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마늘 에탄올 추출물의 이화학적 특성에 대한 추출조건의 모니터링
차태양,김성호,권택규,권중호,이상한,이진만,Cha, Tae-Yang,Kim, Seong-Ho,Kwon, Taeg-Kyu,Kwon, Joong-Ho,Lee, Sang-Han,Lee, Jin-Man 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.9
마늘은 향신료로서 역할뿐만 아니라 생체기능을 조절하는 유용한 성분을 함유하고 있어서 건강 유지에 유익한 식품으로 알려져 있다. 따라서 본 연구에서는 마늘을 가공식품 소재로 활용하기 위하여 중심합성계획에 의한 반응표면분석법을 이용하여 마늘의 유효성분 함량을 다량 추출할 수 있는 최적추출조건을 모니터링하였다. Alliin 함량은 추출온도 $60.86^{\circ}C$, 추출시간 3.77 hr, 에탄올 농도 50.68%에서 최적이었고, allicin은 추출온도 $65.11^{\circ}C$, 추출시간 2.79 hr, 에탄올 농도 13.62%에서 최대값 8.23 mg%로 예측되었다. 총 페놀성 화합물 함량은 최대값 16.72 mg%로 예측되었으며 이 때 추출조건은 추출온도 $93.35^{\circ}C$, 추출시간 3.22 hr 및 에탄올 농도 10.38%로 나타났고, 전자공여능은 추출온도 $82.64^{\circ}C$, 추출시간 2.88 hr 및 에탄올 농도 0.43%에서 최적이었다. pH 1.2 및 3.0 아질산염 소거능은 추출온도 $79.77^{\circ}C$, $76.46^{\circ}C$, 추출시간 3.22 hr, 3.31 hr 및 에탄올농도 10.38%, 1.12%일 때 최대값은 94.85%, 63.22%이었다. This study was carried out to find the optimal conditions for the extraction of the effective ingredients based on central composite by monitoring the extraction characteristics of each ingredient with a response surface methodology. The optimal condition for the effective component alliin was extract temperature of $60.86^{\circ}C$, extract time of 3.77 hr, and ethanol concentration of 50.68%, and that for allicin was $65.11^{\circ}C$, 2.79 hr, and 13.62%, respectively, with the maximum extraction of 16.72 mg%. The maximum value of extracted total phenolics was 16.72 mg%, the optimal condition for electron donating ability was $93.35^{\circ}C$, 3.22 hr and 10.38%. The optimal conditions for pH 1.2 and 3.0 nitrite-scavenging ability was extract temperature of $79.77^{\circ}C$ and $76.46^{\circ}C$, extract time of 3.22 hr and 3.31 hr, and the ethanol concentration of 10.38% and 1.12%, respectively. With this optimal condition, the obtained maximum values for nitrite-scavenging activities at pH 1.2 and 3.0 were 94.85% and 63.22%, respectively.
식품 : 석류추출액의 청징화를 위한 효소처리조건 최적화
김성호 ( Seong Ho Kim ),김인호 ( In Ho Kim ),차태양 ( Tae Yang Cha ),강복희 ( Bok Hee Kang ),이진형 ( Jin Hyung Lee ),김종명 ( Jong Myung Kim ),송경식 ( Kyung Sik Song ),송방호 ( Bang Ho Song ),김종국 ( Jong Guk Kim ),이진만 ( Jin 한국응용생명화학회 2005 Applied Biological Chemistry (Appl Biol Chem) Vol.48 No.3
식품 : 석류 phytoestrogen 성분의 추출특성 분석
김성호 ( Seong Ho Kim ),김인호 ( In Ho Kim ),강복희 ( Bok Hee Kang ),차태양 ( Tae Yang Cha ),이진형 ( Jin Hyung Lee ),김종명,임순옥 ( Soon Ok Rim ),송경식 ( Kyung Sik Song ),송방호 ( Bang Ho Song ),김종국 ( Jong Guk Kim ),이진만 ( Ji 한국응용생명화학회 2005 Applied Biological Chemistry (Appl Biol Chem) Vol.48 No.4
알로에 베라 유래 식이섬유의 In Vitro 및 In Vivo 생리기능 특성
이신영 ( Shin Young Lee ),이상한 ( Sang Han Lee ),허진철 ( Jin Chul Heo ),차태양 ( Tae Yang Cha ),백진홍 ( Jin Hong Baek ) 한국산업식품공학회 2010 산업 식품공학 Vol.14 No.2
A fiber fraction (Aloe cellulose), the by-product obtained from Aloe vera gel processing was freeze dried and investigated for in vitro glucose/ bile acid retarding effects of powdered sample (100 mesh) comparing with commercial α-cellulose as a reference sample. We also examined the effectiveness of physiological functionality such as the antiobesity and anti-constipation on Sprague-Dawley (SD) rat. The Aloe cellulose powders during in vitro dialysis experiment for 2 hours exhibited the glucose and bile acid retarding index of 20.32-35.2% and 53.13-28.30%, respectively. Especially, freeze dried aloe cellulose showed the 2.5 and 1.2-6 times higher effect on in vitro glucose and bile acid retardation than those of α-cellulose. These relatively good retarding effects on glucose and bile acid diffusion suggest a potential of preventing from diabetes and arteriosclerosis of some extent. Also, the results from animal experiments on SD rats fed a high-fat diet for 4 weeks suggested that Aloe cellulose might be used as a novel dietary fiber showing an effective anti-obesity and anti-constipation effect.