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초음파 추출법을 이용한 상황버섯 유래 피부미백 유효성분 추출 변수 분석 및 조건 최적화 KCI 등재

Optimization and parametric analysis of ultrasound-assisted extraction of skin-whitening bioactives from Phellinus linteus

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한국버섯학회지 (Journal of Mushrooms (J. Mushrooms))
한국버섯학회 (The Korean Society of Mushroom Science)
초록

Phellinus linteus, a medicinal mushroom with potent antioxidant properties, contains bioactive compounds, such as polyphenols and flavonoids. To optimize the extraction of skin-whitening compounds, ultrasound-assisted extraction combined with statistically based optimization was used to simultaneously extract total polyphenol content (TPC), radical scavenging activity (RSA), and tyrosinase activity inhibition (TAI). Extraction variables, including extraction time (X1:4.8 ~ 55.2 min), extraction temperature (X2:26.4 ~ 93.6oC), and ethanol concentration (X3:13.0 ~ 97.0%), were varied in 17 experimental cycles based on a central composite design. Quadratic regression models for TPC, RSA, and TAI had coefficients of determination (R2) greater than 0.92, demonstrating well-fitted models and statistical significance. Analysis of variance revealed that all three variables significantly influenced extraction efficiency (p < 0.0041), with ethanol concentration (X3) having the most pronounced effect. The optimal extraction conditions were 80.0 min, 82.5oC, and 64.8% ethanol, yielding predicted values of 6.42 mg GAE/g DM for TPC, 73.71% for RSA, and 85.04% for TAI. These results suggest that a moderate ethanol concentration combined with adequate thermal input maximizes the extraction of antioxidant and tyrosinase inhibitory activities specifically associated with skin-whitening effects.

목차
ABSTRACT
서 론
재료 및 방법
    재료 및 일반성분 분석
    통계학적 최적화
    초음파 추출
    총 폴리페놀 함량 측정
    라디칼 소거 활성 평가
    티로시네이즈 활성 억제 평가
결과 및 고찰
    추출 조건 설정 및 생리활성 성분 변화
    회귀모형 도출
    총 폴리페놀 함량 최대화 조건 탐색
    라디칼 소거 활성 최대화 조건 탐색
    티로시네이즈 활성 억제율 최대화 조건 탐색
    다중 반응 변수의 최적 추출 조건 도출
결 론
REFERENCES
저자
  • 한민호(선문대학교 식품공학, 영양학부) | Min Ho Han (Department of Food Technology & Nutrition, Sunmoon University 70, Sunmoon-ro 221 beon-gil, Tangjeong-myeon, Asan-si, Chungcheongnam-do, Korea)
  • 강민호(선문대학교 식품공학, 영양학부) | Min Ho Kang (Department of Food Technology & Nutrition, Sunmoon University 70, Sunmoon-ro 221 beon-gil, Tangjeong-myeon, Asan-si, Chungcheongnam-do, Korea)
  • 황윤선(선문대학교 식품공학, 영양학부) | Youn Seon Hwang (Department of Food Technology & Nutrition, Sunmoon University 70, Sunmoon-ro 221 beon-gil, Tangjeong-myeon, Asan-si, Chungcheongnam-do, Korea)
  • 오종현(선문대학교 식품공학, 영양학부) | Jong Hyun Oh (Department of Food Technology & Nutrition, Sunmoon University 70, Sunmoon-ro 221 beon-gil, Tangjeong-myeon, Asan-si, Chungcheongnam-do, Korea)
  • 김진우(선문대학교 식품공학, 영양학부, 프렉스프로 바이오테크놀로지) | Jin Woo Kim (Department of Food Technology & Nutrition, Sunmoon University 70, Sunmoon-ro 221 beon-gil, Tangjeong-myeon, Asan-si, Chungcheongnam-do, Korea, FlexPro Biotechnology, Natural Science 128, 70 Sunmoon-ro 221, Tangjeong-myeon, Asan-si 336-708, Korea) Corresponding author