반응표면분석법(RSM)을 이용한 두릅의 유용성분 환류추출공정의 최적화

조정석¹, 정제석¹, 류시은², 이미현², 최용희²^,^*

Optimization of the Reflux Extraction Process of Functional Components from Aralia elata Using a Response Surface Methodology

Jeong Seok Cho¹, Jae Seok Jeong¹, Si Eun Ryu², Mi Hyun Lee², Yong Hee Choi²^,^*

¹경북대학교 식품공학과

²경북대학교 응용생명과학부 생명식품공학전공

¹Department of Food Science and Technology, Kyungpook National University

²Faculty of Life and Food Sciences, Kyungpook National University

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

ⓒ Copyright 2012 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: Jul 21, 2011; Revised: Nov 21, 2011; Accepted: Nov 24, 2011

Published Online: Feb 28, 2012

Abatract

Response surface methodology (RSM) was used to monitor the characteristics of a return current extracts from Aralia elata. A central composite design was used to investigate the effects of the independent variables of extraction time (X₁), ethanol concentration (X₂) and extraction temperature (X₃) on the dependent variables yield (Y₁), total phenolics (Y₂), electron donating ability (Y₃), browning color (Y₄) and reducing sugar contents (Y₅) of extracts. The maximum yield was at 316.58 min (X₁), 15.68% (X₂) and 93.49°C (X₃) in saddle point. Total phenolics were highly affected by ethanol concentration. The maximum total phenolics were at 94.78°C (X₁), 22.9% (X₂), 323.05 min (X₃) in saddle point. The maximum electron donating ability was at 94.78°C (X₁), 29.82% (X₂), 323.05 min (X₃) and was highly affected by ethanol concentration. The maximum browning color was at 97.00°C (X₁), 38.35% (X₂), 321.82 min (X₃). The browning color was highly affected by ethanol concentration. The ruducing sugar content was at 97.00°C, 38.35%, When the extraction temperature, ethanol concentration, and extraction time were 87.62°C (X₁), 24.62% (X₂), 339.39 min (X₃). The optimal conditions of extraction conditions for response variables by superimposing of contour maps were 263.5 min (X₁), 14% (X₂) and 89.5°C (X₃).

Keywords: Aralia elata; reflux extraction process; RSM