Optimization of Supercritical Carbon Dioxide Fluid Extraction Process for Volatile Oil from Perilla frutescens Leaves

doi:10.7506/spkx1002-6630-201106027

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (6 ): 124-126.doi: 10.7506/spkx1002-6630-201106027

• Processing Technology • Previous Articles Next Articles

Optimization of Supercritical Carbon Dioxide Fluid Extraction Process for Volatile Oil from Perilla frutescens Leaves

Jin Jian-Zhong

College of Biological and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, China

Received:2010-06-24 Revised:2011-01-27 Online:2011-03-25 Published:2011-03-03
Contact: Jin Jian-Zhong E-mail:hzjjz@163.com

Abstract

Abstract: The objective of this study was to optimize the supercritical fluid CO2 extraction of volatile oil from Perilla frutescens leaves. Single factor and orthogonal design methods were used to investigate the effects of pressure, temperature, extraction time and CO2 flow rate on extraction rate of volatile oil. Pressure of 20 MPa, temperature of 35 ℃, CO2 flow rate of 10 kg/h and extraction time of 150 min were found optimum. Under the optimal extraction conditions, the extraction rate of volatile oil was up to 3.2%.

Key words: Perilla frutescens, supercritical fluid CO2 extraction, volatile oil

CLC Number:

R284.2

Jin Jian-Zhong. Optimization of Supercritical Carbon Dioxide Fluid Extraction Process for Volatile Oil from Perilla frutescens Leaves[J]. FOOD SCIENCE, 2011, 32(6 ): 124-126 https://doi.org/10.7506/spkx1002-6630-201106027

[1]	LI Zheng, XU Jinghong, XU Huajian, XIONG Fuqiang, ZHU Lixiang, PI Xiaowen, LI Bowen, ZHANG Binjia. Functional Properties and Industrial Innovations of Active Components from Perilla frutescens: from Molecular Mechanisms to Cross-Disciplinary Applications [J]. FOOD SCIENCE, 2025, 46(21): 30-41.
[2]	ZHAO Yana, GUO Jiangtao, ZHOU Tiantian, LI Menghao, LI Huizhen. Selenization Modification and Physicochemical and Structural Characterization of Polysaccharides from Perilla frutescens L. Leaves [J]. FOOD SCIENCE, 2023, 44(20): 94-99.
[3]	LIU Zikun, YIN He, YANG Anhao, AN Qiyun, LI Chongwei, JIN Tao. Separation, Purification and Anti-tumor Activity of Polysaccharides from Perilla frutescens Seeds [J]. FOOD SCIENCE, 2022, 43(15): 158-165.
[4]	XU Yuanfen, LIU Xinping, ZHANG Chi. Chemical Composition of the Volatile Oils of Myrica rubra cv. Biqi Fruits at Different Developmental Stages Analyzed by GC-MS [J]. FOOD SCIENCE, 2016, 37(2): 87-91.
[5]	AI Xinwei, HU Siping, GONG Hengheng, HUANG Wenye, YANG Jieqiu, WANG Li, LIAO Zhaojiang. Quantitation of Phenolic Compounds in Perilla frutescens at Different Growing Stages Using HPLC-MS/MS [J]. FOOD SCIENCE, 2016, 37(18): 126-132.
[6]	HUANG Dandan, SHEN Qi, ZHU Qiujin, CHENG Mei, LUO Zisheng, MAO Linchun. Optimization of Enzymatic Extraction of Rosemary Acid by Response Surface Methodology and Its Antioxidant Activity [J]. FOOD SCIENCE, 2016, 37(14): 37-42.
[7]	HUANG Fang, ZHOU Hong, YU Shan-shan. Optimization of Extraction of Volatile Oil from Allium macrostemon Bunge and Chemical Composition Analysis by Gas Chromatography-Mass Spectrometry [J]. FOOD SCIENCE, 2014, 35(8): 80-84.
[8]	SHANG Yan-shuang, LIU Yu-min*, LIU Ya-min, XU Na-ting, YAN Cong. Effects of Volatile Oil from Liquidambar formosana Leaves on the Quality of Loquat Fruits during Cold Storage [J]. FOOD SCIENCE, 2014, 35(2): 266-270.
[9]	QIN Hong-ying, ZHOU Guang-ming*, PENG Gui-long, LI Jun-ping. Determination of Five Organic Acids and Flavonoids in Perilla frutescens by High Performance Liquid Chromatography [J]. FOOD SCIENCE, 2014, 35(14): 102-105.
[10]	WANG Jian1，XUE Shan1，ZHAO Guo-hua1,2,*. Comparative Study on Chemical Components and in vitro Antioxidant Capacity of Essential Oil from Different Parts of Perilla frutescens [J]. FOOD SCIENCE, 2013, 34(7): 86-91.
[11]	REN Heng-xin，ZHANG Shu-ting，WU Hong-bin，REN Yu-di，ZOU Tao-bo，SUN Chang-hai. Analysis of the Chemical Composition of Volatile Oil from Agastache rugosa by GC-MS-AMDIS Based on Retention Index [J]. FOOD SCIENCE, 2013, 34(24): 230-232.
[12]	WEN Fei-long，ZHANG Lu-lu，LIU Zhi-hui，ZHA Qian-hui，CHEN Hang，BI Shu-feng. Chemical Composition of Volatile Oil from Flowers of Prunus lanneciana Analyzed by GC-MS and Its Antioxidant Activity [J]. FOOD SCIENCE, 2013, 34(20): 190-193.
[13]	YANG Yue-yun，WANG Xiao-guang，ZHOU Juan. Ultrasound-Assisted Extraction and GC-MS Analysis of Volatile Oil from Rape Flowers [J]. FOOD SCIENCE, 2013, 34(18): 98-102.
[14]	XIONG Yun-hai，PENG Xiao-ping. Analysis of Volatile Oil Constituents in Ginger (Zingiber officinale Rose) from Different Cultivars by GC-MS and Chemometric Resolution Method [J]. FOOD SCIENCE, 2013, 34(16): 288-292.
[15]	LIHui-zhen，ZHANGZhi-jun，QIAOShao-jun. Rosmarinic Acid Accumulation in Cell Suspension Culture of Perilla frutescens [J]. FOOD SCIENCE, 2012, 33(9): 149-153.

Optimization of Supercritical Carbon Dioxide Fluid Extraction Process for Volatile Oil from Perilla frutescens Leaves

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments