In this study, the process of sinapine removal from surface-active substances extracted from defatted rapeseed cake was established by using a mixed organic solvent system (diethylether:ethyl acetate = 1:1, v/v). The emulsifying properties of the purified surface-active substances were investigated. Thin layer chromatogram showed that sinapine was removed and purified surface-active substances were found to have better emulsifying properties compared to a non-purified one or commercial soy lecithin. As for interfacial tension data, purified surface-active substances showed values lower (10-1 wt%: 3.20±0.57 mN/m) than the non-purified ones (10-1 wt%: 14.16±0.27 mN/m). In addition, we found that fat globule size in emulsions with purified surface-active substances was much smaller than in emulsions with non-purified substances or commercial soy lecithin. These results could be attributable to the increased amount of phospholipids in purified substances following sinapine-removal.

서 론
 재료 및 방법
  재료
  표면활성물질 추출물 제조
  표면활성물질 추출물중 sinapine 제거
  Thin Layer Chromatography (TLC) 분석
  High Performance Liquid Chromatography (HPLC)를이용한 Sinapine 분석
  Sinapine 제거 표면활성물질의 유화특성
  유화액 조제 및 지방구 크기 측정
  통계처리
 결과 및 고찰
  탈지유채박으로 추출된 표면활성물질 중 sinapine 제거
  HPLC에 의한 정제 표면활성물질 중 sinapine 분석
  Sinapine 제거 표면활성물질의 유화 특성
 결 론
 감사의 글
 참고문헌

• 이의석(충남대학교 농업생명과학대학 식품공학과) | Eui-Seok Lee
• 김산성(충남대학교 농업생명과학대학 식품공학과) | San-Seong Kim
• 신정아(충남대학교 농업생명과학대학 식품공학과) | Jung-Ah Shin
• 천진혁(충남대학교 농업생명과학대학 생물환경화학과) | Jin-Hyuk Chun
• 김선주(충남대학교 농업생명과학대학 생물환경화학과) | Sun-Ju Kim
• 이기택(충남대학교 농업생명과학대학 식품공학과) | Ki-Teak Lee
• 홍순택(충남대학교 농업생명과학대학 식품공학과) | Soon-Taek Hong Corresponding author