• Title/Summary/Keyword: 이산화탄소 함량

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The Effect of Water Content on Hen Egg lysozyme Extraction using Reversed Micelles and Pressurized Carbon Dioxide (가압 이산화탄소와 역미셀을 이용한 난백 lysozyme의 추출에 대한 수분함량의 영향)

  • 박선영;전병수
    • KSBB Journal
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    • v.18 no.3
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    • pp.202-206
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    • 2003
  • A study of hen egg lysozyme extraction using reversed micelles and pressurized CO₂ phase was conducted. The relationship between the lysozyme extraction and water content (W/sub 0/) under the pressurized CO₂ conditions was investigated. The water content of the micellar organic phase was a significant parameter affecting the mass transfer of protein and enzymatic activity in reversed micellar process. It was found that the reversed micelles in the organic phase with pressurized CO₂ were larger than the organic phase without CO₂. Therefore, the extractionrate of lysozyme in the interface of the aqueous phase and the organic phase was increased. W/sub 0/ value was increased at the high surfactant concentration and the extraction rate of lysozyme was enhanced.

Changes in The Chemical Composition of Apple Slices Pretreated with Supercritical Carbon Dioxide (건조 전처리 방법으로써 초임계 이산화탄소가 사과절편의 화학적 성분에 미치는 영향)

  • Lee, Bo-Su;Lee, Won-Young
    • Food Science and Preservation
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    • v.17 no.2
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    • pp.256-260
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    • 2010
  • We investigated changes in the chemical composition of apple slices after pretreatment with supercritical $CO_2$. Total phenolic levels increased with increasing temperature, although the concentrations were lower in pretreated material than in fresh or untreated slices. The levels of vitamin C and malic acid in pretreated slices were also lower than in untreated or fresh apple slices. Little difference was evident among various pretreatmentconditions. It was found that supercritical $CO_2$ served not as a solvent but rather as a means of tissue compression. Supercritical $CO_2$ compressed the apple slices, causing juice to be extruded. The juice disappeared when the supercritical $CO_2$ pressure was released.

Extraction of Active Compounds from Angelica gigas using Supercritical Carbon Dioxide and its Physiological Activity (초임계 이산화탄소를 이용한 참당귀 유효 성분의 추출 및 생리활성 효능)

  • Park, Su In;Heo, Soo Hyeon;Lee, Jinseo;Shin, Moon Sam
    • Journal of Convergence for Information Technology
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    • v.11 no.6
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    • pp.206-212
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    • 2021
  • This study aimed to maximize the efficacy of Angelica gigas by finding a more effective way to extract active compounds from Angelica gigas. After extracting Angelica gigas by hydrothermal, ethanol, and supercritical carbon dioxide extraction methods, analysis of decursin and decursinol angelate content, quantification of total polyphenol content, and evaluation of efficacy of antioxidant, whitening, and antibacterial were conducted. The content of decursin and decursinol angelate was very high at 38.65% of the supercritical carbon dioxide extract, and the total polyphenol content was high in the order of hydrothermal extract, ethanol extract and supercritical carbon dioxide extract, but the difference was relatively small. The antioxidant effects were consistent with the total polyphenol content, and the antibacterial effects were consistent with the decursin and decursinol angelate content. In other words, through this study, we found that the optimal method for extracting active compounds from Angelica gigas is the supercritical carbon dioxide extraction method.

Total Polyphenol Content and Antioxidative Activities of Mistletoe(Viscum album) Extracts by Supercritical Carbon Dioxide (초임계 이산화탄소를 이용한 겨우살이(Mistletoe, Viscum album) 추출물의 폴리페놀 함량 및 항산화 활성)

  • Jang, Tae-Oh;Yoo, Yang-Hoon;Hwang, Yong-Chul;Kim, Hyun-Ku;Woo, Hyun-Chul
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.1
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    • pp.20-24
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    • 2010
  • This study was performed to investigate antioxidant activities of Mistletoe (MS) extracts by measuring electron donating ability (EDA), super oxide dismutase (SOD)-like activity and total polyphenol content (TPC). The extracts were obtained using supercritical carbon dioxide, hot-water and ethanol extraction. EDAs was the higher in ethanol extract (70.53%) than water (36.73%) or supercritical carbon dioxide extract (15.73% at 400 bar, $30^{\circ}C$) at concentration of 10 mg/mL. However, SOD-like activities and TPCs were the highest in the supercritical carbon dioxide extract. At concentration of 1 mg/mL, supercritical carbon dioxide extract (22.54% at 200 bar, $40^{\circ}C$) was higher SOD activity than water (7.85%) and ethanol extract (6.12%). Regarding TPCs of MS extracts, the content was the highest in supercritical carbon dioxide extract (17.57 wt% catechin equivalent at 200 bar, $50^{\circ}C$) followed by ethanol and water extract. These results suggest that it can be useful to develop functional foods using antioxidative active compounds of MS with high polyphenol contents.

Effects of Elevated CO2 Concentration on Leaf Phenology of Quercus acutissima (이산화탄소 농도 증가가 상수리나무 잎의 계절현상에 미치는 영향)

  • Seo, Dong-Jin;Oh, Chang-Young;Han, Sim-Hee;Lee, Jae-Cheon
    • Korean Journal of Agricultural and Forest Meteorology
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    • v.16 no.3
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    • pp.213-218
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    • 2014
  • Effects of elevated $CO_2$ on leaf phenology of Quercus acutissima were examined using open-top chambers, which had ambient and elevated $CO_2$ concentrations (ambient ${\times}1.4$, ambient ${\times}1.8$). To analyze the effect of chamber, non-treatment block was established near outside of the chambers. In 2013, budburst, leaf unfolding, coloring, and shedding were surveyed, and spring phenology was surveyed in 2014. Thermal sum (base temperature $+5^{\circ}C$) of each phenological event occurred was recorded. In addition, bud samples were collected and analyzed for carbohydrate contents in March 2014. Elevated $CO_2$ concentration advanced budburst and leaf unfolding, and delayed shedding in 2013. However, in 2014, the temperature of the spring season was high, and there was no significant effect of elevated $CO_2$ concentration on spring phenology. Carbohydrates content, such as starch, total non-structural carbohydrate and total soluble sugar, were significantly increased in response to elevated $CO_2$ concentration. It has been proposed that elevated $CO_2$ concentration could extend the growing season of temperate species with increased possibility of frost damage due to early bud opening and leaf unfolding. However, our analysis showed that the increased carbohydrate concentration in bud under elevated $CO_2$ would reduce the possibility of early spring frost damage by acting as cryoprotectant.

Preparation and Characterization of Phenolic/Furfural Organic Gel Microspheres in Supercritical $CO_2$ (초임계 이산화탄소를 이용한 Phenolic/Furfural계 유기 겔 입자의 합성 및 물성)

  • 이경남;이해준;김중현
    • Polymer(Korea)
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    • v.24 no.1
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    • pp.8-15
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    • 2000
  • Phenolic/furfural(P/F) gel microspheres were successfully produced by new supercritical $CO_2$-based process. $CO_2$-soluble poly(dimethylsiloxane) (PDMS) was used as the stabilizer in this system. Spherical morphology of the gel microspheres was confirmed by scanning electron microscopy. Particle size and particle size distribution of P/F gel microspheres can be modified by variety of the solids content and the stabilizer content. The resultant P/F gel microspheres have average particle size in the range of 1-6 ${\mu}{\textrm}{m}$. The structure of P/F gel microspheres was revealed by thermogravimetric analysis and IR analysis.

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Effects of high carbon dioxide and ethylene treatment on postharvest ripening regulation of red kiwifruit (Actinidia melanandra Franch) during cold storage (고농도 이산화탄소와 에틸렌처리가 레드키위의 수확 후 저온저장 중 숙성조절에 미치는 효과)

  • Yang, Yong-Joon;Lim, Byung-Seon
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.18 no.6
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    • pp.478-485
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    • 2017
  • The effect of high carbon dioxide and ethylene treatment on postharvest ripening regulation of red kiwifruit (Actinidia melanandra) was investigated during cold storage. Physio-chemical properties such as weight loss, firmness, SSC, acidity, and market quality were analysed in red kiwifruit held at $10^{\circ}C$ compared to the fruit treated with carbon dioxide and ethylene during 75 days of storage. No significant weight loss was detected in red kiwifruit treated with carbon dioxide until 75 days of storage while the most rapid loss was found in fruit treated with ethylene. In ethylene-treated fruit, the firmness was dramatically reduced from 4.2kg on the first day to 1.2 kg after 27 days of storage at $10^{\circ}C$. However, the firmness of the carbon dioxide-treated fruit was 1.8kg after 54 days of storage. The highest level of SSC(%) was investigated within the 27 storage days at $10^{\circ}C$ for fresh red kiwifruit treated with exogenous ethylene, whereas the carbon dioxide-treated fruit exhibited a greatly increased SSC after 64 days. The carbon dioxide-treated red kiwifruit maintained statistically(p<.01) higher levels of acidity compared to the control and the exogenous ethylene-treated ones during 41 days of storage at $10^{\circ}C$. The SSC/Acid ratio of fruit treated with carbon dioxide was significantly lower (p<.01) maintained than the other two treatments (ethylene-treated and control fruit)throughout the 75-day experiment. Based on the quality characteristics of postharvest red kiwifruit, it could be concluded that the carbon dioxide treatment significantly delayed the ripening process and maintained the market quality of harvested red kiwifruit, which can be a potential application for commercial use in the kiwi industry.

초임계 이산화탄소를 이용한 유자 과피로부터 향기성분의 추출

  • Lee, Seung-Jin;Jeon, Byeong-Su
    • 한국생물공학회:학술대회논문집
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    • 2001.11a
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    • pp.701-704
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    • 2001
  • The volatile components of citron peel extracted by three methods, which were SDE (Simultaneous steam distillation & solvent extraction) extraction, solvent extraction and supercritical carbon dioxide extraction were analyzed with gas chromatography. The operation conditions was at the temperature between $30^{\circ}C$ and $45^{\circ}C$ and perssure between 1000 psi and 2500 psi. The aromatic compound was the principal component extracted, the optimum conditions for limonene extraction were 2000 psi and $40^{\circ}C$.

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Supercritical $CO_2$ Extraction of Genistein from Soybean (초임계 $CO_2$를 이용한 대두 Genistein의 추출)

  • Bu, Seong-Jun;Byeon, Sang-Yo
    • KSBB Journal
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    • v.14 no.4
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    • pp.490-494
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    • 1999
  • This study was carried out to examine some factors affecting the supercritical carbon dioxide extraction of genistein from soybean. The factors investigated in this study were pressure, temperature, flow rate of carbon dioxide, and concentration of modifier. It was foumd out that genistein is not extracted in the absence of modifier. Ethanol was found to be more effective modifier than methanol. 70% of genistein was extracted at 35$^{\circ}C$, 300bar and ethanol 15% (w/v) as compared with the performances of organic solvent extraction.

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MA Strotage Response of Fresh Lemongrass Depending upon Film Source and Storage Temperature (필름종류와 저장온도에 따른 Lemongrass의 MA 저장성 비교)

  • Park, Kuen-Woo;Kang, Ho-Min;Kim, Chung-Ho
    • Horticultural Science & Technology
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    • v.18 no.1
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    • pp.18-21
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    • 2000
  • This study was carried out to investigate the MA response of fresh lemongrass (Cymbopogon citratus) depending upon film sources and storage temperatures. The fresh weight loss was significantly lower at 5 and $0^{\circ}C$ than those of higher temperatures. And ceramic $80{\mu}m$ film (CE 80) was more effective in preventing weight loss than CE40. The contents of $CO_2$ and ethylene were much higher in CE 80 wrapping than those in CE 40 ones. Rapid accumulation of $CO_2$ was observed at high storage temperature. However, the ethylene content during whole storage period was higher at $0^{\circ}C$ than those at $5^{\circ}C$, but the level of ethylene was remained below 1ppm and did not adversely affected to lemongrass quality. The treatment of CE 80 at $5^{\circ}C$ was most effective on keeping visual quality and chlorophyll content. The storage durations were up to 48 days at $5^{\circ}C$ and 35 days at $0^{\circ}C$, respectively. Results indicated that CE 80 at $5^{\circ}C$ is an optimal condition for MA storage of lemongrass.

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