Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Characteristic and Extraction of Fucoxanthin Pigment in Undaria pinnatifida

미역에 함유된 Fucoxanthin 색소의 추출 및 특성

  • 김선재 (목포대학교 생명공학부 및 식품산업기술연구센터) ;
  • 김현주 (목포대학교 생명공학부 및 식품산업기술연구센) ;
  • 문지숙 (목포대학교 생명공학부 및 식품산업기술연구센) ;
  • 김정목 (목포대학교 생명공학부 및 식품산업기술연구센) ;
  • 강성국 (목포대학교 생명공학부 및 식품산업기술연구센) ;
  • 정순택 (목포대학교 생명공학부 및 식품산업기술연구센터)
  • Published : 2004.06.01
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Abstract

The contents of fucoxanthin in Undaria pinnatifida blade, stem and sporophyll were 87.6 mg/100 g, 62.4 mg/100 g and 127.7 mg/100 g, respectively. The fucoxanthin was analysed by using solvent fractionation, silica gel adsorption chromatography and HPLC techniques. Absorption spectrum of carotenoids extracted from Undaria pinnatifida was similar to the fucoxanthin carotenoids in sea mustard. The cleavage products formed by autoxidation of fucoxanthin were evaluated in order to elucidate possible oxidation products of fucoxanthin in liposomal suspension. Fucoxanthin solubilized at 50 $\mu$M in liposomal suspension formed five oxidized products. These results suggest that fucoxanthin might be cleaved to a series of cleavage products under the oxidative condition in liposomal suspension.

미역의 부위별 fucoxantin함량은 미역엽 87.6 mg/100g, 미역줄기에 62.4 mg/100 g그리고 미역귀에 127.7 mg/100 g를 나타내어 미역귀에 함유되어 있는 fucoxanthin함량이 미역엽에 비해 1.4배, 미역줄기에 비해 2.0배 더 함유되어 있는 것으로 나타났다. Fucoxanthin은 444 nm에서 최대흡수극대를 나타내는 전형적인 carotenoids의 분광학적 특성을 나타냈다. 미역에 존재하는 fucoxanthin은 용매 분획, silica gel column chromatography와 HPLC를 이용하여 분리 정제하고, 얻어진 fucoxanthin을 인공생체막인 인지질에서의 자동산화에 이용하였다 인지질에서 50 $\mu$M fucoxanthin을 37$^{\circ}C$에서 72시간 자동산화시킨 결과, 5개의 산화물이 생성되었다. 이러한 산화물은 in uitro상의 산화적 조건하에서 fucoxanthin자동산화에 의해 생성된 산화개열산물로 생각되었다.

Keywords

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