Optimization of extraction conditions of volatile oil from Chrysanthemum morifolium Ramat by orthogonal design

YANG Jian; SHAO Rong; WANG Zhi-xiang; CHEN Ran-ran

doi:10.13386/j.issn1002-0306.2015.12.048

Issue 12

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2015 > (12): 270-273. > DOI: 10.13386/j.issn1002-0306.2015.12.048

YANG Jian, SHAO Rong, WANG Zhi-xiang, CHEN Ran-ran. Optimization of extraction conditions of volatile oil from Chrysanthemum morifolium Ramat by orthogonal design[J]. Science and Technology of Food Industry, 2015, (12): 270-273. DOI: 10.13386/j.issn1002-0306.2015.12.048

Citation:

PDF (606 KB)

Optimization of extraction conditions of volatile oil from Chrysanthemum morifolium Ramat by orthogonal design

China Pharmaceutical University, Pharmaceutical Engineering Teaching and Research Section
Yancheng Institute of Technology, School of Chemical and Biological Engineering

More Information

Received Date: September 22, 2014

Graphical Abstract

Abstract

Abstract

With Chrysanthemum morifolium Ramat as the research object, supercritical CO2 as solvent, the β-elemene yield and volatile oil yield as measure indicators, the effects of four extraction parameters including particle diameter, extraction pressure, extraction temperature, extraction time on extraction processes were separately studied. Then it was optimized using orthogonal design based on single factor investigations for achieving higher β-elemene extraction yield and volatile oil extraction yield. Under the condition of particle diameter of 80 meshes, extraction pressure of 17.24 MPa, extraction temperature of 35℃, extraction time of100 min, the β-elemene yield was 104.57mg/kg and the volatile oil yield was 3.26%. It gave priority to β-elemene yield with due consideration to volatile oil yield with comprehensive index orthogonal design. It made process conditions more reasonable.
- Chrysanthemum morifolium Ramat,
- β-elemene,
- supercritical,
- comprehensive index,
- orthogonal design

FullText(HTML)

References (10)

References

[1]	周丽, 张维, 王斌.杭白菊的有效成分及深加工研究进展[J].食品工业, 2014, 35 (6) :199-202.
[2]	陈美婉, 钟章锋, 王胜鹏, 等.β-榄香烯抗癌活性及其新型给药系统的研究进展[J].中国新药杂志, 2012, 21 (12) :1358-1361.
[3]	金建忠.超临界二氧化碳萃取杭白菊挥发油工艺研究[C].第八届全国药用植物及植物药学术研讨会, 2009.
[4]	杨立刚, 李莉华, 林丽凤, 等.南京菊花脑部分成分分析及挥发油的提取研究[J].现代食品科技, 2010, 26 (2) :212-214.
[5]	钟才宁, 何敏, 杨再波, 等.均匀设计优化野菊花挥发油提取工艺及抗氧化研究[J].时珍国医国药, 2009, 20 (4) :888-889.
[6]	张菲菲, 马永建, 孙桂菊, 等.菊花挥发油提取工艺研究[J].时珍国医国药, 2008, 19 (4) :834-836.
[7]	郭巧生, 王亚君, 杨秀伟, 等.杭菊花挥发性成分的表征分析[J].中国中药杂志, 2008, 33 (6) :624-627.
[8]	鲍忠定, 秦志荣, 许荣年, 等.杭白菊挥发油化学成分的气相色谱-质谱联用技术分析[J].食品科学, 2003, 24 (6) :120-121.
[9]	李旭, 刘停.杜仲叶总黄酮微波辅助提取工艺的优化及其抗氧化性研究[J].食品工业科技, 2013, 34 (4) :243-248.
[10]	孙桂菊, 张菲菲, 马永建, 等.杭白菊挥发油成分分析及β-榄香烯含量的测定[J].食品科学, 2008, 29 (9) :506-510.

[1]	HONG Wenlong, DAI Zhaoqi, ZHAO Jianying, LUO Ji, WANG Zhaobin. Preparation of Plasma Active Water and Its Effect on Storage Quality of Fresh Beef[J]. Science and Technology of Food Industry, 2024, 45(24): 293-300. DOI: 10.13386/j.issn1002-0306.2024010211
[2]	GAN Kefan, QIAN Jing, ZHANG Jianhao, YAN Wenjing. Effect of Cold Plasma Synergistic Composite Essential Oils on Beef Storage and Freshness Preservation[J]. Science and Technology of Food Industry, 2024, 45(21): 292-301. DOI: 10.13386/j.issn1002-0306.2023110230
[3]	LI Xia, QIAN Jing, ZHANG Jianhao, YAN Wenjing. Effect of Combined Plasma-activated Water and Dielectric Barrier Discharge Treatment on the Sterilization and Quality of Fresh-cut Lettuce[J]. Science and Technology of Food Industry, 2024, 45(19): 196-205. DOI: 10.13386/j.issn1002-0306.2023100188
[4]	LU Hailing, XU Yanyang. Effects of a New Combination Fresh-keeping Storage Method on Quality and Shelf-life Prediction for Fresh-cutting Ginseng Slices[J]. Science and Technology of Food Industry, 2024, 45(4): 282-289. DOI: 10.13386/j.issn1002-0306.2023040168
[5]	DENG Qiuqiu, PANG Wenting, KANG Kaijie, GAO Qing, HE Jinsong. Kinetic Study on the Effect of Slightly Acidic Electrolyzed Water Immersion on the Storage Quality of Fresh Gastrodia elata Slices[J]. Science and Technology of Food Industry, 2023, 44(22): 303-310. DOI: 10.13386/j.issn1002-0306.2023010148
[6]	XIAO Wenyu, WU Xun, HUANG Xianbin, LI Ling, HE Zhiping, GUO Jian. Inhibitory Effect of Low Temperature Plasma-Activated Water on the Surface Microorganisms and the Quality Attributes of Blueberry[J]. Science and Technology of Food Industry, 2023, 44(8): 359-365. DOI: 10.13386/j.issn1002-0306.2022060084
[7]	WEI Qiaoyun, YUAN Yuan, GAO Ting, ZHANG Jianhao, YAN Wenjing. Optimization of Cold Sterilization Process and Its Effect on Quality of Dried Jujube by High Voltage Electric Field Cold Plasma[J]. Science and Technology of Food Industry, 2021, 42(16): 317-324. DOI: 10.13386/j.issn1002-0306.2020120235
[8]	KANG Jun-han, XU Yi, YANG Heng-yu. Characterizing the Quality Changes of Fresh Tremella during Storage Based on a New Diffused Time-Temperature Indicator[J]. Science and Technology of Food Industry, 2020, 41(22): 275-280. DOI: 10.13386/j.issn1002-0306.2020030101
[9]	HE Meng, WANG Dan, MA Yue, TONG Jun-mao, ZHAO Xiao-yan. Effect of different packaging materials on storage quality of fresh-cut potato[J]. Science and Technology of Food Industry, 2014, (12): 316-319. DOI: 10.13386/j.issn1002-0306.2014.12.061
[10]	Effect of fresh-cut potatoes after washing with different sanitizers on storage quality change[J]. Science and Technology of Food Industry, 2013, (15): 328-331. DOI: 10.13386/j.issn1002-0306.2013.15.076

Supplements (0)

Cited By

Cited by

Periodical cited type(2)

1.	孙朋朋，王薇，刘英，许阳，任圆圆. 多糖类型对泥鳅鱼皮胶原可食膜性能的影响. 食品与机械. 2022(05): 87-93 .
2.	徐菲菲，许健，刘飞，陈茂深，夏熠珣，钟芳. 戊二醛添加顺序对胶原蛋白肠衣膜品质的影响. 食品与生物技术学报. 2022(12): 30-39 .

Other cited types(5)

Get Citation

PDF

XML

Article Metrics

Article views (122) PDF downloads (179) Cited by(7)

Science and Technology of Food Industry

Optimization of extraction conditions of volatile oil from Chrysanthemum morifolium Ramat by orthogonal design