Optimization of the Hot-Water Extraction Process of Functional Components from Glycyrrhiza uralensis Using a Response Surface Methodology

Jeon, Ju-Yeong; Ha, Sun-Yeong; Kim, Yun-Ji; Lee, Ji-Eun; Choi, Yong-Hee

doi:10.13050/foodengprog.2008.12.4.289

Food Eng. Prog. 2008; 12(4):289-296

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2008.12.4.289

Article

반응표면분석법을 이용한 감초의 유용성분 열수추출공정 최적화

전주영¹, 하선용¹, 김윤지¹, 이지은¹, 최용희¹^,^*

Optimization of the Hot-Water Extraction Process of Functional Components from Glycyrrhiza uralensis Using a Response Surface Methodology

Ju-Yeong Jeon¹, Sun-Yeong Ha¹, Yun-Ji Kim¹, Ji-Eun Lee¹, Yong-Hee Choi¹^,^*

Author Information & Copyright ▼

¹경북대학교 식품공학과

¹Department of Food Science and Technology, Kyungpook National University

^*Corresponding author: Yong-Hee Choi, Professor, Department of Food Science and Technology, Kyungpook National University, 1370 Sankyukdong, Bukgu, Daegu 702-701, Republic of Korea. Tel: +82-53-950-5777; Fax: +82-53-950-6772, E-mail: yhechoi@knu.ac.kr

ⓒ Copyright 2008 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, 2008