• 에너지공학
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• 제2권1호
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• pp.68-74
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• 1993

본 연구에서는 감압잔사유의 활용을 극대화하는 것을 목적으로 초임계 용매 추출법을 이용하여 탈아스팔트오일을 추출하였다. 초임계 용매로 n-pentane을 사용하였으며 온도와 압력 변화에 따른 추출수율과 추출된 오일 중 금속성분 및 황성분 함량의 변화가 조사되었다. 탈아스팔트오일의 추출수율은 사용한 용매의 초임계 영역에서 밀도에 크게 좌우됨이 조사되었고 추출유의 금속성분 함량은 감압잔사유에 비하여 크게 제거되었으나, 황성분 제거율은 낮았다.

• 한국분말재료학회지
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• 제6권2호
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• pp.132-138
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• 1999

A new binder system and debinding process for low carbon residue in the injection molding of Nd(Fe, Co)B powder are investigated. In the injection molding of magnetic materials, it is demanded to reduce carbon residue which deteriorates their magnetic properties. The binder system developed is composed of polyethylene glycols (PEGs) and polypropylene (PP). PEG was selected as a major binder is component to be extracted in a molecular state by solvent extraction in ethanol, which step would leave no residue. PP was selected as a minor binder component to be subsequently removed by thermolysis which step would leave carbon residue. The behaviors of solvent extraction with the variations of PEG molecular weight, temperature, and time were examined. The dependency of residual carbon content on thermolysis atmosphere was also studied. Opened pore channels introduced in a green body by the solvent extraction and microstructures of the sintered magnets were observed using SEM.

• Preventive Nutrition and Food Science
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• 제2권3호
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• pp.202-206
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• 1997

To develop mil fat fractions with desirable physico-chemical properties, anhydrous milk fat (AMF) was fractionated by one- and two-stage extractions using supercritical $CO_2$(SC-$CO_2$). Tow-stage extraction of AMF was performed by first producing tow fractions, an extract and a residue at 4$0^{\circ}C$/241bar, which were subsequently used as the feed for an extraction at 6$0^{\circ}C$/241bar and 4$0^{\circ}C$/345bar, and separated into five and four fractions, respectively, based one extraction time. These fractions were quantified and analyzed for fatty acids and physico-chemical properties. SHort-chain (C4~C8) fatty acids in extract fractions from an extract were 200~150% compared with those of the original AF. Long-chain (C14~C18) fatty acids in extract fractions from a residue were 118~141%. The ratio of unsaturated fatty acids in the residue fraction was 131%. Melting point ranged from 22 to 43$^{\circ}C$, iodine value 21.8 to 36.9, and saponification value 255 to 221 in the extract and residue fractions. SC-$CO_2$ fractionation of AMF by two-stage extraction offers the possibility of developing ractions with discrete fatty acid compositions and physico-chemical properties such as melting point, iodine value and saponification value.

• Journal of Ginseng Research
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• 제20권1호
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• pp.60-64
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• 1996

In this study, we investigated the appropriate conditions to extract acidic polysaccharide and to prepare red ginseng extract being rich in acidic polysaccharide from red tail ginseng marc produced after manufacturing alcoholic extract from red tail ginseng. Amount of acidic polysaccharide in red tail ginseng marc was about 11%. The best condition for the extraction of acidic polysaccharide from the marc was using of 3~5 mg of $\alpha$-amylase/g residue/15 ml of distilled water, and the amount of acidic polysaccharide in water extract of the residue treated with $\alpha$-amylase was about 27%. So, it is possible to manufacture red ginseng extract being rich in acidic polysaccharide using water extract of red tail ginseng alcoholic residue as extraction solvent. From the above results, we suggest that red tail ginseng residue produced by manufacturing alcoholic extract of red tail ginseng has high potencies in the utilization of waste material.

• Journal of Ginseng Research
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• 제4권1호
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• pp.88-95
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• 1980

Red ginseng was extracted with water and analyzed for yield, saponin, pectin and other chemical composition. It was found that: (1) The total solid content in extract after 6 times of extraction was 46.8%,: including 13.6% of centrifugal residue; (2) 83.7% of total extractable solids and 86% total saponin was extracted after the initial three runs of extraction. (3) No significant changes were observed in HPLC pattern of extracted saponins over a range of extractions; (4) The ratio of centrifugal residue to total solids increased as the number of extractions increased; (5) The ratios of fat, protein, reducing sugar and pectin contents decreased with repeating extraction while those of crude fiber, total sugar and 35% alcohol insoluble residue increased when they were compared with total solids.

• Asian-Australasian Journal of Animal Sciences
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• 제28권1호
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• pp.135-142
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• 2015

This study was conducted to evaluate the effect of inclusion of propolis extraction residue in the feed of broilers from 1 to 21 d of age on phagocytic activity of macrophages, cutaneous basophil hypersensitivity response to phytohemagglutinin, antibody production against Newcastle disease, lymphoid organ weight and hematological profile and to determine the optimal level of inclusion. 120 chicks, reared in metabolism cages until 21 days of age, were distributed in a completely randomized design, with five treatments (0%, 1%, 2%, 3%, and 4% of propolis residue) and six replications. The relative weight of thymus and monocyte percentage were affected by propolis residue, with a quadratic response (p<0.05) and lowest values estimated at 2.38% and 2.49%, respectively. Changes in relative weight of cloacal bursa and spleen, percentage of lymphocyte, heterophil, basophil, eosinophil, and heterophil:lymphocyte ratio, antibody production against Newcastle disease, phagocytic activity of macrophages and the average number of phagocytosed erythrocytes were not observed. The nitric oxide production with regard to positive control (macrophages+erythrocytes) decreased linearly (p<0.05) with increased doses of propolis residue. The remaining variables of nitric oxide production (negative control - macrophages, and difference between the controls) were not affected by propolis residue. The cutaneous basophil hypersensitivity response to phytohemagglutinin as determined by the increase in interdigital skin thickness exhibited a quadratic response (p<0.05), which predicted a lower reaction response at a dose of 2.60% of propolis residue and highest reaction response after 43.05 hours of phytohemagglutinin injection. The inclusion of 1% to 4% of propolis extraction residue in broiler diets from 1 to 21 days of age was not able to improve the immune parameters, despite the modest changes in the relative weight in thymus, blood monocyte percentage, nitric oxide concentration, and interdigital reaction to phytohemagglutinin.

• 한국식품영양학회지
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• 제16권4호
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• pp.388-396
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• 2003

녹용각질을 protease와 염산으로 가용화시킬 수 있는 최적 조건을 조사하였다. 녹용을 5$0^{\circ}C$에서 물로 추출하고 난 각질에 세균 protease를 가하여 5$0^{\circ}C$에서 5시간 추출한 것은 32.8%(흡광도 3.61), 파파인 추출액은 23.8%(흡광도 0.94), 펜신 추출액은 31.2%(흡광도 2.96)가 녹았다. 녹용을 끓여서 추출하고 남은 각질에 세균 protease를 가하여 5$0^{\circ}C$에서 5시간 반응시킨 것은 45.0%(흡광도 3.61), 파파인 추출액은 30.4%(흡광도 0.33), 펜신 추출액은 51.2%(홉광도 2.77)가 녹았다. HPLC로 분석한 결과, 저온 물추출 각질과 열수 추출각질은 protease에 의하여 모두 분자량 1,000 이하의 펩티드로 작아졌다. 녹용 각질에 염산을 가하여 5$0^{\circ}C$에서 5시간 반응시킨 결과, 염산 0.1N농도에서 45%(흡광도 0.78), 0.2N에서 61%(흡광도 1.82), 0.4N에서는 81.0%(흡광도 2.29), 2.0N에서 82.0%(흡광도 3.28) 녹았다. HPLC로 분석한 결과, 0.8N 염산으로 추출한 것은 분자량 7만 정도의 피크가 58%였다. 녹용을 0.8N 염산으로 추출하여 동결 건조한 분말의 단백질 함량은 8.2%, 아미노산 함량은 81.6%, 회분 함량은 1.3%를 나타냈고, 무기물 함량은 Ca 0.1%, P 2.3%, Mg 0.8%, Na 3,4%, F 0,02%를 나타냈다. 녹용각질 가용화의 최적조건은 세균 pretense를 작용시켜서 5$0^{\circ}C$에서 5시간 반응시킨 다음, 0.8N 염산으로 5시간 추출하는 것이었다.

• Korean Chemical Engineering Research
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• 제55권3호
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• pp.358-362
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• 2017

커피침출 공정의 부산물인 커피박을 이용한 고부가가치 식품 및 화장품 소재 생산을 위해 열수추출 공정의 폴리페놀 추출인자(용매, 온도, 시간, 농도) 최적화를 수행하였다. 실험에 적용 된 모든 추출인자가 폴리페놀 생산에 유의한 효과가 있음을 확인할 수 있었고 NaOH 농도가 폴리페놀 생산에 미치는 효과가 가장 큰 것으로 평가되었다. 특히, 열수추출 보다는 산 또는 염기를 이용한 열수추출이 폴리페놀 추출 효과가 높았으며 NaOH 0.1 mol 첨가 시 증류수를 이용한 열수추출에 비해 1.5배 추출 효과가 증가하여 열수를 이용한 추출에 비해 염기-열수 추출이 보다 효과적임을 알 수 있었다. 폴리페놀 추출의 최적 조건인 $100^{\circ}C$, 2 mol NaOH와 30 min 추출 조건에서 36.5 mg GAE/g DM를 얻을 수 있었다. 이는 최적화 이전의 열수추출에서 얻은 12.5 mg GAE/g DM 대비 2.9배 증가된 결과로 커피박은 항산화 활성 등 기능성 강화 소재로 식품 및 화장품 산업에 활용이 가능할 것으로 판단된다.

• 한국식품영양과학회지
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• 제28권2호
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• pp.277-284
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• 1999

To confirm the food quality of conventionally processed fish extracts, protein quality of boiled crucian carp(Carassius carassius) and bastard halibut(Paralichthys olivaceus) extracts and their residues were evaluated. For the both fish extracts, some of the essential amino acids were lowered significantly but two times more proline and glycine were detected in extracts than those in raw fish meats. Boiling(100oC, 5 hours) caused 1.8(crucian carp)~2.4(bastard halibut) times more total free amino acid contents in fish extracts as compared to those in original fish meats. Taurine, glutamic acid, proline, lysine, and ammonia were the predominant free amino acids released in fish extracts. In vitro digestibility of boiled fish extracts were lower at a level of 4~6% than those of raw fish meats. Fish extraction residue had a higher in vitro digestibility and had a 60% lower level of TI than that of original fish meats. 18(bastard halibut)~ 24%(crucian carp) of available lysine was reduced in boiled fish extracts but a remarkable variation was not noted between extracts and residues. PERs and NPRs of fish extracts were significantly lower than those of casein, while those values of extraction residue were slightly higher as compared to those of control(ANRC casein). In vivo apparent digestibility exhibited a similar trend to in vitro digestibility. Hematological properties in serum of rat fed with fish extracts and residue were not changed significantly but the serum cholesterol concentration were reduced in rats fed fish extraction residue comparing with those of control. These results suggest that body weight loss due to fish extracts may not affect physiological changes.

• 한국식품영양과학회지
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• 제30권3호
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• pp.482-487
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• 2001

To find the possibility in utilizing the fish meat processing by-products, protein nutritional quality and textural properties of crucian carp extraction residue (CCER, feeze dired) incorporated into cookies were investigated. Moisture, ash and protein contents in cookies were increased with the higher residue treatments, but lipid contents were similar within all levels (3%, 9% and 15%). Major constitutional amino acids were revealed as glutamic acid, proline, leucine and arginine, and the sum of those amino acids was about 50% of total amino acid contents. Cookies with residue (CCER) had higher (80.74~84.50%) in vitro protein digestibility than standard cookies (83.32%), while slightly lower trypsin indigestible substrate (TIS) contents were showed in CCER containing cookies than control. CCER treatments resulted the decreased protein nutritional quality in C-PER (computed protein efficiency ratio) value from 2.41 (standard) to 1.15 (cinnamon flavored. 9% CCER), and those C-PER of all cookies were lower than ANRC casein (2.50). Lipophilic browning was developed steadily till 60 days storage and a significant (p<0.05) changes of browning ws not noteed between 60 days and 90 days storage. Color of cookies, expressed as L, a and b value, was significantly (p<0.05) lightened with the increased CCER. Similar trends by treatments were noted for hardness. Cookies containing 9% CCER were similar to control regarding textual and sensory properties.