CAO Jia-jia, SHEN Tu-chao, HOU Xiao-rong, SHAN Wei-guang. Optimization of extraction technology for crocins in Crocus sativus L.by response surface method[J]. Science and Technology of Food Industry, 2013, (19): 244-247. DOI: 10.13386/j.issn1002-0306.2013.19.019
Citation: CAO Jia-jia, SHEN Tu-chao, HOU Xiao-rong, SHAN Wei-guang. Optimization of extraction technology for crocins in Crocus sativus L.by response surface method[J]. Science and Technology of Food Industry, 2013, (19): 244-247. DOI: 10.13386/j.issn1002-0306.2013.19.019

Optimization of extraction technology for crocins in Crocus sativus L.by response surface method

  • The optimum extraction process of crocin-Ⅰ and crocin-Ⅱ in Crocus sativus L.was investigated.The ethanol-water and ultrasonic wave with 100W power were used to extract crocins, and the extraction process was optimized through employing the response surface method based on the single factor experiment.The optimum technological parameters were set as follows: the ethanol concentration was 50%, the extracting duration was 30min, and the extracting temperature was 45℃.Under such extraction technological conditions, the extracting rates of crocin-I and crocin-II were 14.12% and 4.98% respectively.The proposed extraction process could be applied for extracting crocin-Ⅰ and crocin-Ⅱ in Crocus sativus L.
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