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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physiochemical Properties of Functional Oils Produced Using Red Yeast-Rice Ethanol Extracts and Diacylglycerol Oil

홍국쌀 에탄올 추출물과 Diacylglycerol Oil을 이용하여 제조한 기능성 유지의 이화학적 특성 연구

  • Kim, Nam-Sook (Dept. of Food Science and Technology, Chungnam National University) ;
  • Lee, Ki-Teak (Dept. of Food Science and Technology, Chungnam National University)
  • Published : 2007.02.28
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Abstract

Functional oils (FOs) were produced from commercial diacylglycerol oil and red yeast rice extracts from 80% ethanol for 1 hr in a shaking water bath at $35^{\circ}C$ and 175 rpm. FOs contained (A) 600, (B) 1200, (C) 1800, and (D) 2280 ppm of red yeast-rice extracts, respectively. The Hunter a value and b value were risen whereas L value was reduced along with the increase of extract concentration. Content of monacolin K and total phenolic compounds in FOs significantly increased according to the increase of extract concentration. The oxidation stability of FOs was observed by Rancimat at $98^{\circ}C$. Induction time decreased according to the increase of extract concentration. The major volatile compounds of FOs were compared using the electronic nose (EN) system and solid phase microextraction (SPME) method combined with gas chromatograph/mass spectrometry (GC/MS). EN was composed of 12 different metal oxide sensors. Sensitivities (Rgas/Rair) of sensors from EN were analyzed by principal component analysis (PCA), whose proportion was 99.66%. For qualitative or quantitative analysis of volatile compounds by SPME-GC/MS, the divinylbenzene/carboxene/polydimethyl-siloxane fiber and sampling temperature of $50^{\circ}C$ were applied.

홍국쌀을 $35^{\circ}C$, 175 rpm에서 80% ethanol을 이용하여 0.5, 1, 2, 4, 8, 24시간 단위로 개별적으로 에탄올 추출한 결과, 1시간(yield, 1.203%) 이후의 추출 시간 증가는 추출율의 증가에 큰 영향을 미치지 않았다. 1시간 추출한 홍국쌀 에탄올 추출물을 각각 600(A), 1200(B), 1800(C), 2280(D) ppm 함유하는 기능성 유지를 제조하였다. 기능성 유지의 색도는 추출물의 함유 농도가 높아짐에 따라 $L^*$ 값이 유의적으로 감소되며, $a^*$ 값 및 $b^*$ 값은 유의적으로 증가되는 경향을 나타내었다(p<0.05). 기능성 유지의 monacolin K 및 총 페놀 함량은 추출물 첨가량의 증가에 따라 유의적으로 증가되는 경향을 보였다(p<0.05). Rancimat$(98^{\circ}C)$ 분석을 실시한 결과, 기능성 유지의 induction time이 각각 control(4.3 hr), A(3.2 hr), B(2.6 hr), C(2.4 hr), D(2.2 hr)로 추출물 첨가 농도의 증가에 따라 다소 감소하는 경향을 나타내어 산화 안정성의 보강이 필요할 것으로 판단된다. 전자코에 의해 얻어진 각 시료의 센서의 감응도$({\Delta}R/R_0)$를 이용한 주성분분석 및 MANOVA 분석 결과, 제1주성분 기여율은 99.66%로 분석되었으며 함유된 추출물의 함량 증가에 따라 각각 차별적인 향 패턴(odor difference)을 보이는 것으로 확인되었다. SPME-GC/MS에 의한 휘발성분 분석 결과, 기능성 유지에서 홍국쌀 에탄올 추출물로부터 기인되는 특유의 휘발성분은 관찰되지 않았으나, RT=12.1 min인 hexanal의 함량이 control에 비하여 유의적인 감소 경향을 나타내는 것이 확인되었다(p<0.05).

Keywords

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