从芹菜叶中提取黄酮的动力学研究  

The Kinetic Model of Solvent Infusion of Flavonoids from Celery Leaf

作　　者：魏小红[1] 袁瑞花 王辰[1] WEI Xiaohong;YUAN Ruihua;WANG Chen(College of Life Science,Yangtze University,Jingzhou,Hubei 434025,China)

机构地区：[1]长江大学生命科学学院

出　　处：《农产品加工》2019年第12期25-27,32,共4页Farm Products Processing

基　　金：荆州市科技发展计划项目(2014AB24)

摘　　要：从芹菜叶中提取黄酮时,浸提温度、浸提时间和颗粒粒径的操作参数对芹菜黄酮提取效果均会产生影响。以体积分数90%乙醇为浸提剂,基于Fick第一定律,采用芹菜黄酮浸提过程中的试验数据,求得有关动力学参数。结果显示,浸提时间越长,浸提温度越高,芹菜叶粒度越小,越有利于芹菜黄酮的提取,通过改变浸提过程中的工艺参数,获得了芹菜黄酮浸提动力学方程;浸提动力学方程为选择芹菜叶黄酮提取的操作条件提供了理论依据。To study the influence to infusion celery flavonoids(CF)of the operation indices of infusion temperature,infusion time and particle size in the process of infusion flavonoids from celery.With 90 percent of alcohol as the infusion solvent,according to the Fick's first law,the parameters in the model were obtained by the experimental data of infusion of flavonoids from celery.The longer extractive time,the higher extractive temperature,the smaller particle size were beneficical to the CF infusion.Then the kinetic equation was investigated by changing the parameters of the infusion process,the kinetic equation of CF infusion was erected.The model can provide the valuable theory basis for the selection of the operation conditions of CF infusion.

关 键 词：芹菜 黄酮化合物 Fick第一定律 浸提 动力学方程 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]