Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Physico-chemical Properties of Gugija (Lycii fructus) Extracts

구기자 추출물의 이화학적 특성

  • Shon, Hee-Kyung (Department of Food Science and Nutrition, Soonchunhyang University) ;
  • Lee, Young-Sang (Department of Medicinal Biotechnology, Soonchunhyang University) ;
  • Park, Young-Hyun (Department of Food Science and Nutrition, Soonchunhyang University) ;
  • Kim, Mee-Jeong (Department of Food and Nutrition, Kookmin University) ;
  • Lee, Kyong-Ae (Department of Food Science and Nutrition, Soonchunhyang University)
  • 손희경 (순천향대학교 식품영양학과) ;
  • 이영상 (순천향대학교 의료생명과학과) ;
  • 박영현 (순천향대학교 식품영양학과) ;
  • 김미정 (국민대학교 식품영양학과) ;
  • 이경애 (순천향대학교 식품영양학과)
  • Published : 2008.12.31
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Abstract

Dried and roasted Gugija (Lycii fructus) were extracted with water, 50% ethanol and 100% ethanol, after which the physico-chemical properties of the extracts were evaluated. The extraction yield was higher when using water for the extraction solvent than when the other solvents were used, while the water extract of roasted Gugija had the highest yield. Furthermore the pH of the extracts increased as the ethanol concentration increased, and the pH of dried Gugija was higher than that of roasted Gugija when extracted using the same extraction solvent. The sugar concentrations of the extracts from dried and roasted Gugija were $15.0{\sim}20.1\;%Brix$ and $18.0{\sim}21.2\;%Brix$, respectively. The total polyphenol contents of the extracts from the dried and roasted Gugija were $6.9{\sim}19.0\;mg/g$ and $12.4{\sim}15.8\;mg/g$, respectively. Dried Gugija extract with water had a higher the total polyphenol contents than the other extract. The total polyphenol contents of roasted Gugija extracts were higher than those of dried Gugija, when using 50% or 100% ethanol for extraction solvent. The electron donating ability and total antioxidant activity of dried Gugija were $67.6{\sim}87.7%$ and $58.6{\sim}85.0%$, respectively, whereas those of roasted Gugija were $84.7{\sim}89.8%$ and $80.6{\sim}83.7%$, respectively. Dried and roasted Gugija extracts were higher electron donating ability and total antioxidant activity, when using water, and 50% or 100% ethanol, respectively. The predominant amino acid in all extracts was threonine. The essential amino acids constituted approximately $44.9{\sim}63.6%$ and $45.4{\sim}59.0%$ of the total amino acids of extracts from the dried and roasted Gugija, respectively. Finally, the total polyphenol contents and antioxidant activities showed that optimal extraction solvent would be water, and 50% or 100% ethanol for dried and roasted Gugija, respectively.

물, 50% 에탄올, 100% 에탄올로 추출한 건조 구기자 및 볶은 구기자 추출물의 이화학적 특성을 비교하였다. 추출수율은 물 추출물이 가장 높았으며 건조 구기자보다 볶은 구기자의 추출물의 추출수율이 높았다. 건조 구기자 및 볶은 구기자의 pH는 100% 에탄올 추출물이 가장 높았으며 50% 에탄올 추출물, 물 추출물 순으로 낮아졌고 볶은 구기자의 추출물이 건조 구기자의 추출물에 비해 낮은 pH를 나타내었다. 건조 구기자 및 볶은 구기자의 추출물의 당도는 각각 $15.0{\sim}20.1\;%Brix$, $18.0{\sim}21.2\;%Brix$이었다. 총 폴리페놀 함량은 건조 구기자의 추출물이 $6.9{\sim}19.0\;mg/g$, 볶은 구기자의 추출물이 $12.4{\sim}15.8\;mg/g$이었고 건조 구기자의 물 추출물의 총 폴리페놀 함량 이 가장 높았으며 50% 또는 100% 에탄올 추출물의 총 폴리페놀 함량은 볶은 구기자가 더 높았다. 건조 구기자 추출물 및 볶은 구기자 추출물의 전자공여능은 각각 $67.6{\sim}87.7%$, $84.7{\sim}89.8%$이었고, 총항산화능은 각각 $58.6{\sim}85.0%$, $80.6{\sim}83.7%$이었다. 건조구기자는 물 추출물이, 볶은 구기자는 50% 또는 100% 에탄올 추출물이 다른 추출물에 비해 전자공여능과 총 항산화능이 높았다. 건조 구기자 추출물과 볶은 구기자의 추출물에 가장 많이 함유된 아미노산은 Thr이었으며 총 아미노산 중 필수 아미노산이 차지하는 비율은 각각 $44.9{\sim}63.6%$, $45.4{\sim}59.0%$이었다. 따라서 총 폴리페놀 함량과 항산화능을 고려한다면 건조 구기자와 볶은 구기자의 추출물 제조에 적합한 추출용매는 각각 물, 50% 또는 100% 에탄올로 생각된다.

Keywords

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