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초임계 유체를 이용한 게 껍질로부터 기능성 물질의 회수

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Abstract
The solubility of astaxanthin in carbon dioxide were measured under the supercritical conditions of a pressure range from 80 to 300 bar, and temperature range from 303 to 333 K, using a dynamic flow-type. The solubility of astaxanthin increasing from 0.78 × 10-5 to 4.89 × 10-5 with higher temperature and pressure maintains certain density of supercritical carbon dioxide(SC-CO2). The solubility data obtained were applied to the Chrastil model, based on the density of carbon dioxide. The data fitted well with the Chrastil model at most experimental conditions.
According to solubility measurement result, astaxanthin extracted from crab shell by SC-CO2 at 308, 313, 318 K and 100, 200 bar. TBARS(Thiobarbituric Acid Reactive Substances) value in extract compared other anti-oxidant that α-tocopherol and ascorbic acid.
The effect of operating parameters(reaction temperature and time) on the behavior of chito-oligosaccharide production from hydrothermal decomposition of crab shell was investigated. High temperature and high pressure water hydrolysis of chitin and chitosan were carried out 423 K to 523 K and 1 to 3 hour. The TLC analysis result of chitin hydrolysis show high recovery at 1 hour, 473 K and in case of chitosan show at 1 hour, 523 K.
It was found that SC-CO2 extraction and sub-critical hydrolysis reaction can be used as an alternative separation technology to recover functional material from crab shell.
Author(s)
윤현석
Issued Date
2007
Awarded Date
2007. 8
Type
Dissertation
Keyword
초임계 유체 게 껍질 astaxanthin 키토 올리고당 기능성 물질
Publisher
부경대학교 대학원
URI
https://repository.pknu.ac.kr:8443/handle/2021.oak/3920
http://pknu.dcollection.net/jsp/common/DcLoOrgPer.jsp?sItemId=000001953891
Alternative Author(s)
Youn, Hyun-Seok
Affiliation
부경대학교 대학원
Department
대학원 식품공학과
Advisor
전병수
Table Of Contents
서론 = 1
재료 및 방법 = 10
1. 재료 및 시약 = 10
2. 실험방법 = 10
2-1 Astaxanthin의 용해도 측정 = 10
2-2 게 껍질로부터 astaxanthin의 추출 = 11
1) 유기용매에 의한 추출 = 11
2) 초임계 이산화탄소에 의한 추출 = 13
3) 온도, 압력 변화에 따른 추출률의 변화 = 15
4) 추출물의 astaxanthin 농도 분석 및 수율 비교 = 16
5) Astaxanthin의 항산화성 분석 = 17
2-3 키틴, 키토산의 고온고압 수 가수분해 = 19
1) 고온고압 수 가수분해 = 19
2) Thin Layer chromatography(TLC)에 의한 정성 분석 = 19
결과 및 고찰 = 22
1. Astaxanthin의 용해도 = 22
2. 게 껍질로부터 astaxanthin의 추출 = 28
1) Astaxanthin의 검량선 = 28
2) 초임계 이산화탄소의 온도와 압력에 따른 추출 = 28
3) 홍게 껍질에서 추출한 astaxanthin의 항산화성 = 32
4) 유기용매 추출법과 수율 비교 = 32
3. 키틴, 키토산의 고온고압 수 가수분해 = 35
결론 및 요약 = 38
참고문헌 = 41
감사의 글 = 48
Degree
Master
Appears in Collections:
대학원 > 식품공학과
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