용매추출과 분무건조의 통합방법을 이용한 후코이단의 냄새 저감 공정 개발
作者： Eun-Hye Cho , Keun-Hyoung Park , So-Young Kim , Chang-Seok Oh , Soon-Il Bang
DOI: 10.7841/KSBBJ.2011.26.1.049
关键词:
摘要: Volatile components of crude fucoidan and its raw material, Undaria pinnatifida sporophylls were identified by GC/MSD analysis, the effects a combined method solvent extraction drying (hot-air or spray drying) on deordorization fucoidans examined. The major seaweed smell (odor) in as alkanes (octadecane, heptadecane, tetradecane) acids (hexadecanoic acid, oleic acid). Solvent for fucoidans: hot-air drying/deordorization process (HDDP) (SDDP). using solvents including water, ethanol, acetone investigated. Among tested solvents, ethanol was selected solvent, because taste mostly lowered followed drying. In addition, HDDP SDDP compared, showing that gave higher sensory characteristics than HDDP. When treated 30 min SDDP, approximately 60% off-flavor removed based peak area, total sugar sulfate contents APTT-anticoagulant activity significantly increased compared to fucoidan. conclusion, after treatment proposed established preparation.
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