미역에서 후코산틴을 추출하는 공정과 후코산틴의 안정성에 대해 연구하였다. 본 연구에서는 후코산틴 추출물을 기능성 식품에 이용하기 위해 용매를 에탄올을 사용했다. 에탄올 농도가 80%일 때 후코산틴 추출 농도가 최고였다. $50^{circ}C$까지 추출온도가 상승할 때 추출수율이 증가하였다. 원료를 5분간 물세척하여 후코산틴 중 염분농도를 약 94% 감소시켰다. 후코산틴이 $70^{circ}C$에서 1일 저장 동안 30% 감소해, $70^{circ}C$ 이상의 온도에서 열에 약함을 나타냈다. 그리고 빛 안정성 실험결과 후코산틴은 빛에도 매우 약함을 보였다.
Extraction process of fucoxanthin from Undaria pinnatifida and stability of fucoxanthin was studied. In this study, to utilized extracted components as a functional food material, ethanol was used as a solvent. The maximum concentration of fucoxanthin was obtained when 80% ethanol solvent was used. The extraction yield of fucoxanthin increased as extraction temperature raised to $50^{circ}C$. Water washing of raw material for 5 minutes reduced the salt content about 94%. From the experiment that fucoxanthin content reduced by 30% for 1 day storage at $70^{circ}C$, it was demonstrated that fucoxanthin was thermal-unstable above $70^{circ}C$. And experimental result of light- stability showed that fucoxanthin was very unstable with light.
