초임계 CO2유체를 이용하여 미강 중 표면활성물질을 추출하고 추출물의 표면활성능을 최적화하는 추출 조건을 반응표면분석법을 통해 조사하고자 하였다. 추출수율은 독립변수인 압력, 온도, 보조용매량이 많을수록 높았으며, 보조용매량이 추출수율에 가장 큰 영향을 주었다. 회귀분석을 통해서 얻은 최적 추출 조건은 추출압력 330 bar, 추출온도 65oC, 보조용매량 250 g이었다. 표면활성능 지표인 계면장력은 추출압력과 추출온도가 증가할수록 그리고 보조용매량이 높을수록 낮았으며, 추출수율과 마찬가지로 보조용매량이 계면장력에 가장 큰 영향을 주었지만 추출압력과 추출온도 등의 변수에 의한 영향은 비교적 적었다. 회귀분석을 통해서 얻은 최적 추출 조건(낮은 계면장력)은 추출압력 350 bar, 추출온도 65oC, 보조용매량 50 g이었다. 또한 D-optimal design을 통해 얻은 실험 결과를 바탕으로 회귀분석을 하였을 때 예측모델식은 실제 측정값과 비교해 높은 유의성을 나타내는 것으로 판단되었다. 보조용매량이 많을수록 극성 물질이 더 많이 추출되어 낮은 계면장력 값을 예상하였지만 실제 측정 결과 보조용매량이 가장 낮은 조건인 50 g에서 계면장력은 가장 낮게 측정되었다. 이의 규명을 위하여 TLC 및 HPLC 분석을 통한 추출물에 대한 성분 조사, 추출물을 이용한 유화액 제조, 유화액 특성 평가 등 추가 실험이 필요한 것으로 사료되었다.

Background : Korea ginseng root has been traditionally used as a tonic as it is stated to have the capacity to normalize body functions and strengthen systems that are caused by various stresses. So, ginseng is functional food with the functionalities certified by Korea Food and Drug Administration. But, there are not many different products using ginseng. This study was conducted to develop the new ginseng beverage product using emulsify process. Methods and Results : White ginseng and red ginseng, 4-years old, prepared were ground to 60 ± 5 mesh using a grinder (Cyclotec 1093, POSS Co., Swiss). Emulsion with white ginseng powder (WGP) and lipid phase (canola oil) were prepared using the modified method (Yun & Hong, 2007). Oil-in water emulsions were made by homogenizing (5,000 – 15,000 rpm, 20 – 60 min), and then were analysed ginsenosides content, protein and polysaccharide content. The higher the speed of homogenizer and the longer the time, the higher the ginsenosides extraction rate. On emulsifying for 60 min at 12,000 rpm, ginsenosides were extracted by more than 95%. Red ginseng powder (RGP) was superior to WGP in emulsified activity, but WGP was superior to RGP in emulsion stabilizing. Comparing components of WGP and RGP emulsion, RGP had more ginsenosides content than WGP, and less polysaccharides content. When mixing WGP and RGP with a ratio of 90 : 10 – 70 : 30, the emulsion have excellent emulsifying and stabilizing. Conclusion : Thus, WGP and RGP are the same ginseng, but they have different physiological characteristics because their manufacturing process is different. These studies may provide new product development for effective utilization of ginseng by using excellent emulsion stabilizing of WGP and emulsifying of RGP.

Background : The Food industry is trying to replace many synthetic with surfactants with natural alternatives, mainly inspired by consumer’s demand. Saponins are water-soluble small amphiphilie molecules that can be isolated from various natural sources. Especially, concentrated red ginseng extract (CRGE) contains saponins (called as ginsenoside) and they have been shown medical activities to help alleviate pathological symptoms, promote health and prevent potential diseases. In this study, we confirmed the effectiveness of this natural emulsifier for forming and properties of emulsions containing those. Methods and Results : CRGE was supplied D company, located in Geumsan. We examined the interfacial tension, emulsifying activity, fat globule size, dispersion stability, zeta-potential, microscopic observation. The interfacial tension decreased gradually with increasing CRGE concentration. In emulsion systems, as the concentration increases, fat globules sizes also becomes smaller as well as result of dispersion stability evaluated by separation analyzer (i.e., LUMiFuge) showed that it was more stable in emulsions with increasing CRGE concentration. CRGE-coated droplets were stable to droplet coalescence over a range of pH value (2 - 9), salt concentrations (0 - 500 mM NaCl). However, some flocculation was observed under highly acidic (pH 3) and high ionic strength (≧ 400 mM NaCl) conditions, which might be attributed to screening of electrostatic repulsion. Especially, CRGE-coated droplets had high negative charged at basic pH that decreased in magnitude with falling pH. Conclusion : Thus, CRGE have some emulsifying properties as well as medical activities. The results means that emulsions formed with CRGE may be able to replace synthetic surfactants in food industry.

Background : The effective components of Omija(Schisandra chinensis Bailllon) are lignans (schizandrins and gomisins), and this components were contented mostly in seed part on Omija, which have various physiological functionalities such as anti-cancer, anti-inflammatory, and antioxidant activities. Methods and Results : This study was carried out to determine effective condition(CO2, CO2+ethanol) on extraction using supercritical carbon dioxide extraction (SFE) system and to find interrelation on effective components and antioxidant activity of extracts and residues obtained after extraction. Effective components were analysed lignans and phenolic compounds and antioxidant activirty was determined for DPPH radical scavenging ability on methanol extracts of SFE-extract and SFE-residue. On SFE with ethanol, SFE extract was separated two phase, upper(water phase) and lower(oil phase). SFE-extract showed the highest total lignans content(61.36 mg/g, 72.14 mg/g on lower, 50.58 mg/g on upper) and the lowest total phenolic compounds(6.52 mg/100g) and SFE-residue showed the lowest total lignans content(1.45 mg/g) and the highest total phenolic compounds(16.23 mg/100g) by extracted on CO2+ethanol treatment. SFE-residue methanol extract showed the highest DPPH radical scavenging abilities and SFE-extract upper showed the lowest. Conclusion : Thus, this results showed SFE-extract showed the highest total lignans content, but SFE-residue showed the highest DPPH radical scavenging ability although the lowest total lignans content.

Camellia oil과 palmitic, 그리고 stearic ethyl ester를 기질로 하고 Lipozyme TLIM을 촉매로 이용하여 interesterification을 통한 POS를 많이 함유한 반응물을 합성하고자 하였다. 반응 조건(반응효소비율, 반응시간, 기질의 비율)을 독립변수로 하여 중심 합성 계획에 의한 반응 표면 분석을 통하여 POS의 함량은 높이고, sn-2 position의 acyl migration을 낮추어 합성하는