Korean Journal of Medicinal Crop Science (한국약용작물학회지)

The Korean Society of Medicinal Crop Science (한국약용작물학회)
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Optimization of Macerating Enzymatic Extraction Process and Components Change of Extract of Rubus coreanus Miq. Fruit

복분자의 효소 추출 공정의 최적화 및 성분 변화

  • Ryu, Il Hwan (College of Life Science and Natural Resources, Wonkwang University) ;
  • Kwon, Tae Oh (College of Life Science and Natural Resources, Wonkwang University)
  • 류일환 (원광대학교 생명자원과학대학) ;
  • 권태오 (원광대학교 생명자원과학대학)
  • Received : 2013.01.29
  • Accepted : 2013.03.05
  • Published : 2013.04.30
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Abstract

The objective of this study is to investigate the optimal condition for macerating enzymatic extraction process that leads to the highest yield and the largest extracted amount of bio-active contents from Rubus coreanus Miq. fruit. The optimal extraction conditions were found as the following: The initial amount of the water added to the fruit was 20 ~ 30% by weight. The mixing ratio used for the macerating enzyme was 4 : 1 : 2 (w : w : w) for cellulase:pectinase:amylogucosidase, and the amount of the macerating enzyme added was 2% by weight. The extraction process was done at a temperature of $45{\sim}50^{\circ}C$ for 10 hours. The extraction yields on Rubus coreanus Miq. fruit by macerating enzymatic extraction process was increased by 84.3% compared to that of hot-water extraction process. The amounts of organic acids and vitamin found in the extract were also higher. The amount of polyphenol and anthocyanin contents in the extract were 185% and 257% of those from hot-water extraction, respectively. These results suggest that macerating enzymatic extraction is an effective method to boost extraction yield and to increase the amount of extraction of bio-active contents from Rubus coreanus Miq. fruit.

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