Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 30 Issue 1
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- Pages.139-145
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- 1998
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- 0367-6293(pISSN)
Manufacture Condition of Oleoresin using Citron Peel
유자과피를 이용한 Oleoresin의 제조 조건
- Jeong, Jin-Woong (Korea Food Research Institute) ;
- Lee, Young-Chul (Korea Food Research Institute) ;
- Lee, Kyung-Mee (Korea Food Research Institute) ;
- Kim, In-Hwan (Department of Foods & Nutrition, College of Allied Health Science, Korea University) ;
- Lee, Mie-Soon (Department of Foods & Nutrition, Duksung Women's University)
- Published : 1998.02.01
Abstract
This study was performed to provide fundamental data on the optimum manufacture condition of oleoresin using citron peel. Oleoresin was extracted from freeze-dried or hot air dried citron peels using various solvents (hexane, ether, dichloromethane, acetone. and methanol), mixing ratio, extraction temperature, and time. As a result, optimum extraction conditions of oleoresin were: solvent mixing ratio 1:10 (w/v), extraction time 2 hours, and extraction temperature
본 연구는 유자의 다양한 가공 및 이용 방안의 검토를 위하여 유자 부산물인 착즙 후의 과피를 이용하여 유자 oleoresin을 제조하기 위한 적정조건을 설정하였다. 먼저, 용매별(hexane, ether, dichloromethane, acetone, methane의 5종), 혼합 비율별, 추출온도 및 시간별에 따른 oleoresin추출시험 결과, 추출수율과 품질 등의 측면에서 추출용매로서는 methanol과 dichloromethane이 선정되었다. 이 때, 적정추출조건은 methanol을 사용할 경우, 용매첨가비율 1:10 (w/v), 추출시간 2시간, 추출온도