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KMID : 1134820070360020201
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 2 p.201 ~ p.208
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Physiochemical Properties of Functional Oils Produced Using Red Yeast-Rice Ethanol Extracts and Diacylglycerol Oil
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Kim Nam-Sook
Lee Ki-Teak
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Abstract
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Functional oils (FOs) were produced from commercial diacylglycerol oil and red yeast?rice extracts from 80% ethanol for 1 hr in a shaking water bath at 35℃ and 175 rpm. FOs contained (A) 600, (B) 1200, (C) 1800, and (D) 2280 ppm of red yeast?rice extracts, respectively. The Hunter a value and b value were risen whereas L value was reduced along with the increase of extract concentration. Content of monacolin K and total phenolic compounds in FOs significantly increased according to the increase of extract concentration. The oxidation stability of FOs was observed by Rancimat at 98℃. Induction time decreased according to the increase of extract concentration. The major volatile compounds of FOs were compared using the electronic nose (EN) system and solid phase microextraction (SPME) method combined with gas chromatograph/mass spectrometry (GC/MS). EN was composed of 12 different metal oxide sensors. Sensitivities (Rgas/Rair) of sensors from EN were analyzed by principal component analysis (PCA), whose proportion was 99.66%. For qualitative or quantitative analysis of volatile compounds by SPME-GC/MS, the divinylbenzene/carboxene/polydimethyl-siloxane fiber and sampling temperature of 50℃ were applied.
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KEYWORD
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red yeast-rice, monacolin K, hunter color, electronic nose, SPME-GC/MS
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