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• 영문명: Optimization of ultrasound system for the extraction of volatile compounds in Citrus junos (yuzu) peel using response surface methodology
• 발행기관: 한국축산식품학회
• 저자명: 김보경 최윤상 김범근 박민경
• 간행물 정보: 『Food and Life』제2023권 제2호, 39~47쪽, 전체 9쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2023.06.30

영문 초록

The aim of this study was to study the optimum condition of ultrasound system for the extraction of volatile compounds in Citrus junos (yuzu) peel using response surface methodology in combination with a Box-Behnken experimental design. The effects of ultrasound amplitude (X1), sonication temperature (X2), and sonication time (X3) on the changes of volatile compounds were investigated. The response variables, such as the total peak area of volatile compounds (Y1) and the peak area of limonene (Y2), were obtained using gas chromatography-mass spectrometry. Based on the results,the predicted optimal extraction conditions for Y1 included an ultrasound amplitude of 65.56%, sonication temperature of 62.14℃, and sonication time of 57.85 min. The predicted optimization extraction conditions for Y2 were an ultrasound amplitude of 74.94%, sonication temperature of 64.12℃, and sonication time of 61.00 min. In conclusion, this study provided useful information on the ultrasound system, which is a non-thermal extraction method for volatile compounds.

목차

서론

재료 및 방법

결과 및 고찰

요약 및 결론

키워드

yuzu peel volatile compound response surface methodology D-limonene