• Preventive Nutrition and Food Science
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• v.13 no.4
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• pp.321-326
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• 2008

In order to improve the market competitiveness of the processed products of Undaria pinnatifida, various extraction conditions of Undaria pinnatifida were examined to determine the optimal conditions for the extraction of its valuable components. The highest level of alginic acid content was detected after 90 min of typical extraction or after 20 min of pressure extraction, after which the levels decreased slightly. The concentrations of reducing sugar and crude protein were also high after 90 min of typical extraction. Both alginic acid and reducing sugar were extracted in greater amounts using pressure extraction. The reducing sugar content was $2.8{\sim}3.2$ times higher using pressure extraction rather than typical extraction. Furthermore, the extraction results were superior with the, pressure extraction method. The appropriate temperature and duration of extraction were found to be $120^{\circ}C$ for 20 min. The use of a single enzyme yielded better results during extraction compared to the use of a mixture of enzymes. 20 min of pressure extraction followed by the addition of 0.1% pectinase and 2 hr of further extraction at $50^{\circ}C$ yielded high contents of alginic acid and reducing sugar from Undaria pinnatifida.

• Food Science and Preservation
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• v.3 no.2
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• pp.131-136
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• 1996

Even though plum is well known as a health food, the available processed food of it is quite limited. Furthermore it is difficult to find an easy processing method for leading to a value added product at farmhouse. This study was investigated to effects of temperature for plum extract juice by osmosis of yellow sugar. The plum was mixed with yellow sugar at equal ratio(w/w) to obtain yellowish extracted plum juice and then located in incubator at 15, 25, 35$^{\circ}C$, respectively. The sugar content of extract was high at the early period but decreased throughout extraction period and it was about 66.1~67.4$^{\circ}$Brix. The color difference was increased yellowish throughout the extract period. The pH of it was decreased throughout extract processing but citric acid content was increased. The speed of extraction during extraction processing was more rapid at 15$^{\circ}C$ than 3$0^{\circ}C$. However sensory evaluation score of taste and flavour was obtained at 15$^{\circ}C$ than 3$0^{\circ}C$, so the prefer temperature for plum extract juice by osmosis of yellowish sugar was 15~2$0^{\circ}C$.

• Korean journal of food and cookery science
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• v.7 no.1
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• pp.27-34
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• 1991

This study attempted to set up reasonable extraction time of Omija that was put in water for the various components to soak out. Changes of free sugars, organic acids, reducing sugar, total acid and tannin in Omija with various extraction times were investigated (together with the analysis of each components in Omija fruit). 1. High Performance Liquid Chromatography showed fructose, glucose, and sucrose to be the major free sugars of the Omija fruit. Free sugars and reducing sugar value in Omija beverage increased gradually in according with the extraction time, and marked 75.6% per total free sugars and 82.1% per total reducing sugar at 12 hours. 2. Gas Chromatography showed lactic acid, oxalic acid, fumaric acid, levulinic acid, succinic acid, malic acid, citric acid and pyroglutamic acid to be the major organic acids of the Omija fruit. Organic acids and total acids value in Omija beverage increased gradually on proportion to extraction time, and marked 97.0% per total organic acids at 9 hours and 79.0% per total acids at 12 hours. 3. Tannin content in Omija beverage was increased when extraction time was longer but it showed a low percentage as compared with the reducing sugar and total acid. Tannin content marked 48.8% per total tannin at 12 hours. 4. Sensory evaluation revealed that !1 hours of extraction produced the best quality products based in taste, flavor, color and over-all acceptability, considering the data, it seems possible to conclude that the optimum of time for extraction of Omija to water is 9 hours.

• Food Science and Preservation
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• v.12 no.4
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• pp.367-371
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• 2005

This study analyzed the extraction condition for large-scale extraction process to be used industrially. The total sugar content of 5-year Red ginseng in viewpoint of the ginseng materials was highest by $32\%$ and it of 5-year Keumsan ginseng was $31\%$. Therefore 5-year Keumsan ginseng was used by test sample. The next extraction condition, that is the total sugar content of the internal white among the parts of ginseng, the extraction efficiency under the condition of optimal temperature $80^{\circ}C$ and optimal extract time 6hrs, was highest. And the amount of total sugar extracted from ginseng treated with protease, ${\alpha}-amylase$ and cellulase was increased about $20\%$. Total sugar recovery in methods of alcohol concentration $70\%$ and freezer-dry method was highest.

• Journal of Mushroom
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• v.12 no.4
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• pp.299-303
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• 2014

This study was to comparative analysis that different methods of extraction about total sugar content which the major functional components of edible and medicinal mushrooms. Through the phenol-sulfuric acid method was measured that Hot water extraction, acid extraction, and alkaline extraction. Drawing the standard curve to obtain the concentration of the glucose solution and the sample by applying the measured absorbance on the standard curve. Total sugar contents was measured after extraction with different solvents.(Hot water, 70% EtOH, 80% MeOH). The level of total sugar in Cordyceps militaris is highest in the hot water extraction with 658.4(${\mu}g/g$) and Coriolus versicolor in 649.7(${\mu}g/g$) and 679.0(${\mu}g/g$) was found as the highest in the acid extraction and the alkaline extraction. C. militaris and ASI 7025 showed the highest level in the hot water extraction. Finally, C. versicolor, Sparassis crispa showed that higher than the other mushrooms at the 1hr, 2hr microwave extraction. It was varied total sugar content according to the different extraction solvent and the extraction method.

• Journal of the Korean Wood Science and Technology
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• v.46 no.4
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• pp.380-392
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• 2018

The importance of polysaccharides is increasing globally due to their role as a significant source of dietary prebiotics in the human diet. In the present study, in order to maximize the yield of crude polysaccharides from Pinus densiflora, response surface methodology (RSM) was used to optimize a two-stage extraction process consisting of steam explosion and water extraction. Three independent main variables, namely, the severity factor (Ro) for the steam explosion process, the water extraction temperature ($^{\circ}C$), and the ratio of water to raw material (v/w), were studied with respect to prebiotic sugar content. A Box-Behnken design was created on the basis of the results of these single-factor tests. The experimental data were fitted to a second-order polynomial equation for multiple regression analysis and examined using the appropriate statistical methods. The data showed that both the severity factor (Ro) and the ratio of water to material (v/w) had significant effects on the prebiotic sugar content. The optimal conditions for the two-stage process were as follows: a severity factor (Ro) of 3.86, a water extraction temperature of $89.66^{\circ}C$, and a ratio of water to material (v/w) of 39.20. Under these conditions, the prebiotic sugar content in the extract was 332.45 mg/g.

• Journal of Sericultural and Entomological Science
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• v.51 no.2
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• pp.180-184
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• 2013

Study on extraction and concentration of mulberry leaf were performed to increase utilization as new source of food additives. We analyzed extraction method in EtOH, sugar and hot water solution. The desirable method was 70% alcoholic extraction. Color of concentrate was comparatively stable in 70% alcoholic extraction solution and sugar solution. But hot water extraction was showed color change with brown. By filtering of concentrate in 70% alcoholic extraction and sugar extraction, we removed a deposits. Also, we investigated characteristics of the concentrate from mulberry leaf.

• Food Science and Preservation
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• v.8 no.2
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• pp.157-163
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• 2001

Optimal conditions for hot water extraction of Liriope spicata tuber were investigated with changes in solvent ratio(2∼6 fold) and heating time(1∼5 hr) by response surface methodology. The content of extractable solids increased with an increased in solvent ratio, and the highest content showed at heating time of 3 hr. The content of total steroid saponin increased with a decrease in solvent ratio, and increased with an increase in heating time at increasing the solvent ratio. The content of non-reducing sugar containing oligosaccharides at a lower solvent ratio didn’t show changes depending on heating time, while that at a higher ration decreased with an increase in heating time. Optimal extraction conditions using hot water as the limited conditions of 15∼18% extractable solids, 1.5∼2.0% total steroid saponin, 6∼8% reducing sugar, 6∼7% non-reducing sugar and 13∼15 brix were 3 hrs of heating time and 4 fold of solvent ratio.

• Journal of Ginseng Research
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• v.9 no.1
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• pp.104-111
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• 1985

The quality of concentrated red ginseng extract, which was prepared from Korean red ginseng tails, was studied with respect to the changes in the ethanol concentration in the range of 0-90% and temperature of 70-10$0^{\circ}C$ during 1-5 times of extraction. Each extraction time was taken 8 hours at given temperature. The ratio of free sugars to total sugar changed significantly with the number of extraction and ethanol concentrations. An increase in reducing sugar and free sugars and a decrease in extracted soluble starch were fond as ethanol concentration increased. Extraction temperature was found little effect on extractability of sugars and their ratios. Analysis of free sugars in red ginseng extract identified 6 frdd sugars such as rhamnose, xylose, fructose, glucose, sucrose and maltose, including sucrose to be major.

• Food Science and Preservation
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• v.9 no.2
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• pp.184-188
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• 2002

This study was conducted to optimize hot water extraction process of cordyceps militaris for development beverage. Optimal condition for hot water extraction was investigated with changes in extraction concentration and temperature by response surface methodology. The content of soluble solid was effected with concentration. The efficiency of extraction for turbidity, total sugar, reducing sugar and protein increased with low concentration. The response variables had significant with concentration and the established polynomial model was suitable (p>0.05) model by lack-of-fit analysis. Optimal extraction conditions as the limited renditions of 2.0∼2.4% extractable solids, 1.5∼2.0% brix, l14∼120 $\mu\textrm{g}$/g total sugar, 10.5∼11.0 $\mu\textrm{g}$/ｇ reducing sugar and 110∼l15 $\mu\textrm{g}$/g protein were 95∼100$\^{C}$ and 4.0∼4.1% of concentration.