모과내 기능성 유용성분 용매추출공정의 최적화

In this study, various active functional components in Chinese Quince were extracted by solvent extraction method. A central composit design for optimization was applied to investigate the effects of independent variables such as solvent to sample ratio (X₁), extraction temperature (X₂), and extraction time (X₃) on the soluble solid contents (Y₁), total phenols (Y₂), electron donating ability (Y₃), browning color (Y₄) and reducing sugar contents (Y₅). It was found that extraction temperature and extraction time were the main effective factors in this extraction process. The maximum soluble solid contents of 35.77% was obtained at 26.38 mL/g (X₁), 72.82°C (X₂) and 74.86 min (X₃) in saddle point. Total phenols were rarely affected by solvent ratio and extraction time, but it was affected by extraction temperature. The maximum total phenols of 20.70% was obtained at 22.61 mL/g (X₁), 84.49°C (X₂), 77.25 min (X₃) in saddle point. The electron donating ability was affected by extraction time. The maximum electron donating ability of 94.12% was obtained at 10.65 mL/g (X₁), 67.78°C (X₂), 96.75 min (X₃) in saddle point. The maximum browning color of 0.32% was obtained at 23.77 mL/g (X₁), 87.27°C (X₁), 96.68 min (X₃) in saddle point. The maximum value of reducing sugar content of 10.55% was obtained at 26.83 mL/g (X₁), 82.167°C (X₂), 81.94 min (X₃). Reducing sugar content was affected by extraction time.