Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Optimization of Hot-Water Extraction Condition of Garlic Using a Response Surface Methodology

반응표면분석법을 이용한 마늘 열수추출조건의 최적화

  • Lee, Jin-Man (Department of Food and Biotechnology, Hoseo University) ;
  • Cha, Tae-Yang (R&D Center Kim Jeong Moon Aloe Co., LTD.) ;
  • Kim, Seong-Ho (Department of Herbs & Food Science, Kyungbuk College of Science) ;
  • Kwon, Taeg-Kyu (Department of Food Science and Biotechnology, Kyungpook National University) ;
  • Kwon, Joong-Ho (School of Medicine, Keimyung University) ;
  • Lee, Sang-Han (School of Medicine, Keimyung University)
  • 이진만 (호서대학교 식품생물공학과) ;
  • 차태양 ((주)김정문알로에 생명과학연구소) ;
  • 김성호 (경북과학대학 약용식품과) ;
  • 권택규 (계명대학교 의과대학 면역학교실) ;
  • 권중호 (경북대학교 식품공학과) ;
  • 이상한 (경북대학교 식품공학과)
  • Published : 2007.08.28
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Abstract

Much research is conducted on the biological activities of medicinal herbs, traditional plants, and agricultural products, cultivated in Korea. This study focused on optimization of hot-water extraction methods for such products, by analyzing and monitoring extraction characteristics using a response surface methodology. We found that the total phenolics contents, electron-donating abilities, and nitrite-scavenging abilities of extracts were significantly affected both by the solvent used for extraction, and by the nature of the particular herb or plant under study. The extraction efficiencies of valuable ingredients such as alliin, allicin, and total thiosulfinate, were greatly affected by extraction temperature, but not by extraction time or the solvent used. We elicited a regression formula for each variable. We first entered the optimal values of all extraction conditions giving active ingredients into the model. Next, we entered the optimal values of all extraction conditions favoring the retention of valuable antioxidant characteristics. Finally, we entered processing factors into the model. Overall, the optimal extraction was at $80^{\circ}C$ for 3.5 hr with 8.5 ml of solvent/g of sample. The predicted values of each variable were similar to the actual values.

국내에서 재배되고 있는 약용식물 및 농산물의 생리적 활성에 대하여 현재 연구가 활발하게 진행되고 있다. 본 연구에서는 추출조건별로 마늘의 유효성분 함량 및 항산화적 특성을 반응표면분석법으로 모니터링하여 최적 열수추출 조건을 설정하였다. 실험결과 총페놀성 화합물 함량, 전자공여능 및 아질산염 소거능은 용매비에 의해 많은 영향을 받고 있는 것으로 나타났다. Allin allicin 및 total thiosulfinate는 추출온도에 많은 영향을 받고 있는 것으로 나타났으나, 추출시간 및 용매비에 대해서는 큰 영향을 받지 않는 것으로 나타났다. 각각의 변수에 대한 회귀방정식을 도출하였으며, 유효성분 함량과 항산화적 특성에 대한 추출조건을 종합하여 superimposed contour map으로 최적조건을 예측하였다. 예측된 최적 추출조건은 추출조건 $80^{\circ}C$, 추출시간 3.5 hr 및 용매비 8.5 v/w으로 나타났으며, 예측된 감은 실제 유효성분 및 항산화적 특성을 조사한 결과 유사한 감을 보였다.

Keywords

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