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Received September 9, 2004
Accepted November 2, 2004
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아임계/초임계 수에 의한 토종콩으로부터 이소플라본의 추출
Extraction of Isoflavones from Korean Soybean by Sub/Supercritical Water
인하대학교 화학공학과, 초정밀생물분리기술연구센터, 402-751 인천시 남구 용현동 253 1한국과학기술연구원 국가지정 초임계유체연구실, 136-791 서울시 성북구 하월곡동 39-1 2서울대학교 응용화학부, 151-742 서울시 관악구 신림동 산 56-1
Dept. of Chem. Eng., and Center for Advanced Bioseparation Technology, Inha University, 253, Yonghyun-dong, Nam-gu, Incheon 402-751, Korea 1National Research Lab. for Supercritical Fluid, Korea Institute of Science and Technology, 39-1, Hawolgok-dong, Seongbuk-gu, Seoul 136-791, Korea 2Department of Chem. Eng., Seoul National University, San 56-1, Sillim-dong, Gwanak-gu, Seoul 151-742, Korea
rowkho@inha.ac.kr
Korean Chemical Engineering Research, December 2004, 42(6), 669-672(4), NONE Epub 11 January 2005
Abstract
토종콩으로부터 비배당체 화합물을 아임계/초임계 수(水)를 이용하여 추출하였다. 이 때, 실험 조건은 아임계 및 초임계 수의 온도와 압력으로 하였다. 추출된 용액은 역상 고성능 액체 크로마토그래피(RP-HPLC)를 사용하여 분석 하였다. 200 ℃, 200 bar의 아임계 상태의 실험 조건에서 비배당체들이 선택적으로 추출되었다. 또한 400 ℃, 250 bar의 초임계 상태에서 5 g의 토종콩으로부터 추출된 비배당체들의 양(0.9 μg)과 비슷한 것을 실험을 통해 확인하였다.
Aglycones compounds were extracted from Korean soybean by sub/supercritical water. The various experimental variables were the temperature and pressure of sub/supercritical water. The extracted sample was analyzed by reversed-phase high performance liquid chromatography (RP-HPLC). Aglycons were selectively extracted at the experimental condition of 200 ℃ and 200 bar of subcritical water. It was also experimentally observed that almost the same amount of aglycones, 0.9 μg, was extracted from 5 g of Korean soybean at 400 ℃ and 250 bar of supercritical water.
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Kim JS, Yoon S, Korean J. Food Sci. Technol., 31(6), 1405 (1999)
Lee KJ, Choi DY, Row KH, HWAHAK KONGHAK, 41(5), 612 (2003)
Boo SJ, Byun SY, Korean J. Biotechnol. Bioeng., 16(1), 95 (2001)
Bahram H, Arjmandi B, Smith J, J. Nutr. Biochem., 13, 130 (2002)
Vendula K, Jana P, Michael B, Theriogenology, 61, 1307 (2004)
Song MS, Lee YW, Kim JD, Row KH, HWAHAK KONGHAK, 41(2), 207 (2003)
Maurcio A, Rostagno MA, Julio A, Sandi D, Food Chem., 78, 111 (2002)
Bezman RD, Casassa EF, Kay RL, J. Mol. Liq., 74, 397 (1997)
Ra YJ, Lee YW, Kim JD, Row KH, Korean J. Biotechnol. Bioeng., 16(4), 327 (2001)
Peter K, Eckhard D, J. Chem. Eng., 83, 207 (2001)
Wagner W, Pruβ A, J. Phys. Chem. Ref Data, 31, 387 (2002)
Sears FW, Zemansky MW, Young HD, University Physics, 6th Ed., Addison-Wesley (1982)
Chien JT, Hsieh HC, Chen BH, Kinetic Model for Studying the Conversion and Degradation of Isoflavones During Heating," Food Chemisty(in press).
