Optimization of Macerating Enzymatic Extraction Process and Components Change of Extract of Rubus coreanus Miq. Fruit

College of Life Science and Natural Resources, Wonkwang University, Iksan 570-749, Korea.ABSTRACT : The objective of this study is to investigate the optimal condition for macerating enzymatic extraction processthat leads to the highest yield and the largest extracted amount of bio-active contents from Rubus coreanus Miq. fruit. Theoptimal 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:amylogucosi-dase, and the amount of the macerating enzyme added was 2% by weight. The extraction process was done at a temperatureof 45 ~ 50℃ for 10 hours. The extraction yields on Rubus coreanus Miq. fruit by macerating enzymatic extraction processwas increased by 84.3% compared to that of hot-water extraction process. The amounts of organic acids and vitamin foundin the extract were also higher. The amount of polyphenol and anthocyanin contents in the extract were 185% and 257% ofthose from hot-water extraction, respectively. These results suggest that macerating enzymatic extraction is an effective metho dto boost extraction yield and to increase the amount of extraction of bio-active contents from Rubus coreanus Miq. fruit.Key Words : Rubus coreanus Miq., Macerating Enzymatic Extraction, Extraction Yield, Components