Optimization for Extraction of Sancho (Zanthoxylum schinifolium) Extraction using Supercritical Carbon Dioxide

Youn, Kwang-Sup; Hong, Joo-Heon; Choi, Yong-Hee

doi:10.13050/foodengprog.2006.10.4.207

Food Eng. Prog. 2006; 10(4):207-213

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2006.10.4.207

Article

초임계 유체추출법을 이용한 산초(Zanthoxylum schinifolium) 추출공정의 최적화

윤광섭¹, ㅎ홍주헌², 최용희³^,^*

Optimization for Extraction of Sancho (Zanthoxylum schinifolium) Extraction using Supercritical Carbon Dioxide

Kwang-Sup Youn¹, Joo-Heon Hong², Yong-Hee Choi³^,^*

Author Information & Copyright ▼

¹대구가톨릭대학교 식품외식산업학부

²대구신기술사업단 전통생물소재산업화센터

³경북대학교 식품공학과

¹Dept. of Food Science and Technology, Catholic University of Daegu

²DG-Traditional Bio-Materials Industry Center

³Dept. of Food Scicnce and Technology, Kyungpook National University

^*Corresponding author: Young-Hee Choi, Professor, Department of Food Science and Technology, Kyungpook National University, Sankyuk-dong 1370, Buk-ku, Daegu 702-701, Korea. Phone: +82-53-950-5777, Fax: +82-53-950-6772, E-mail: yhechoi@knu.ac.kr

ⓒ Copyright 2006 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Nov 30, 2006