반응표면분석을 이용한 흑마늘과 개똥쑥 혼합음료 개발을 위한 추출조건의 최적화

Optimization of Extraction Conditions for Mixing Beverage Development of Black Garlic and Gaeddongssuk by Response Surface Methodology

  • 강재란 (경상대학교 식품영양학과(농업생명과학연구원)) ;
  • 이수정 (경상대학교 식품영양학과(농업생명과학연구원)) ;
  • 황초롱 (경상대학교 식품영양학과(농업생명과학연구원)) ;
  • 신정혜 ((재)남해마늘연구소) ;
  • 강민정 ((재)남해마늘연구소) ;
  • 성낙주 (경상대학교 식품영양학과(농업생명과학연구원))
  • Kang, Jae-Ran (Dept. of Food Science and Nutrition(Insti, of Agric. & Life Sci.), Gyeongsang Nat'l Univ.) ;
  • Lee, Soo-Jung (Dept. of Food Science and Nutrition(Insti, of Agric. & Life Sci.), Gyeongsang Nat'l Univ.) ;
  • Hwang, Cho-Rong (Dept. of Food Science and Nutrition(Insti, of Agric. & Life Sci.), Gyeongsang Nat'l Univ.) ;
  • Shin, Jung-Hye (Namhae Garlic Research Institute) ;
  • Kang, Min-Jung (Namhae Garlic Research Institute) ;
  • Sung, Nak-Ju (Dept. of Food Science and Nutrition(Insti, of Agric. & Life Sci.), Gyeongsang Nat'l Univ.)
  • 투고 : 2012.03.02
  • 심사 : 2012.04.27
  • 발행 : 2012.04.30

초록

흑마늘과 개똥쑥을 반응표면분석법에 따른 중심합성계획에 의하여 $110{\sim}130^{\circ}C$와 2~4 시간 범위의 11가지 조건(A~K)에서 각각 열수추출하여 총 페놀, 플라보노이드 함량 및 항산화 활성이 최대화되는 추출조건을 모니터링 하였다. 항산화 활성의 정도에 따라 흑마늘 추출조건 3종($130^{\circ}C$, 4 hr; $120^{\circ}C$, 3 hr; $130^{\circ}C$, 3 hr)과 개똥쑥의 최적 추출조건 1종($120^{\circ}C$, 3 hr)을 선정하였다. 흑마늘 추출물에 대한 개똥쑥 추출물의 혼합비율을 1:0.5, 1:1, 1:1.5 및 1:2(w/w)로 조절하여 총 페놀, 플라보노이드 함량 및 항산화 활성을 측정한 결과, $120^{\circ}C$, 3시간에서 추출된 흑마늘 추출물과 개똥쑥 추출물의 혼합시 활성이 우수하였으며 최적의 혼합비율은 흑마늘과 개똥쑥 추출물에서 1:1.5(w/w)인 것으로 판단된다.

Black garlic and Gaeddongssuk (Artemisia annua L.) were extracted using central composite design by response surface methodology (RSM) in 11 conditions (A~K) with $110{\sim}130^{\circ}C$ and 2~4 hr, and then each extracts were monitored for the total phenol, flavonoid contents and antioxidant activities. The optimum extraction conditions for black garlic and Gaeddongssuk are selected 3 conditions ($130^{\circ}C$, 4 hr; $120^{\circ}C$, 3 hr; $130^{\circ}C$, 3 hr) and 1 condition ($120^{\circ}C$, 3 hr), respectively. They were mixed according to the following ratio; 1:0.5, 1:1, 1:1.5 and 1:2 (black garlic: Gaeddongssuk extract, w/w), and then these composites were tested to the total phenol, flavonoid contents and antioxidant activities. Antioxidant activities of black garlic and Gaeddongssuk extracts by $120^{\circ}C$, 3 hr condition were higher. And the optimal mixture ratio of black garlic and Gaeddongssuk was 1:1.5 (w/w).

키워드

과제정보

연구 과제 주관 기관 : 농림수산식품부

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