의증류수추출물과에탄올추출물모두에서 15 mm 이상의높은항균력을보였고 Lee HR 등 (2003) 의장미에탄올추출물의항산화성및항균성연구에서와같이버려지는장미를천연항균제로이용한다면경제성과기능성을동시에얻을수있을것이라생각된다. 이상의결과에서장미꽃 (Rosa hybrida), 동백꽃 (Camellia japonica L), 모란꽃 (Paeonia suffruticosa), 석류꽃 (Punica granatum), 목백일홍 (Lagerstroemia indica) 이증류수추출물과에탄올추출물에서충치균 Streptococcus mutans(kctc 3065), Streptococcus sobrinus(kctc 3308) 와구취균 Porphyromonas gingivalis(kctc 5352), Prevotella intermedia(kctc 3692) 에대해높은항균력을가진것으로나타났다. 따라서이들꽃차를꾸준히음용한다면현대인들의치아건강과구강위생개선에도움이될것이라고생각한다. Ⅳ. 요약및결론본연구는꽃차추출물의구강세균에대한활성을조사 하여꽃차음용시구강세균에대한항균성을알아보고자하였다. 꽃차시료의추출물수율은물추출물의경우목백일홍 (Lagerstroemia indica), 모란꽃 (Paeonia suffruticosa), 원추리꽃 (Hemerocallis fulva) 이높았고에탄올추출물의경우는데이지 (Bellis perennis), 석류꽃 (Punica granatum), 박태기 (Cercis chinensis) 가높았다. 전반적으로추출수율이좋은시료는용매에의한차이보다는시료의특성에기인된것으로판단된다. 꽃차추출물의항균활성은충치의원인이되는 S.mutans, S.sobrinus와구취의원인이되는 P.gingivalis, Pr.intermedia 를사용하였고꽃차를음용함으로써충치예방과구취개선에도움이되고자하였다. 충치균인 S.mutans 에대해강한항균력을보인증류수추출물은산수유 (Cornus officinalis), 목백일홍 (Lagerstroemia indica), 석류꽃 (Punica granatum), 모란꽃 (Paeonia suffruticosa) 이었고에탄올추출물은모란꽃 (Paeonia suffruticosa), 녹차 (Camellia sinensis), 동백꽃 (Camellia japonica L.), 장미꽃 (Rosa hybrida) 이높은항균력을보였다. S.sobrinus에대해높은항균력을보인증류수추출물은목백일홍 (Lagerstroemia indica), 석류꽃 (Punica granatum), 산수유 (Cornus officinalis) 였고에탄올추출물의경우는산수유 (Cornus officinalis), 석류꽃 (Punica granatum), 목백일홍 (Lagerstroemia indica), 모란꽃 (Paeonia suffruticosa) 이높은항균력을보였다. 따라서산수유 (Cornus officinalis), 목백일홍 (Lagerstroemia indica), 석류꽃 (Punica granatum) 을따뜻한차로마실경우충치예방에도움을줄것으로생각되며꽃차용꽃을에탄올로추출한추출물을산업적으로이용한다면산수유 (Cornus officinalis), 모란꽃 (Paeonia suffruticosa), 녹차 (Camellia sinensis) 등이충치예방에효과가있으리라생각된다. 구취균인 P.gingivalis에대해강한항균력을보인증류수추출물은구절초 (Chrysanthemum zawadskii), 장미꽃 (Rosa hybrida), 석류꽃 (Punica granatum), 동백꽃 (Camellia japonica L.), 백일홍 (Zinnia elegans) 이었고에탄올추출물은장미꽃 (Rosa hybrida), 모란꽃 (Paeonia suffruticosa), 석류꽃 (Punica granatum), 동백꽃 (Camellia japonica L.), 목백일홍 (Lagerstroemia indica) 순으로큰항균력을보였다. Pr.intermedia의항균력은증류수추출물의경우장미꽃 (Rosa hybrida), 석류꽃 (Punica granatum), 국화 (Chrysanthemum morifolium), 동백꽃 한국식품조리과학회지제 27 권제 3 호 (2011)

꽃차용꽃추출물의구강위생균에대한항균특성 27 (Camellia japonica L.) 순으로높았고에탄올추출물은구절초 (Chrysanthemum zawadskii), 석류꽃 (Punica granatum), 목백일홍 (Lagerstroemia indica), 동백꽃 (Camellia japonica L.), 쑥꽃 (Artemisia princeps Pamp.) 이높은항균력을보였다. 따라서장미꽃 (Rosa hybrida), 석류꽃 (Punica granatum), 동백꽃 (Camellia japonica L.) 을따뜻한차로마실경우구취의개선에도움을줄것이라고생각되며석류꽃 (Punica granatum), 동백꽃 (Camellia japonica L.), 목백일홍 (Lagerstroemia indica) 의에탄올추출물을이용하여구취억제제품을만든다면효과가좋을것이라고생각된다. Ⅴ. 감사의글본연구는 2007년성신여자대학교학술연구조성비지원으로수행되었으며이에감사드립니다. 참고문헌송희자. 2006. 마음맑은우리꽃차. 아카데미북. 이연자. 2005. 우리차우리꽃차. 랜덤하우스중앙 ( 주 ). 제순자 2008. 꽃차와꽃음식. 세종출판사부산 pp 12-31 최성희. 2004. 전통차, 허브차한잔에담긴건강마시기. 중앙생활문화사. 서울 pp 17-18 Byun MS, Seo BN, Kim KW. 2008. Analysis of flower teas for their oriental medicinal efficacy through literature. Flower Res. J 16(2):93-101 Cho KS, Choi HK, Shin KH, Suh JK. 2000. Development of flower tea using a variety of flowers:Ⅰ. Physiochemical properties of flower tea according to the mixture ratio by flower material. J. Kor. Tea Soc 6(1):85-93 Cho KS, Suh JK, Shin KH, Jung HS. 2000. Development of flower tea according to the mixture ratio by green tea and flower. J. Kor. Tea Soc 6(1):95-108 Cho KS, Suh JK, and Bang KP. 1999a. Development of functional flower tea using Chrysanthemum indicum and Rosa hybrida. I. Physiochemical properties before and after flower tea processing. Korean Society for People, Plants and Environment 2(2):1 7 Cho KS, Suh JK, and Jung HS. 1999b. Development of functional flower tea using Chrysanthemum indicum and Rosa hybrida. II. Quality characteristics of flower tea. Korean Society for People, Plants and Environment 2(2):8 16 Choi SH. 1991. Studies of flavor components of commercial Korean green tea. Korean. J. Food Sci. Technol 23:98 101 Choi IW, Jeong CH, Park YG. 2003. Anticariogenic activities of various plant extracts. Korean J. Food Sci. Technol 35(6):1221-1225 Jo GS. 2002. Flower Tea and Aroma Tea. Korean Society for People, Plants and Environment 5(1):47-58 Jang MR, Seo JE, Lee JH, Chung MS, Kim GH. 2010. Antibacterial action against food-borne pathogens by the volatile flavor of essential oil from Chrysanthemum morifolium flower. Korean Soc Food Nutr 23(2):154-161 Jang DS, Park KH, Choi SU, Nam SH, Yang MS. 1997. Antibacterial Substances of the Flower of Chrysanthemum zawadsrii Herbich var. Iatilobum Kitamurs. J Korean Soc Applied Biol Chem 40(1):85-88 Kim BI, Kim SN, Chang SY, Moon KT, Kim YS, Hwang JK, Jeong SH, Kim MY, Kim HS, Kwon HK. 2005. A highly selective antibacterial effect of Curcuma xanthorrhiza extract against oral pathogens and clinical effectiveness of a dentifrice containing Curcuma xanthorrhiza extract for controlling bad breath. Korean Acad Dent Health 29(2):222-237 Kwon HJ. Park JW, Yoon MS, Chung SK, Han MD. 2008. Dental hygiene and dental education : Factors associated with self-reported halitosis in Korean Patients. Korean Acad Dent Health 32(2):231-242 Kim KH, Park SS. 2009. A Study on the perception and preference for flower tea. J. Kor. Tea. Soc 15(1):47-57 Kim CM, Choi JH, and Oh SK. 1983. Chemical change of major tea constituents during tea manufacture. J Korean Soc Food Sci Nutr 12:99 104 Kim HJ. 2005. Development of tea using flower and young leaf of oriental Cherry (Prunus serrulata Lindl. var. spontanea Max.). Department of horticultural science graduate school, Wonkwang University. Lee SY, Hwang EJ, Kim GH, Choi YB, Lim CY, Kim SM. 2005. Antifungal and antioxidant activities of extracts from leaves and Korean J. Food Cookery Sci. Vol. 27, No. 3(2011)

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