초임계 이산화탄소 및 아임계 수 가수분해법을 이용한 오미자(Schisandra chinensis)의 바이오소재 추출 및 특성

Abstract

Omija (Schisandra chinensis) is a fruit that has been used as an oriental medicinal plant for a long time by magnolia. Omija tends to be neglected as medicinal in some parts of East Asia. Recent research trends are in the analysis of general components or parts of components of omija. The substances that omija contains are mainly lignans such as schizandrin and gomisin, and the existing research is limited to the omija fruit. In addition, as a method of using omija tea, omija chung, omija beverage, the consumption of research and consumer interest is low due to the limitation of consumption style. According to studies, schizandrin and gomisin are known to have antioxidant, anti-inflammatory, and liver function improvement activities. In this study, supercritical fluid extraction was carried out by using carbon dioxide as a main solvent and ethanol as a co-solvent. Carbon dioxide is characterized by a relatively low critical point so that it consumes less energy and can form supercritical carbon dioxide. At this time, the characteristics of the solvent show gas-like diffusivity and liquid-like solubility. In addition, since the extract is easy to separate from the solvent, there is no residual solvent after extraction, and carbon dioxide can be gasified and reused. The lipid-free residue obtained through supercritical carbon dioxide were hydrolyzed using sub-critical water hydrolysis. Subcritical water refers to the water below the critical point and above the boiling point of water and at sufficient energy pressure to maintain water at liquid state in the subcritical state. Unlike atmospheric water, subcritical water can change physical properties such as dielectric constant and ion production ability by changing temperature and pressure. These properties lead to hydrolysis and can degrade the ester bond, the peptide bond and the glycosidic bond without a catalyst. In recent trends in the extraction process, water has attracted attention as a clean technology. In particular, subcritical water is classified as a clean technology because it does not use toxic substances or organic solvents. Supercritical carbon dioxide extraction was carried out at a temperature of 45°C and a pressure of 250 bar. The reaction time was fixed to 2 hours. For the first 1 hour 30 minutes, main solvent carbon dioxide and co-solvent ethanol were poured, followed by main solvent carbon dioxide for 30 minutes. The acid value, peroxide value, p-anisidine value, and oxidation stability were measured to determine the stability of the extract and fatty acid analysis was used by gas chromatography. Oxidative stability was high in seed, high in saturated fat and high in unsaturated fatty acid in seeds. Sub-critical water hydrolysis was then carried out at a temperature range of 140-200°C and a pressure of 30 bar. Nitrogen gas, which is a non-reactive gas, was used for the pressure. The ratio of sample to solvent was 1:25, stirring speed was 200 rpm, and extraction time was 10 minutes. The maximum yield of hydrolysis was highest at 200℃ in all samples. This indicates that the higher the extraction temperature and pressure, the higher the yield. Hydrolysates extracted at various temperatures were analyzed for total phenol content and total flavonoid content. The total phenolic content was high in the peel and the highest at 200℃. Antioxidant activity was measured to determine the effect of phenol content. The antioxidant activity also showed similar phenolic content. This means that the antioxidant activity is dependent on the phenol content. Total sugar content and reducing sugar content highest at 180℃, suggesting that the sugar-containing polysaccharides were structurally changed due to heat after 180℃. The content of water-soluble protein tended to increase with increasing temperature and showed the highest content at 200℃ in peel and seed. In this study, physiological functional materials were extracted from supercritical carbon dioxide and subcritical water hydrolysis, which were classified as environment - friendly solvents, and their activity and properties were measured. The extracts from omija are expected to be used as basic data for the food and cosmetic industry.