Optimization of Supercritical Carbon Dioxide Extraction of Effective Components from Propolis Using Response Surface Methodology

doi:10.7506/spkx1002-6630-200908015

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (8): 86-89.doi: 10.7506/spkx1002-6630-200908015

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Optimization of Supercritical Carbon Dioxide Extraction of Effective Components from Propolis Using Response Surface Methodology

XU Xiang1,2，SUN Li-ping1,2，DONG Jie1,2

(1. Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China；
2. National Research Center of Bee Product Processing, Ministry of Agriculture, Beijing 100093, China)

Received:2008-06-04 Revised:2008-10-12 Online:2009-04-15 Published:2010-12-29
Contact: XU Xiang1,2 E-mail:xuxiang5000@yahoo.com.cn

Abstract

Abstract:

Response surface methodology (RSM) was employed to optimize the supercritical CO2 extraction conditions of effective components from propolis. The effects of pressure, temperature and CO2 flow rate on the yield were investigated. Results showed that the yield decreases with the rise of extraction temperature, while it firstly increases with the increase of pressure and CO2 flow rate until certain high levels of pressure and CO2 flow rate and then begins to decrease. Moreover, the optimum pressure, temperature and CO2 flow rate are 33.4 MPa, 45.4 ℃ and 16.8 L/h, respectively. Under such conditions, the yield reaches 19.62 g/100 g propolis after extraction for 120 min. The GC-MS analysis indicated that the main components in the extract are alkanes, cosanols, cinamyl cinnamate, chrysin and chrysin 5-methyl ester.

Key words: propolis, supercritical carbon dioxide, response surface methodology

CLC Number:

TS201.1

XU Xiang1,2，SUN Li-ping1,2，DONG Jie1,2. Optimization of Supercritical Carbon Dioxide Extraction of Effective Components from Propolis Using Response Surface Methodology[J]. FOOD SCIENCE, 2009, 30(8): 86-89.

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Optimization of Supercritical Carbon Dioxide Extraction of Effective Components from Propolis Using Response Surface Methodology

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