감초폴리페놀 추출효율에 있어 열처리, 에탄올 농도, 추출시간 및 용매비율이 미치는 영향 탐색 Effect of Heat Treatment, Ethanol Content, Extraction Time and Ratio of Solvent on the Efficiency of Polyphenol Extraction from Licorice Root (Glycyrrhizauralensis)원문보기
Effects of pretreatment and extraction conditions on total polyphenol yield from licorice root were investigated using statistical method. For pretreatment, heat treatment at $121^{\circ}C$ for 10 min was applied. Licorice root content in solvent (10, 20, and 30%) ethanol concentration (2...
Effects of pretreatment and extraction conditions on total polyphenol yield from licorice root were investigated using statistical method. For pretreatment, heat treatment at $121^{\circ}C$ for 10 min was applied. Licorice root content in solvent (10, 20, and 30%) ethanol concentration (20, 40, and 60%) and reaction time (1, 2, and 3 h) were used as variables for extraction conditions. Two experiments, with heat treated and no treated licorice, were prepared with same experimental design. Box behnken design was employed and produced a total of 15 trials. Total polyphenol yield from licorice root was not affected by heat treatment. Among variables, licorice content in solvent showed most significant effect regardless of other variables (p<0.05). Finally, optimum conditions for the extraction of total polyphenol from licorice root was detected as following: 10% of licorice in solvent, 52% ethanol as solvent, 2 h of reaction time and non-heat treatment and the extraction yield from optimized condition was 17.6 mg/g licorice root.
Effects of pretreatment and extraction conditions on total polyphenol yield from licorice root were investigated using statistical method. For pretreatment, heat treatment at $121^{\circ}C$ for 10 min was applied. Licorice root content in solvent (10, 20, and 30%) ethanol concentration (20, 40, and 60%) and reaction time (1, 2, and 3 h) were used as variables for extraction conditions. Two experiments, with heat treated and no treated licorice, were prepared with same experimental design. Box behnken design was employed and produced a total of 15 trials. Total polyphenol yield from licorice root was not affected by heat treatment. Among variables, licorice content in solvent showed most significant effect regardless of other variables (p<0.05). Finally, optimum conditions for the extraction of total polyphenol from licorice root was detected as following: 10% of licorice in solvent, 52% ethanol as solvent, 2 h of reaction time and non-heat treatment and the extraction yield from optimized condition was 17.6 mg/g licorice root.
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
대상 데이터
Licorice root produced at Uzbekistan was purchased from Home Nature Co. (Gyeonggi, Gimpo, Korea) and it was finely ground using cutter miller (Philips HR2860, Netherlands) and used for experiment. Autoclaving procedure (121℃, 15 min) was employed for heat treatment of licorice root powder.
성능/효과
In the experiment with non-heat treated licorice, about 50% of ethanol and 2 h of reaction time showed the highest total polyphenol yield and in the experiment with heat treated licorice, about 60% of ethanol and 2 h of reaction time showed the highest yield of total polyphenol (Figure 2C and 2F). Finally, optimum condition for total polyphenol extraction from licorice using aqueous ethanol was calculated via optimization tool in MINITAB program and the result was summarized in Figure 3. As a result, 10% of licorice in solvent, 52% ethanol and 2 h of reaction time were achieved and TYP of 17.6 mg/g licorice was expected as total polyphenol yield.
참고문헌 (16)
Box, G. E. P. and D. W. Behnken. 1960. Some new three level designs for the study of quantitative variables. Technometrics 2: 455-475.
Chirinos, R., H. Rogez, D. Campos, R. Pedreschi, and Y. Larondelle. 2007. Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum tuberosum Ruiz & Pavon) tubers. Sep. Purif. Technol. 55: 217-225.
Chang, W.-K., S.-B. Cho, D.-W. Kim, S.-S. Lee, and S.-K. Kim. 2010. Cell Growth and Antioxidant Activity on Onion Juice Fermentation by using Lactobacillus plantarum as animal probiotics. J. Life Sci. 20: 1729-1737.
Cho, S. B., W. K. Chang, Y. J. Kim, H. I. Moon, J. W. Joo, K. H. Seo, and S. K. Kim. 2010. Effect of plant oils and minerals for the inhibition of lipase activity of Staphylococcus aureus isolated from fermented pork meat. Korean J. Food Sci. Ani. Resour. 30: 764-772.
Cohran, W. and G. Cox. 2002. Experimental design. Fourth edition. New York, Wiley Juan, M.-Y., and C.-C. Chou. 2010. Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715. Food Microbiol. 27: 586-591.
Kang, M. H., C. G. Park, M. S. Cha, N. S. Seong, H. K. Chung, and J. B. Lee. 2001. Component characteristics of each extract prepared by different extract methods from by-product of Glycyrrhizauralensis. J. Korean Soc. Food Sci. Nur. 30:
Kaushik, R., S. Saran, and J. Isar. 2006. Statistical optimization of medium components and growth conditions by response surface methodology to enhance lipase production by Aspergillus carneus. J. Mol. Catal. B: Enzym. 40: 121-126.
Kim, M., M. C. Kim, J. S. Park, J. W. Kim, and J. O. Lee. 2001. The antioxidative effects of the water-soluble extracts of plants used as tea materials. Korean J. Food. Sci. Technol. 33: 12-18.
Kim, S.-J., D.-H. Kweon, and J.-H. Lee. 2006. Investigation of antioxidant activity and stability of ethanol extracts of licorice root (Glycyrrhiza glabra). Korean J. Food Sci. Technol. 38: 584-588.
Lee, S.-Y., J.-S. Choi, M.-O. Choi, S.-H. Cho, K.-B.-W.-R. Kim, W.-H. Lee, S.-M. Park and D.-H. Ahn. 2006. Effect of extract from Glycyorrhiza uralensis and Curcula longa on shelf-life and quality of bread. J. Korean Soc. Food Sci. Nur. 35: 912-918.
Lim, S.-I. and S.-M. Song. 2010. Changes in chracteristics of low-salted Kochujang with licorice (Glycyrrhiza glabra), mustard (Brassica juncea), and chitosan during fermentation. J. Korean Soc. Food Sci. Nur. 39: 560-566.
Mussatto, S. I., L. F. Ballesteros, S. Martins, and J. A. Teixeira. 2011. Extraction of antioxidant phenolic compounds from spent coffee grounds. Sep. Purif. Technol. 83: 173-179.
Soni, P., M. Singh, A. L. Kamble, and U. C. Banerjee. 2007. Response surface optimization of the critical medium components for carbonyl reductase production by Candida viswanathii MTCC 5158. Bioresour. Technol. 98: 829-833.
Wang, Z. Y. and D. W. Nixon. 2001. Licorice and cancer. Nutr. Cancer 39: 1-11.
Woo, K. S., I. G. Hwang, Y.-H. Noh, and H.-S. Jeong. 2007. Antioxidant activity of heat licorice (Glycyrrhizauralensis Fisch) extacts in Korea. J. Korean Soc. Food Sci. Nur. 36: 689-695.
AI-Helper
※ AI-Helper는 부적절한 답변을 할 수 있습니다.