Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 30 Issue 3
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- Pages.523-528
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- 1998
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- 0367-6293(pISSN)
Optimization for Electron Donating Ability and Organoleptic Properties of Ethanol Extracts from Chrysanthemum Petals
전자공여작용과 관능적 특성을 고려한 산국(山菊) 에탄올 추출물의 제조조건 최적화
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Park, Nan-Young
(Department of Food Science and Technology, Kyungpook National University) ;
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Lee, Gee-Dong
(Department of Traditional Fermented Food, Kyongbuk College of Science) ;
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Jeong, Yong-Jin
(Department of Traditional Fermented Food, Kyongbuk College of Science) ;
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Kim, Hyun-Ku
(Korea Food Research Institute) ;
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Kwon, Joong-Ho
(Department of Food Science and Technology, Kyungpook National University)
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박난영
(경북대학교 식품공학과) ;
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이기동
(경북과학대학 전통발효식품과) ;
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정용진
(경북과학대학 전통발효식품과) ;
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김현구
(한국식품개발연구원) ;
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권중호
(경북대학교 식품공학과)
- Published : 1998.06.01
Abstract
Response surface methodology (RSM) was used to monitor extraction characteristics of electron donating ability and organoleptic properties for ethanol extracts from Chrysanthemum petals, thereby determining optimum extraction conditions. A central composite design was applied to investigate effects of solvent per sample
반응표면분석에 의하여 야생국인 산국 꽃잎의 추출조건에 따른 추출물의 전자공여작용 및 관능적 특성을 모니터링하고 에탄올 추출조건을 최적화하였다. 중심합성 실험계획에서 시료에 대한 용매비