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한국식품과학회지
→ 한국식품과학회지2018 ; 50(05): 474-479
Optimization of ultrasound-assisted extraction of anthocyanins and phenolic compounds from campbell early grape using response surface methodology
반응표면분석법을 이용한 캠벨얼리 포도의 총 안토시아닌과 총 페놀의 초음파 추출조건 최적화
Dayeon Ryu1 and Eunmi Koh1,*
1Major of Food & Nutrition, Division of Applied Food System, Seoul Women’s University
류다연1·고은미1,*
1서울여자대학교 식품응용시스템학부 식품영양학전공
ABSTRACT
In this study, ultrasound-assisted extraction conditions of total anthocyanins and total phenolic compounds from Campbell early grape (Vitis labruscana) were optimized via response surface methodology using a Box-Behnken design. Three independent variables, including solid-liquid ratio (1/30-1/50 g/mL), extraction time (2-10 min), and amplitude (20- 100%), significantly affected total anthocyanin content. However, no significant effect of these variables was observed in the total phenolic compound content. The optimized extraction conditions were solid-liquid ratio of 1/48.13 g/mL, extraction time of 2 min, and amplitude of 20%. Under these conditions, the predicted values of total anthocyanins and total phenolic compounds were 94.96 and 1,661.16 mg/100 g dry weight (DW), respectively. The experimental values of total anthocyanins and total phenolic compounds were 88.25 and 1,554.37 mg/100 g DW, respectively, which is well matched with the predicted values within 7.5% difference.
KEYWORD
campbell early grape, ultrasound-assisted extraction, response surface methodology, anthocyanin, phenolic compound
한국식품과학회지 2018 Oct; 50(05): 474 - 479
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