추출용매에 따른 천궁(Cnidium officinale Makino) 추출물의 생리활성 평가

허상선 한국유화학회 2015 한국응용과학기술학회지 Vol.32 No.1

본 연구는 추출용매에 따른 천궁(Cnidium officinale Makino) 추출물의 생리활성 평가를 통 해 기능성 화장품으로써의 활용 가능 여부를 확인하였다. 추출수율은 에탄올, 열수, 메탄올 추출물 순으 로 나타났다. Xanthine oxidase 저해활성 실험에서는 1,000 ㎍/mL이상의 농도에서 추출용매간의 유의 적 차이가 나타났으며 에탄올 및 메탄올 추출물이 XO 저해활성능이 열수추출물에 비해 상대적으로 높 았다. DPPH radical 소거활성을 분석한 결과 50 ㎍/mL에서 2,000 ㎍/mL으로 농도가 증가함에 따라 에탄올 및 메탄올 추출물은 각각 19.96~89.01% 및 19.41~88.21%로 높은 활성을 나타내었다. 추출용 매에 따른 SOD 유사활성능은 모든 시료에서 농도 의존적으로 증가함을 알 수 있었다. Elastase 및 collagenase 저해 활성능은 추출물 농도가 100 ㎍/mL 이상일 때 에탄올 및 메탄올 추출물의 활성이 유 의적으로 증가함을 알 수 있었다. Tyrosinase 저해활성의 경우 추출농도가 500 ㎍/mL 이상의 경우 에 탄올 및 메탄올 추출물의 경우 유의적으로 tyrosinase 저해활성이 급격하게 증가하였다. 되었다. 이상의 결과로부터 천궁추출물이 미백 및 주름개선의 효과가 있는 것으로 생각되며 향후 기능성 화장품 소재로 서의 이용 가능성을 확인할 수 있었다. The objective of this study was to investigate the physiological activities of Cnidium officinale Makino extracts on extraction solvents. The yield of ethanol extract, 87.54%, was higher than that of the hot water extract(83.06%) and of the methanol extract(78.32%). In the inhibitory activity of xanthine oxidase, the ethanol extracts and methanol from Cnidium officinale Makino appeared to show significantly higher activity than hot water extract at 1,000 ㎍/mL. The DPPH radical scavenging activities of the ethanol and the methanol extracts at 50-2,000 ㎍/mL were 19.96-89.01% and 19.41-88.21%, respectively. The SOD-like activities of all the extracts improved with an increase in the treatment concentration. Both collagenase and elastase inhibitory activities were shown higher from the ethanol and methanol extract compared to that of hot water extract. The tyrosinase inhibitory activity of ethanol extract, 12.04-73.85%(50-2,000 ㎍/mL), was higher than that of the other extracts. Taken together, these data suggest that Cnidium officinale Makino extract is effective in whitening and anti-wrinkle effect, thus it might strongly be considered as potential functional cosmetic components.

과실주스 가공산업에서의 막분리 기술

허상선,최용희 한국식품과학회 1999 식품과학과 산업 Vol.32 No.3

토사자, 복분자 및 작약의 항산화성 및 미백효과에 관한 연구

허상선,김일출 한국유화학회 2014 한국응용과학기술학회지 Vol.31 No.1

In an attempt to find natural sources of antioxidants and whitening agents, comparisons of the antioxidative and tyrosinase inhibitory activities of various ethanol extracts of Cuscutae Semen, Rubi Fructus and Paeoniae Radix were carried out. Comparison of the three ethanol extracts revealed that, Paeoniae Radix had the highest electron-donating ability(79.3%),; however, Rubi Fructus had the highest SOD-like ability(31.1%). The xanthine oxidase experiment exhibited a hindrance effect of 74.3% in Cuscutae Semen, 80.4% in Rubi Fructus and 60.8% in Paeoniae Radix. A tyrosinase inhibitory activity assay was conducted to evaluate the whitening effects of the extracts, The tyrosinase inhibitory activity was 20.1% in the Cuscutae Semen, 54.2% in the Rubi Fructus, 56.3% in the Paeoniae Radix. Based on these results, we suggest that the ethanol extracts of Cuscutae Semen, Rubi Fructus and Paeoniae Radix can be used as food and cosmetic ingredients.

전자코를 이용한 홍삼 농축액의 원산지 판별을 위한 향기패턴 분석

허상선 한국응용과학기술학회 2020 한국응용과학기술학회지 Vol.37 No.1

The aroma pattern was analyzed using electronic nose to examine the possibility of origin discrimination according to the mixing ratio of Chinese and Korean red ginseng concentrates. The origin of Chinese red ginseng concentrate and Korea red ginseng concentrate could be distinguished and the pattern of aroma component detected decreased as the mixing ratio of Chinese red ginseng concentrate increased. Cultivar and habitat of Korean red ginseng concentrated was remarkably distinguished by the chromatogram of frequency pattern, derivative pattern and visual pattern using olfactory images known as vapor print TM . 중국산과 국내산 홍삼 농축액의 혼합비율에 따는 원산지 판별 가능성을 검토하기 위해 전자코를 이용하여 향기 패턴을 분석하였다. 중국산 홍삼 농축액과 국내산 홍삼 농축액의 원산지 판별이 가능하 였고 중국산 홍삼농축액의 혼합비율이 증가할수록 검출되어지는 향기 성분의 패턴은 감소하는 경향을 나타내었다. Frequency pattern, derivative pattern을 Vapor print TM 으로 도형화 하여 비교한 결과 서로 다른 패턴을 보여주어 중국산 홍삼 농축액 첨가비율에 따른 차이는 물론 원산지의 차이도 뚜렷하게 나타났 다.

GABA 함량이 강화된 발효다시마 추출액 제조

허상선 한국응용과학기술학회 2022 한국응용과학기술학회지 Vol.39 No.4

The purpose of this study was to enhance the gamma-aminobutyric acid (GABA) production of sea tangle extracts, through techniques based on enzymatic hydrolysis and the addition of mixed fermentative lactic acid bacteria. GABA production in the strains was qualitatively confirmed via detection of colored spots using thin layer chromatography. L. plantarum KCTC 21004, L. acidophilus KCTC 3164 and L. sakei subsp. sakei KCTC 3598 were selected as the suitable strains for GABA production. As for the characteristics of fermentation of lactic acid bacteria using the selected strain, as the fermentation time increased, the titrated acidity increased and the pH showed a tendency to decrease. Among the three strains with excellent GABA production ability, L. plantarum KCTC 21004 showed excellent GABA production of 136.4mg/100g. These research results are expected to be provided a basis for the utilization of lactic acid bacteria in GABA production using a sea tangle extract. 본 연구의 목적은 효소 가수분해 및 유산균 혼합발효기술을 이용하여 GABA 함량이 강화된발효 다시마 추출물을 생산함에 있다. TLC 분석방법을 통해 GABA 생성능력이 우수한 균주 L. plantarum KCTC 21004, L. acidophilus KCTC 3164, L. sakei subsp. sakei KCTC 3598를 선정하였다. 선정된 균주를 이용한 유산균 발효의 특성은 배양 시간이 증가 할수록 적정 산도는 증가하였고 pH 는 감소하는 경향을 나타내었다. GABA 생성능력이 우수한 3종의 균주 중 L. plantarum KCTC 21004 이 GABA 함량이 136.4 mg/100g으로 우수하였다. 이러한 연구 결과는 유산균을 이용한 GABA 생산과정에 있어서 기초적인 자료로 제공될 것으로 판단된다.

추출조건에 따른 다시마 추출액의 특성에 미치는 물리적 특성의 영향

허상선,정재용*,박영호,주길재,최용희* 경북대학교 농업과학기술연구소 1999 慶北大農學誌 Vol.17 No.-

The objective of this research was to characterize viscosity of sea tangle extract isolated from sea tangles in Korea to obtain basic data for production of dietary fiber materials with new functional properties. The viscosity of sea tangle extract was increased as the the extraction time increased. However, these values increased inginficantly up to 1 hour of extraction time and then slow increased in case of hot water extraction and enzymatic hydrolyzed sea tangle extract. As for addition of sugar and salts, the values of viscosity of sea tangle extract was very low in the additon of EDTA-2Na regardless of concentration. But in case of sucrose and NaCl, the viscosity of sea tangle extract were tended to decreased up to 2.5% concentration.

가식성 코팅용액을 이용한 박피마늘의 저장성 증대

허상선 한국유화학회 2015 한국응용과학기술학회지 Vol.32 No.3

This study was conducted to increase the shelf life of peeled-garlic by edible coating material such as carboxymethyl cellulose(CMC) with sodium benzoate, citric acid and lecithin. Peeled-garlic were stored in a storage chamber at 25℃ and were taken at regular intervals for analysis. The changes in weight loss, colour change, browning, decaying loss and texture of the coated samples with storage time were investigated in comparison with the uncoated samples to determine the delay in the deterioration time of the samples. The coatings contributed to a lower reduction in weight loss. The coatings decreased the browning and decaying loss loses in comparisonto the uncoated peeled-garlic. It was possible to extend the storage period with lower weight loss until 32 days by coating peeled-garlic surfaces with emulsions containing CMC. It was found that the emulsion prepared using the mixture of lecithin, CMC, citric acid, sodium benzoate and water was suitable for the coating of peeled-garlic.

초산과 Cyclodextrin으로 포접한 홍삼 추출액의 Ginsenoside 조성과 맛의 변화

허상선 한국유화학회 2016 한국응용과학기술학회지 Vol.33 No.4

홍삼추출물(RGE)의 쓴맛을 개선하기 위해서 증숙시 초산 처리 후 α-, β-, γ-CD을 이용 해서 RGE의 포접화합물을 제조하여, 전자혀 분석을 통해서 RGE-γ-CD에 의한 쓴맛 개선효과가 가장 큰 것으로 확인하였다. 인삼의 열처리 공정에 있어 초산 처리는 Rg3 및 비극성 진세노사이드 성분 함량 을 증가시킴을 알 수 있었다. 전자혀를 이용하여 α, β, γ- CD 첨가량에 따른 쓴맛, 신맛, 짠맛, 우아 미맛 및 단맛을 분석하였다. 그 결과 RGE 대비 10%의 γ-CD를 첨가하여 포접한 REG가 다른 처리구 에 비해 쓴맛이 월등히 낮은 감응도를 나타내었다. In order to reduce the bitter taste of red ginseng extract(RGE), inclusion complexes(RGE-CD) of the extract with α-, β-, γ-cyclodextine after acetic acid treatment at the steam process were prepared and studied for their taste by an electronic tongue. By complexation, the bitter taster- reducing efficacies of α-CD and β-CD were much lower than that of γ-CD. This study suggested that by processing red ginseng with acetic acid it is possible to enhance the yield of both ginsenoside Rg3 and nonpolar ginsenosides. Taste such as bitterness, sourness, saltiness, umami and sweetness of the red ginseng extract with different amounts of α -CD, β-CD and γ-CD were checked using an electronic tongue. As a result, REG-γ-CD10, prepared using 10%(w/w), showed significantly lower bitter taste than those of the other samples.

저온진공건조 공정에 의한 떫은 감의 건조 및 품질 특성

허상선 한국유화학회 2016 한국응용과학기술학회지 Vol.33 No.1

저온진공건조 조건에 따른 곶감의 건조특성 및 품질적 변화를 분석하였다. 곶감의 건조 특성 은 전형적인 항율건조기간과 감율건조기간이 존재함을 확인 할 수 있었다. 진공압력이 높을수록 가열온 도가 높을수록 곶감의 당도, 당 함량, 경도 값은 높게 나타났으며 이에 비해 명도 값은 낮게 나타남을 알 수 있었다. 기존 천일 및 열풍건조를 대처할 수 있는 진공건조의 최적 조건은 진공압력이 40~50kPa abs., 가열온도 30℃, 건조시간은 3~4일 이었다. This study was performed to investigate drying characteristics and quality properties of dried persimmon with vacuum drying process. Drying characteristic curve of the dried persimmon showed that the constant rate drying period and falling rate drying period exist definitely. 。Brix, sugar content and hardness value of the dried persimmon increased as the vacuum pressure and heating temperature increased, but L value of the dried persimmon lower. The results indicated that the optimal conditions were at vacuum pressure of 40~50kPa abs., heating temperature of 30℃ and drying time of 3~4days

Monitoring on Alcohol Fermentations Properties for Aronia Juice for Aronia(Aronia melanocarpa) Vinegar

허상선 한국응용과학기술학회 2023 한국응용과학기술학회지 Vol.40 No.4

This study is to establish optimizing condition of alcohol fermentation in vinegar production with aronia, to confirm whether this can be industrially used, and to compare and analyze a change in anti-oxidative activity and quality characteristic according to alcohol fermentation of aronia. The optimized conditions for alcohol fermentation were as follows: Saccharomyces cerevisiae 5645 of yeast strain, a 5% inoculum size, aronia juice with a brix value of 14, and a glucose content of 7%. As a result to conduct scale up with optimizing conditions of alcohol fermentation of aronia, 8 days (192 hrs) of total alcohol fermentation time and 7.4% of the final alcohol content. The harvest volume accounted for approximately 90.2% with a loss of about 2.8%. As a result of antioxidant test, anti-oxidative activity of alcohol fermented liquor is lower than anti-oxidative activity of aronia extract, because of the decrease of antioxidant by oxidation of the fermentation process. However, the decrease of tannin by the fermentation process reduces acerbity of aronia, so increases overall preference