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아임계 추출법을 이용한 해조류 추출물의 특성

Characteristics of marine algae extracts using subcritical water extract method

  • 나환식 (전라남도보건환경연구원 식품분석과) ;
  • 김진영 (전라남도보건환경연구원 식품분석과) ;
  • 박종수 (전라남도보건환경연구원 식품분석과) ;
  • 최경철 (전라남도보건환경연구원 식품분석과) ;
  • 양수인 (전라남도보건환경연구원 식품분석과) ;
  • 이지헌 (전라남도보건환경연구원 식품분석과) ;
  • 조정용 (전남대학교 식품공학과) ;
  • 마승진 (목포대학교 식품공학과)
  • Na, Hwan Sik (Food Analysis Division, Jeollanamdo Institute of Health and Environment) ;
  • Kim, Jin Young (Food Analysis Division, Jeollanamdo Institute of Health and Environment) ;
  • Park, Jong Soo (Food Analysis Division, Jeollanamdo Institute of Health and Environment) ;
  • Choi, Gyeong Cheol (Food Analysis Division, Jeollanamdo Institute of Health and Environment) ;
  • Yang, Soo In (Food Analysis Division, Jeollanamdo Institute of Health and Environment) ;
  • Lee, Ji Heon (Food Analysis Division, Jeollanamdo Institute of Health and Environment) ;
  • Cho, Jeong Young (Department of Food Science and Technology, Chonnam National University) ;
  • Ma, Seung Jin (Department of Food Engineering, Mokpo National University)
  • 투고 : 2013.03.07
  • 심사 : 2014.02.10
  • 발행 : 2014.02.28

초록

전라남도 연안에서 대량 생산되고 있는 해조류 5종(다시마 미역 김 파래 톳)을 대상으로 새로운 추출방법인 아임계 추출법을 도입하여 기존의 추출방법(열수, 용매추출)과 비교를 통하여 전남산 해조류의 기능성 측정 및 효율적인 추출물에 대한 자료를 확보하기 위해 조사를 실시하였다. 해조류 추출물 제조는 열수($80^{\circ}C$, 4시간), 용매추출(methanol, ethanol, 실온, 4시간)과 아임계 추출(압력 3 MPa, 온도 90, 150, $210^{\circ}C$)을 이용하여 제조하였다. 추출 수율은 아임계 추출>열수 추출>용매 추출 순으로 높게 나타났으며, 아임계 추출의 경우 추출 온도 조건이 높아지면서 수율 또한 증가하였으며 $210^{\circ}C$에서 가장 높은 수율 결과를 나타냈다. 해조류 추출물의 총당 분석 결과 열수와 용매 추출의 경우 모든 시료에서 열수 추출이 높은 총당 함량을 보였으며, 아임계 추출의 경우 모든 조건(90, 150, $210^{\circ}C$)의 추출물이 용매 추출보다는 높은 총당 함량을 보였다. 시료별 총당 함량의 경우 열수 추출물은 파래, 김, 톳, 미역, 다시마 순으로 당 함량이 높았으며, 이러한 결과는 아임계 추출의 경우에서도 동일한 결과를 보였다. 환원당 분석 결과도 총당 결과와 유사하였다. 5종 해조류 추출물의 총 폴리페놀 함량은 $210^{\circ}C$ 아임계 추출물> $150^{\circ}C$ 아임계 추출물> $90^{\circ}C$ 아임계 추출물>열수 추출물>methanol 추출물>ethanol 추출물 순으로 높게 나타났다. 해조류 추출물의 DPPH radical 소거능을 측정한 결과, 모든 해조류 시료에서 열수 추출, 용매 추출, 3 MPa, $90^{\circ}C$ 아임계 추출물의 $SC_{50}$ 값은 서로 유사한 결과를 보였으며, $150^{\circ}C$ 아임계 추출물의 경우 농도가 조금 낮아졌으며, 특히 $210^{\circ}C$아임계 추출물의 경우 $SC_{50}$ 농도가 현저히 낮아져 항산화 활성이 크게 증가하는 것으로 나타났다. 미백효과 실험을 위해 tyrosinase 저해 효과를 살펴본 결과 톳과 김이 가장 효과가 좋았으며 미역, 다시마, 미역귀 순으로 나타났고, 파래의 경우 거의 효과가 없는 것으로 나타났다. 결론적으로 새로운 추출방법인 아임계 추출법은 다른 방법에 비하여 높은 항산화 활성을 보여준다는 사실을 확인할 수 있었고, 이러한 추출공정은 식품소재로부터 기능성 성분을 보다 더 효과적으로 추출하는 방법으로 적용할 수 있을 것으로 판단된다.

This study was performed in order to investigate the functional components of 5 kinds of marine algae. We have collected 5 samples of marine algae, such as the sea mustard (Undaria pinnatifida), sea tangle (Laminaria iaponice), sea weed fusiforme (Hizikia fusiforme), green laver (Entetomotpha), laver (Phophyratenera), which have been harvested in Jeollanam-do. In order to examine the functional effects, 5 kinds of marine algae were extracted with hot water ($80^{\circ}C$, 4 hr), ethanol and methanol (R.T., 4 hr), and subcritical water extract (SWE, 3 MPa, $90^{\circ}C$, $150^{\circ}C$, $210^{\circ}C$). A higher yield of extract was obtained through SWE method (3 MPa, $210^{\circ}C$) in all of the samples obtained. The highest total sugar content was 427.4 mg/g in green laver extracted with SWE (3 MPa, $210^{\circ}C$). The content of the SWE total phenolic compounds was higher than that of the water and solvent (methanol, ethanol) extracts. The anti-oxidative activities of the extracts from 5 kinds of marine algae were examined through the DPPH radical scavenging activity test. The SWE (3 MPa, $150^{\circ}C$ and $210^{\circ}C$) of the marine algae was the highest among all of the extracts. As per the results, the SWE of the marine algae contained more functional components and it had a higher antioxidant activity than those of the other extracts. The $IC_{50}$ value of tyrosinase in seaweed fusiforme and laver were higher than those of the other samples. These results strongly support the possible use of marine algae as functional materials.

키워드

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피인용 문헌

  1. Studies on Bioactive Substances and Antioxidant Activities of Marine Algae from Jeju Island vol.8, pp.1, 2016, https://doi.org/10.15433/ksmb.2016.8.1.030
  2. Quality characteristics of Hijikia fusiforme extracts with different extraction method vol.22, pp.1, 2015, https://doi.org/10.11002/kjfp.2015.22.1.70
  3. 추출방법에 따른 톳 추출물의 항산화 및 생리활성 특성 vol.24, pp.5, 2014, https://doi.org/10.11002/kjfp.2017.24.5.631
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