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Changes in Phenolic Compounds Properties of Rubi Fructus Extract Depending on Extraction Conditions

복분자 추출조건에 따른 페놀성 화합물의 특성변화

  • 윤성란 (경북대학교 식품공학과) ;
  • 정용진 (계명대학교 식품가공학과) ;
  • 이기동 (경북과학대학 첨단발효식품과) ;
  • 권중호 (경북대학교 식품공학과)
  • Published : 2003.04.01

Abstract

Response surface methodology was used for monitoring changes in phenolic compounds properties of Rubi Fructus extract depening on extraction conditons. The three independent variables (extraction conditions) were ratio of solvent to sample content (5, 10, 15 mL/g), ethanol concentration (20, 40, 60%) and extraction time (2, 4, 6 hr). It was anticipated that each of the five dependent Y variables (responses) would be affected by the three independent variables. The dependent responses were total yield, total phenolics content, electron donating ability, antioxidant ability and nitrite-scavenging ability (pH 1.2, 3.0, 4.2, 6.0). Total yield, total phenolics content, electron donating ability and antioxidant ability were affected by ratio of solvent to sample content. Nitrite- scavenging ability at pH 1.2 and pH 6.0 was affected by ethanol concentration, while it was affected by extraction time at pH 3.0 and pH 4.2. The optimum extraction conditions for total yield were 14.16 mL/g ratio of solvent to sample content,39.08% ethanol concentration and 2.99 hr extraction time. The maximum total phenolics content of extracts were shown at 14.06 mL/g ratio of solvent to sample content, 35.51% ethanol concentration and 3.15 hr extraction time.

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