Natural grape extraction was extracted from grape component using diethyl ether as a solvent, and we tested various pharmaceutical and chemical characteristics of this extract. Characteristic experiments to use natural grape extract tested antimicrobial experiment using microbe in pharmaceutical material, and tested dye experiment using fiber in chemical material. From the result of characteristics experiment, some conclusions are obtained as follow. From the result of characteristics experiment, it obtained about 7.5%-grape extraction ratio as semi-solid state, and after dried in freezing from grape extract of semi-solid state, it obtained about 10%-grape extraction ratio as solid state of dark purple color. From result of antimicrobial experiment of grape extract, number of staphylococcus aureus (KCMC-01) and aspergillus niger (KCMC-02) in microbe decreased more and more according to time passage. This phenomenon showed that grape extract influences to antimicrobial effect. From the result of dye experiment of grape extract, it appeared in direction of dark purple color after dyed to use cotton and silk with fiber to control in pH 7.5. Specially the result which confirmed dye of fiber with optical electron microscope(OEM), we could know that it appears darker silk than cotton.

This study was conducted to develop functional muffin in which grape seed extract(GSE) was added at 0, 0.5, 1 or 2% levels and to evaluate the quality characteristics. The volume of muffin decreased with the increasing GSE content, but no significant differences were observed. The weight and height of muffins increased with the increasing GSE content. The incorporation of GSE in the product lowered lightness (L value) and increased redness(a value). The mechanical texture parameters including hardness, springiness, gumminess and brittleness increased with the increasing GSE levels. Sensory analysis showed that muffin prepared with 0.5% GSE was considered to be as acceptable as control, based on hedonic scale ratings given by untrained taste panel.

The film with methylcellulose(MC) and grape seed extract(GSE) were prepared by casting their aqueous solution at 80oC and dryng at 23oC for 48 hrs. Effect of grape seed extract (GSE) on the barrier permeabilities and the thermomechanical property of methylcellulose(MC) film was studied. The barrier permeabilities and the thermomechanical property of MC films containing various contents of GSE were evaluated in terms of water vapor, oxygen permeabilities, and dynamic mechanical analysis(DMA). The rate of water vapor permeability of MC films decreased with GSE contents in the MC films. Also, the rate of oxygen permeability also decreased with GSE contents indicating higher oxygen barrier property of the MC film. The results showed that GSE had a good miscibility with MC and acted as a plasticizer for MC films resuling in lowering the glass transition temperature of the film.

Background : Resveratrol is the stillbenoid material made by the stress factors from the plants like grape, blueberry and Polygonum cuspidatum and it has useful pharmacological activity such as anti-cancer and longevity effect. Although grapevine contains less resveratrol compared to Polygonum cuspidatum, it is expected that a large amount of resveratrol can be obtained using by-products from the processing because grapes are one of the crops grown and processed considerably in south Korea. Methods and Results : As the result of the analysis of resveratrol content in grape extract using high-performance liquid chromatography (HPLC), it was showed that the amount of the resveratrol was 46.8~47.8 mg(about 4.7~4.8%) per 1 g of grape extract. The method used for purifying resveratrol from grape extract was a column chromatography and adsorption resin was used in packing the column. The content of resveratrol in the eluate obtained by column chromatography was analyzed by HPLC. Then the solid content obtained by freeze-drying was analyzed to get the purity and the collect rate of the resveratrol by measuring the weight. The result showed that the purity of the resveratrol in eluate obtained by column chromatography was measured to 15.2~18.1% and collect rate was up to 95%. Conclusion : From the above results, we have isolated resveratrol which is more pure than the conventional from grape extract and assumed that it is helpful to produce functional material at a low cost by using this isolation method.

본 연구는 추출용매 및 주정에 의한 탈지 및 비탈지 포도종자 추출물의 수율, 항산화활성 및 총페놀함량을 분석하였으며, 각종 pH에서 처리된 추출물의 저장시 항산화력 변화를 살펴보았다. 추출수율은 탈지 및 비탈지 처리한 포도종자 분말 모두 에탄올로 에서 6시간 추출하였을 때 각각 로 다른 유기용매에 비하여 가장 높은 것으로 나타났으며, methanol, acetone-acetic acid 및 acetone 순으로 나타났으며 ethanol 탈지추