• 한국식품영양과학회지
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• 제27권4호
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• pp.585-590
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• 1998

To renew interest in Chrysanthemum boreale as a traditional food material, response surface methodology was used for optimizing extraction conditions and monitoring physicochemical properties of ethanol extracts from Chrysanthemum petal. The phenolic compounds of ethanol extracts were minimized in 87ml/g(solvent per sample), 21%(ethanol concentration), and 15 hours(extraction time). The physicochemical properties of ethanol extracts were maximized in the conditions of 115ml/g, 98% and 16 hours on yellow color intensity, 143ml/g, 75% and 19 hours on carotenoid content, and 148ml/g, 53% and 18 hours on soluble solid content. Optimum ranges of extraction condition for physicochemical properties of Chrysanthemum boreale were 130~150ml/g, 70~85% and 20~28 hours, respectively. Predicted values at the optimum extraction condition were in good agreement with experimental values.