정제과정에 따른 대나무기름의 물리화학적 특성 및 성분에 관한 연구

나명순; 최현숙; 이명렬; 류성렬; 박승규; 최용덕; 박옥란; 최두복; 신대윤; Myung-Sun Na; Hyun-Suk Choi; Myung-Yul Lee; Seong-Ryeol Ryu; Seung-Kyu Park; Yong Deok Choe; Yu Lan Piao; DuBok Choi; Dae-Yewn Shin

Journal of the Korean Industrial and Engineering Chemistry, Vol.19, No.1, 129-132, February, 2008

A Study on Physicochemical Properties and Components of Bamboo oil from Phyllostachys nigra var. henonis by refining process

나명순, 최현숙, 이명렬^†, 류성렬¹, 박승규², 최용덕³, 박옥란⁴, 최두복⁵, 신대윤^{6, †}

조선대학교 식품영양학과
¹대불대학교 화학공학과
²을지대학교 식품가공학과
³서울시립대학교 환경공학과
⁴조선대학교 생명화학공학과
⁵초당대학교 환경보건학과
⁶조선대학교 환경공학과

Myung-Sun Na, Hyun-Suk Choi, Myung-Yul Lee^†, Seong-Ryeol Ryu¹, Seung-Kyu Park², Yong Deok Choe³, Yu Lan Piao⁴, DuBok Choi⁵, and Dae-Yewn Shin^{6, †}

Department of Food and Nutrition, Chosun University, Gwang-ju 501-759, Korea
¹Department of Chemical Engineering, Dae Bul University, Young Am 526-702, Korea
²Department of Food technology, Eulji University, Kyeongki-do 461-713, Korea
³Department of Environmental Engineering and Science, University of Seoul, Seoul 130-743, Korea
⁴Department of Biochemical Engineering, Chosun University, Gwangju 501-759, Korea
⁵Department of Environmental Health, Cho-dang University, Chonnam 534-800, Korea
⁶Department of Environmental Engineering, Chosun University, Gwang-ju 501-759, Korea

E-mail:,

초록

본 연구는 정제과정에 따른 대나무 기름의 물리 화학적 특성 및 성분을 검토하기 위해 타르, 색차계, 총 유기산 및 총 페놀성 물질 함량, 조 단백질 및 조 지방 함량, 유리 당 및 기름성분, 유기산 및 무기물을 분석하였다. 정제과정을 통해 타르성분이 약 78% 이상 감소되었으며 색차계 분석에서 명암이 정제의 샘플에서 92.4로 나타내어 투명해졌고 적색도는 29.1에서 3.0으로 낮아졌다. 총 유기산 및 총 페놀성 물질 함량은 정제과정 중에 각각 약 63%와 80%가 감소되었다. 조 단백질 및 조 지방 함량은 정제과정 중에 각각 약 60, 56% 감소했고, 유리 당 별로는 lactose 함량이 가장 많았고 다음으로 fructose, glucose 순이었다. 미 정제 및 정제 대나무 기름에서 palmitoleic acid의 함량이 가장 많았고 다음으로 stearic acid, linoleic acid 순이었다. 총 유기산 함량은 정제과정 중에 약 88%의 유기산이 감소되었고 formic acid가 가장 많았다. 양이온 함량은 미 정제 기름의 Ca 함량이 가장 많았고 다음으로 K, Na, Fe 순이었으며, 정제 기름은 Ca 함량이 가장 많았고 다음으로 Fe, K, Na 순이었다.

The purposes of this study were to investigate the physicochemical properties and component values of bamboo oil from Phyllostachys nigra var. henonis obtained by refining process. The tar concentration in the refined bamboo oil (RBO) was decreased to about 78% compared to crude Bamboo oil (CBO). The chromaticities of light, red, and yellow in RBO were 92.4 and 3.0, respectively. This result indicates that the chromaticity of light was increased with the decrease in the tar concentration in the Bamboo oil. The total concentrations of organic acid and phenolics compound in RBO were decreased to about 63% and 80%, respectively. The total concentration of free sugars was decreased to about 78% in RBO and the concentration of free sugar was in the order of lactose, fructose, and glucose. The palmitoleic acid and stearic acid concentrations were higher than that of other fatty acids. The concentration of total organic acid was decreased to about 88% through RBO. Among the various organic acids, the formic acid concentration was highest in the RBO. The minerals concentrations in the CBO were in the order of Ca, K, Na, and Fe. On the other hand, in the case of RBO, it was in the order of Ca, Fe, K, and Na.

Keywords:Bamboo oil;Phyllostachys nigra var. henonis;fatty acid;phenolic compound;chromaticity

[References]

Kim MJ, Byun MW, Jang MS, J. Korean Soc. Food Sci. Nutr., 25, 135 (1996)
Jang KS, Choi CH, Jung DJ, Korean J. Oriental Physiology & Pathology, 15, 469 (2001)
Kook K, Kim KH, J. Anim. Sci. & Technol., 45, 265 (2003)
Yoshmura H, Tran. Myci. Soc. Japan, 141 (1993)
Ku CS, Mun SP, Park SB, Kwon SD, Mokchae Konghak, 30, 87 (2002)
Kook K, Kim KH, J. Anim. Sci. & Technol., 45, 57 (2003)
Park KJ, Chae WS, J. Korean Acu. & Moxi. Soc., 18, 184 (2001)
Jang IK, Hong ND, Korean Soci. Orien. Inter. Med., 21, 83 (1985)
Kim GE, Park SB, Ahn KM, Hamlim Journal Co., Seoul, pp35 (1999)
Lee FZ, Eun JB, J. Korean Soc. Food Sci. Nutr., 31, 251 (2002)
Kim YH, Kim SG, Kim GS, Lee OH, J. Korean Soc. Agric Chem. Biotechnol., 44, 262 (2001)
Park SB, Kwun SG, Kim YK, Koo JU, Korean J. Forest Sci., 66, 97 (2002)
Hwang BH, Koo JO, Kim YS, Mun SP, Moon CK, Park KH, Ahn WY, Lee JY, Lee HJ, Cho NS, Wood biomass, Sinjinmunhwasa, Seoul, 31 (1988)

[Referenced By]

[1] Kim MJ, Byun MW, Jang MS, J. Korean Soc. Food Sci. Nutr., 25, 135 (1996)

[2] Jang KS, Choi CH, Jung DJ, Korean J. Oriental Physiology & Pathology, 15, 469 (2001)

[3] Kook K, Kim KH, J. Anim. Sci. & Technol., 45, 265 (2003)

[4] Yoshmura H, Tran. Myci. Soc. Japan, 141 (1993)

[5] Ku CS, Mun SP, Park SB, Kwon SD, Mokchae Konghak, 30, 87 (2002)

[6] Kook K, Kim KH, J. Anim. Sci. & Technol., 45, 57 (2003)

[7] Park KJ, Chae WS, J. Korean Acu. & Moxi. Soc., 18, 184 (2001)

[8] Jang IK, Hong ND, Korean Soci. Orien. Inter. Med., 21, 83 (1985)

[9] Kim GE, Park SB, Ahn KM, Hamlim Journal Co., Seoul, pp35 (1999)

[10] Lee FZ, Eun JB, J. Korean Soc. Food Sci. Nutr., 31, 251 (2002)

[11] Kim YH, Kim SG, Kim GS, Lee OH, J. Korean Soc. Agric Chem. Biotechnol., 44, 262 (2001)

[12] Park SB, Kwun SG, Kim YK, Koo JU, Korean J. Forest Sci., 66, 97 (2002)

[13] Hwang BH, Koo JO, Kim YS, Mun SP, Moon CK, Park KH, Ahn WY, Lee JY, Lee HJ, Cho NS, Wood biomass, Sinjinmunhwasa, Seoul, 31 (1988)