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Taguchi 법에 의한 흑목이버섯의 항산화활성 증진을 위한 열수추출 최적화 KCI 등재

Optimization of Hot Water Extraction for Enhancing Antioxidative Activity from Auricularia auricula Using Taguchi Approach

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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

Optimization study of the hot water extraction for enhancing antioxidative activity from Auricularia auricula was performed by Taguchi approach using orthogonal matrix L9(34) method. The correlation between DPPH radical scavenging activity and the components of samples extracted from different extraction conditions were also analyzed. The correlation coefficient between DPPH radical scavenging activity and melanin content of A. auricula was 0.93, indicating 'good correlation'. The optimum extraction conditions were obtained at the extraction time of 1 hr. temperature of 85oC, solid: water ratio of 1: 40(w/v) and frequency of 2 times. Under these conditions, values of maximum DPPH free radical scavenging activity and melanin contents of A. auricula were 67.21±2.17 and 52.94±2.10 mg/g, respectively. Melanin content of 1.6 times and DPPH free radical scavenging effect of 130% were enhanced by optimization.

저자
  • 김현민(강원대학교생물공학과) | Hyeon-Min Kim
  • 허원(강원대학교생물공학과) | Won Hur
  • 이신영(강원대학교생물공학과) | Shin-Young Lee Corresponding author