논문 상세보기
pp.421-426
탐라오가피를 기능성 식품소재로 활용하기 위하여 물과 주정의 비율을 달리하여 추출시간에 따른 유용성분의 경시적 변화를 검토하였다. 물 및 주정농도를 각각 로 조절한 다음 0.5 cm 이하로 세절한 뿌리를 300 g/7.5 L의 비율로 첨가하여 9시간 동안 의 항온수조에서 환류냉각으로 추출하였을 때, 추출을 시작한 후 3시간까지 pH가 낮아졌으며, pH 범위였다. 색도 a값은 추출용매에 따라 차이가 있었으나, 추출 시간까지에 변화가 컸다. 색도
In older to prepare functional food materials from Acanthopanax koreanum, changes of major constituents by extracting with water and ethanol were investigated Extracting 300 g of below 0.5 cm size dried sample in 7.5 L of water or ethanol for 9 hr at 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 . The extract in ethanol was with root Main free sugar of extracts was sucrose in root. The eleutherosides were extracted rapidly within 3 hr, moreover were increased in water or 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 2 hr in 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 nature of water and ethanol. Therefore, the reflux extraction in ethanol concentration for was adequate for extraction of functional materials from Acanthopanax koreanum.
