| 摘要 |
A method of producing mugwort extract having high antioxidant property by collecting and extracting mugwort having excellent electron-donating ability is provided to obtain mugwort extract with improved palatability as well as high antioxidant property. Mugwort root having excellent electron-donating ability is collected, cut into 5cm long, planted, grown and harvested. Then 20 to 40% by weight of the mugwort having excellent antioxidant power is mixed with 5 to 10% by weight of honey, 5 to 10% by weight of Zizyphus jujuba fruit, 5 to 10% by weight of oligosaccharide, 0.1 to 1% by weight of cinnamon bark, 0.1 to 1% by weight of ginger and 40 to 64.8% by weight of purified water and heated at 121deg.C for 1 to 3hr to obtain mugwort extract having excellent antioxidant power.
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