Extraction of Citrus Bioflavonoid with Vinegars and Effect on Blood Pressure

식초에 의한 감귤과피 Bioflavonoids의 추출과 혈압에 미치는 영향

  • 김미경 (대구가톨릭대학교 식품산업학부) ;
  • 김미영 (대구가톨릭대학교 식품산업학부) ;
  • 윤은경 (대구가톨릭대학교 식품산업학부) ;
  • 김순동 (대구가톨릭대학교 식품산업학부)
  • Published : 2002.12.01

Abstract

Effect of temperature(room temperature and boiling) and content of citrus peel(0.1∼6.0%) on the extractable hesperidin and naringin in the vinegars(apple, brown rice and persimmons) and also, dietary effect in hyperpiesia rats on blood pressure, biochemical changes were investigated. Extractable amounts of hesperidin and naringin in persimmons and brown rice vinegar were higher than those of apple vinegar in the both extraction of room temperature and boiling. Hesperidin and naringin contents showed highest in the one day extraction at room temperature when citrus peel was below 1% but, 3∼5 days extraction was optimum when the peel was above 2%. Hesperidin and naringin contents showed maximum at 2 hours extraction in case of boiling. Neutral lipids, total cholesterol and LDL cholesterol in blood, and blood pressure(reduction of 10.7∼33.2 mmHg) of the hyperpiesia rats took in 0.5% apple vinegar with 0.2, 0.4 and 0.6% citrus peel powder for 4 weeks were lower or reduced than those of control groups. But HDL cholesterol was higher than that of control groups.

감귤과피(0.1, 0.5, 1, 2, 4 및 6%)를 함유하는 사과식초, 현미식초 및 감식초의 상온(2$0^{\circ}C$) 및 가열(10$0^{\circ}C$)에 따른 hesperidin과 naringin의 추출량을 조사함과 동시에 선태성 고혈압 쥐의 혈압에 미치는 영향을 조사하였다. 상온 및 가열추출의 경우 hesperidin과 naringin의 함량은 사고식초에 비하여 현미 및 감식초에서 높은 함량을 나타내었다. 상온추출 1일에서 hesperidin과 naringin의 추출이 완료되었으나 농도가 2%이상일 경우에는 3~5일이 소요되었다. 가열추출의 경우에는 2시간추출로 최대치에 도달하였다. 감귤과피 0.2, 0.4 및 0.6%를 함유하는 0.5%의 사과식초를 선태성 고혈압 쥐에게 4주간 자유섭취 시킨 결과, 혈장 중성지질 함량은 유의적으로 낮았고, total cholesterol 함량은 16~32% 낮았다. 또 처리군은 HDL-cholesterol함량은 높은 반면 LDL-cholesterol 함량은 낮았으며 혈압은 10.7~33.2 mmHg가 감소되었다.

Keywords

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