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

  • 제36권9호
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  • Pages.1198-1204
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  • 2007
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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마늘 에탄올 추출물의 이화학적 특성에 대한 추출조건의 모니터링

Monitoring on Extraction Conditions for Physicochemical Qualities of Ethanol Extract from Garlic

  • 차태양 ((주)김정문알로에 생명과학연구소) ;
  • 김성호 (경북과학대학 바이오식품과) ;
  • 권택규 (계명대학교 의과대학 면역학교실) ;
  • 권중호 (경북대학교 식품공학과) ;
  • 이상한 (경북대학교 식품공학과) ;
  • 이진만 (호서대학교 식품생물공학과, 호서대학교 식품기능안전센터)
  • Cha, Tae-Yang (R&D Center, Kim Jeong Moon Aloe Co. LTD.) ;
  • Kim, Seong-Ho (Dept. of Bio-food Science, Kyungbuk College of Science) ;
  • Kwon, Taeg-Kyu (School of Medicine, Keimyung University) ;
  • Kwon, Joong-Ho (Dept. of Food Science and Biotechnology, Kyungpook National University) ;
  • Lee, Sang-Han (Dept. of Food Science and Biotechnology, Kyungpook National University) ;
  • Lee, Jin-Man (Dept. of Food and Biotechnology, Hoseo University, Center for Food Function and Safety, Hoseo University)
  • 발행 : 2007.09.30
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초록

마늘은 향신료로서 역할뿐만 아니라 생체기능을 조절하는 유용한 성분을 함유하고 있어서 건강 유지에 유익한 식품으로 알려져 있다. 따라서 본 연구에서는 마늘을 가공식품 소재로 활용하기 위하여 중심합성계획에 의한 반응표면분석법을 이용하여 마늘의 유효성분 함량을 다량 추출할 수 있는 최적추출조건을 모니터링하였다. Alliin 함량은 추출온도 $60.86^{\circ}C$, 추출시간 3.77 hr, 에탄올 농도 50.68%에서 최적이었고, allicin은 추출온도 $65.11^{\circ}C$, 추출시간 2.79 hr, 에탄올 농도 13.62%에서 최대값 8.23 mg%로 예측되었다. 총 페놀성 화합물 함량은 최대값 16.72 mg%로 예측되었으며 이 때 추출조건은 추출온도 $93.35^{\circ}C$, 추출시간 3.22 hr 및 에탄올 농도 10.38%로 나타났고, 전자공여능은 추출온도 $82.64^{\circ}C$, 추출시간 2.88 hr 및 에탄올 농도 0.43%에서 최적이었다. pH 1.2 및 3.0 아질산염 소거능은 추출온도 $79.77^{\circ}C$, $76.46^{\circ}C$, 추출시간 3.22 hr, 3.31 hr 및 에탄올농도 10.38%, 1.12%일 때 최대값은 94.85%, 63.22%이었다.

This study was carried out to find the optimal conditions for the extraction of the effective ingredients based on central composite by monitoring the extraction characteristics of each ingredient with a response surface methodology. The optimal condition for the effective component alliin was extract temperature of $60.86^{\circ}C$, extract time of 3.77 hr, and ethanol concentration of 50.68%, and that for allicin was $65.11^{\circ}C$, 2.79 hr, and 13.62%, respectively, with the maximum extraction of 16.72 mg%. The maximum value of extracted total phenolics was 16.72 mg%, the optimal condition for electron donating ability was $93.35^{\circ}C$, 3.22 hr and 10.38%. The optimal conditions for pH 1.2 and 3.0 nitrite-scavenging ability was extract temperature of $79.77^{\circ}C$ and $76.46^{\circ}C$, extract time of 3.22 hr and 3.31 hr, and the ethanol concentration of 10.38% and 1.12%, respectively. With this optimal condition, the obtained maximum values for nitrite-scavenging activities at pH 1.2 and 3.0 were 94.85% and 63.22%, respectively.

키워드

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피인용 문헌

  1. Analysis of Active Components of Giant Black Garlic vol.44, pp.11, 2015, https://doi.org/10.3746/jkfn.2015.44.11.1672
  2. Biological Activities of Yellow Garlic Extract vol.44, pp.7, 2015, https://doi.org/10.3746/jkfn.2015.44.7.983
  3. Sensitivity Test on the Food Poisoning Bacteria of the Garlic Extract vol.9, pp.2, 2009, https://doi.org/10.5392/JKCA.2009.9.2.339
  4. Effects of Baked Garlic Powder on Lipid Metabolism in Rats Fed a High-Fat/High-Cholesterol Diet vol.41, pp.1, 2012, https://doi.org/10.3746/jkfn.2012.41.1.049
  5. 잎마늘 생산을 위한 마늘 주아의 무게 및 형태가 발아와 생장에 미치는 영향 vol.26, pp.3, 2017, https://doi.org/10.12791/ksbec.2017.26.3.221