복분자의 효소 추출 공정의 최적화 및 성분 변화

Abstract

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 45~50℃ for 10 hours. The extraction yields on Rubus coream 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 anthocyanim contents in 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.