Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Optimization of Extraction of Functional Components from Black Rice Bran

흑미 미강의 기능성 성분 추출 공정 최적화

  • Jo, In-Hee (Department of Food Science and Technology, Kyungpook National University) ;
  • Choi, Yong-Hee (Food & Bio-Industry Research Institute, Kyungpook National University)
  • 조인희 (경북대학교 식품공학과) ;
  • 최용희 (경북대학교 식품생물산업연구소)
  • Received : 2011.10.13
  • Accepted : 2011.11.14
  • Published : 2011.11.30
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Abstract

The purpose of this study was to determine the optimum ethanol extraction conditions for maximum extraction of functional components such as ferulic acid, oryzanol, and toopherol from black rice bran using Response Surface Methodology (RSM). A central composite design was applied to investigate the effects of the independent variables of solvent ratio ($X_{1}$), extraction temperature ($X_{2}$) and extraction time ($X_{3}$) on the dependent variables such as total phenol components ($Y_{1}$), total flavonoids compounds ($Y_{2}$), electron donating ability ($Y_{3}$), $\gamma$-oryzanol ($Y_{4}$), ferulic acid ($Y_{5}$) and $\alpha$-toopherol components ($Y_{6}$). ANOVA results showed that coefficients of determination (R-square) of estimated models for dependent variables ranged from 0.8939 to 0.9470. It was found that solvent ratio and extraction temperature were the main effective factors in this extraction proess. Particularly, the extraction efficiency of ferulic acid, $\gamma$-oryzanol and $\alpha$-toopherol components were significantly affected by extraction temperature. As a result, optimum extraction conditions were 20.35 mL/g of solvent ratio, 79.4$^{\circ}C$ of extraction temperature and 2.88 hr of extraction time. Predicted values at the optimized conditions were acceptable when compared with experimental values.

본 연구에서는 추출시간을 단축시키고자 Ultrasound-Assisted Extraction(UAE)를 이용한 전처리 추출공정을 수행 후 기능성 성분 추출 시 시료에 대한 용매비와 추출 온도, 추출 시간의 영향을 알아보기 위하여 용매비는 10-30 mL/g, 추출온도 60-100$^{\circ}C$, 추출시간 2-6시간으로 하여 각 조건에서 추출함량을 측정하였으며 최적 추출 조건을 구하기 위해 반응표면 분석을 실시하였다. 그 결과, 미강의 기능성 성분의 추출 시 추출온도에 가장 영향을 많이 받았으며 추출시간은 크게 영향을 받지 않았다. 시료에 대한 용매비는 추출온도 다음으로 종속변수에 비교적 유의하게 영향을 주었다. 총페놀함량의 추출조건은 시료에 대한 용매비 17.43, 추출온도 82.13$^{\circ}C$, 추출시간 3.76시간일 때 최대값 176.57 mg GAE/100g을 나타내었고, 총플라보노이드 함량은 18.32 mL/g, 77.51$^{\circ}C$, 2.04시간일 때 291.09 mg/ 100 g으로 최대값을 나타내었다. 전자공여능은 14.37 mL/g, 78.46$^{\circ}C$, 2.87시간일 때 94.34%로 최대값을 나타내었다. Ferulic acid의 추출조건은 시료에 대한 용매비 17.71 mL/g, 추출 온도 80.58$^{\circ}C$, 추출시간 3.62시간일 때 최대값 265.18 mg/100 g으로 예측되었고, $\gamma$-oryzanol은 시료에 대한 용매비 16.39 mL/g, 추출온도 76.45$^{\circ}C$, 추출시간 3.41시간 에서 최대값 226.46 mg/100 g을 나타났다. $\alpha$-toopherol은 시료에 대한 용매비 25 mL/g, 추출온도 79.18$^{\circ}C$, 추출 시간 5.73시간일 때 최대값 9.71 mg/100 g을 나타내었다. 흑미 미강의 기능성 성분의 최적 추출 조건을 예측하기 위하여 각 종속변수에 대한 각각의 contour map을 superimposing을 한 결과 시료에 대한 용매비 20.35mL/g, 추출 온도 79.4$^{\circ}C$, 추출 시간 2.88시간으로 나타났다. 이 조건에서 실험한 결과 각각 종속변수들의 예측값과 실제값이 유사하게 나타났다.

Keywords

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