研究概要

Optimization on the Extraction Process of Functional Components from Purslane by Response Surface Methodology

研究機関名

Kyungpook National University

http://foodeng.knu.ac.kr

代表者

Choi, Yong Hee

本研究の要旨

Important functional compounds from Purslane were extracted and the extraction process was optimized by response surface methodology. The experiments were carried out according to a central composite design (CCD) approach with five-level and three-variable, and the best possible combination of solvent ratio, extraction temperature and time was obtained by response surface methodology (RSM) for the maximum extraction process. Phenolic compounds of total phenolics and total flavonoids were analyzed by the spectrophotometer assay. Total phenolics and total flavonoids were mainly affected by solvent to sample ratio and extraction time. The maximum total phenolic compounds of 31.70 GAE mg/100 g was obtained at 14.17 mL/g (X1), 79.66℃ (X2) and 2.67 hr (X3) of extraction. The maximum total flavonoids of 58.28 mg/100 g was obtained at 24.32 mL/g, 61.87℃ and 3.70 hr. However, electron-donating ability (EDA) was mostly affected by solvent to sample ratio and extraction temperature. The maximum value of EDA was 74.67% at 15.59 mL/g, 52.33℃ and 4.84 hr. The maximum extent of brown coloration was obtained at 24.55 mL/g, 65.88℃ and 2.93 hr.

The central composite design for the optimization of extraction condition of Purslane

Table.1 The central composite design for the optimization of extraction condition of Purslane

Estimated coefficients of second order response models for the extraction process

Table.2 Estimated coefficients of second order response models for the extraction process

The optim um condition of extraction process for response variables by superim-posing of contour maps

Table.3 The optim um condition of extraction process for response variables by superim-posing of contour maps



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