• 한국식품조리과학회지
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• 제23권6호
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• pp.954-960
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• 2007

The study was designed to determine optimum extraction conditions, by the factorial design of 3 variables and 3 levels using an a RSM program. To determine the optimal conditions for the extraction of black tea with chamomile, the experimental design was applied. The independent factors were the extraction temperature ($60^{\circ}C$, $80^{\circ}C$, $100^{\circ}C$), extraction time (2 min, 4 min, 6 min), and chamomile addition (0.3%, 1.0%, 1.7%). By the RSM (response surface methodology) analysis of the black tea with chamomile extraction, we found that the extraction temperature greatly affected the extraction yield, brix, pH, and reducing sugar, caffeine, theobromine and theophillin contents. The optimum extraction time, temperature, and chamomile content were 4 min, $90^{\circ}C$, and $1.6{\sim}1.7%$, respectively.