Abstract
초음파처리가 십자화과 채소의 sulforaphane 함량 분석에 미치는 영향을 GC/MS를 이용하여 검토하였다. 무, 알타리무, 순무, 양배추, 브로콜리를 각각 dichloromethane을 추출용매로 하여 초음파처리 후 용매 추출 및 질소 농축을 하고, m/z 72, 160, 55, 114을 선택이온측정법(selective ion monitoring, SIM)을 이용하여 분석하였다. 각 채소류의 sulforaphane 함량은 브로콜리가 149.0 ppm으로 가장 많았으며, 양배추(67.9 ppm), 무(35.4 ppm)의 순으로 높았다. Sulforaphane 추출율은 진탕교반(shaking)만 할 경우보다 초음파처리(sonication)후 진탕교반(shaking)을 할 경우 2.7배 높은 것으로 나타났다. 따라서 초음파추출공정이 sulforaphane의 추출효율 향상에 유효한 방법으로 판단된다. The effect of ultrasonication on the sulforaphane analysis in cruciferous vegetables was investigated by GC/MS. The ultrasonication of the analysis samples was carried out in dichloromethane as a solvent, which was followed by concentration in nitrogen gas, and the analysis of sulforaphane was performed using selective ion monitoring (SIM) at m/z 72, 160, 55 and 114. The content of sulforaphane was the highest in the extract of broccoli (149 ppm), and followed by cabbage (67.9 ppm) and radish (35.4 ppm). When the vegetable samples were shaked after ultrasonication, the extraction efficiency of sulforaphane was 2.7-fold enhanced, compared to the extraction by shaking. The result suggested that pretreatment including sonication can be used fer improving the extraction efficiency of sulforaphane.
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