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미강과 배아로부터 β-glucan의 추출조건 최적화 및 기능성 생리활성
전주영 ( Ju Yeong Jeon ),박지해 ( Ji Hae Park ),김세환 ( Se Hwan Kim ),최용희 ( Yong Hee Choi ) 한국산업식품공학회 2009 산업 식품공학 Vol.13 No.1
This study was investigated on optimal conditions of the functional activities of β-glucan which was extracted from rice bran (RB) and rice germ (RG) using response surface methodology. The extraction temperature was varied in the 80-100℃, the extraction time between 2-10 min, and the ethanol concentration was in the interval of 30-70%. A central composite design was applied to investigate the effects of independent variables of extraction temperature (X1), extraction time (X2) and ethanol concentration (X3) on dependent variables such as electron donating ability of RB (Y1), electron donating ability of RG (Y2), total phenolics of RB (Y3), total phenolics of RG (Y4), β-glucan contents of RB (Y5) and β-glucan contents of RG (Y6). As a result, the highest Y1 level was 84.02% at 92.60℃, 2.75 min and 60.41% in saddle point. This value was affected by extraction temperature (P<0.05). The value of Y2 was found to be the highest at 87.52℃, 2.23 min and 54.40% in saddle point. The highest Y3 level was 98.56℃, 6.69 min and 40.26% in saddle point, and this extraction was greatly influenced by extraction temperature (P<0.01) and ethanol concentration (P<0.05). The value of Y4 was found to be highest at 95.73℃, 9.19 min and 53.67% in minimum point. The value of Y5 was found to be the highest at 96.23℃, 7.70 min and 63.69% in saddle point. The value of Y6 was found to be highest at 87.82℃, 2.10 min and 50.03% in minimum point, and this extraction was greatly influenced by extraction time (P<0.01).
전주영 ( Ju Yeong Jeon ),조인희 ( In Hee Jo ),경현규 ( Hyun Kyu Kyung ),김현아 ( Hyun A Kim ),이창민 ( Chang Min Lee ),최용희 ( Yong Hee Choi ) 한국산업식품공학회 2010 산업 식품공학 Vol.14 No.2
In this study, various active functional components in Chinese Quince were extracted by solvent extraction method. A central composit design for optimization was applied to investigate the effects of independent variables such as solvent to sample ratio (X1), extraction temperature (X2), and extraction time (X3) on the soluble solid contents (Y1), total phenols (Y2), electron donating ability (Y3), browning color (Y4) and reducing sugar contents (Y5). It was found that extraction temperature and extraction time were the main effective factors in this extraction process. The maximum soluble solid contents of 35.77% was obtained at 26.38mL/g (X1), 72.82oC (X2) and 74.86 min (X3) in saddle point. Total phenols were rarely affected by solvent ratio and extraction time, but it was affected by extraction temperature. The maximum total phenols of 20.70% was obtained at 22.61mL/g (X1), 84.49oC (X2), 77.25 min (X3) in saddle point. The electron donating ability was affected by extraction time. The maximum electron donating ability of 94.12% was obtained at 10.65mL/g (X1), 67.78oC (X2), 96.75 min (X3) in saddle point. The maximum browning color of 0.32% was obtained at 23.77mL/g (X1), 87.27oC (X2), 96.68 min (X3) in saddle point. The maximum value of reducing sugar content of 10.55% was obtained at 26.83mL/g (X1), 82.167oC (X2), 81.94 min (X3). Reducing sugar content was affected by extraction time.