Abstract

Extraction and storage conditions of oleoresin were studied from root portion of peeled garlic, an waste of garlic industry. Extraction with ethanol and methanol showed an high solid yields of $27{\sim}37%$ at the temperature range of $30{\sim}50^{\circ}C$. Two hours of extraction were found to be economic because of no significant increase in furthur extraction. Storage of the oleoresin under anaerobic condition such as vaccum or nitrogen resulted in a less changes in pH, total acidity, color and thiosulfinate content, than those changes under aerobic condition. Most of the thiosulfinate was decreased for all conditions after 14 days of storage at $25^{\circ}C$. Glucose and sucrose were increased and most of organic acids were decreased during storage under nitrogen condition. Addition of ascorbic acid and cysteine into oleoresin retained the garlic flavor, effectively.

박피마늘 제조과정 중 폐기되는 마늘 뿌리부위의 이용을 위해 oleoresin의 제조 및 저장 조건을 검토하였다. 여러 가지 용매를 사용하여 $30{\sim}50^{\circ}C$에서 추출하였을 때 ethanol과 methanol이 $27{\sim}37%$의 높은 고형분 수율을 보여주었고 추출시간은 2시간이 적절하였다. 진공 또는 질소충진 조건에서 저장하였을 때 공기존재하에서 저장한 것보다 pH와 총산도, 색, thiosulfinate의 변화가 현저히 적었다. Thiosulfinate의 함량은 저장중 모든 저장조건에서 감소함을 보였다. 질소충진하에서 저장 중 glucose와 sucrose 함량은 증가하였으며 유기산은 감소하였다. Oleoresin에 ascorbic acid와 cysteine의 첨가는 저장 중 마늘향기를 보존하는데 유익하였다.

Keywords

• garlic oleoresin;
• characteristics;
• extraction;
• storage