한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제30권3호
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- Pages.523-528
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- 1998
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- 0367-6293(pISSN)
전자공여작용과 관능적 특성을 고려한 산국(山菊) 에탄올 추출물의 제조조건 최적화
Optimization for Electron Donating Ability and Organoleptic Properties of Ethanol Extracts from Chrysanthemum Petals
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박난영
(경북대학교 식품공학과) ;
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이기동
(경북과학대학 전통발효식품과) ;
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정용진
(경북과학대학 전통발효식품과) ;
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김현구
(한국식품개발연구원) ;
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권중호
(경북대학교 식품공학과)
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Park, Nan-Young
(Department of Food Science and Technology, Kyungpook National University) ;
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Lee, Gee-Dong
(Department of Traditional Fermented Food, Kyongbuk College of Science) ;
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Jeong, Yong-Jin
(Department of Traditional Fermented Food, Kyongbuk College of Science) ;
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Kim, Hyun-Ku
(Korea Food Research Institute) ;
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Kwon, Joong-Ho
(Department of Food Science and Technology, Kyungpook National University)
- 발행 : 1998.06.01
초록
반응표면분석에 의하여 야생국인 산국 꽃잎의 추출조건에 따른 추출물의 전자공여작용 및 관능적 특성을 모니터링하고 에탄올 추출조건을 최적화하였다. 중심합성 실험계획에서 시료에 대한 용매비
Response surface methodology (RSM) was used to monitor extraction characteristics of electron donating ability and organoleptic properties for ethanol extracts from Chrysanthemum petals, thereby determining optimum extraction conditions. A central composite design was applied to investigate effects of solvent per sample