Optimization of supercritical CO2 extraction of resveratrol from V.didii.Foex fruit wine residues by response surface methodology

LIU Ting; WANG Yan; LI Yun; WEN Xin-yu; OUYANG Meng-yun; LIU Bin-han

doi:10.13386/j.issn1002-0306.2015.04.034

LIU Ting, WANG Yan, LI Yun, WEN Xin-yu, OUYANG Meng-yun, LIU Bin-han. Optimization of supercritical CO2 extraction of resveratrol from V.didii.Foex fruit wine residues by response surface methodology[J]. Science and Technology of Food Industry, 2015, (04): 193-198. DOI: 10.13386/j.issn1002-0306.2015.04.034

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Optimization of supercritical CO2 extraction of resveratrol from V.didii.Foex fruit wine residues by response surface methodology

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In order to improve comprehensive utilization of V.didii.Foex,the resveratrol from V.didii.Foex fruit wine residues was extracted by supercritical fluid extraction. Based on single factor experiments,response surface methodology was adopted to investigate the effects of extraction temperature,extraction pressure,extraction time and entrainment agent dosage on resveratrol yield. The optimal extraction conditions were as follows:extraction temperature 32℃,extraction pressure 365 bar,extraction time 1.40 h and entrainment agent dosage3.38 m L/g. Under these conditions,the yield of resveratrol was 387.34μg/g,and mainly in the form of trans-piceid.

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Science and Technology of Food Industry

Optimization of supercritical CO2 extraction of resveratrol from V.didii.Foex fruit wine residues by response surface methodology

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