자색고구마 Anthocyanin 색소의 추출조건 결정

국문 초록 (Abstract)

자색고구마로부터 anthocyanin색소를 추출하기 위한 최적의 추출용매와 추출시간, citric acid의 첨가량 및 추출온도를 결정하였다. 추출용매는 citric acid로 산성화시킨 20% ethanol 수용액이 적합하였으며, 추출시간은 상온에서 약 8～12시간 정도의 추출이 적합하였다. Citric acid의 농도는 0.7%이상 첨가했을 때 추출액의 pH가 3이하를 나타냈으며, citric acid의 농도가 높을수록 추출액의 TOD값이 증가하였으나 citric acid 1%이상의 농도에서는 TOD값의 증가효과가 미미할 뿐만 아니라 최종 색소추출액의 신맛이 강해져 citric acid의 첨가량을 1%로 결정하였다. 추출온도가 높을수록 초기의 추출속도가 증가하였으나 60℃와 80℃의 고온에서 장시간 추출할 경우 색소가 분해되어 추출효율이 줄어들기 때문에 자색고구마 색소의 최적의 추출온도로 40℃가 적합함을 알 수 있었다.

다국어 초록 (Multilingual Abstract)

To establish the optimum conditions for the extraction of anthocyanin pigment from purple-fleshed sweet potato, a suitable extraction solvent with the optimum citric acid concentration for acidification of the solvent, and the optimum extraction time and temperature were determined. Twenty percent ethanol solution acidified with citric acid was found to be a good solvent for the extraction of the pigment from purple-fleshed sweet potato. About 10 hour extraction at room temperature was appropriate for the extraction. pH of the extract was below 3 when more than 0.7% citric acid was added. The higher the concentration of citric acid added was, the higher the total optical density (TOD) of the extract was. However, the increase in TOD of the extract was insignificant when more than 1% of citric acid was added. Therefore, addition of 1% citric acid was determined for acidification of the extracting solvent. Though the initial rate of the pigment extraction increased as the extracting temperature increased, extraction at higher temperatures of 60 or 80℃ for an extended time caused a decrease in the extraction yield due to degradation of the pigment. The optimum extraction temperature for the anthocyanin pigment from purple-fleshed sweet potato with the solvent used was determined as 40℃.

목차 (Table of Contents)

• Abstract
  
• 서론
  
• 재료 및 방법
  
• 결과 및 고찰
  
• 요약
  
• 감사의 글
  
• 문헌