Browse > Article
http://dx.doi.org/10.3746/jkfn.2003.32.4.574

Optimization of Extraction Conditions for Lyophyllum ulmarium by Response Surface Methodology  

김현구 (한국식품개발연구원)
최맑음 (한국식품개발연구원)
김미옥 (한국식품개발연구원)
김공환 (아주대학교 화학ㆍ생물공학부)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.4, 2003 , pp. 574-580 More about this Journal
Abstract
Optimal extraction conditions for yield, browning color, electron donating ability, nitrite scavenging effect, total polyphenol content and tyrosinase inhibitory activity of Lyophyllum ulmarium were determined by using response surface methodology (RSM) through the central composite design. The extraction yield of Lyophyllum ulmarium was effected by ethanol concentration and browning color was improved with the increase of ethanol concentration than microwave power. The nitrite scavenging effect was improved with the increase of ethanol concentration and decrease of microwave power The electron donating ability, browning color, tyrosinase inhibitory activity and total polyphenol content were improved with the increase in ethanol concentration and microwave power. The optimal ranges of extraction conditions for effective components of Lyophyllim ulmarium were predicted as 60.05~102.75 watt of microwave power, 53.20~64.01% of ethanol concentration and 7.77 min of extraction time.
Keywords
Lyophyllum ulmarium; extraction conditions; response surface methodology (RSM);
Citations & Related Records
연도 인용수 순위
  • Reference
1 Chang ST, Miles PG. 1989. Edible mushrooms and their cultivation. CRC Press, Boca Raton, FL, USA. p 335.
2 Kang YH, Park YK, Lee GD. 1996. The nitrite scavenging and electron donating ability of phenolic compounds. Korean J Food Sci Technol 28: 232-239.   과학기술학회마을
3 Box GEP, Hounter JS. 1957. Multifactor experimental design for exploring response surfaces. Annals Math Stat 28: 195-242.   DOI   ScienceOn
4 Folin O, Denis W. 1912. On phosphotungastic-phosphomolybdic compounds as color reagents. J Biol Chem 12: 239-243.
5 Gray JI, Dugan JLR. 1975. Inhibition of N-nitrosamine formation in model food system. J Food Sci 40: 981-984.   DOI
6 Lee GD, Jeong YJ. 1999. Optimization on organoleptic properties of red pepper jam by response surface methodology. J Korean Soc Food Sci Nutr 28: 1269-1274.   과학기술학회마을
7 SAS Institute Inc. 1990. SAS user's guide version 6. 4th ed. SAS institude Inc, NC, USA. Vol 2, p 1457-1478.
8 Kim BK. 1993. Mushroom products. J Microbiol 19: 45-52.
9 Box GEP, Wilson KG. 1951. On the experimental attainment of optimum conditions. J Royal Stat Soc 13: 1-45.
10 Wong TC, Luh BS, Whitaker JR. 1971. Isolation and characterization of polyphenol oxidase of clingstone peach. Plant Physiol 48: 19-23.   DOI   ScienceOn
11 Cochran WG, Cox GM. 1957. Experimental design. 2nd ed. John Wiley & Sons Inc, New York, USA. p 335-375.
12 Breene WM. 1990. Nutritional and medicinal value of specially mushrooms. J Food Prot 53: 883-893.
13 Motycka PR, Devor RE, Bechtel PJ. 1992. Response surface methodology. J Food Sci 57: 190-196.   DOI