Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Optimization of Ethanol Extraction Conditions from Propolis (a Bee Product) Using Response Surface Methodology

반응표면분석법을 이용한 프로폴리스의 에탄올 추출조건 최적화

  • Kim, Seong-Ho (Department of Bio and Food Science, Kyungbuk College of Science) ;
  • Kim, In-Ho (Department of Bio and Food Science, Kyungbuk College of Science) ;
  • Kang, Bok-Hee (Center for Food Function and Safety and Basic Science Institute, Hoseo University) ;
  • Lee, Kyung-Hee (Department of Food & Biotechnology, Hoseo University) ;
  • Lee, Sang-Han (Department of Food Science & Technology, Kyungpook National University) ;
  • Lee, Dong-Sun (Faculty of Biotechnology, College of Applied Life Sciences, Cheju National University) ;
  • Cho, So-Mi K. (Faculty of Biotechnology, College of Applied Life Sciences, Cheju National University) ;
  • Hur, Sang-Sun (Dept. of Food Science & Biotechnology, Joongbu University) ;
  • Kwon, Taeg-Kyu (Department of Immunology, School of Medicine, Keimyung University) ;
  • Lee, Jin-Man (Center for Food Function and Safety and Basic Science Institute, Hoseo University)
  • 김성호 (경북과학대학 바이오식품과) ;
  • 김인호 (경북과학대학 바이오식품과) ;
  • 강복희 (호서대학교 식품기능안전연구센터 및 기초과학연구소) ;
  • 이경희 (호서대학교 식품생물공학과) ;
  • 이상한 (경북대학교 식품공학과) ;
  • 이동선 (제주대학교 생명공학부) ;
  • 김소미 (제주대학교 생명공학부) ;
  • 허상선 (중부대학교 식품생명과학과) ;
  • 권택규 (계명대학교 의과대학 면역학교실) ;
  • 이진만 (호서대학교 식품기능안전연구센터 및 기초과학연구소)
  • Published : 2009.12.30
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Abstract

A central composite design was used to optimize extraction of propolis materials using ethanol. The independent variables in extraction experiments were ethanol concentration (50, 60, 70, 80, 90%, v/v) and extraction time (1, 2, 3, 4, and 5 h). Higher ethanol concentration and shorter extraction time increased total polyphenol content, but total polyphenol concentration began to decrease when ethanol concentration was higher than 80% (v/v). Ethanol concentration was more important than extraction time in optimization of total polyphenol content in propolis extracts. Electron-donating ability increased with ethanol concentration and shorter extraction time, with ethanol concentration being of greater significance. Antioxidant ability in extracts was optimal at an ethanol concentration of 65 - 75% and with an extraction time of 2.2 - 3.6 h. Nitrite-scavenging ability was increased with use of higher ethanol concentration and shorter extraction time. Total flavonoid content was maximized with an ethanol concentration of 68 - 82% and an extraction time of 2.4 - 3.7 h. Total flavonoid content was affected by both ethanol concentration and extraction time. By superimposition of contour plots, an ethanol concentration of 72 - 82% and an extraction time of 2.2 - 3.3 h were optimal for preparation of propolis extracts.

본 연구에서는 프로폴리스의 다양한 효능을 이용한 식품 소재 개발을 위해 반응표면분석을 이용하여 프로폴리스의 에탄올 추출농도(50, 60, 70, 80, 90%)와 추출시간에 따른 항산화능, 플라보노이드 등의 품질특성을 조사하였다. 총 페놀성 화합물 함량은 에탄올 농도가 높을수록 증가하다가 80% 이상에서는 감소하는 것으로 나타났으며, 추출시간보다는 에탄올 농도에 더 큰 영향을 받는 것으로 나타났다. 추출물의 전자공여능은 에탄올 농도가 높을수록, 추출시간이 짧을수록 전자공여능이 증가하였으며, 추출시간보다는 에탄올농도에 더 큰 영향을 받는 것으로 나타났다. 항산화능이 가장 높은 범위는 에탄올 농도 65~75%, 추출시간 2.2~3.6시간이었다. 추출물의 아질산염소거능은 에탄올농도가 높을수록 증가하였고, 추출시간이 짧을수록 증가하는 경향을 나타내었다. 총 플라보노이드 함량은 에탄올 농도 68~82% 및 추출시간 2.4~3.7시간 범위에서 최대 함량을 나타내었으며, 에탄올 농도 및 추출시간 모두에 영향을 받는 것으로 나타났다. 에탄올 농도, 추출시간에 따른 반응표면을 superimposing하여 얻은 프로폴리스의 최적 추출조건의 범위는 에탄올 농도 72-82%, 추출시간 2.2-3.3시간 범위인 것으로 나타났다.

Keywords

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