Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Monitoring on Extraction Conditions for Physicochemical Qualities of Ethanol Extract from Garlic

마늘 에탄올 추출물의 이화학적 특성에 대한 추출조건의 모니터링

  • Cha, Tae-Yang (R&D Center, Kim Jeong Moon Aloe Co. LTD.) ;
  • Kim, Seong-Ho (Dept. of Bio-food Science, Kyungbuk College of Science) ;
  • Kwon, Taeg-Kyu (School of Medicine, Keimyung University) ;
  • Kwon, Joong-Ho (Dept. of Food Science and Biotechnology, Kyungpook National University) ;
  • Lee, Sang-Han (Dept. of Food Science and Biotechnology, Kyungpook National University) ;
  • Lee, Jin-Man (Dept. of Food and Biotechnology, Hoseo University, Center for Food Function and Safety, Hoseo University)
  • 차태양 ((주)김정문알로에 생명과학연구소) ;
  • 김성호 (경북과학대학 바이오식품과) ;
  • 권택규 (계명대학교 의과대학 면역학교실) ;
  • 권중호 (경북대학교 식품공학과) ;
  • 이상한 (경북대학교 식품공학과) ;
  • 이진만 (호서대학교 식품생물공학과, 호서대학교 식품기능안전센터)
  • Published : 2007.09.30
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Abstract

This study was carried out to find the optimal conditions for the extraction of the effective ingredients based on central composite by monitoring the extraction characteristics of each ingredient with a response surface methodology. The optimal condition for the effective component alliin was extract temperature of $60.86^{\circ}C$, extract time of 3.77 hr, and ethanol concentration of 50.68%, and that for allicin was $65.11^{\circ}C$, 2.79 hr, and 13.62%, respectively, with the maximum extraction of 16.72 mg%. The maximum value of extracted total phenolics was 16.72 mg%, the optimal condition for electron donating ability was $93.35^{\circ}C$, 3.22 hr and 10.38%. The optimal conditions for pH 1.2 and 3.0 nitrite-scavenging ability was extract temperature of $79.77^{\circ}C$ and $76.46^{\circ}C$, extract time of 3.22 hr and 3.31 hr, and the ethanol concentration of 10.38% and 1.12%, respectively. With this optimal condition, the obtained maximum values for nitrite-scavenging activities at pH 1.2 and 3.0 were 94.85% and 63.22%, respectively.

마늘은 향신료로서 역할뿐만 아니라 생체기능을 조절하는 유용한 성분을 함유하고 있어서 건강 유지에 유익한 식품으로 알려져 있다. 따라서 본 연구에서는 마늘을 가공식품 소재로 활용하기 위하여 중심합성계획에 의한 반응표면분석법을 이용하여 마늘의 유효성분 함량을 다량 추출할 수 있는 최적추출조건을 모니터링하였다. Alliin 함량은 추출온도 $60.86^{\circ}C$, 추출시간 3.77 hr, 에탄올 농도 50.68%에서 최적이었고, allicin은 추출온도 $65.11^{\circ}C$, 추출시간 2.79 hr, 에탄올 농도 13.62%에서 최대값 8.23 mg%로 예측되었다. 총 페놀성 화합물 함량은 최대값 16.72 mg%로 예측되었으며 이 때 추출조건은 추출온도 $93.35^{\circ}C$, 추출시간 3.22 hr 및 에탄올 농도 10.38%로 나타났고, 전자공여능은 추출온도 $82.64^{\circ}C$, 추출시간 2.88 hr 및 에탄올 농도 0.43%에서 최적이었다. pH 1.2 및 3.0 아질산염 소거능은 추출온도 $79.77^{\circ}C$, $76.46^{\circ}C$, 추출시간 3.22 hr, 3.31 hr 및 에탄올농도 10.38%, 1.12%일 때 최대값은 94.85%, 63.22%이었다.

Keywords

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