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KMID : 1134819990280051087
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Journal of the Korean Society of Food Science and Nutrition
1999 Volume.28 No. 5 p.1087 ~ p.1091
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Monitoring of Extraction Properties of Ginseng Components during Pressurized Microwave - Assisted Extraction
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Lee Sae-Bom
Lee Gee-Dong
Jeong Yong-Jin
Kim Jeong-Sook
Kwon Joong-Ho
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Abstract
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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 21.65㎎/100ml in 67.88% of ethanol concentration, 145℃ of extraction temperature, and 6.24 min 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%, 147℃, and 6.02 min, was proportional to the increase of the extraction temperature. Maximum value of electron donating ability was 24.50 units in 54.33%, 147℃, 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.
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KEYWORD
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grinseng, pressurized microwave-assisted extraction, phenolic compound, browning color, electron donating ability
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