Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Optimization of Extraction Condition for Black Tea with Chamomile (Anthemis nobilis) by Response Surface Methodology

반응 표면 분석에 의한 캐모마일(Anthemis nobilis) 첨가 홍차의 최적 추출조건

  • Lim, Oh-Jun (Donga otsuka Co., Ltd.) ;
  • Byun, Kwang-Ihn (Dept. of Hotel Culinary & Beculy Youngnam Foreign Language College) ;
  • Lee, Byoung-Gu (Dept. of Hotel Culinary & Beculy Youngnam Foreign Language College)
  • 임오준 ((주)동아오츠카) ;
  • 변광인 (영남외국어대학 호텔조리제빵과) ;
  • 이병구 (영남외국어대학 호텔조리제빵과)
  • Published : 2007.12.31
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Abstract

The study was designed to determine optimum extraction conditions, by the factorial design of 3 variables and 3 levels using an a RSM program. To determine the optimal conditions for the extraction of black tea with chamomile, the experimental design was applied. The independent factors were the extraction temperature ($60^{\circ}C$, $80^{\circ}C$, $100^{\circ}C$), extraction time (2 min, 4 min, 6 min), and chamomile addition (0.3%, 1.0%, 1.7%). By the RSM (response surface methodology) analysis of the black tea with chamomile extraction, we found that the extraction temperature greatly affected the extraction yield, brix, pH, and reducing sugar, caffeine, theobromine and theophillin contents. The optimum extraction time, temperature, and chamomile content were 4 min, $90^{\circ}C$, and $1.6{\sim}1.7%$, respectively.

Keywords

References

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