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http://dx.doi.org/10.3746/jkfn.2008.37.4.512

Optimizing the Hot-water Extraction Conditions for Acanthopanacis cortex Using Response Surface Methodology  

Kim, In-Ho (Kyungbook College of Science Food Factory)
Kim, Seong-Ho (Dept. of Bio Food Science, Kyungbook College of Science)
Kwon, Joong-Ho (Dept. of Food Science and Technology Graduate School, Kyungpook National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.37, no.4, 2008 , pp. 512-520 More about this Journal
Abstract
In order to examine the effective components and antioxidative characteristics of Acanthopanacis cortex, response surface methodology was used to optimize the hot water extraction process by analyzing and monitoring the extraction condition characteristics. The total extraction yield was optimized using the extraction temperature of $84.28^{\circ}C$, extraction time of 3.59 hr and 18.37 mL/g as the amount of solvent per sample. For the effective component of eleutheroside E, the optimal extraction temperature, time and amount of solvent per sample were $81.16^{\circ}C$, 3.56 hr, and 19.06 mL/g, respectively; also, for total phenolics, the optimal conditions were $88.45^{\circ}C$, 4.33 hr, and 21.12 mL/g, respectively. Regression equations were deduced for each variable and then eleutheroside E, chlorogenic acid, and antioxidative characteristics were superimposed with the optimal conditions to obtain values for each extraction process factor. The predicted results were $81{\sim}88^{\circ}C$, $3.5{\sim}4.3hr$, and $18{\sim}21mL/g$, respectively. The estimated values for the optimal extraction conditions of Acanthopanacis cortex's effective components and antioxidative characteristics were similar to the experimental results.
Keywords
Acanthopanacis cortex; antioxidative characteristics; eleutheroside E; extraction condition; response surface methodology;
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