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KMID : 1011620070230010001
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 1 p.1 ~ p.8
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Optimization of Extraction Conditions for Hot Water Extracts from Chrysanthemum indicum L. by Response Surface Methodology
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윤옥희:Yoon Ok-Hee
조정순:Cho Jung-Soon
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Abstract
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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 (Xi), extraction temperature (X2) and extraction time (X3) variables on extract properties, such as, soluble solid contents (Yi), sugar content (Y2)，？E (Y3), turbidity (Y4), total phenol (Y5) and DPPH (Y6). Second-order models were employed to generate a 3-dimensional response surface for dependent variables and their coefficients of determination (R2) ranged from 0.8408-0.9914. The range of optimum conditions at 80°C extraction for maximize characteristics of hot water extracts was 23-2.1 g and 9.2-11.2 hr.
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KEYWORD
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Chrysanthemum indicum L, Water Extract, Optimization, Response Surface Methodology
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