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Korean Chemical Engineering Research,
Vol.51, No.1, 42-46, 2013
Vol.51, No.1, 42-46, 2013
미역으로부터 후코산틴 추출 및 후코산틴 안정성
Extraction of Fucoxanthin from Undaria pinnatifida and Stability of Fucoxanthin
미역에서 후코산틴을 추출하는 공정과 후코산틴의 안정성에 대해 연구하였다. 본 연구에서는 후코산틴 추출물을 기능성 식품에 이용하기 위해 용매를 에탄올을 사용했다. 에탄올 농도가 80%일 때 후코산틴 추출 농도가 최고였다. 50 ℃까지 추출온도가 상승할 때 추출수율이 증가하였다. 원료를 5분간 물세척하여 후코산틴 중 염분농도를 약 94% 감소시켰다. 후코산틴이 70 ℃에서 1일 저장 동안 30% 감소해, 70 ℃ 이상의 온도에서 열에 약함을 나타냈다. 그리고 빛 안정성 실험결과 후코산틴은 빛에도 매우 약함을 보였다.
Extraction process of fucoxanthin from Undaria pinnatifida and stability of fucoxanthin was studied. In this study, to utilized extracted components as a functional food material, ethanol was used as a solvent. The maximum concentration of fucoxanthin was obtained when 80% ethanol solvent was used. The extraction yield of fucoxanthin increased as extraction temperature raised to 50 ℃. Water washing of raw material for 5 minutes reduced the salt content about 94%. From the experiment that fucoxanthin content reduced by 30% for 1 day storage at 70 ℃, it was demonstrated that fucoxanthin was thermal-unstable above 70 ℃. And experimental result of light- stability showed that fucoxanthin was very unstable with light.
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