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Study to find the Optimal Purification Processing Conditions of Anthocyanin from Bokbunja Byproducts

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  • URLhttps://db.koreascholar.com/Article/Detail/269466
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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

This study was performed to determine the purification yield, color value, and total anthocyanin content of purifiedanthocyanins from Bokbunja byproducts for analyzing the optimal conditions of purification processing by responsesurface methodology (RSM) based on HCl or trifluoroacetic acid (TFA) concentration as an acidulent and ethanolconcentration as an eluent. From the results of purification yield, color value, and total anthocyanin content of thepurified anthocyanins, it was shown that HCl was better than TFA for purification processing from Bokbunjabyproducts and the optimal concentration range of ethanol was 60-75%. The optimal purification conditions for HClor TFA, ethanol concentration, and overall desirability by analysis of multiple response surface methodology withthe same weighed value for each dependent variable were 0.84%, 73.12% and 0.77 for HCl acidulent and 1.00%,60.75%, and 0.96 for TFA acidulent, respectively.

저자
  • 김희선(단국대학교 식품공학과) | Hee-Sun Kim
  • 강은진(단국대학교 식품공학과) | Eun-Jin Kang
  • 김원석(서도비엔아이(주)) | Won-Suk Kim
  • 김명환(단국대학교 식품공학과) | Myung-Hwan Kim Corresponding author