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Optimization of Extraction Conditions from Hericium erinaceus by Response Surface Methodology  

Choi, Mi-Ae (Department of Hotel Culinary Arts, Yangsan College)
Park, Nan-Young (Keimyung Foodex Co. Ltd.)
Woo, Seung-Mi (Department of Food Science and Technology, Keimyung University)
Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.5, 2003 , pp. 777-782 More about this Journal
Abstract
Response surface methodology (RSM) was used to monitor the characteristics of ethanol extracts from Hericium erinaceus. A central composite design was applied to investigate the effects of independent variables, ethanol concentration $(X_1)$, and sample ratio $(X_2)$ on dependent variables, soluble solid $(Y_1)$, total phenols $(Y_2)$, crude protein $(Y_3)$, electron donating ability $(Y_4)$, and browning color $(Y_5)$ of the extracts. As the sample ratio increased, the soluble solid content increased. Ethanol concentration played a minor role. Total phenols and crude protein increased with sample ratio. Sample ratio had a greater effect than alcohol concentration in the extraction of soluble solid, total phenols, crude protein, and browning color, with an exception of electron donating ability. The optimum ranges at 2 hr extraction was $3.9{\sim}5.0\;g/l00\;mL$ in sample ratio and $36{\sim}52%$ in ethanol concentration. Predicted values at the optimized conditions were acceptable when compared to experimental values.
Keywords
Hericium erinaceus; response surface methology (RSM); electron donating ability;
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