Separation of Volatile Compounds from Tuna Fish Oil With Supercritical Carbon Dioxide

초임계 이산화탄소를 이용한 참치유로부터 휘발성 성분의 분리

  • Roh Hyung Seob (Institute of Seafood Science, Faculty of Food Science & Biotechnology, Pukyong National University) ;
  • Youn Hyun Seok (Institute of Seafood Science, Faculty of Food Science & Biotechnology, Pukyong National University) ;
  • Jung Sun Mi (Institute of Seafood Science, Faculty of Food Science & Biotechnology, Pukyong National University) ;
  • Hong Yeon Ryun (Institute of Seafood Science, Faculty of Food Science & Biotechnology, Pukyong National University) ;
  • Kang Kil Yoon (Institute of Seafood Science, Faculty of Food Science & Biotechnology, Pukyong National University) ;
  • Chun Byung Soo (Institute of Seafood Science, Faculty of Food Science & Biotechnology, Pukyong National University)
  • 노형섭 (부경대학교 식품생명공학부 수산식품연구소) ;
  • 윤현석 (부경대학교 식품생명공학부 수산식품연구소) ;
  • 정선미 (부경대학교 식품생명공학부 수산식품연구소) ;
  • 홍언련 (부경대학교 식품생명공학부 수산식품연구소) ;
  • 강길윤 (부경대학교 식품생명공학부 수산식품연구소) ;
  • 전병수 (부경대학교 식품생명공학부 수산식품연구소)
  • Published : 2005.02.01

Abstract

Despite a wide range of fatty acids in fish oil, its the usage are very limited owing to off-flavors and volatile compounds in the oil. A way to extract and remove volatile compounds was performed at a semi-flow extractor by using supercritical carbon dioxide $(SC-CO_2)$. Samples of the oil were treated at the conditions which ranged from $30\;to\;80^{\circ}C$ and from 80 to 200 bar with 10 mL/min flow rate of carbon dioxide. In the oil the volatile compounds were analyzed by gas chromatography. Before extraction with $SC-CO_2$ the oil sample was detected over 129 peaks but 99 compounds were identified. The results demonstrated that at $40^{\circ}C$ and 200 bar extraction condition the volatile compounds in the tuna fish oil were removed, except for 14 compounds identified after extraction and other $SC-CO_2$ extraction conditions reached to high reduction of the volatile compounds.

어류에 다량 함유된 EPA와 DHA에 대한 관심이 높아지고 있다. 하지만 어유의 이용에 있어 가장 장애가 되는 요소는 비린내 및 산패취이며 이를 제거하기 위한 연구를 필요로 하고 있다. 본 논문에서는 초임계 이산화탄소를 추출용매로 하여 참치 안구유로부터 제거된 휘발성 이취성분을 동정하고 초임계 이산화탄소 추출 전과후의 이취성분을 비교해 보았다. 또한 추출 조건인 온도와 압력 조건을 달리 함으로써 휘발성 성분의 제거에 있어서의 최적조건을 찾아보았다. 추출 전 참치 안구유에서 99종의 휘발성 성분을 동정할 수 있었던 반면, $40^{\circ}C$, 200bar조건에서의 추출 후의 분석결과에서는 14개 이취성분을 동정할 수 있었으며, 어유 이취 유발성분인 heptanal과 octanal이 제거되었다. $60^{\circ}C$, 80-200 bar 영역에서는 휘발성 성분의 제거율이 높게 나타났다. 초임계 이산화탄소 추출에 의한 참치유의 휘발성 성분의 제거는 기존의 방법에 비교하여 효율성과 안정성이 우수하여 생물 및 식품산업분야에 다양하게 이용될 것으로 전망된다.

Keywords

References

  1. Yi, O. S., D. S. Han, and D. W. Cho (1994), Effect of steam sources and glycerol on the storage stability of fish oil, Korean J. Food Sci. Technol. 26, 824-827
  2. Lee, H. A., I. J. Yoo, and B. H. Lee (1997), Research and developement trends on omega-3 fatty acid fortified food stuffs, J. Korean Soc. Food Sci. Nutr. 26, 161-174
  3. Kinsella, J. E., G. G. Bruckner, and G. J. Bruce (1986),Lipoxygenase in trout gill tissue acting on arachidonic, eicosapentaenoic and docosahexaenoic acids, Biochemica et biophysica acta, Lipids and lipid metabolism, 875, 12-20 https://doi.org/10.1016/0005-2760(86)90005-6
  4. Stansby, M. E. (1962), Speculations on fishy odors and flavors. Food Technol. 16, 28
  5. Lee, K. B., M. K. Han, and M. S. Lee (1998), Effect of deodorizing temperature on physicochemical characteristics in com oil. Korean J. Food and Nutr. 11, 272-277
  6. Lim, S. B., M. K. Jwa, and D. J. Song (1998), Concentration of polyunsaturated fatty acids from anchovy oil by supercritical carbon dioxide, Korean J. Food Sci. Technol. 30, 848-854
  7. Timon, M. L., J. Ventanas, L. Martin, J. F. Tejeda, and C. Garcia (1998), Volatile compounds in supercritical carbon dioxide extracts of Iberian Ham, J. Agric. Food Chem. 46, 5143-150 https://doi.org/10.1021/jf980652v
  8. Taylor, D. L. and D. K. Larick (1995), Investigations into the effect of supercritical carbon dioxide on the fatly acid and volatile profiles of cooked chicken, J. Agric. Food Chem. 43, 2369-2374 https://doi.org/10.1021/jf00057a010
  9. Riha, V. and G. Brunner (2000), Seperation of fish oil ethyl esters with supercritical carbon dioxide, J. Supercrit. Fluid. 17, 55-64 https://doi.org/10.1016/S0896-8446(99)00038-8
  10. Peralta, R. R., M. Shimoda, and Y. Osajima (1996), Further identification of volatile compounds in fish sauce, J. Agric. Food Chem. 44, 3606-3610 https://doi.org/10.1021/jf9603036
  11. Kang, S. S., B. J. Kim, and B. S. Chun (1999), Recovery of high unsaturated fatty acid from squid processing wastes using supercritical carbon dioxide extraction method, J. Korean Fish Soc. 32, 217-222
  12. Cha, Y. J. and K. R. Cadwallader (1998), Aroma-Active Compounds in Skipjack Tuna Sauce, J. Agric. Food Chem. 46, 1123-1128 https://doi.org/10.1021/jf970380g