Physico-chemical Properties of Extract from Alisma orientalis by Supercritical Carbon Dioxide Extraction

doi:10.7506/spkx1002-6630-201021034

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (21): 152-154.doi: 10.7506/spkx1002-6630-201021034

• Basic Research • Previous Articles Next Articles

Physico-chemical Properties of Extract from Alisma orientalis by Supercritical Carbon Dioxide Extraction

YI Xing1,2， JIAO Shuang2，XIAO Xiao-nian1，ZHONG Qiu-chen2，YIN Hong-mei2

1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China；
2. Jiangxi Sino-German Food Engineering Center, Nanchang University, Nanchang 330047, China

Received:2010-06-30 Online:2010-11-15 Published:2010-12-29
Contact: YI Xing E-mail:yixingtt@hotmail.com

Abstract

Abstract:

Some physico-chemical properties such as acid value, saponification value, peroxide value and emulsification property of the extract from Alisma orientalis by supercritical carbon dioxide (SC-CO2) extraction were determined. The effects of storage time and temperature as well as illumination time on oxidative stability of the extract were also investigated. The optimal emulsification conditions of the extract were grinding time of 3 min, emulsification temperature of 25 ℃, and hydrophilic and lipophilic balance (HLB) value of emulsifier ranged from 15.2 to 15.6. During the storage at room temperature, SC-CO2 extract could result in rancidification. Meanwhile, the oxidation of the extract could be accelerated by temperature and illumination. Moreover, the saponification value exhibited an increase trend with the increase of storage time, temperature and illumination time. The illumination intensity had the strongest effect on saponification value.

Key words: Alisma orientalis, supercritical carbon dioxide extraction, physico-chemical, oxidative stability, emulsification property

CLC Number:

TS201.2

YI Xing1,2， JIAO Shuang2，XIAO Xiao-nian1，ZHONG Qiu-chen2，YIN Hong-mei2. Physico-chemical Properties of Extract from Alisma orientalis by Supercritical Carbon Dioxide Extraction[J]. FOOD SCIENCE, 2010, 31(21): 152-154.

[1]	JI Jialu, WU Ying, XU Feiran, JU Xingrong, WANG Lifeng. Physicochemical Characteristics, Composition and Oxidative Stability of Cucumis bisexualis Seed Oil [J]. FOOD SCIENCE, 2020, 41(21): 15-21.
[2]	LEI Yuqing, WANG Kangping, YU Xiongwei, FU Qinli, LIU Wei, LI Shugang. Stability of Pomegranate Seed Oil Loaded in Ovalbumin-Inluin-Tea Polyphenol Microcapsules [J]. FOOD SCIENCE, 2020, 41(21): 58-65.
[3]	LIU Wenying, GAO Xinyue, LI Xiang, CHENG Xiaoyu, WANG Shouwei, QIAO Xiaoling. Sensory Characteristics and Physicochemical Quality of Fresh and Preserved Pork from Several Chinese Local Pig Breeds [J]. FOOD SCIENCE, 2019, 40(19): 52-59.
[4]	DING Jian, RUAN Chengjiang, HAN Ping, Susan MOPPER, GUAN Ying. Qualitative and Quantitative Assessment of Fatty Acids of Five Woody Crop Oils by Gas Chromatography Coupled with Time-of-Flight Mass Spectrometry (GC-TOF-MS) [J]. FOOD SCIENCE, 2019, 40(12): 210-219.
[5]	YUAN Tinglan, ZHU Wenting, CHEN Xianxin, LIU Wenqiang, ZHU Xuemei, XIONG Hua. Effect of Whey Protein-Luteolin Complexes on Physical and Oxidative Stability of Emulsions [J]. FOOD SCIENCE, 2018, 39(9): 1-6.
[6]	CUI Chunli, ZHANG Hongchao, WANG Qiuling, JIANG Shanshan, ZHOU Xin, JIANG Lianzhou, HOU Juncai. Effect of Heating Treatment on Physical and Oxidative Stability of Seed Oil Bodies from Diverse Oilseed Crops [J]. FOOD SCIENCE, 2018, 39(3): 1-6.
[7]	WANG Bo, ZHANG Shuwen, LIU Lu, PANG Xiaoyang, LU Jing, Lü Jiaping, YU Jinghua. Characterization and Stability Evaluation of Docosahexaenoic Acid Delivery Systems under Various High Pressure Homogenization Conditions [J]. FOOD SCIENCE, 2018, 39(23): 93-99.
[8]	BAI Yunhui, WANG Guoyi, WEN Haichao, ZHANG Lei, NI Yuanying, LI Jingming. Effects of Polyphenols from Kunlun Chrysanthemum (Coreopsis tinctoria) on the Oxidative Stability of Peanut Oil [J]. FOOD SCIENCE, 2018, 39(10): 46-52.
[9]	LI Xiaodong, WANG Xuede, WANG Nannan, MA Yuxiang. Acidic Catalysis and Antioxidant Activity of Sesamolin [J]. FOOD SCIENCE, 2018, 39(10): 59-64.
[10]	GUO Yang, BAO Yihong, ZHAO Nan. Preparation and Oxidative Stability of Microcapsules Containing Pine Nut Oil by Complex Coacervation [J]. FOOD SCIENCE, 2017, 38(18): 229-236.
[11]	JIAO Yan, LI Dajing, LIU Chunquan, XIAO Yadong. Lutein Nanoliposomes: Optimization of Preparation Conditions and Oxidative Stability [J]. FOOD SCIENCE, 2017, 38(18): 259-265.
[12]	LI Qiuhui, SUI Xiaonan, XU Liang, WANG Zhongjiang, ZHANG Yufei, JIANG Lianzhou, LI Yang. Effect of Enzymatic Modification of Phospholipids on Emulsion Stability and Oxidative Stability of Soybean Protein Isolate-Phospholipids System [J]. FOOD SCIENCE, 2016, 37(23): 64-69.
[13]	TANG Ruili, YUAN Xianwen, FENG Yanling, HAN Hongling, DONG Yue, GAO Yulong, YUAN Jian, WANG Haifeng, JU Xingrong. Prediction of the Quality Changes of Soybean Oil during Storage [J]. FOOD SCIENCE, 2016, 37(18): 256-261.
[14]	WANG Liqi, ZHANG Qing, REN Yue, JIANG Lianzhou, ZHANG Zhaowei, SHI Kerong, YU Dianyu. Computer-Aided Development of Rapeseed Oil Blends with Other Vegetable Oils for Balanced Nutrition [J]. FOOD SCIENCE, 2016, 37(11): 231-236.
[15]	LI Xiaona1, ZHANG Lili2, YANG Qiang1, LI Xinhua1,*. Structure and Physico-chemical Properties of Corn Starch Separated by Synergistic Reaction of L-Cysteine and Fermented Acid Liquid [J]. FOOD SCIENCE, 2015, 36(7): 1-5.

Physico-chemical Properties of Extract from Alisma orientalis by Supercritical Carbon Dioxide Extraction

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments