Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Optimization for Extraction of Sancho (Zanthoxylum schinifolium) Extraction using Supercritical Carbon Dioxide

초임계 유체추출법을 이용한 산초(Zanthoxylum schinifolium) 추출공정의 최적화

Yun, Kwang-Sup;Hong, Joo-Heon;Choi, Yong-Hee
윤광섭;홍주헌;최용희

  • Published : 20060000
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Abstract

This study was perfonned to develop flavor materials from Zanthoxylum schinifolium and to develop those materials into the new aroma product with analyzing functionality and aroma profile and establishment of supercritical fluid extraction and optimum condition. The qualities of extracts such as total yield, total phenolic compound, electron donation ability, citronellal, geranyl acetate and beta-caryophyllene which were affected by extraction pressure than temperature. The response variables had significant with pressure than temperature and the established model was suitable to predict calculated value in experimental ranges. The optimum extraction conditions which were limited of maximum value for dependent variables under experimental conditions based on central composite design were 230 bar and 60°C in supercritical fluid extraction method.

Keywords

References

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