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논문 기본 정보

자료유형
학술저널
저자정보
Kim, Jung-Yun (Korea Food Research Institute) Do, Jeong-Ryong (Korea Food Research Institute) Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University) Kim, Hyun-Ku (Korea Food Research Institute)
저널정보
한국응용생명화학회 Applied Biological Chemistry Applied Biological Chemistry 제53권 제3호
발행연도
2010.1
수록면
330 - 336 (7page)

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초록· 키워드

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The extraction characteristics and physiological properties of Viscum album var. coloratum(mistletoe) were monitored by response surface methodology (RSM). The maximum electron donating ability 88.05% was obtained at 42.10 W of microwave power, 36.99% of ethanol concentration, and 7.17 min of extraction time. The maximum inhibition effect on tyrosinase was 62.88% at microwave power, and its condition was 84.02 W, 92.46%, and 7.07 min of ethanol concentration, and extraction time, respectively. Superoxide dismutase (SOD) showed a maximum pseudo-activity of 53.55% at microwave power, 142.69 W, ethanol concentration, 32.69%, and extraction time, 3.58 min. The maximum total polyphenol content was 72.82% and it was under 122.57 W, 16.81%, and 2.94 min of microwave power, ethanol concentration, and extraction time, respectively. Based on superimposition of four-dimensional RSM regarding electron-donating ability, inhibition effect on tyrosinase, pseudo-activity of SOD, and total polyphenol content, the optimum ranges of extraction conditions are as follows; microwave power, 0-135 W, ethanol concentration, 64-70%, and extraction time, 4.15 min.

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