탐라오가피 뿌리의 에탄올 추출 중에 유용성분의 변화 (Changes in Major Constituents by Extracting of Acanthopanax koreanum Root with Water and Ethanol Solution)

서지정보

· 발행기관 : 한국식품저장유통학회
· 수록지 정보 : Food Science and Preservation / 15권 / 3호 / 421 ~ 426페이지
· 저자명 : 양영택, 임자훈, 김종현, 고경수, 고정삼

초록

In order to prepare functional food materials from Acanthopanax koreanum, changes of major constituents by extracting with water and ethanol were investigated. Extracting 300g of below 0.5cm size dried sample in 7.5L of water or 30～95% ethanol for 9 hr at 100℃ were carried out. pH during extraction was between 4.0 and 6.5. Color b-value of extracts was increased according to lower ethanol concentration and longer extraction time. Color a-value and b-value was increased more in stem than in root. Extracts were increased rapidly within 2～3 hr. The extract in 30～70% ethanol was 0.84～1.34%(w/v) with root. Main free sugar of extracts was sucrose in root. The eleutherosides were extracted rapidly within 3hr, moreover were increased in water or 30～70% ethanol more than 95% ethanol concentration. Extraction of acanthoic acid from root was more affected on ethanol concentration than extracted time, moreover it was detected only trace by extracting with water. Furthermore, acanthoic acid was extracted rapidly within 2hr in 50～70% ethanol, and was extracted 3 times higher with 70% ethanol than with 30% ethanol. The content of acanthoic acid in residue after extraction was affected largely by extraction solvents. The extraction efficiency in 70, 50 and 35% of ethanol concentration was about 95, 90 and 35%, respectively. The eleutherosides were extracted to 95% with water or mixture of water and ethanol. Therefore, the reflux extraction in 40～70% ethanol concentration for 3～5hr was adequate for extraction of functional materials from Acanthopanax koreanum.

영어초록

In order to prepare functional food materials from Acanthopanax koreanum, changes of major constituents by extracting with water and ethanol were investigated. Extracting 300g of below 0.5cm size dried sample in 7.5L of water or 30～95% ethanol for 9 hr at 100℃ were carried out. pH during extraction was between 4.0 and 6.5. Color b-value of extracts was increased according to lower ethanol concentration and longer extraction time. Color a-value and b-value was increased more in stem than in root. Extracts were increased rapidly within 2～3 hr. The extract in 30～70% ethanol was 0.84～1.34%(w/v) with root. Main free sugar of extracts was sucrose in root. The eleutherosides were extracted rapidly within 3hr, moreover were increased in water or 30～70% ethanol more than 95% ethanol concentration. Extraction of acanthoic acid from root was more affected on ethanol concentration than extracted time, moreover it was detected only trace by extracting with water. Furthermore, acanthoic acid was extracted rapidly within 2hr in 50～70% ethanol, and was extracted 3 times higher with 70% ethanol than with 30% ethanol. The content of acanthoic acid in residue after extraction was affected largely by extraction solvents. The extraction efficiency in 70, 50 and 35% of ethanol concentration was about 95, 90 and 35%, respectively. The eleutherosides were extracted to 95% with water or mixture of water and ethanol. Therefore, the reflux extraction in 40～70% ethanol concentration for 3～5hr was adequate for extraction of functional materials from Acanthopanax koreanum.

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