Taguchi 법에 의한 흑목이버섯의 항산화활성 증진을 위한 열수추출 최적화

김현민¹, 허원¹, 이신영¹^,^*

Optimization of Hot Water Extraction for Enhancing Antioxidative Activity from Auricularia auricula Using Taguchi Approach

Hyeon-Min Kim¹, Won Hur¹, Shin-Young Lee¹^,^*

¹강원대학교생물공학과

¹Department of Bioengineering and Technology, Kangwon National University

^*Corresponding author: Shin-Young Lee, Department of Bioengineering and Technology, Kangwon National University, Chunchon, 200-701, Korea, Tel: +82-33-250-6273; Fax: +82-33-243-6350, E-mail: sylee@kangwon.ac.kr

ⓒ Copyright 2011 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.

Received: May 24, 2011; Revised: Jul 09, 2011; Accepted: Jul 11, 2011

Published Online: Aug 31, 2011

Abatract

Optimization study of the hot water extraction for enhancing antioxidative activity from Auricularia auricula was performed by Taguchi approach using orthogonal matrix L₉(3⁴) method. The correlation between DPPH radical scavenging activity and the components of samples extracted from different extraction conditions were also analyzed. The correlation coefficient between DPPH radical scavenging activity and melanin content of A. auricula was 0.93, indicating 'good correlation'. The optimum extraction conditions were obtained at the extraction time of 1 hr. temperature of 85°C, solid: water ratio of 1: 40(w/v) and frequency of 2 times. Under these conditions, values of maximum DPPH free radical scavenging activity and melanin contents of A. auricula were 67.21±2.17 and 52.94±2.10 mg/g, respectively. Melanin content of 1.6 times and DPPH free radical scavenging effect of 130% were enhanced by optimization.

Keywords: A. auricula; antioxidative activity; melanin; optimization; Taguchi method