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Monitoring on Physicochemical Properties of Liriope platyphylla by the Use of Four Dimensional Response Surface

4차원 반응표면분석을 통한 맥문동의 이화학적 특성 모니터링

  • Received : 2012.05.07
  • Accepted : 2012.07.13
  • Published : 2012.08.30

Abstract

Four dimensional response surface methodology was used to monitor the extraction conditions and predict the optimum extraction conditions on physicochemical properties of Liriope platyphylla. Maximum yield of total soluble solid was 66.02% into range of 35.06~65.70%, and maximum extraction conditions were 16.86 mL/g in ratio of solvent to sample, $99.55^{\circ}C$ in extraction temperature and 3.20 hr in extraction time. Maximum extraction conditions of total phenolics were 18.78 mL/g, $97.09^{\circ}C$ and 3.71 hr. Maximum content of crude saponin was 6.51% into range of 2.22~6.21 %, and maximum extraction conditions were 21.33 mL/g, $95.49^{\circ}C$ and 3.00 hr. Maximum content of reducing sugar was 6.75% into range of 2.43~6.51%, and maximum extraction conditions were 22.93 mL/g, $89.64^{\circ}C$ and 3.75 hr. Electron donating ability was maximized in 16.74 mL/g, $99.63^{\circ}C$ and 3.16 hr. The range of optimum conditions gained by the superimposed four dimensional response surfaces on total soluble solid, crude saponin and reducing sugar of Liriope platyphylla was 15~23 mL/g, 92~$100^{\circ}C$ and 2.4~5.0 hr. And total soluble solid, total phenolics, crude saponin, reducing sugar, browning color intensity and electron donating ability at the given conditions(20 mL/g, $100^{\circ}C$, 3 hr) within the range of optimum conditions were 65.75%, 1.30 mg/g, 6.33%, 5.93%, 0.11 and 10.52%, respectively.

Keywords

Liriope platyphylla;physicochemical properties;four dimensional response surface

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Cited by

  1. Establishment of hot water extraction conditions for optimization of fermented Smilax china L. using response surface methodology vol.20, pp.5, 2013, https://doi.org/10.11002/kjfp.2013.20.5.668
  2. Antioxidative Activity of Beverage with Water and Ethanol Extracts of Maegmundong (Liriope platyphylla) vol.30, pp.6, 2014, https://doi.org/10.9724/kfcs.2014.30.6.785
  3. Effect of roasting time on physicochemical characteristics and antioxidant activity of hot water extracts of dried Liriope platyphylla vol.25, pp.2, 2018, https://doi.org/10.11002/kjfp.2018.25.2.246

Acknowledgement

Supported by : 지식경제부