Optimization of Microwave-assisted Extraction Process for Chlorophyll from Filter Mud in Sugar Cane Mill Factories

doi:10.7506/spkx1002-6630-201116042

Abstract

Abstract: Response surface analysis was used for optimizing the microwave-assisted extraction of chlorophyll from filter mud in sugar cane mill factories. The results showed that the optimal conditions for microwave-assisted extraction of chlorophyll were microwave irradiation time of 60 s, extraction temperature of 34 ℃ and material-to-liquid ratio of 1:7 (g/mL). Under these conditions, the predicted chlorophyll yield was 0.280 mg/g, which was close to the actual chlorophyll yield of 0.277 mg/g. Compared with the traditional extraction, microwave-assisted extraction revealed an enhanced yield of chlorophyll by 6.95% with considerably time-saving benefits.

Key words: response surface analysis, sugar cane mill, filter mud, microwave, chlorophyll

CLC Number:

TS249.4

GUO Hai-rong，WANG Xiao-fei，LI Yuan-yuan. Optimization of Microwave-assisted Extraction Process for Chlorophyll from Filter Mud in Sugar Cane Mill Factories[J]. FOOD SCIENCE, 2011, 32(16): 201-205.

[1]	ZHANG Ping, LIU Hongwei, HUANG Jianhua, CHEN Lin. Determination of Major and Trace Metal Elements in Beer by Microwave Plasma-Atomic Emission Spectroscopy [J]. FOOD SCIENCE, 2021, 42(8): 243-247.
[2]	LIU Meng, GAO Haiyan, FANG Xiangjun, WU Weijie, CHEN Hangjun, LIU Ruiling. Optimization of Ultrasonic-Microwave Assisted Extraction of Phenolic Acids from Chinese Bayberries (Morella rubra Sieb. et Zucc) of Different Maturities and a Comparative Study of Their Antioxidant Activities [J]. FOOD SCIENCE, 2021, 42(3): 112-120.
[3]	DU Jie, LIU Tingwei, MA Liang, WANG Hongxia, DAI Hongjie, YU Yong, ZHU Hankun, ZHANG Yuhao. Physicochemical Properties of Fish Skin Gelatin Prepared by Sequential Microwave and Rapid Freezing-Thawing Pretreatment Coupled to Gelatinization [J]. FOOD SCIENCE, 2021, 42(11): 108-115.
[4]	XU Ye, LI Xuan, BI Jinfeng, GUO Chongting, ZHU Fengmei, WU Xinye. Effect of Microwave and Ultrasonic Treatment on the Color of Anthocyanin-Polyphenol Solid and Liquid Systems [J]. FOOD SCIENCE, 2021, 42(1): 139-148.
[5]	WANG Shengnan, QU Danni, SHAO Guoqiang, YANG Jinjie, ZHAO Hekai, YANG Lina, LI Jun, HE Yutang, LIU He, ZHU Danshi. Properties and Microstructure of Polysaccharides from Soy Hulls Extracted by Ultrasonic-Microwave Synergistic Extraction [J]. FOOD SCIENCE, 2020, 41(9): 37-42.
[6]	ZHANG Kaihua, ZANG Mingwu, ZHANG Zheqi, LI Dan, LI Xiaoman, CHEN Wenhua. Effect of Microwave Reheating Time on Warmed-Over Flavor, Lipid Oxidation and Water Distribution in Precooked Pork Patties [J]. FOOD SCIENCE, 2020, 41(9): 50-56.
[7]	LIU Lianhong, CHEN Fei, GUAN Yongxiang, QIU Meihua, ZHANG Li, DAI Chuanchao. Synthesis of Resveratrol from Peanut Wastes by Biotransformation of Phomopsis liquidambari B3 [J]. FOOD SCIENCE, 2020, 41(6): 170-178.
[8]	YANG Lihong, WANG Honghai, ZHOU Xiaomin, MA Yongjun, WANG Jie, SHEN Qing. Microwave-Assisted Preparation and Calcium Bioavailability Evaluation of Fishbone Flour of Tuna (Thunnus albacares) [J]. FOOD SCIENCE, 2020, 41(4): 235-242.
[9]	XU Weili, FU Zhuang, WANG Xu, ZHAO Yue, WANG Chenzhao, MA Jiajun, WANG Zhibing. Homogeneous Liquid-Liquid Microextraction Based on the Solidification of Sedimentary Ionic Liquid Coupled with High Performance Liquid Chromatography for the Determination of Phenylurea Residues in Vegetables Samples [J]. FOOD SCIENCE, 2020, 41(4): 248-255.
[10]	LIU Zhengquan, ZHANG Hui, WANG Huifang, XIAO Zhipeng, CHENG Shuhua, ZHANG Zhengzhu. Quality Changes and Predictive Modeling of Shelf Life of Matcha Stored at Different Temperatures [J]. FOOD SCIENCE, 2020, 41(3): 198-204.
[11]	XU Mingfang, YUE Tian, FU Lijun, LIU Li, ZHANG Xiumin, MA Yongzheng, SHEN Linyan, SUN Yong. Simultaneous Determination of Pb, As, and Cd in White Hypsizygus marmoreus by Microwave Digestion-Inductively Coupled Plasma-Mass Spectrometry and Health Risk Assessment [J]. FOOD SCIENCE, 2020, 41(24): 333-339.
[12]	XUE Qianqian, JIANG Xiaoming, WEN Yunqi, XUE Changhu, LUAN Donglei. Effect of Microwave Pasteurization on Quality of Soft-Packed Oncorhynchus keta Walbaum Fillets [J]. FOOD SCIENCE, 2020, 41(21): 52-57.
[13]	FAN Sanhong, WANG Jiaojiao, BAI Baoqing, ZHANG Jinhua. Separation of Capsanthin and Capsaicin by Three-phase Salting-out Extraction and Cluster Analysis of Different Varieties of Chili (Capsicum annuum L.) [J]. FOOD SCIENCE, 2020, 41(20): 270-277.
[14]	YUAN Chuanxun, ZHANG Xueru, XU Yun, GUO Yuhua, JIN Risheng. Ultrasound and Microwave-Assisted Synthesis of Linoleyl β-Sitosterol [J]. FOOD SCIENCE, 2020, 41(2): 291-297.
[15]	QIN Qingyu, ZHENG Xianzhe, WANG Lei, ZHU Yong, LIU Hui, ZHANG Youpeng, XU Hao. Energy Absorption and Utilization during Microwave Foam Drying of Raspberry Pulp [J]. FOOD SCIENCE, 2020, 41(15): 124-133.

Optimization of Microwave-assisted Extraction Process for Chlorophyll from Filter Mud in Sugar Cane Mill Factories

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments