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Optimisation of extraction conditions for terpenoids in Schizandra chinensis Baillon using the response surface method
Author(s) -
Yang SoJeong,
Lee KwangGeun
Publication year - 2020
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.3584
Subject(s) - terpenoid , chemistry , sesquiterpene , response surface methodology , monoterpene , flavour , extraction (chemistry) , chromatography , central composite design , terpene , stereochemistry , food science , organic chemistry
Terpenoids, which are the major volatile compounds of Schizandra chinensis Baillon ( Omija ), are the main component of phytoncide. The purpose of the present study was to provide more ways to utilise Omija by optimising terpenoid extraction. The response surface method (RSM) was used to maximise the levels of monoterpene, which has substantial physiological activity and sesquiterpene, which has strong impacts on flavour. Central composite design was used to optimise the extraction pressure (X 1 : 0.01‐0.1 Mpa), ethanol concentration (X 2 : 0%‐50%), and sample concentration (X 3 : 0.01‐0.2 g/mL). Analysis of variance showed that X 1 , X 2 and X 3 affected total terpenoid levels (Y 1 ) and monoterpene levels (Y 2 ), whereas only X 1 and X 3 significantly affected sesquiterpene content (Y 3 ) ( P < .05). The optimal conditions based on the individual responses were as follows: Y 1 and Y 2 , X 1 = 0.07 Mpa, X 2 = 36% and X 3 = 0.17 g/mL; Y 3 , X 1 = 0.10 Mpa, X 2 = 50% and X 3 = 0.20 g/mL.