Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Optimization of Extraction Conditions of Antioxidants from Sporophyll of Undaria pinnatifida by Response Surface Methodology

반응표면분석법에 의한 미역 포자엽의 항산화물질 추출 조건 최적화

  • Yu, Mi-Yeong (Division of Food science & Biotechnolology, Pukyong National University) ;
  • Kim, Gyeong-Hwan (Division of Food science & Biotechnolology, Pukyong National University) ;
  • Lee, Jae-U (Department of Food Preparation, Changwon College) ;
  • Kim, Sang-Gwon (Chung-Ho Sea Food Co., Ltd) ;
  • Yang, Ji-Yeong (Division of Food science & Biotechnolology, Pukyong National University)
  • 유미영 (부경대학교 식품생명공학부, 수산식품연구소) ;
  • 김경환 (부경대학교 식품생명공학부, 수산식품연구소) ;
  • 이재우 (창원대학 식품조리과) ;
  • 김상권 ((주)청호씨푸드) ;
  • 양지영 (부경대학교 식품생명공학부, 수산식품연구소)
  • Published : 2004.12.01
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Abstract

We selected a solvent for producing antioxidants from sporophyll of Undaria pinnatOptimum extraction condition for antioxidant ability(Y) of sporophyll of U. pinnatifida was investigated using response surface methodology(RSM). A compound central design was used with variables ($X_1$)temperature($^{\circ}C$) (3.4; 20; 60; 100; 116.6); ($X_2$) pH(1.8; 3; 6; 9; 10.2) and ($X_3$) treatment time(min) (1.7; 10; 30; 50; 58.3). Antioxidant activities were increased with decreasing pH and increasing temperature. The optimal extraction conditions for antioxidant ability(Y) of sporophyll of U. pinnatifida were found to be temperature $51.55^{\circ}C$, pH 4.2 and treatment time 28.2 min. Among the variables tested, pH showed greater significant facin extraction of antioxidants from sporophyll of U. pinnatifida.

미역 포자엽으로부터 항산화물질 생산을 위한 용매를 선정하였으며 반응표면분석법을 사용하여 추출시 최적화조건을 구하여 항산화물질 추출에 미치는 변수들간의 상호관계를 조사하였다. 항산화물질추출에 대한 독립변수로서 처리시간, 처리온도, pH를 각각 1.7분에서 58.3분, $3.4^{\circ}C$에서 $116.6^{\circ}C$ 그리고 1.8에서 10.2로 5단계로 최적화 실험을 행하였다. 미역 포자엽의 항산화능은 pH가 산성으로 갈수록, 반응속도가 높을수록 항산화 효과가 증가하였으며, 미역포자엽의 항산화물질 추출을 위한 최적 조건은 처리시간 28.2분, 처리온도 $51.55^{\circ}C$ 그리고 pH 4.2로 나타났다. 또한, 미역 포자엽으로부터 항산화물질 추출을 위한 처리시간, 처리온도, pH의 변수 간 상호관계를 조사한 결과, pH가 미역 포자엽으로부터 항산화물질을 추출하는데 가장 중요한 인자로 나타났다.

Keywords

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