한국식품저장유통학회지 (Food Science and Preservation)

  • 제10권2호
  • /
  • Pages.219-223
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  • 2003
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  • 3022-5477(pISSN)
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  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
권호 표지

홍화씨로부터 Phytosterol 추출의 최적화 및 재구성지질의 합성

Optimization for the Phytosterol Extraction and Production of Structured Lipids from Safflower seed

  • 발행 : 2003.06.01
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초록

반응표면분석에 의하여 홍화유 추출조건에 따른 campesterol, stigmasterol, $\beta$ -sitosterol 및 total sterol의 추출 최적화를 모니터링 하였으며, 추출온도(35∼75$^{\circ}C$, X$_1$), 추출시간(1∼11시간 X$_2$), 중심합성계획으로 추출조건을 최적화하였다. campesterol 최적 추출범위는 추출온도, 추출시간 및 시료의 전처리 가공온도가 각각 59.01$^{\circ}C$, 2.88시간, 75.04$^{\circ}C$ 이었다. 그러나 $\beta$-sitosterol, stigmasterol 및 total sterol 추출율 반응표면분석은 유의차가 없었다. 한편 홍화의 35$^{\circ}C$ 유지 추출수율은 평균 23.44% 이었으며 8$0^{\circ}C$ 추출조건에서는 평균 20.05% 이었다. 추출온도가 35$^{\circ}C$에서 8$0^{\circ}C$높아짐에 따라 홍화유의 추출온도에 따른 평균 총 tocopherol 함량이 0.172% 에서 0.207%으로 증가하였다. 지방산 분석 결과 linoleic acid의 함량은 70.24%이었다. 홍화유와 CLA를 이용한 재구성 지질 합성결과 24시간 반응 재구성 지질에 함유된 CLA 함량은 31.79mol% 이었다.

Response surface methodology was used for monitoring and optimizing the extraction conditions of campesterol, stigmasterol, ${\beta}$ -sitosterol, and total sterols from the safflower seed. The conditions of phytosterol extraction were optimized by using central composite design with the temperature(35∼75$^{\circ}C$, X$_1$), the time (1∼11hr, X$_2$), and the preheating temperature(60∼100$^{\circ}C$, X$_3$) as three variables. The extraction conditions for maximum campesterol content were 59.01$^{\circ}C$(X$_1$), 2.88hr(X$_2$), and 75.04$^{\circ}C$(X$_3$). But stigmasterol, ${\beta}$ -sitosterol and total sterols were not significantly different under designed extraction condition in this study. Besides, oil was extracted from safflower seed at various conditions and yields were 23.44% at 35$^{\circ}C$ and 20.05% at 80$^{\circ}C$, respectively. Total tocopherol content increased from 0.172% to 0.207% as the extraction temperature increased from 35$^{\circ}C$ to 80$^{\circ}C$. A structured lipids(SL) was synthesized enzymatically by extracted safflower oil and conjugated linoleic acid(CLA). After 24hr reaction, 31.79 mol% CLA was incorporated into the extracted safflower oil.

키워드

참고문헌

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