FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (1): 124-128.

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Study on Ultrasonic and Circulated Extraction of Xanthophyll from Marigold Flower (Tagetes erecta L

 WANG  Jing-Yu, CHENG  Xiao-Bo, LIU  Li-Juan, LI  He, CHEN  Min   

  1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
  • Online:2008-01-15 Published:2011-07-28

Abstract: The use of ultrasonic and circulated process was investigated for extraction of xanthophyll from marigold flower. The technical factors of the xanthophylls extraction from marigold flower were researched. The influence of the following factors on the ultrasonic and circulated extraction yield was discussed: selection of solvent, extraction period, ultrasonic power and the ratio between material and solvent. The results showed that 98% of xanthophyll contents could be achieved when optimal ultrasonic and circulated extraction conditions were 1:70 for ratio of material to liquid, 20 min for ultrasonic time and 800 W for ultrasonic power. Compared with ultrasonic and circulated extraction, the normal quiescent solvent extraction could only achieve 42% of xanthophyll contents.

Key words: marigold flower, xanthophylls, ultrasonic and circulated extraction