Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Preparation of High Quality Grape Seed Oil by Solvent Extraction and Chemical Refining Process

용매추출 및 화학적 정제법에 의한 고품질의 포도씨유의 제조

  • Choi Sang-Won (Department of Food Science and Nutrition Catholic University of Daegu) ;
  • Chung Ui-Seon (Chungmopodo Farmer's Association in Sangju) ;
  • Lee Ki-Teak (Department of Food Science and Technology, Chungnam National University)
  • 최상원 (대구가톨릭대학교 식품영양학과) ;
  • 정의선 (상주중모포도영농조합) ;
  • 이기택 (충남대학교 식품공학과)
  • Published : 2005.12.01
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Abstract

This study was conducted to prepare high quality grape seed oils by solvent extraction and chemical refining process. Additionally, quantitative analysis of several functional components in grope seed was carried out to compare quality characteristics of grape seeds from grapes grown by conventional and organic agricultural practices. There are no significant differences in several functional constituents of grape seeds between conventionally cultivated- and organically cultivated-grapes, although some functional compositions of grape seeds are different between two cultivation methods. The dried grape seed was pretreated with roasting heating for 5 min, milled and then extracted twice with n-hexane under reflux at $50^{\circ}C$ for overnight, followed by filtration and evaporation. The crude grape seed oil was successively purified by degumming with $0.1\%\;H_3PO_4$, deaciding with $20\%\;NaOH$, and then decoloring and deodorization by a steam distillation, and thereby producing purified grape seed oil(yield: $5.0\%/dried$ grape seed). Physicochemical characteristics of the purified grape seed oil were comparable to those of the imported grape seed oils.

포도씨을 이용한 고부가가치의 포도씨유 제조기술 개발 및 시제품을 생산하기위해 먼저 일반 재배 및 유기농 재배 포도로부터 각각 수거된 포도씨의 수율, 및 기능성성분(지방산, 피토스테롤, 토코페롤, 총카테킨 및 4가지 카테킨 조성)의 차이를 측정하여 비교하였다. 다음, 용매추출법과 화학적 정제방법에의한 포도씨로부터 고품질의 포도씨유의 제조기술을 개발하고 시제품을 생산하한 결과는 다음과 같다. 일반 재배 및 유기농 재배 포도로부터 얻어진 포도씨유 및 추출물의 수율 그리고 기능성성분(지방산, 피토스테롤, 토코페롤, 총카테킨 및 4가지 카테킨류)의 함량을 측정한 후 비교한 결과 대체적으로 일반 재배 및 유기농 재배 포도씨의 기능성성분의 함량에는 큰 차이가 없었다. 건조포도씨(1.0톤)를 볶음처리 후 분쇄하여 노르말-헥산으로 탈지하고 얻은 포도씨 원유를 탈검($0.15\%$ 인산) 및 탈산($20\%$ NaOH 용액) 처리 후 수증기증류 장치($240^{\circ}C$, 2시간, 5 mmHg)를 이용하여 탈색, 탈향 및 탈취공정을 차례로 거치면서 고품질의 포도씨유의 제조기술을 확립하였으며, 아울러 그로부터 최종 포도씨유 제품(50kg, 수율: $5.0\%$/건조 포도씨)을 생산하였다.

Keywords

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