기능성 용매에 대한 영양성분들의 평형분배 특성

이형진; 홍인권; Hyoung Jin Lee; In Kwon Hong

Journal of the Korean Industrial and Engineering Chemistry, Vol.20, No.3, 346-350, June, 2009

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기능성 용매에 대한 영양성분들의 평형분배 특성

Equilibrium Partitioning of Nutrient Components in Functional Solvents

이형진, 홍인권 ^†

단국대학교 화학공학과

Hyoung Jin Lee, and In Kwon Hong^†

Department of Chemical Engineering, Dankook University, Gyeonggi-do 448-701, Korea

E-mail:

초록

자연상태의 물질들은 많은 유용한 성분들을 포함하고 있다. 이 성분들 중에서, 천연 영양 성분들은 기능성 식품 또는 화장품, 의약품의 첨가제로써 활용 되고 있다. 이러한 영양성분들을 유용하게 활용하기 위해 각 성분들에 대한 최적의 용매 선택방법을 제시하였다. 각 성분에 대한 용해도 파라미터를 계산하였으며 총 용해도 파라미터는 분산성, 극성, 수소결합 효과로 구성되고 이들 기여도가 각각 계산되었다. 용질과 용매의 용해도 파라미터에 의해 chi(χ12)파라미터가 결정되었으며 chi파라미터에 의해 아미노산 성분들에 대한 최적의 용매-용질쌍이 선정되었다.

Natural state materials contain a lot of available nutrient components. Among them, natural nutrient substances are utilized not only as the ingredient of functional foods but also as the excipients of functional cosmetics and pharmaceutic. Of these nutrient substances, solubility parameters of each components were calculated to choose the most suitable solvents for solutions. The solubility parameters for each components were composed of the dispersion contribution of the molecular attractive function, the polar contribution of the molecular attractive function and the contribution of the hydrogen bonding force. The chi parameters (χ12) were calculated with the information of the solubility parameter for the solute and solvent and were used as the criteria for the optimal solute-solvent pair. The optimal solvents were suggested with the numerical values of chi parameters for some amino acids.

Keywords:solubility parameter;optimal solute-solvent pair;chi parameters (χ12);nutrient component

[References]

Korea national statistical office, 2002 Annual report on the cause of death statistics (Based on vital registration), 34 (2003)
Ko MS, Korean J. Food Preserv, 15, 125 (2008)
Lee SE, Sung JS, Jang IB, Kim GS, Ahn TJ, Han HS, Kim JE, Kim YO, Park CB, Cha SW, Ahn YS, Park HK, Bang JK, Seong NS, Korean J. Medicinal Corp Sci., 16, 356 (2008)
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Sandler SI, Chemical, biochemical, and engineering thermodynamics, 4th ed. John Wiley & Sons, Inc. (2006)
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http://www.chemspider.com.

[Referenced By]

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[1] Korea national statistical office, 2002 Annual report on the cause of death statistics (Based on vital registration), 34 (2003)

[2] Ko MS, Korean J. Food Preserv, 15, 125 (2008)

[3] Lee SE, Sung JS, Jang IB, Kim GS, Ahn TJ, Han HS, Kim JE, Kim YO, Park CB, Cha SW, Ahn YS, Park HK, Bang JK, Seong NS, Korean J. Medicinal Corp Sci., 16, 356 (2008)

[4] Voet D, Voet JG, Pratt CW, Fundamentals of Biochemistry, 2nd ed, 76, John Wiley & Sons Inc, N.Y. (2006)

[5] Wolff, Burger’s Medicinal Chemistry and Drug Discovery, 5th ed, John Wiley & sons, N. Y., 996 (1995)

[6] Kang OJ, Korean J. Food Cookery Sci., 23, 150 (2007)

[7] Hansen CM, Hansen solubility parameter: A user hand book, CRC Press, Boca Raton (1999)

[8] Prausnitz JM, Lichtenthaler RN, de Azevedo EG, Molwcular thermodynamics of fluid phase equilibria, 3rd ed. 313, Prentice-Hall PTR, N. J. (1999)

[9] Adamska K, Voelkel A, Heberger K, J. Chromatogr. A, 1171, 90 (2007)

[10] Adamska K, Voelkel A, J. Chromatogr. A, 1132, 260 (2006)

[11] van Krevelen DW, Properties of polymer, 3rd ed, 55, Elsevier, N.Y. (1990)

[12] Guner A, Eur. Polym. J., 40, 1587 (2004)

[13] Ozdemir C, Guner A, Eur. Polym. J., 43, 3068 (2007)

[14] Ryu OH, Lee HS, Yoo CH, Kim YY, Kang AS, J. Korean Ind. Eng. Chem., 7(1), 203 (1996)

[15] Fried JR, Polymer Science and Technology, 2nd ed, Prentice Hall PTR (2003)

[16] Sandler SI, Chemical, biochemical, and engineering thermodynamics, 4th ed. John Wiley & Sons, Inc. (2006)

[17] Ovejero G, Perez P, Romero MD, Guzman I, Diez E, Eur. Polym. J., 43, 1444 (2007)

[18] http://www.chemspider.com.