본 연구에서는 산수유(Corni Fructus)의 기능성 소재화를 위한 적정 추출 조건을 찾아내기 위하여, 분말 입도 크기(CFP-1, CFP-2, CFP-3, CFP-4), 추출 용매(물, 에탄올, 메탄올)의 종류, 추출 용매 농도(물, 30% 에탄올, 60% 에탄올, 90% 에탄올, 메탄올) 및 추출 시간(3, 6, 9 12, 24시간)을 달리하여 추출 수율, 색도 및 항산화능(TPC, TAC, DPPH 라디칼 소거능)을 조사하였다. 분말 입도 CFP-2(45-60 mesh)는 추출 수율(5.45%), 적색도(30.71) 및 항산화능 TPC(3.52 μM GAE)와 TAC(19.20 μM GAE)가 가장 높았다(p<0.05). 추출 용매에 따라 60% 에탄올로 추출하였을 때 추출 수율은 9.15%로 가장 높았고(p<0.05), TAC는 90% 에탄올로 추출할 때 12.18 μM GAE로 가장 높았으며(p<0.05), DPPH 라디칼 소거능은 차이가 없었다(p<0.05). 추출 시간에 따라 추출 수율은 3시간 추출 시 4.43%로 가장 높았으며(p<0.05), 추출 시간에 따라 TAC, DPPH 라디칼 소거능은 차이가 없었다(p<0.05). 따라서 산수유의 적정 추출 조건은 분말입도 45-60 mesh(CFP-2), 추출 용매 90% 에탄올, 추출 시간 3시간 일 때 추출 수율, 색도 및 항산화능이 우수하였으며, 이를 이용하여 기능성 소재로 활용 가능하다고 판단된다.

In order to determine a proper extraction condition of Corni Fructus, antioxidant capacities and Hunter’s colors values of Corni Fructus powder (CFP) were evaluated as functions of the particle size, extraction solvents and extraction time. The antioxidant capacity was determined in terms of the total phenolic contents (TPC), total anthocyanin contents (TAC), and DPPH radical scavenging activity. CFP was classified as CFP-1 (25-45 mesh), CFP-2 (45-60 mesh), CFP-3 (60-100 mesh), and CFP-4 (>100 mesh). The antioxidant capacities and extraction yield, depending on the particle size of CFP, were the highest for CFP-2, with an extraction yield of 5.45%, a-value of 30.71, TPC of 3.52 μM GAE, TAC of 19.20 mg/L. Depending on the extraction solvent, the extraction yields were the highest to 60% ethanol, at 9.15% (p<0.05); further, antioxidant capacities were that TAC was highest to 90% EtOH with 12.18 μM GAE, whereas DPPH was not significantly different (p<0.05). Depending on the extraction time, extraction yields were highest (4.43%) for extraction in 3 h, and. TAC and DPPH were not significantly different (p<0.05). Therefore, the antioxidant capacity of CFP was excellent with 45-60 mesh (CFP-2), an extraction solvent of 90% EtOH, and extraction time of 3 h. The findings establish the proper extraction conditions of Corni Fructus for its use as a functional material.

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• Chang-Jae Kang(School of Food Science and Biotechnology, Kyungpook National University) | 강창재
• Gi-Un Seong(School of Food Science and Biotechnology, Kyungpook National University) | 성기운
• Shin-Kyo Chung(School of Food Science and Biotechnology, Kyungpook National University, Food and Bio-industry Research Institute, Kyungpook National University) | 정신교 Corresponding author