반응표면 분석법을 이용한 치아씨 항산화 활성 추출의 최적화 조건

한기영,최진영,Han, Kee-Young,Choi, Jin-Young 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.2

본 연구에서는 치아씨의 항산화 활성을 증가시키기 위하여 추출용매 종류와 용매농도, 추출시간과 추출온도를 달리하여 총 폴리페놀 함량과 DPPH 라디칼 소거능을 측정한 후 반응표면분석을 이용하여 최적조건을 수립하였다. 치아씨 추출조건은 에탄올과 메탄올용매 모두에서 추출용매 60%, 추출시간 130분과 추출온도 $20^{\circ}C$에서 총 폴리페놀 871.00mg%($R^2=0.9507$), 557.70mg%($R^2=0.9784$)로 가장 함량이 많았고, DPPH 라디칼 소거능은 72.14%($R^2=0.9675$), 52.79%($R^2=0.9524$)의 항산화력을 보였다. 용매종류에서는 에탄올 추출용매가 메탄올 추출용매보다 같은 조건에서는 월등히 높은 항산화력을 보여 에탄올이 치아씨 추출용매로 더 우수한 용매로 선정되었다. 또한 반응표면분석 결과, 용매추출 조건에서는 에탄올 용매에서는 용매추출 시간이나 온도보다는 용매농도에 가장 큰 영향을 받았고, 메탄올 추출조건에서는 용매추출 시간에서 가장 큰 영향력을 주었다. 반응표면분석 후 용매 농도, 시간과 온도의 최적 추출조건의 범위는 에탄올 추출조건은 에탄올농도 63%, 추출시간 100분과 추출온도 $18^{\circ}C$가 최적조건이고, 메탄올 추출조건에서는 추출농도 65%, 추출시간 120분과 추출온도 $16^{\circ}C$를 보였다. The purpose of this study was to determine the optimum conditions of solvent extraction type and solvent concentration (60, 70, 80%, v/v), extraction time (30, 80, 130 mins) and extraction temperature (10, 15, $20^{\circ}C$) in order to increase the antioxidant activity of the chia seed. The total polyphenol content and DPPH radical scavenging activity was measured by using response surface methodology (RSM) to establish the optimal conditions. Using ethanol and methanol extractions at extraction concentrations of 60%, and time and temperature of 130 mins and $20^{\circ}C$, the maximum total polyphenol content was 871.00 mg% ($R^2=0.9507$) and 557.70 mg% ($R^2=0.9784$) for ethanol and methanol extraction respectively. Using the same extraction conditions, the maximum level of DPPH radical scavenging activity was 72.14% ($R^2=0.9675$) and 52.79% ($R^2=0.9524$) for ethanol and methanol extraction respectively. The results indicate that ethanol extracts showed a higher antioxidant activity than methanol extracts. The ethanol extraction conditions of response surface analysis (RSA) were affected more by ethanol concentration than by extraction time or temperature. In contrast, the methanol extraction conditions of response surface analysis (RSA) were affected more by extraction time. Based on the RSM, the optimum ethanol extraction conditions were the following: extraction concentration, 63%: time, 100 mins: and temperature, $18^{\circ}C$. The optimum methanol extraction conditions were the following: extraction concentration, 65%; time, 120 mins; and temperature, $16^{\circ}C$.

병아리콩을 첨가한 두유의 품질 특성 및 항산화 활성

한기영 ( Kee-young Han ),최진영 ( Jin-young Choi ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.5

In order to verify the quality characteristics of soybean milk added chickpeas, the following characteristics were investigated: pH, solid contents, color, DPPH radical scavenging, as well as electric nose and sensory evaluation. Physicochemical and the sensory characteristics were analyzed based on the experimental data. The pH value was different in the control and the treatments (p<0.005). As the quantity of chickpea content increased, the solid content was augmented (p<0.0001). The L value was 56.86 in the control, and with the amount of chickpea addition increasing, the L value increased to 57.43 in 100% chickpea soybean milk (p<0.0001). The a value and b value also increased significantly (p<0.0001). However, the DPPH radical scavenging in the control was the lowest but the antioxidant activity of 100% chickpea milk was more than 2.5 higher than that of the control (p<0.0001). In the electric nose experiment, the flavor component of 20%, 30% and 100% chickpea treatment showed a significant difference compared to the control in the flavor components. In the sensory evaluation, for the score of flavor (p<0.001) and taste (p<0.0001), the score was higher in the treatments where 20% and 30% of chickpeas were added. In the sensory test of texture, there was no significant difference in the different experimental conditions except for the 100% chickpea addition treatment. In the overall acceptability test, the scores of 20% and 30% chickpea treatment were the highest results, compared to other treatments (p<0.0001). According to the correlation analysis, both antioxidant activity (0.797) and solid content (0.834) had shown high correlation to pH among the physiochemical characteristics (p<0.01). In the sensory evaluation, color, flavor, taste, texture and overall acceptability had shown a positive correlation to the amount of the soy bean milk added chickpea (p<0.01). In particular, the overall acceptability had shown the highest correlation to the taste (0.803), and it was the texture which resulted in the next highest correlation for overall acceptability (0.666).

전자코를 사용한 가열처리 야자유의 판별

한기영(Kee Young Han),오세연(Se-Yeon Oh),김정환(Jung-Hoan Kim),윤예리(Aye-Ree Youn),노봉수(Bong-Soo Noh) 한국식품과학회 2006 한국식품과학회지 Vol.38 No.1

저장온도, 시간 및 천연첨가제가 표고버섯의 향 변화에 미치는 영향

한기영(Kee-Young Han) 한국조리학회 2015 한국조리학회지 Vol.21 No.1

저장기간에 따른 연잎절편의 품질 특성

한기영(Kee?Young Han),윤숙자(Sook?Ja Yoon) 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.12

연잎가루의 첨가비율을 1, 2, 3, 4%로 달리하여 제조한 연잎 절편의 기계적, 관능적 품질특성을 4일간 저장하면서 평가하였다. 연잎절편의 수분함량은 제조 직후 대조구는 50.63%이었고, 연잎절편은 50.17~52.63%로 연잎가루 첨가량이나 저장기간에 따른 일정한 경향을 보이지 않았다. 연잎절편은 저장기간 동안 연잎을 첨가하지 않은 대조구보다 총 균수가 더 적게 증가하였다. 연잎절편의 L값은 연잎가루의 비율이 증가할수록 유의적으로 감소하였고, 저장기간이 길어질수록 증가하였다. 연잎절편의 a값에서 연잎 가루의 비율이 증가할수록 유의적으로 증가하였고, 저장기간에 따른 a값과 b값은 일정한 경향이 나타나지 않았다. 제조 직후에는 연잎가루의 첨가비율에 따른 경도와 씹힘성은 큰 차이가 없었지만, 저장 1일부터 연잎가루를 첨가할수록 유의적으로 경도와 씹힘성은 낮아졌다. 저장 1일부터 대조구의 부착성은 유의적으로 줄어들었고, 3% 연잎절편만 제외하고 저장 2일까지 부착성에 큰 차이가 없었다. 2%와 3% 연잎절편의 탄력성은 저장 4일 동안 유의적인 차이가 없었고, 검성은 저장 2일부터 모든 구에서 유의적으로 증가하였다. 응집성은 제조 직후 대조구와 연잎절편 간에 유의적인 차이가 있었고, 저장기간 동안에는 큰 변화가 없었다. 연잎절편의 정량적 묘사분석에서 색, 향, 맛에서는 연잎가루를 첨가할수록 강도가 증가하였고, 씹힘성에는 대조구와 연잎절편 간에 유의적인 차이를 보이지 않았다. 연잎 절편의 기호도 검사에서 색, 향, 맛, 전체적인 기호도에서 2% 연잎가루를 첨가한 연잎절편이 가장 기호도가 높았다. 이상의 연구를 통해 연잎절편으로 가장 적당한 제조방법은 쌀가루 980 g, 연잎가루 20 g, 소금 10 g, 수분 360 g으로 제조한 2% 연잎절편이었다. This study was conducted to investigate the quality characteristics of Jeolpyun prepared with different percentages of lotus leaf powder for 4 days. The moisture content of Jeolpyun without lotus leaf powder was 50.63% and those of Jeolpyun with the powder were 50.17~52.63% on 0 day; however, they did not show constant tendency during storage. Total cell counts of Jeolpyun with lotus leaf powder increased less than those of Jeolpyun without the powder during storage. As lotus leaf powder increased, L values of lotus leaf Jeolpyun significantly decreased and their a values significantly increased. As storage time increased, L values of lotus leaf Jeolpyun increased, and a and b values did not show constant tendency during storage. There was no difference between Jeolpyun with lotus leaf powder and Jeolpyun without the powder in hardness and chewiness on 0 day. As lotus leaf powder increased, the hardness and chewiness of lotus leaf Jeolpyun decreased after 1 day. The adhesiveness of 0% lotus leaf Jeolpyun significantly decreased after 2 days, and there was no difference in adhesiveness except for 3% lotus leaf Jeolpyun by 2 days. The springiness of 2% and 3% lotus leaf Jeolpyun was not significantly different for 4 days and the gumminess of all samples increased after 2 days. There was significant difference in cohesiveness between Jeolpyun with lotus leaf powder and Jeolpyun without on 0 day, but there was no great difference during storage. In the sensory evaluation, 2% lotus leaf Jeolpyun showed the highest preference scores; hence, 2% lotus leaf Jeolpyun prepared with 980 g rice flour, 20 g lotus leaf powder, 10 g salt and 360 g water was picked as the best.

통배추의 염절임 방법에 따른 특성변화

한기영(Kee-Young Han),노봉수(Bong-Soo Noh) 한국식품과학회 1996 한국식품과학회지 Vol.28 No.4

반응표면 분석법을 이용한 병아리콩 항산화활성 추출의 최적화 조건

한기영(Han, Kee-Young),최진영(Choi, Jin-Young) 한국외식산업학회 2016 한국외식산업학회지 Vol.12 No.4

Ca, K, Mg 이온이 무의 소금 절임에 미치는 영향

한기영(Kee-Young Han),박성오(Sung-Oh Park),노봉수(Bong-Soo Noh) 한국식품과학회 1997 한국식품과학회지 Vol.29 No.5

식품의 원산지 판별분석

최진영(Jin-Young Choi),방경환(Kyong-Hwan Bang),한기영(Kee-Young Han),노봉수(Bong-Soo Noh) 한국식품과학회 2012 한국식품과학회지 Vol.44 No.5

Consumers are increasingly concerned about the origin of foods, so the geographical origin of foods has been a major topic of debate and extensive research. Various instrumental methods (e.g. high performance liquid chromatography (HPLC), gas chromatography (GC), capillary electrophoresis (CE), electronic nose, near-infrared spectroscopy (NIRS), nuclear magnetic resonance spectroscopy (NMR), DNA analysis, multi-isotope analysis) in conjunction with statistical analysis, were developed and applied in attempt to provide reliable answers to their geographical origin. This study reviews current developments in the application of various methods for a clear geographical origin of foods. The limitation of discrimination analysis for geographical origin was also discussed.

배추 Lipoxygenase의 특성

김동경(Dong-Kyoung Kim),한기영(Kee-Young Han),노봉수(Bong-Soo Noh) 한국식품과학회 1997 한국식품과학회지 Vol.29 No.4