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KMID : 1024420120160010001
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Food Engineering Progress
2012 Volume.16 No. 1 p.1 ~ p.6
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Optimization of the Reflux Extraction Process of Functional Components from Aralia elata Using a Response Surface Methodology
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Cho Jeong-Seok
Jeong Jae-Seok
Ryu Si-Eun
Lee Mi-Hyun
Choi Yong-Hee
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Abstract
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Response surface methodology (RSM) was used to monitor the characteristics of a return current extracts from Aralia elata. A central composite design was used to investigate the effects of the independent variables of extraction time (X1), ethanol concentration (X2) and extraction temperature (X3) on the dependent variables yield (Y1), total phenolics (Y2), electron donating ability (Y3), browning color (Y4) and reducing sugar contents (Y5) of extracts. The maximum yield was at 316.58 min (X1), 15.68% (X2) and 93.49oC (X3) in saddle point. Total phenolics were highly affected by ethanol concentration. The maximum total phenolics were at 94.78oC (X1), 22.9% (X2), 323.05 min (X3) in saddle point. The maximum electron donating ability was at 94.78oC (X1), 29.82% (X2), 323.05 min (X3) and was highly affected by ethanol concentration. The maximum browning color was at 97.00oC (X1), 38.35% (X2), 321.82 min (X3). The browning color was highly affected by ethanol concentration. The ruducing sugar content was at 97.00oC, 38.35%, When the extraction temperature, ethanol concentration, and extraction time were 87.62oC (X1), 24.62% (X2), 339.39 min (X3). The optimal conditions of extraction conditions for response variables by superimposing of contour maps were 263.5 min (X1), 14% (X2) and 89.5oC (X3).
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KEYWORD
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Aralia elata, reflux extraction process, RSM
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