Extraction Kinetics of Grape Seed Procyanidins

doi:10.7506/spkx1002-6630-201001026

Abstract

Abstract:

According to the mass transfer mechanism, the extraction process of grape seed procyanidins could be described with the concentration of procyanidins. In the present study, a kinetic equation was established on the basis of mass equilibrium. In order to evaluate the equation, experiments for extracting procyanidins from grape seed with ethanol under different temperatures were carried out. The relationship between balance concentration of procyanidins and extraction temperature was obtained by fitting experimental data. Additionally, the important kinetic parameters were calculated using Arrhenius equation and the apparent activation energy for extraction process was calculated to be 2.08×104 J/mol. The results of verification experiment showed that the presented kinetic equation could describe the extraction process of grape seed procyanidins and the extraction process accorded with diffusion theories. This kinetic equation can provide a good theoretical base for further study on extraction of grape seed procyanidins.

Key words: grape seed, procyanidins, extraction, kinetics

CLC Number:

Q946.836

ZHAO Ping，SONG Xue-juan，ZHANG Yue-ping，ZHANG Zhi-jun. Extraction Kinetics of Grape Seed Procyanidins[J]. FOOD SCIENCE, 2010, 31(1): 110-112.

[1]	WANG Feng, XIAO Chuxiang, LIU Shuzhen, WANG Fengwu. Extraction of Flavonoids from Durian Seeds and Its Antioxidant and Anti-aging Effects in Caenorhabditis elegans [J]. FOOD SCIENCE, 2021, 42(9): 123-129.
[2]	LIU Panpan, ZHENG Pengcheng, GONG Ziming, CHANG Zerui, SU Fangjun, HUANG Bo, FENG Lin, GAO Shiwei, ZHENG Lin. Analysis of Aroma Characteristics and Volatile Components of Juhong Tea, Manufactured from Black Tea with Added Citrus Peel [J]. FOOD SCIENCE, 2021, 42(8): 198-205.
[3]	LI Kailong, CHEN Tongqiang, XU Wenyang, LI Tao, WANG Liangliang, WANG Fang, SUN Guifang. Ultrasonic Assisted Cloud Point Extraction Combined with Liquid Chromatography-Tandem Mass Spectrometry for the Determination of Natural Vitamin K Homologues in Vegetables [J]. FOOD SCIENCE, 2021, 42(8): 214-220.
[4]	WANG Suli, GUO Zhenfu, GENG Lili. Liquid Phase Microextraction with Deep Eutectic Solvent Combined with High Performance Liquid Chromatography for Determination of New Neonicotinoid Insecticide Residues in Edible Oil [J]. FOOD SCIENCE, 2021, 42(8): 277-282.
[5]	ZHANG Qiyue, ZHANG Shikai, XI Liangqing, DU Haiyun, WU Peng. Effects of Different Extraction Methods on the Structure, Physicochemical and Functional Properties of Water-Soluble Dietary Fiber from Cherry Wine Dregs [J]. FOOD SCIENCE, 2021, 42(7): 98-105.
[6]	CHENG Chao, XIA Lanxin, DU Fenni, LI Wei, TIAN Cheng. Optimization of Solid Phase Microextraction for GC-MS Analysis of Nine Flavor Compounds in Lichuan Hong Tea and Flavor Discrimination by Partial Least Squares-Discriminant Analysis [J]. FOOD SCIENCE, 2021, 42(6): 215-222.
[7]	MENG Zhijuan, HUANG Yunxia, LI Yan, SUN Wenyi, WANG Dong, LI Qiang, FAN Sufang, ZHANG Yan. Rapid Determination of 17 Phthalate Acid Esters Residues in Vegetable Oils by Gas Chromatography-Electrostatic Field Orbitrap High Resolution Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(6): 298-304.
[8]	CHU Yaojuan, ZHANG Xuena, XIANG Xiaozhe, LI Xiujuan. Determination of Multiple Organophosphorus Pesticide Residues in Fruits and Vegetables by Molecularly Imprinted Array Solid Phase Microextraction [J]. FOOD SCIENCE, 2021, 42(6): 310-315.
[9]	WANG Xiangxin, SHAN Yi, WEI Xuedong, LI Wenbin, E Laiming, JIANG Yujun. Determination of Nucleotides in Infant Formula by Ultra-high Performance Liquid Chromatography [J]. FOOD SCIENCE, 2021, 42(4): 254-262.
[10]	PENG Changmei, FANG Ruilin, LAI Min, DENG Zeyuan, LIU Xiaoru, LI Jing. Effects of Different Extraction Methods on the Quality of Peony (Paeonia suffruticosa Andr.) Seed Oil [J]. FOOD SCIENCE, 2021, 42(3): 104-111.
[11]	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.
[12]	WANG Zhuo, CHEN Churui, XU Liqiang, ZHUANG Peirui, ZHOU Wensi, CUI Chun. Effects of pH on the Types and Taste Characteristics of Flavor Peptides in Soy Sauce Produced under Low Temperature Stress [J]. FOOD SCIENCE, 2021, 42(2): 60-65.
[13]	HU Xiaolong, WANG Kangli, SONG Lili, HOU Jianguang, CAO Zhenhua, WU Lili, NIU Guangjie, MA Geli, ZHAO Shumin, ZHAO Dong. Comparative Assessment of Modified Sodium Dodecyl Sulfate-Phenol Method and Other Methods for Total RNA Extraction from Fermented Grains of Chinese Strong-Flavor Baijiu [J]. FOOD SCIENCE, 2021, 42(2): 74-82.
[14]	WANG Hetong, PAN Hongshan, WANG Chao, FANG Donglu, HU Qiuhui, MA Ning. Differences in Characteristic Volatile Substances in Different Cultivars of Flammulina filiformis [J]. FOOD SCIENCE, 2021, 42(2): 193-199.
[15]	DING Dan, WANG Songlei, LUO Ruiming, WANG Yongrui, BAI Shuang, SHEN Fei, BAI He. Analysis of Volatile Compounds in the Surface and Inner Layers of Xinjiang Roast Lamb Leg at Different Roasting Times Using SPME-GC-MS [J]. FOOD SCIENCE, 2021, 42(2): 227-234.

Extraction Kinetics of Grape Seed Procyanidins

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments