Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Optimization of Extraction Conditions of Polyphenolic Compounds from Apple Pomace by Response Surface Methodology

반응표면분석에 의한 사과 pomace로부터의 폴리페놀 추출조건 최적화

  • Published : 2009.06.30
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Abstract

This study examined the optimization of alcohol extraction conditions for maximizing the total polyphenols derived from apple pomace, by response surface methodology (RSM). The effects of four independent variables, including $X_1$ (ratio of solvent to sample content), $X_2$ (dipping time), $X_3$ (extraction time), and $X_4$(extraction temperature), were investigated at five levels using central composite design (CCD). $Y_1$ (yield) and $Y_2$ (total polyphenols) were chosen as dependent variables. The coefficients of determination, $R^2$, were greater than 0.900 (0.9042 and 0.9555). The results showed that the model fit was very significant (p<0.001). The optimum extraction conditions were as follows: 13.00 mL/g for the ratio of solvent to sample content, 89.02 min for dipping time, 180 min for extraction time, and $70^{\circ}C$ for extraction temperature. At these conditions, the predicted total polyphenol content was 29.68 mg catechin equiv./g.

사과 pomace의 알콜 추출 조건을 최적화하기 위하여 중심합성계획법을 이용하여 용매비와 침지시간, 추출시간, 추출온도는 독립변수로 수율과 총 폴리페놀 함량은 종속변수로 설정하였다. 실험 결과 최적조건은 반응표면분석을 이용하여 모니터링하였다. 반응표면그래프 분석 결과 사과 pomace의 알콜 추출 시 수율은 침지시간과 추출시간에는 큰 영향을 받지 않았으며, 시료에 대한 용매비가 높을수록 또는 추출온도가 높아질수록 증가하였다. 총폴리페놀 함량은 모든 독립변수에 영향을 받아 비례적으로 함께 증가하였으나 최고점을 보인 후 다시 감소되는 경향을 나타내었다. 총 폴리페놀 함량을 최대로 하는 최적 알콜 추출 조건은 사과 pomace에 용매비를 13.00 mL/g로 하고 89.02분 동안 침지시킨 후 $70^{\circ}C$에서 180분 추출하였을 때로서 그 때의 수율은 3.76%, 총 폴리페놀 함량은 29.68 mg catechin equiv./g으로 나타났다.

Keywords

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