Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Monitoring of Extraction Properties of Ginseng Components during Pressurized Micorwave-Assisted Extraction

가압조건의 마이크로웨이브 추출에서 몇가지 인삼성분의 추출특성 모니터링

  • 권중호 (경북대학교 식품공학과) ;
  • 이새봄 (경북대학교 식품공학과) ;
  • 이기동 (경북과학대학 전통발효식품과) ;
  • 정용진 (경북과학대학 전통발효식품과) ;
  • 김정숙 (계명대학교 식품과학과)
  • Published : 1999.10.01
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Abstract

Microwave extraction system equipped with closed vessels, which is known to rapidly extract target compounds from natural products, was applied to monitor the changes in phenolic compounds, browning color intensity and electron donating ability by using response surface methodology(RSM). Maximum content of phenolic compound was 21.65mg/100ml in 67.88% of ethanol concentration, 145oC of extraction temperature, and 6.24min of extraction time. The phenolic compounds in extracts are dependent on the increase of the extraction temperature and the ethanol concentration. Browning color intensity, which was maximized in 67.21%, 147oC, and 6.02min, was proportional to the increase of the extraction temperature. Maximum value of electron donating ability was 24.50units in 54.33%, 147oC, and 6.11 min. The electron donating ability of extracts was dependent on the increase of extraction temperature and maximized in the range from 50 to 65% of ethanol concentration.

Keywords

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