Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality characteristics of Hijikia fusiforme extracts with different extraction method

추출방법에 따른 톳 추출물의 품질특성

  • Kwon, Yu-Ri (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
  • 권유리 (대구가톨릭대학교 식품공학전공) ;
  • 윤광섭 (대구가톨릭대학교 식품공학전공)
  • Received : 2014.10.01
  • Accepted : 2014.12.19
  • Published : 2015.02.28
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Abstract

The physiological properties of water extracts from Hizikia fusiformis extracted using different extraction methods (water extraction, WE; autoclave extraction, AE; high pressure extraction, HPE) were investigated. The freeze-dried powder yields from HPE, AE and WE were 29.33, 27.84 and 23.63%, respectively. The $L^*$ and $b^*$ color values were higher in WE, while the $a^*$ color values were higher in WE and AE. The total sugar content of AE (60.14%) was higher than those of WE (47.10%), HPE (40.97%). The reducing sugar content (7.88%) and protein content (42.83%) of AE was higher than those of WE, and HPE. The uronic acid (5.04%), total free amino acid (785.19 mg/g), taurine (19.16 mg/g), aspartic acid (66.63 mg/g), asparagine (204.84 mg/g), alanine (188.87 mg/g) and ammonium chloride (243.91 mg/g) contents, however, were the highest in HPE. Additionally, the crude polysaccharide yield was higher in HPE (4.75%) than in AE and WE, and the crude saccharide (fucose, galactose, glucose, xylose and fucose) yields were higher in AE. It can be concluded that optimum conditions for the efficient extraction of Hizikia fusiformis depending on components are high pressure and a lower temperature than in the typical process.

본 연구에서는 다양한 추출방법(열수, 가압가열, 초고압 추출방법)을 통해 톳 추출물을 제조하였으며 품질특성을 실시하여 효과적인 톳 추출방법을 제시하고자 하였다. 추출 수율은 초고압 추출물, 가압가열 추출물, 열수 추출물 순으로 높은 수율을 확인하였으며 색도의 경우 열수 추출물에서 높은 명도와 황색도를 나타내었고 가압가열 추출물에서는 적색도가 높았다. 추출방법에 따른 톳 추출물의 전당 함량을 측정한 결과, 전체적으로 모든 추출물이 40~60%의 높은 전당 함량을 보였으며 특히 가압가열 추출물의 함량이 높았다. 또한 시료별 전당 함량의 경우 가압가열, 열수, 초고압 추출물의 순으로 높은 함량을 보였으며 이는 환원당과 단백질 함량에서도 동일한 결과를 나타내었다. 그러나 우론산 및 총 아미노산 함량의 경우 초고압 추출물이 다른 추출물보다 높은 함량을 보였으며, 특히 asparagine의 경우 초고압 추출물에서만 검출되었다. 톳의 다당류 성분을 알아보고자 에탄올을 이용하여 조다당류를 추출한 결과 수율의 경우 초고압 추출물에서 4.75%로 높았으며 가압가열, 열수 추출물의 순으로 나타났다. 또한 high performance anion exchange chromatography를 통하여 조다당류의 구성당을 살펴본 결과 fucose가 주 당성분인 polysaccharide임을 알 수 있었으며 galactose, glucose, xylose가 함유되어 있음을 알 수 있었다. 이러한 결과를 종합해 볼 때 높은 온도와 압력을 가해 추출할 경우 해조류의 수율 및 유용성분의 추출이 용이해짐을 알 수 있었으며 추후 적절한 압력과 온도 설정관련 연구를 통해 해조 가공산업에 유용할 것으로 판단된다.

Keywords

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