• Food Engineering Progress
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• v.14 no.2
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• pp.92-98
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• 2010

In this study, various active functional components in Chinese Quince were extracted by solvent extraction method. A central composit design for optimization was applied to investigate the effects of independent variables such as solvent to sample ratio ($X_{1}$), extraction temperature ($X_{2}$), and extraction time ($X_{3}$) on the soluble solid contents ($Y_{1}$), total phenols ($Y_{2}$), electron donating ability ($Y_{3}$), browning color ($Y_{4}$) and reducing sugar contents ($Y_{5}$). It was found that extraction temperature and extraction time were the main effective factors in this extraction process. The maximum soluble solid contents of 35.77% was obtained at 26.38 mL/g ($X_{1}$), 72.82$^{\circ}C$ ($X_{2}$) and 74.86 min ($X_{3}$) in saddle point. Total phenols were rarely affected by solvent ratio and extraction time, but it was affected by extraction temperature. The maximum total phenols of 20.70% was obtained at 22.61 mL/g ($X_{1}$), 84.49$^{\circ}C$ ($X_{2}$), 77.25 min ($X_{3}$) in saddle point. The electron donating ability was affected by extraction time. The maximum electron donating ability of 94.12% was obtained at 10.65 mL/g ($X_{1}$), 67.78$^{\circ}C$ ($X_{2}$), 96.75 min ($X_{3}$) in saddle point. The maximum browning color of 0.32% was obtained at 23.77 mL/g ($X_{1}$), 87.27$^{\circ}C$ ($X_{2}$), 96.68 min ($X_{3}$) in saddle point. The maximum value of reducing sugar content of 10.55% was obtained at 26.83 mL/g ($X_{1}$), 82.167$^{\circ}C$ ($X_{2}$), 81.94 min ($X_{3}$). Reducing sugar content was affected by extraction time.