Food Engineering Progress
Korean Society for Food Engineering
Article

반응표면분석법(RSM)을 이용한 두릅의 유용성분 환류추출공정의 최적화

조정석1, 정제석1, 류시은2, 이미현2, 최용희2,*
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