摘要
本文依据传质理论和质量守恒原理,对天然植物中有效成分从固相向液相转移的传质过程进行合理的假设,以Fick第二扩散定律为基础建立了亚临界水提取(SWE)和超声强化亚临界水提取(USWE)天然植物有效成分的动力学模型;确立了用于估算亚临界水提取和超声强化亚临界水提取植物有效成分得率的方法;并以提取肉桂中代表性成分肉桂醛为例,以影响肉桂醛得率的重要因素---温度为考察指标,进行了不同温度下亚临界水提取和超声强化亚临界水提取肉桂醛的动力学模型验证实验。提取的动力学模型为(1)k tE E e-∞=-,通过模型检验证明了该动力学模型能很好的拟合提取的实验数据,且超声强化亚临界水提取的E∞和k值明显大于亚临界水提取,表明了超声对亚临界水提取过程有强化效应。该模型的建立为亚临界水提取和超声强化亚临界水提取植物有效成分的工业化应用和技术的推广提供了理论依据。
In this paper, based on the mass transfer theory and the principle of conservation of mass, a reasonable assumption was made regarding the mass transfer process, wherein the active ingredients in natural plant were transferred from solid phase to liquid phase. The kinetic models of the subcritical water extraction （SWE） and ultrasound-assisted subcritical water extraction （USWE） of the active ingredients of natural plants were established based on Fick＇s second law of diffusion. A method for estimating the yield of active ingredients from SWE and USWE was established. The extraction of cinnamaldehyde （the principal component） from cinnamon was used as an example. Temperature,the most important factor affecting the einnamaldehyde yield, was used as the indicator for conducting the experimental validation of the kinetic models of the SWE and USWE of cinnamaldehyde at different temperatures. The kinetic model of the extraction was E = E∞ （1 - e kt ） . The model validation proved that this kinetic model fitted well with the experimental data from the extraction. The E∞ and k values of USWE were higher than those of SWE, showing that ultrasound could enhance the extraction efficiency of SWE. The kinetic model provided a theoretical reference for the SWE and USWE of active ingredients from plants for industrial applications and for expanding the scope of SWE and USWE applications.
出处
《现代食品科技》
EI
CAS
北大核心
2015年第1期142-146,152,共6页
Modern Food Science and Technology
基金
国家自然科学基金资助项目(20776047)
关键词
超声
亚临界水提取
有效成分
动力学模型
ultrasound
subcritical water extraction
active ingredients
kinetic model
