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반응표면분석을 이용한 진피의 항산화 활성 최적화를 위한 로스팅 조건 확립

Roasting Conditions for Optimization of Citri Unshii Pericarpium Antioxidant Activity Using Response Surface Methodology

  • 황현정 (이화여자대학교 식품영양학과) ;
  • 박정아 (이화여자대학교 식품영양학과) ;
  • 최정인 (이화여자대학교 식품영양학과) ;
  • 김희수 ((주)커피지아) ;
  • 조미숙 (이화여자대학교 식품영양학과)
  • Hwang, Hyun Jung (Department of Nutritional Science & Food Management, Ewha Womans University) ;
  • Park, Jeong Ah (Department of Nutritional Science & Food Management, Ewha Womans University) ;
  • Choi, Jeong In (Department of Nutritional Science & Food Management, Ewha Womans University) ;
  • Kim, Hee Soo (CoffeeJia Co., Ltd.) ;
  • Cho, Mi Sook (Department of Nutritional Science & Food Management, Ewha Womans University)
  • 투고 : 2015.09.09
  • 심사 : 2016.01.15
  • 발행 : 2016.02.29

초록

본 연구는 진피의 항산화 성분 및 항산화 활성에 대한 최적 로스팅 조건을 설정하기 위하여 로스팅 온도($40{\sim}100^{\circ}C$, $X_1$)와 로스팅 시간($5{\sim}15min$, $X_2$)을 독립변수로 하고, 중심 합성계획(CCD) 실험 범위 설정에 따른 13가지 조건으로 로스팅 된 진피의 열수 추출물에 대한 전자공여능, 총페놀 함량, 총플라보노이드 함량 및 hydroxyl radical 소거능을 측정하였다. 전자공여능은 $71.12^{\circ}C$에서 9.39분 로스팅 하였을 때 최적점이 72.38%로 예측되었으며, 총페놀 함량은 $69.71^{\circ}C$에서 8.39분 로스팅 하였을 때 최대 10.76 mg TA/g, 총플라보노이드 함량은 $72.54^{\circ}C$에서 8.64분 로스팅하였을 때 최대 105.99 mg QE/100 g, hydroxyl radical 소거능은 $68.97^{\circ}C$에서 9.84분 로스팅 하였을 때 최대 60.33%로 예측되었다. 이상의 결과를 바탕으로 진피의 항산화 활성 및 유효성분 증가를 위한 최적 로스팅 조건은 $70.90^{\circ}C$, 9.03분으로 분석되었으며, 이 조건에서 예측된 각각의 값과 실제 측정값을 비교하였을 때 95% 신뢰구간 내에서 재연성이 확인되었다. 이상의 결과로 로스팅 된 진피의 열수 추출물의 천연물 유래 기능성 식품소재 및 식품으로서 활용 가능성을 확인하였으며, 추후 연구를 통해 유효 물질의 분리 정제 및 구조분석이 필요하다고 사료된다.

과제정보

연구 과제 주관 기관 : 서울지방중소기업청

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