반응표면분석법을 이용한 천마의 열수 추출조건 설정
Hot-water Extraction Condition of Gastrodia elata Blume by Response Surface Methodology
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초록
천마를 건강기능식품가공소재로서 효율적으로 이용하기 위해서는 가공 중 일어날 수 있는 유효성분의 파괴를 최소화 하는 것이 필요하다. 본 연구에서는 전처리 과정 중 추출조건별로 천마의 유효성분 함량 및 항산화적 특성을 반응표면분석법으로 모니터링하여 최적 추출조건을 설정하였다. 천마 열수 추출물의 vanillyl alcohol 함량은 추출온도 91.07℃, 추출시간 2.64 hr 및 시료에 대한 용매비 15.16 mL/g에서 가장 높은 함량을 나타내었고, vanillin 함량은 93.73℃, 2.58 hr, 21.56 mL/g에서 coumarin 함량은 96.30℃, 3.84 hr, 19.88 mL/g에서 각각 최고의 함량을 나타내는 것으로 예측되었다. 총 페놀성 화합물의 함량은 추출온도 98.14℃, 추출시간 3.20 hr 및 시료에 대한 용매비 18.63 mL/g, 전자공여능에 대한 최적 조건은 98.62℃, 3.82 hr, 16.46 mL/g 등으로 각각 나타났다. 각 변수에 대한 회귀식을 도출하여 공정 인자별 천마의 유효성분 및 항산화적 특성에 대한 최적 추출조건을 superimposing한 결과 추출온도 90～100℃, 추출시간 3～4 hr 및 시료에 대한 용매비 15～20 mL/g의 범위로 각각 예측되었다.
Abstract
In order to reduce the damage of effective components during processing, we carried out hot-water extraction monitering in Gastrodia elata Blume by response surface methodology. The extraction conditions for vanillyl alcohol, vanillin and coumarin were optimized at 91.07, 93.73 and 96.30℃, for 2.64, 2.58 and 3.84 hr, at the concentration of 15.16, 21.56 and 19.88 mL/g, respectively. The optimal condition for extraction of total phenolics was acheved at 98.14℃, 3.20 hr and 18.63 mL/g. This study elicited regression formula for each variable, and superimposed the total optimal conditions of extraction for effective compounds and optimal condition for antioxidant characteristics dividing processing factors. It is shown that the predicted results under the extraction condition as follows: extraction temperature for 90～100℃, extraction time for 3～4 hr, and solvent volume of 15～20 mL/g of sample.
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