• Preventive Nutrition and Food Science
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• 제13권4호
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• pp.321-326
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• 2008

In order to improve the market competitiveness of the processed products of Undaria pinnatifida, various extraction conditions of Undaria pinnatifida were examined to determine the optimal conditions for the extraction of its valuable components. The highest level of alginic acid content was detected after 90 min of typical extraction or after 20 min of pressure extraction, after which the levels decreased slightly. The concentrations of reducing sugar and crude protein were also high after 90 min of typical extraction. Both alginic acid and reducing sugar were extracted in greater amounts using pressure extraction. The reducing sugar content was $2.8{\sim}3.2$ times higher using pressure extraction rather than typical extraction. Furthermore, the extraction results were superior with the, pressure extraction method. The appropriate temperature and duration of extraction were found to be $120^{\circ}C$ for 20 min. The use of a single enzyme yielded better results during extraction compared to the use of a mixture of enzymes. 20 min of pressure extraction followed by the addition of 0.1% pectinase and 2 hr of further extraction at $50^{\circ}C$ yielded high contents of alginic acid and reducing sugar from Undaria pinnatifida.

• 한국식품저장유통학회지
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• 제3권2호
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• pp.131-136
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• 1996

Even though plum is well known as a health food, the available processed food of it is quite limited. Furthermore it is difficult to find an easy processing method for leading to a value added product at farmhouse. This study was investigated to effects of temperature for plum extract juice by osmosis of yellow sugar. The plum was mixed with yellow sugar at equal ratio(w/w) to obtain yellowish extracted plum juice and then located in incubator at 15, 25, 35$^{\circ}C$, respectively. The sugar content of extract was high at the early period but decreased throughout extraction period and it was about 66.1~67.4$^{\circ}$Brix. The color difference was increased yellowish throughout the extract period. The pH of it was decreased throughout extract processing but citric acid content was increased. The speed of extraction during extraction processing was more rapid at 15$^{\circ}C$ than 3$0^{\circ}C$. However sensory evaluation score of taste and flavour was obtained at 15$^{\circ}C$ than 3$0^{\circ}C$, so the prefer temperature for plum extract juice by osmosis of yellowish sugar was 15~2$0^{\circ}C$.

• 한국식품조리과학회지
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• 제7권1호
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• pp.27-34
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• 1991

This study attempted to set up reasonable extraction time of Omija that was put in water for the various components to soak out. Changes of free sugars, organic acids, reducing sugar, total acid and tannin in Omija with various extraction times were investigated (together with the analysis of each components in Omija fruit). 1. High Performance Liquid Chromatography showed fructose, glucose, and sucrose to be the major free sugars of the Omija fruit. Free sugars and reducing sugar value in Omija beverage increased gradually in according with the extraction time, and marked 75.6% per total free sugars and 82.1% per total reducing sugar at 12 hours. 2. Gas Chromatography showed lactic acid, oxalic acid, fumaric acid, levulinic acid, succinic acid, malic acid, citric acid and pyroglutamic acid to be the major organic acids of the Omija fruit. Organic acids and total acids value in Omija beverage increased gradually on proportion to extraction time, and marked 97.0% per total organic acids at 9 hours and 79.0% per total acids at 12 hours. 3. Tannin content in Omija beverage was increased when extraction time was longer but it showed a low percentage as compared with the reducing sugar and total acid. Tannin content marked 48.8% per total tannin at 12 hours. 4. Sensory evaluation revealed that !1 hours of extraction produced the best quality products based in taste, flavor, color and over-all acceptability, considering the data, it seems possible to conclude that the optimum of time for extraction of Omija to water is 9 hours.

• 한국식품저장유통학회지
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• 제12권4호
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• pp.367-371
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• 2005

인삼 속에 다량으로 함유되어 있는 다당체 성분인 진산에 대한 효능이 연구되고 있는 시점에서 산업적으로 이용할 수 있는 대량 추출공정을 위한 추출조건을 분석하였다. 인삼의 종류는 홍삼(5년근)이 $32\%$로 총당의 함량이 가장 높았으며 금산 수삼(5년근)은 $31\%$로 $1\%$ 정도 조금 적게 나타났다. 그러나 홍삼 제조 공정에 따른 효율을 비교해 본 결과 금산 수삼(5년근)과 별 차이가 없어 금산 수삼을 사용하였다. 수삼부위 중 주근, 최적온도 $80^{\circ}C$, 최적 추출시간 6시간 추출 시 총당의 추출 효율이 가장 높았다. 또한 총당의 추출효율을 높이기 위해 인삼 추출물에 protease, ${\alpha}-amylase$, cellulase 효소 처리했을 때 추출 효율이 $20\%$까지 높은 것으로 나타났으며, 인삼 추출액에 주정 알콜농도 $70\%$, 동결건조 방법이 총당 회수율이 높았다.

• 한국버섯학회지
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• 제12권4호
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• pp.299-303
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• 2014

이번 연구에서는 식용 및 약용버섯 자실체를 가지고 버섯의 주요 기능성 성분인 총 당의 함량을 추출방법을 달리하여 비교분석하였다. 열수추출, 산추출, 알칼리 추출을 통해 총 당 측정법으로 미량의 시료에 적합한 페놀-황산법으로 측정하였다. 표준 곡선은 glucose solution을 사용하여 작성하고 측정한 흡광도를 표준곡선에 적용하여 시료의 농도를 얻었다. 열수추출에서는 동충하초가 658.4(${\mu}g/g$)로 가장 높았고, 산추출과 알칼리 추출에서는 운지버섯이 각각 649.7(${\mu}g/g$)와 679.0(${\mu}g/g$)로 가장 높음을 알 수 있었다. 추출방법별로 열수추출과 마이크로웨이브 추출로 총 당 함량을 정량한 결과 열수 추출에서는 동충하초, ASI 7025가 높았고, 1 hr 마이크로웨이브 추출 및 2 hr 마이크로웨이브 추출에서는 운지버섯, 꽃송이가 높게 나타났다. 이러한 결과를 통해 각기 다른 추출용매와 추출방법에 따라서 추출되는 총 당 함량이 다름을 알 수 있었다.

• Journal of the Korean Wood Science and Technology
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• 제46권4호
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• pp.380-392
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• 2018

The importance of polysaccharides is increasing globally due to their role as a significant source of dietary prebiotics in the human diet. In the present study, in order to maximize the yield of crude polysaccharides from Pinus densiflora, response surface methodology (RSM) was used to optimize a two-stage extraction process consisting of steam explosion and water extraction. Three independent main variables, namely, the severity factor (Ro) for the steam explosion process, the water extraction temperature ($^{\circ}C$), and the ratio of water to raw material (v/w), were studied with respect to prebiotic sugar content. A Box-Behnken design was created on the basis of the results of these single-factor tests. The experimental data were fitted to a second-order polynomial equation for multiple regression analysis and examined using the appropriate statistical methods. The data showed that both the severity factor (Ro) and the ratio of water to material (v/w) had significant effects on the prebiotic sugar content. The optimal conditions for the two-stage process were as follows: a severity factor (Ro) of 3.86, a water extraction temperature of $89.66^{\circ}C$, and a ratio of water to material (v/w) of 39.20. Under these conditions, the prebiotic sugar content in the extract was 332.45 mg/g.

• 한국잠사곤충학회지
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• 제51권2호
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• pp.180-184
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• 2013

뽕잎을 다양한 방법으로 추출하여 수율을 측정한 결과 저온 초음파 추출법과 알콜 추출법이 효율적이었다. 식품첨가제로 활용하기 위한 뽕잎 농축액의 특성을 조사한 결과, 알콜 추출 농축액이 농축액별 곰팡이 증식에 대해 가장 우수한 억제력을 보였다. 색상의 변화는 비교적 안정적이었으나 뽕잎 열수 추출액의 경우는 전처리 과정이 없을 경우 갈변현상이 발생하였으며, 탁도의 변화조사와 비슷한 결과를 통해 열수 추출의 경우는 식품첨가제로서 그대로 이용하기엔 부족함을 인지할 수 있었다. 시간에 따른 농축액별 침전물 변화를 조사한 결과를 본 결과 필터를 통한 여과과정만 거친다면 알콜 추출과 당 추출의 경우는 거의 유사한 결과를 얻을 수 있으므로 식품첨가제 활용하기 위해 두 추출법은 모두 용이하다 할 수 있다. 그러나 농축액의 수율과 특성을 동시에 고려하여 농가에서 활용할 수 있는 가장 손쉬운 방법은 알콜 추출법으로 판단되었다.

• 한국식품저장유통학회지
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• 제8권2호
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• pp.157-163
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• 2001

Optimal conditions for hot water extraction of Liriope spicata tuber were investigated with changes in solvent ratio(2∼6 fold) and heating time(1∼5 hr) by response surface methodology. The content of extractable solids increased with an increased in solvent ratio, and the highest content showed at heating time of 3 hr. The content of total steroid saponin increased with a decrease in solvent ratio, and increased with an increase in heating time at increasing the solvent ratio. The content of non-reducing sugar containing oligosaccharides at a lower solvent ratio didn’t show changes depending on heating time, while that at a higher ration decreased with an increase in heating time. Optimal extraction conditions using hot water as the limited conditions of 15∼18% extractable solids, 1.5∼2.0% total steroid saponin, 6∼8% reducing sugar, 6∼7% non-reducing sugar and 13∼15 brix were 3 hrs of heating time and 4 fold of solvent ratio.

• Journal of Ginseng Research
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• 제9권1호
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• pp.104-111
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• 1985

The quality of concentrated red ginseng extract, which was prepared from Korean red ginseng tails, was studied with respect to the changes in the ethanol concentration in the range of 0-90% and temperature of 70-10$0^{\circ}C$ during 1-5 times of extraction. Each extraction time was taken 8 hours at given temperature. The ratio of free sugars to total sugar changed significantly with the number of extraction and ethanol concentrations. An increase in reducing sugar and free sugars and a decrease in extracted soluble starch were fond as ethanol concentration increased. Extraction temperature was found little effect on extractability of sugars and their ratios. Analysis of free sugars in red ginseng extract identified 6 frdd sugars such as rhamnose, xylose, fructose, glucose, sucrose and maltose, including sucrose to be major.

• 한국식품저장유통학회지
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• 제9권2호
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• pp.184-188
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• 2002

동충하초를 음료로 개발하기 위한 전단계로 열수추출공정을 반응표면분석법으로 최적화하였다. 추출시간에 따라서는 큰 변화가 없어 추출온도와 농도를 요인변수로 하여 실험을 수행하였다. 열수추출액의 당도(brix)와 고형분 함량은 농도에 따라서 큰 영향을 받는 것으로 나타났다. 추출액의 탁도와 총당, 환원당 및 단백질 함량은 낮은 농도에서 추출수율이 좋은 것으로 나타났다. 각 반응변수 모두 농도에 대하여는 유의성이 있는 것으로 나타났으며 수립된 이차 회귀식에 대한 적합성 결여분석 결과 수립된 반응표면 모형이 통계적으로 유의하였다. 동충하초 열수추출에 있어 고형분함량은 2.0~2.4%, brix 1.5~l.8, 총당 l14~120 $\mu\textrm{g}$/g, 환원당 10.5~11.0 $\mu\textrm{g}$/g 그리고 단백질함량 110~l15 $\mu\textrm{g}$/g인 영역을 만족하는 조건은 추출온도 95~10$0^{\circ}C$, 농도 4.0~4.1%로 결정할 수 있었다.