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Ultrasonic-Supercritical CO2-Assisted Extraction and Component Analysis of Navel Orange Peel Pigment
Corresponding Author(s) : Delin Sun
Asian Journal of Chemistry,
Vol. 27 No. 6 (2015): Vol 27 Issue 6
Abstract
Navel orange peel pigment was extracted using an ultrasonic-supercritical CO2-assisted method. Extraction process was optimized using response surface methodology and pigment components were analyzed. Results of infrared spectroscopy and second-derivative analysis indicated that navel orange peel pigment principally contained aromatic ring, sugars and alkenes. Response surface methodology identified that the optimized conditions to obtain 72.34 % yield were as follows: ultrasonic power, 250 W; supercritical CO2 flow rate, 20 L/h; extraction pressure, 7.7 MPa; temperature, 53 °C; and time, 38 min.
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- P. Molnár and J. Szabolcs, Phytochemistry, 19, 633 (1980); doi:10.1016/0031-9422(80)87029-4.
- W. Shi, M. Chang, W.X. Ju, C.H. Zuo and Y.N. Ma, Jiangshu Agric. Sci., 41, 241 (2013).
- K. Wang, Y. Zhou and P. Peng, Food Res. Develop., 30, 182 (2009).
- X.L. Zhang, S.H. Xie and J.J. Nai, Food Sci., 31, 286 (2010).
- Y.C. Cho, J.H. Cheng, S.J. Hsu, S.-E. Hong, T.-M. Lee and C.-M.J. Chang, Sep. Purif. Technol., 78, 274 (2011); doi:10.1016/j.seppur.2011.02.017.
- H.Y. Lee, Y.J. Kim, E.J. Kim, Y.K. Song and S.Y. Byun, J. Cosmet. Sci., 59, 431 (2008).
- D.J. Charest, M.O. Balaban, M.R. Marshall and J.A. Cornell, J. Aquat. Food Prod. Technol., 10, 81 (2001); doi:10.1300/J030v10n03_08.
- X. Yang, Z.S. Zhang and Q.W. Zheng, Chinese Soc. Agric. Eng., 29, 296 (2013).
- D.L. Sun, D.B. Sun and X.C. Yu, Wood Fiber Sci., 43, 442 (2011).
- K.W. Lee and J.P. Kim, Text. Res. J., 71, 395 (2001); doi:10.1177/004051750107100505.
- S.L. Ferreira, R.E. Bruns, H.S. Ferreira, G.D. Matos, J.M. David, G.C. Brandão, E.G. da Silva, L.A. Portugal, P.S. dos Reis, A.S. Souza and W.N. dos Santos, Anal. Chim. Acta, 597, 179 (2007); doi:10.1016/j.aca.2007.07.011.
References
P. Molnár and J. Szabolcs, Phytochemistry, 19, 633 (1980); doi:10.1016/0031-9422(80)87029-4.
W. Shi, M. Chang, W.X. Ju, C.H. Zuo and Y.N. Ma, Jiangshu Agric. Sci., 41, 241 (2013).
K. Wang, Y. Zhou and P. Peng, Food Res. Develop., 30, 182 (2009).
X.L. Zhang, S.H. Xie and J.J. Nai, Food Sci., 31, 286 (2010).
Y.C. Cho, J.H. Cheng, S.J. Hsu, S.-E. Hong, T.-M. Lee and C.-M.J. Chang, Sep. Purif. Technol., 78, 274 (2011); doi:10.1016/j.seppur.2011.02.017.
H.Y. Lee, Y.J. Kim, E.J. Kim, Y.K. Song and S.Y. Byun, J. Cosmet. Sci., 59, 431 (2008).
D.J. Charest, M.O. Balaban, M.R. Marshall and J.A. Cornell, J. Aquat. Food Prod. Technol., 10, 81 (2001); doi:10.1300/J030v10n03_08.
X. Yang, Z.S. Zhang and Q.W. Zheng, Chinese Soc. Agric. Eng., 29, 296 (2013).
D.L. Sun, D.B. Sun and X.C. Yu, Wood Fiber Sci., 43, 442 (2011).
K.W. Lee and J.P. Kim, Text. Res. J., 71, 395 (2001); doi:10.1177/004051750107100505.
S.L. Ferreira, R.E. Bruns, H.S. Ferreira, G.D. Matos, J.M. David, G.C. Brandão, E.G. da Silva, L.A. Portugal, P.S. dos Reis, A.S. Souza and W.N. dos Santos, Anal. Chim. Acta, 597, 179 (2007); doi:10.1016/j.aca.2007.07.011.