• 한국약용작물학회지
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• 제21권2호
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• pp.97-104
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• 2013

The objective of this study is to investigate the optimal condition for macerating enzymatic extraction process that leads to the highest yield and the largest extracted amount of bio-active contents from Rubus coreanus Miq. fruit. The optimal extraction conditions were found as the following: The initial amount of the water added to the fruit was 20 ~ 30% by weight. The mixing ratio used for the macerating enzyme was 4 : 1 : 2 (w : w : w) for cellulase:pectinase:amylogucosidase, and the amount of the macerating enzyme added was 2% by weight. The extraction process was done at a temperature of $45{\sim}50^{\circ}C$ for 10 hours. The extraction yields on Rubus coreanus Miq. fruit by macerating enzymatic extraction process was increased by 84.3% compared to that of hot-water extraction process. The amounts of organic acids and vitamin found in the extract were also higher. The amount of polyphenol and anthocyanin contents in the extract were 185% and 257% of those from hot-water extraction, respectively. These results suggest that macerating enzymatic extraction is an effective method to boost extraction yield and to increase the amount of extraction of bio-active contents from Rubus coreanus Miq. fruit.