Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Optimization of Extraction Conditions for Hot Water Extracts from Chrysanthemum indicum L. by Response Surface Methodology

반응표면분석법을 이용한 감국(甘菊) 열수 추출물의 추출조건 최적화

  • Yun, Ok-Hui (Department of Food & Nutrition, Myongji University) ;
  • Jo, Jeong-Sun (Department of Food & Nutrition, Myongji University)
  • 윤옥희 (명지대학교 식품영양학과) ;
  • 조정순 (명지대학교 식품영양학과)
  • Published : 2007.02.28
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Abstract

Extraction conditions were optimized using response surface methodology for preparing high-quality, hot water extracts from cultivated Chrysanthemum indicum L. petals. A fractional factorial design was applied to investigate the effects of added sample ratio ($X_1$), extraction temperature ($X_2$) and extraction time ($X_3$) variables on extract properties, such as, soluble solid contents ($Y_1$), sugar content ($Y_2$), ?E ($Y_3$), turbidity ($Y_4$), total phenol ($Y_5$) and DPPH ($Y_6$). Second-order models were employed to generate a 3-dimensional response surface for dependent variables and their coefficients of determination ($R^2$) ranged from 0.8408${\sim}$0.9914. The range of optimum conditions at $80^{\circ}C$ extraction for maximize characteristics of hot water extracts was 2.3${\sim}$2.7 g and 9.2${\sim}$11.2 hr.

Keywords

References

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