公开(公告)号：KR1020140087941A

公开(公告)日：2014-07-09

申请号：KR1020120158806

申请日：2012-12-31

Applicant: 목포대학교산학협력단

Inventor： 마승진 ,  고기봉 ,  이정주

IPC: A61K36/899 ,  B01D11/02 ,  A61P17/00 ,  A61P9/00

Abstract: The present invention relates a method for extracting a flavor component from black rice and, more specifically, to a method for extracting a flavor component by carrying out a subcritical extracting process for black rice. An extracting method for extracting a flavor component from black rice comprises the steps of: extracting a flavor component by using the subcritical number for black rice; and extracting a mixed solvent mixing the extracted flavor component with n-pentane and diethyl ether in 1:1 based on a volume ratio.

Abstract translation: 本发明涉及从黑米提取风味成分的方法，更具体地说，涉及通过对黑米进行亚临界提取处理来提取风味成分的方法。 从黑米提取风味成分的提取方法包括以下步骤：使用黑米的亚临界数提取风味成分; 以1：1的体积比萃取混合提取的风味成分与正戊烷和乙醚的混合溶剂。

公开(公告)号：KR101998421B1

公开(公告)日：2019-07-09

申请号：KR1020120158806

申请日：2012-12-31

Applicant: 목포대학교산학협력단

Inventor： 마승진 ,  고기봉 ,  이정주

IPC: C11B9/00 ,  B01D11/02