• 한국식품과학회지
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• 제34권1호
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• pp.132-135
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• 2002

제주재래종 감귤류의 9종의 미숙과의 naringin, hesperidin, neohesperidin 함량 변화를 분석하고 원료 소재로서의 활용가능성을 검토하고자 하였다. Neohesperidin과 naringin 함량은 '당유자'와 '지각'에서 높았고, hesperidin 함량은 '빈귤'과 '동정귤'에서 높았으나 모두 현재 이들 flavonoid 소재의 상업적 추출에 이용되고 있는 품종들에 비하면 낮았다. 그러나 본 실험에서 수확을 시작한 초기에 각 flavonoid 함량의 급격한 감소가 일어남에 따라 경쟁력 있는 소재의 선발을 위해서는 보다 이른 시기의 미숙과에 대한 검토가 필요하며 특히 '당유자' 및 '지각'의 neohesperidin 및 naringin 소재로서의 활용가능성이 높은 것으로 평가되었다.

• 생명과학회지
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• 제20권11호
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• pp.1691-1696
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• 2010

감귤류는 다양한 기능성과 약효로써의 효능이 입증되면서 소비가 증가하고 있으나, 감귤 가공 후 부산물인 감귤박은 폐기물로써 해양에 투기되고 있어 부산물의 처리가 시급한 실정이다. 따라서 폐감귤박을 이용한 고감도 감미료의 생산 원료인 neohesperidin을 추출하여 폐감귤박을 효율적 이용을 도모하였으나 상당히 미비한 추출수율로 효율성이 감소하였다. 이러한 추출 수율의 문제점을 해결하기 위하여 반응표면 분석법을 이용하여 감귤가공부산물로부터 neohesperidin의 추출 수율 증진 위한 추출조건의 최적화 연구를 수행하였다. 추출 조건 중 초임계 유체 추출의 수율 증진에 영향을 주는 추출 압력($x_1$), 추출 시간($x_2$), 보조용매의 농도($x_3$)를 주요 인자로 선정하였다. 선정한 인자를 반응표면 분석법에 적용하여 추출 수율의 최적조건을 탐색하였으며, 그 결과 추출압력이 증가하면서 추출의 수율은 크게 향상되었고, 또한 추출 시간이 길어질수록 추출 수율 또한 증가함을 확인하였다. 또한 초임계 이산화탄소에 ethanol을 보조용매로 첨가할 경우 보조용매의 농도가 높을수록 수율은 급격하게 증가하여, 최종적으로 162.22%까지 neohesperidin의 추출 수율을 증진할 수 있었다.

• Natural Product Sciences
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• 제17권4호
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• pp.337-341
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• 2011

An HPLC (high-performance liquid chromatography)-PDA (photodiode array) detection method was established for the determination of naringin, hesperidin and neohesperidin in the fruit of Citrus paradisi and C. grandis. The flavonoids were separated in less than 20 min using an YMC RP 18 column with isocratic elution using acetonitrile and water (23 : 77, v/v) at a flow rate of 1 ml/min, and a PDA detector. The levels of naringin, hesperidin and neohesperidin were 1345.92, 950.62, and 2078.82 ${\mu}g/g$, respectively, in the peel, and 102.43, 59.13, and 86.68 ${\mu}g/g$, respectively, in the flesh of C. paradisi. In C. grandis, the levels of naringin, hesperidin and neohesperidin were 3530.56, 80.00, and 5.26 ${\mu}g/g$, respectively, in the peel, and 59.59, 7.43, and 38.41 ${\mu}g/g$, respectively, in the flesh. The total content was highest in the peel, reaching 0.44% and 0.36% in C. paradisi and C. grandis, respectively, while the flesh contained only 0.025% and 0.011%, respectively. Therefore, the peels of C. paradisi and C. grandis are necessary for the processing and utilization of flavonoids.

• Preventive Nutrition and Food Science
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• 제1권2호
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• pp.186-189
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• 1996

Neohesperidin dihydrochalcone(NHDC) is an intense sweetener with lingering aftertaste, which limits NHDC to use as a sweetener in food products. This study was conducted to examine the changes of teste quality of NHDC when using $\beta$-cyclodextrin($\beta$-CD) as a taste modifier. A series of $\beta$-CD(0.01%, 0.03%, 0.1%, 0.176%) was added to NHDC solution (100ppm) and the taste quality was evaluated by magnitude estimation. It was found that $\beta$-CD produced a significant effect in the reduction of aftertaste of NHDC(p<0.01) and sweetness as well.(p<0.001). Linear regression(log mean magnitude estimate versus $\beta$-CD concentration) analysis showed that the intensity of sweetness(n=-0.31) decreased more rapidly than that of aftertaste(m=-0.17). This result suggests the possibility that $\beta$-CD may form inclusion complex with NHDC, so that the hydrophobic portion is encapsulated in the cavity of $\beta$-CD and the carbohydrate moiety is oriented to the outside of the cavity. Or it may be that $\beta$-CD competes with the NHDC molecule for binding to the taste receptor, resulting in reduced perceived intensity.

• 한국식품저장유통학회지
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• 제4권2호
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• pp.181-187
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• 1997

New HPLC method was developed for determination of some flavonoids such as naringin, hesperidin, neohesperidin, rutin, quercitrin, naringenin, hesperetin and apigenin and their contents in citrus juice and citrus peel from citrus varieties Brown in Cheju. Detection was at 280nm and reverse phase ${\mu}$-Bondapak C-18 column was used. Water/methanol/acetic acid as the mobile phase was better than water/acetonitrile/acetic acid. Flavonoids were more stable in 20% n,n-dimethylformamide in methanol(20% DMF) than methanol and pH 12 adjusted by 1N-sodium hydroxide solution. Standard flavonoid solutions were injected three times consecutively and the reproduciability was 0.236 to 3.550%, Correlation coefficient of the calibration curve was 0.9946 to 0.9999. The exiraction efficiency of hesperidin from citrus peel was evaluated with different extraction method such as reflux, ultra-sonicating method, using three solvents (aqueous solutions with pH12 adjusted by 1N-sodium hydroxide, methanol and 20% DMF), respectively. The reflux for 4 hour in 20% DMF was the most efficient of the tested methods and solvents, and recovery percentage were 78.0∼130.0%. Flavonoids were determined in citrus juice. Naringin was 68.2mg/100$m\ell$ in Natsudaidai, Hesperidin were 85.6mg/100$m\ell$ in Sankyool and Neohesperidin was 25.3mg/100$m\ell$ in Dangyooja. Flavonoids were determined in citrus peel. Naringin was 110mg/g in Dangyooja, Hesperidin was 242mg/g in Hungjin and Neohesperidin was 87.9mg/g in Dangyooja.

• 한국식품저장유통학회지
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• 제13권3호
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• pp.389-396
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• 2006

제주산 감귤류를 리큐르 소재로 활용하기 위하여 금귤은 3kg/6L, 병귤은 1kg/3L의 비율로 주정농도 $30{\sim}95%$에서 금귤은 $1{\sim}70$일, 병귤은 $1{\sim}50$일간 침출하여 유용성분인 flavonoid의 이행을 HPLC로 분석하였으며 pH, 색도, 고형물 함량의 변화 등을 측정하였다. 주정농도에 따라 pH의 변화는 차이가 많았으며, 색깔의 변화도 컸다. 일반적으로 주정농도 30%와 95%에서 glucose와 fructose는 높은 주정농도에서, sucrose는 낮은 주정농도에서 침출하는 경우에 높은 함량을 나타냈다. 유기산은 malic acid와 citric acid로서 침출하는 주정농도가 낮을수록 높게 나타났으며, 병귤보다 금귤에서 $10{\sim}15$배 정도 높았다. 비타민 C의 함량은 병귤보다 금귤에서 높게 나타났으며 금귤은 주정농도 60%, 병귤은 주정농도 95%에서 침출하는 경우에 높게 나타났다. 금귤은 침출하는 주정농도 60%에서 $3.19{\sim}41.91{\mu}g/mL$, 병귤은 주정농도 95%에서 $21.90{\sim}30.12{\mu}g/mL$로 나타났다. 금귤에서의 flavonoid는 rutin과 neohesperidin 함량이 많았으며, 주정농도 95%에서 rutin은 $312.82{\sim}688.12{\mu}g/mL$, 주정농도 60%에서 neohesperidin은 $9.32{\sim}74.49{\mu}g/mL$로 높은 함량을 나타냈다. 병귤의 경우 주정농도 30%에서 rutin, neohesperidin 함량이 높게 나타났으나, 주정농도가 높을수록 hesperidin 함량이 높았고, rutin, neshesperidin 함량이 낮게 나타났다. 주정농도95%에서 침출된 hesperidin함량은 $38.93{\sim}136.86{\mu}g/mL$로 나타났다.

• Preventive Nutrition and Food Science
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• 제2권4호
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• pp.291-295
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• 1997

Some sensory properties of synthetic sweeteners are limiting factors for use in low calorie foods of soft drinks. By combining synthetic sweeteners(Neohesperidin dihydrochacone(NHDC), stevioside) with sucrose, sorbitol or xylitol, these limitations can be overcome. Using trained taste panelists and magnitude estimation methods, synergistic effects were investigated in binary sweetener mixtures, The results showed that synergism, as much as 28% to 69%,was noted at all concentration in xylitol-stevioside, NHDC-stevioside mixtures. Synergistic effects were found only at high concentration levels in mixtures of sucrose-NHDC, sucrose-stevioside, and sorbitol-stevioside, ranging from 11% to 22%.By taking advantage of synergistic effects, ginseng tea and orange flavored beverages, sweetened with either xylitol-stevioside of NHDC-stevioside, were prepared and the sensory quality was compared with that of sucrose containing beverages. It was found that sensory characteristics were judged to be very similar for all formulations. The result suggests the possibility of using of using these sweetener mixtures as sugar substitutes in ginseng tea and orange drink.

• 대한약침학회지
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• 제15권2호
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• pp.24-30
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• 2012

This study compared Ojeok-san (Wuji-san in Chinese) decoctions produced using different extraction methods for variable times. Decoctions were extracted in pressurized or non-pressurized conditions for 60, 120, and 180 mins. We investigated the Ojeok-san extract yield, the total soluble solid content, the hydrogen ion concentration (pH), and the reference compound content. The extract yield and the total soluble solid content were higher in decoctions produced by non-pressurized extraction; both were proportional to the extraction time. The pH tended to decrease as the extraction time was increased in decoctions produced using both methods. After 60 and 180 mins, the levels of albiflorin, paeoniflorin, nodakenin, naringin, and neohesperidin were significantly higher in decoctions extracted using the non-pressurized method compared with those extracted using the pressurized method. After 120 mins, only cinnamaldehyde was extracted in a greater amount in pressurized decoctions compared with non-pressurized decoctions. The levels of paeoniflorin, ferulic acid, nodakenin, naringin, hesperidin, neohesperidin, and glycyrrhizin increased with time in non-pressurized decoctions. This study showed that the use of pressurized and non-pressurized extraction methods for different times affected the composition of Ojeoksan (Wuji-san) decoctions.

• 한국식품저장유통학회지
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• 제8권4호
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• pp.442-448
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• 2001

제주산 온주 밀감 주스의 제품화 기술개발에 필요한 기초자료를 얻기 위하여 공극의 크기가 서로 다른 네종류의 한외여과 막을 사용하여 잔류액과 투과액의 성분 변화를 조사하였다. 공극의 크기에 따른 감소율은 총산, citric acid, ascorbic acid 유리당, neohesperidin은 10K에서 100K daltons 사이에서는 막의 공극 크기가 커짐에 따라서 증가하다가 500K daltons에서 감소하였다. 색도, 당도, 총 질소, 아미노태 질소, naringin, hesperidin의 함량은 막 공극의 크기에 따른 차이가 적거나 일정한 경향을 나타내지 않았다. 한외여과 처리를 한 결과 구연산이 감소하여, 당산비가 증가하였다. 연구된 한외여과 막 중 flux가 가장 높고, 성분들의 감소율이 가장 적은 500K daltons 막이 온주 밀감 주스 제조시 가장 적합할 것으로 생각된다.

• Preventive Nutrition and Food Science
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• 제7권1호
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• pp.1-4
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• 2002

Eleven flavonoids, including rutin, naringin, hesperidin, neohesperidin, quercetin, naringenin, kaempferol, hesperetin, nobiletin, 3,5,6,7,8,3',4'-methoxylated flavone and tangeretin in the peel of late maturing citrus fruit species of Mucott (smith tangerine), Singamha (C. natsudidai), Sambogam (C. sulcata), Hongpalsak (C. hassaku), Seminol (Dancy tangerine) and Jawdung (C. aurantium) harvested during from August to December were analyzed with HPLC. The mobile phase consisted of water and acetonitrile with 0.5% acetic acid. Wavelength in UV detector was determined at 254 nm. Naringin and neohesperidin content in the peel of Jawdung harvested at the early stage of maturation were 34.02 mg/g and 13.68 mg/g, respectively, and it was highest among the tested citrus fruits. Hesperidin content in the peel of Mucott harvested at the earthy stage of maturation was 12.48 mg/g. Rutin content of Sambogam harvested at the early stage of maturation was 5.13 mg/g. Quercetin, naringein, kaempferol, nobiletin, 3,5,6,7,8,3',4'-methoxylated flavone flavonoids were in trace. Flavonoid contents of Singamha, Sambogam and Jawdung were high in the peel of fruits at the early stage of maturation, after which time they decreased rapidly.