Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Optimal Extracting Conditions Dimethyl-$\beta$-propiothetin from Ulva pertusa

구멍갈파래(Ulva pertusa)로부터 Dimethyl-$\beta$-propiothetin 최적추출조건

  • 배태진 (여수대학교 식품공, 영양학부) ;
  • 강동수 (여수대학교 식품공, 영양학부) ;
  • 최옥수 (순천제일대학 식생활과)
  • Published : 2000.10.01
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Abstract

This study was focused on the optimal extracting conditions of dimethyl-$\beta$-propiothetin as bioactive substance from green seaweed. Identification and quantification of dimethyl-$\beta$-propiothetin were measured by headspace gas chromatography after conversion to dimethyl sulfide by treatment with saturated NaOH solution. Dimethyl-$\beta$-propiothetin was extracted through various processes (solvent extraction, ultrasonication, boiling and autoclaving) from Ulva pertusa. The content of dimethyl-$\beta$-propiothetin extracted by autoclaving treatment showed higher than that of various extraction methods. Dimethyl-$\beta$-propiothetin content in extract of Ulva pertusa was 325,800 ng/g after autoclaving 121$^{\circ}C$ for 45 min. Dimethyl-$\beta$-propiothetin in exract of Ulva pertusa was comparative stable under low temperature. The retentions of dimethyl-$\beta$-propiothetin content in extract of Ulva pertusa were 76.6~99.8% by incubation at 10~6$0^{\circ}C$ for 2 hours. Chemical decomposition of dimethyl-$\beta$-propiothetin was observed under laboratory conditions at pH values higher than 9.5.

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