본 연구에서는 도토리를 이용한 기능 식품개발을 목적으로 한 연구의 일환으로 도토리의 항산화 특성을 조사하기 위하여 추출온도 , 추출시간 시간, 용매비 mL/g을 중심합성계획법으로 16개의 구간으로 하여 총페놀성 화합물의 함량, 전자공여능, 항산화능 및 아질산 염소거작용 등을 반응표면분석법으로 모니터링하여 최적추출조건을 설정하였다. 실험 결과 총페놀성 화합물 함량은 추출온도 , 추출시 간 4.08 시간 및 시료에 대한 용매비 22.39 mL/

As part of studies on functional food development from the acorn (Quercus acutissima CARRUTHERS), this study investigated the antioxidant properties of the acorn using response surface methodology. Optimal extraction conditions were established by monitoring total phenol levels, electron donating ability, antioxidant ability and nitrite-scavenging action using response surface analysis under a central composite design. The extraction temperature varied in the , the extraction time between 1-5 h, and the solvent ratio was in the interval 5-25mL/g of sample. Extracted total phenols were highest at , 4.08 h, and 22.39 mL/g. This extraction was influenced by solvent ratio, but not by extraction time or temperature. Electron donating ability was found to be highest at , 2.85h, and 6.47 mL/g. The highest antioxidant level was 2.09 AI at , 1.67 h, and 18.84 mL/g, and this value was greatly influenced by all of extraction temperature, extraction time, and solvent ratio. Nitrite-scavenging ability was found to be highest at , 1.24h, and 19.55mL/g. Changes in nitrite-scavenging ability were most influenced by solvent ratio, followed by extraction temperature, but no influence of extraction time within the range tested was found.

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