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Received August 6, 2012
Accepted September 5, 2012
Available online January 30, 2013
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This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/bync/3.0) which permits
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미역으로부터 후코산틴 추출 및 후코산틴 안정성
Extraction of Fucoxanthin from Undaria pinnatifida and Stability of Fucoxanthin
순천대학교 식품공학과, 540-742 전남 순천시 매곡동 315 1순천대학교 화학공학과, 540-742 전남 순천시 매곡동 315 2(주)해림후코이단, 537-801 전남 완도군 완도읍 가용리 1088-8
Department of Food Engineering, Sunchon National University, 315 Maegok-dong, Suncheon, Jeonnam 540-742, Korea 1Department of Chemical Engineering, Sunchon National University, 315 Maegok-dong, Suncheon, Jeonnam 540-742, Korea 2Haerim Fucoidan Ltd, 1088-8 Gayong-ri, Wando-eup, Wando-gun, Jeonnam 537-801, Korea
parkkp@sunchon.ac.kr
Korean Chemical Engineering Research, February 2013, 51(1), 42-46(5)
https://doi.org/10.9713/kcer.2013.51.1.42
https://doi.org/10.9713/kcer.2013.51.1.42
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Abstract
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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Lavanya P, Bruno R, Anja B, Claudia B, Biochimica et Biophysica Acta., 1797, 1647 (2010)
Nina G, Julia H, Kathi G, Claudia B, Josef W, Chem. Phys., 373, 104 (2010)
Liu CL, Liang AL, Hu ML, Toxicol. Vitro., 25, 1314 (2011)
Heo SJ, Jeon YJ, J. Photochem. Photobiol. B-Biol., 95, 101 (2009)
Hosokawa M, Kudo M, Maeda H, Kohno H, Tanaka T, Miyashita K, Biochim. Biophys. Acta., 1675, 113 (2004)
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You SG, Yang C, Lee HY, Lee BY, Food Chem., 119, 554 (2010)
Kim KN, Heo SJ, Kang SM, Ahn G, Jeon YJ, Toxicol. Vitro., 24(6), 1648 (2010)
Hosokawa M, Kudo M, Maeda H, Kohno H, Tanaka T, Miyashita K, Biochimica et Biophysica Acta., 1675, 113 (2004)
Satomi Y, Nishino H, Biochimica et Biophysica Acta., 1790, 260 (2009)
Nakazawa Y, Sashima T, Hosokawa M, Miyashita K, Journal of Functional Foods., 1, 88 (2009)
Swadesh KD, Hashimoto T, Kanazawa K, Biochimica et Biophysica Acta., 1780, 743 (2008)
Bae JS, Lee JS, Kim YS, Sim WJ, Lee H, Chun JY, Park KP, Korean Chem. Eng. Res., 46(5), 886 (2008)
Heo SJ, Yoon WJ, Kim KN, Ahn GN, Kang SM, Kang DH, Affan A, Oh C, Jung WK, Jeon YJ, Food Chem. Toxicol., 48, 2045 (2010)
Woo MN, Jeon SM, Kim HJ, Lee MK, Shin SK, Shin YC, Park YB, Choi MS, Chemico-Biological Interactions., 186, 316 (2010)
Hosokawa M, Miyashita T, Nishikawa S, Emi S, Tsukui T, Beppu, F.,, Arch. Biochem. Biophys., 504(1), 17 (2010)
Maeda H, Hosokawa M, Sashima T, Miyashita K, J. Agric. Food Chem., 55, 7701 (2007)
Maeda H, Hosokawa M, Sashima T, Funayama K, Miyashita K, Biochem. Biophys. Res. Commun., 332(2), 392 (2005)
Wang WJ, Wang GC, Zhang M, Tseng CK, J. Integr. Plant Biol., 47, 1009 (2005)
Kanazawa K, Ozaki Y, Hashimoto T, Das SK, Matsushita S, Hirano M, Okada T, Komoto A, Mori N, Nakatsuka M, Food Sci. Technol. Res., 14, 573 (2008)
Rho MK, Uddin MS, Chun BS, Biotechnol. Bioprocess E., 13, 724 (2008)
Shang YF, Kim SM, Lee WJ, Um BH, J. Biosci. Bioeng., 111(2), 237 (2011)
Lee JY, Kim JH, Korean J. Chem. Eng., 28(7), 1561 (2011)
