Studies on the Optimum Conditions of the Extraction of Grape Skin Essential Oil by Supercritical Fluid

FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (3): 94-97.

Previous Articles Next Articles

Studies on the Optimum Conditions of the Extraction of Grape Skin Essential Oil by Supercritical Fluid

ZHANG Zhen-Hua, YAN Hong, GE Yi-Qiang, NI Yuan-Ying, CAI Tong-Yi

1.Bureau of Science and Technology Management,The Chinese Academy of Agricultural Sciences;2.College of Food Science and Nutritional Engineering, China Agricultural University

Online:2005-03-15 Published:2011-09-19

Abstract

Abstract: Focusing on the comprehensive utilization of grape skin, the studies on the optimum conditions of the extraction of grape skin essential oil by supercritical fluid were carried out. The primary and secondary effect factors on the extraction of grape skin essential oil by supercritical fluid were as followed: time > temperature > pressure. The optimum conditions were: extraction time 35min, extraction temperature 35℃ and extraction pressure 30MPa.

Key words: supercritical fluid extraction, grape skin, essential oil, optimum condition

ZHANG Zhen-Hua, YAN Hong, GE Yi-Qiang, NI Yuan-Ying, CAI Tong-Yi. Studies on the Optimum Conditions of the Extraction of Grape Skin Essential Oil by Supercritical Fluid[J]. FOOD SCIENCE, 2005, 26(3): 94-97.

[1]	GUO Juan, ZHANG Jin, WANG Jiamin, ZHU Quanshan. Natural Antibacterial Agents and Their Application in Food Packaging: A Review [J]. FOOD SCIENCE, 2021, 42(9): 336-346.
[2]	LU Mintao, REN Tingyuan, YANG Jian, LU Longfa, QIN Likang. Effect of the Essential Oil from the Ripe Fruit Pericarp of Zanthoxylum bungeanum Maxim. on Glucose Metabolism in Diabetic Mice Induced by Streptozotocin [J]. FOOD SCIENCE, 2021, 42(9): 115-122.
[3]	XU Mengyue, LI Qing, WU Hua, WAN Zhili, YANG Xiaoquan. Preparation and Structural Characterization of Tea Tree Oil Emulsion Gels Stabilized by Glycyrrhizic Acid Nanofibrils [J]. FOOD SCIENCE, 2021, 42(4): 15-22.
[4]	TANG Niang, LIU Jingyi, CHEN Xiao’ai, YANG Yujie, CHEN Shuxi, ZHANG Ziming, ZHOU Aimei. Analysis of Volatile Components in Essential Oil of Fingered Citrons Citrus medica L. var. sarcodactylis Swingle Harvested in Guangdong Province at Different Times by GC-MS and GC-IMS [J]. FOOD SCIENCE, 2021, 42(16): 193-202.
[5]	WANG Chan, LI Rong, WU Yang, WANG Ying, TANG Shuhua, TAN Jin, JIANG Zitao. Rapid Screening of Radical Scavengers in Essential Oil from Piper longum L. as Food Seasoning [J]. FOOD SCIENCE, 2021, 42(14): 226-231.
[6]	SHI Zedong, JIANG Yaping, SUN Yingjie, LI Fujun, MIN Dedong, ZHANG Xinhua, LI Xiaoan. Preparation and Characterization of Oregano Essential Oil Microcapsules and Its Effect on Quality Preservation of Apricot Fruit during Storage [J]. FOOD SCIENCE, 2021, 42(11): 186-194.
[7]	CHEN Mengling, LAN Weiqing, LI Hanxiao, REN Zhichu, LU Zixuan, XIE Jing. Action Mechanism of Oregano Essential Oil against Staphylococcus saprophyticus [J]. FOOD SCIENCE, 2020, 41(7): 46-51.
[8]	ZHOU Yajun, LI Shengrao, WANG Shujie, XUE Changmei, YAO Guangming. Optimization of Extraction of Rose Essential Oil by High Intensity Pulsed Electric Field Combined with Enzymatic Treatment-Assisted Steam Distillation [J]. FOOD SCIENCE, 2020, 41(6): 270-277.
[9]	XUE Hongkun, TAN Jiaqi, LIU Chai, LIU Chenghai. Isolation, Purification, Structure Identification and Anti-tumor Activity of Anthocyanin from Kyoho Grape Skins [J]. FOOD SCIENCE, 2020, 41(5): 39-48.
[10]	ZHANG Zhijun, LIU Huaifeng, SUN Junli, ZHAO Baolong, PAN Lizhong, HE Wang, LIU Jingjing. Analysis of Differential Metabolites in Cabernet Sauvignon Skins from Different Rootstock-Scion Combinations by Non-Targeted Metabolomics [J]. FOOD SCIENCE, 2020, 41(24): 22-30.
[11]	Yuan Kang, HU Zhenyang, CHEN Kexin, LU Chen, DU Lihui. Activity and Mechanism of Perilla Essential Oil in Inhibiting Aspergillus glaucus [J]. FOOD SCIENCE, 2020, 41(23): 63-69.
[12]	WANG Xueyan, CHEN Ying, ZHANG Jiamin, SHI Yongqing. Combined Antimicrobial Effect and Mechanism of Antimicrobial Peptide from Grass Carp Scale and Cinnamon Essential Oil [J]. FOOD SCIENCE, 2020, 41(23): 100-106.
[13]	YU Honghong, WU Mingying, WANG Qingling, DONG Juan, LU Shiling. Effect of Thyme Essential Oil Microcapsules on Mechanism of Histamine Production by Morganella morganii and Proteus bacillus [J]. FOOD SCIENCE, 2020, 41(19): 9-16.
[14]	LAN Weiqing, LIU Jiali, WENG Zhongming, CHEN Mengling, XIE Jing. Effects of Ten Plant Essential Oils and Antimicrobial Mechanism of Cinnamon Essential Oil against Staphylococcus saprophyticus [J]. FOOD SCIENCE, 2020, 41(19): 38-44.
[15]	CHENG Jiali, MA Jiang, XIAO Aihua, ZHU Zhonglong, SANG Ziyang, MA Lüyi. Effect of Different Drying Methods on Chemical Composition, Antioxidant and Antibacterial Activities of Essential Oils from Buds of Magnolia wufengensis [J]. FOOD SCIENCE, 2020, 41(19): 132-139.

Studies on the Optimum Conditions of the Extraction of Grape Skin Essential Oil by Supercritical Fluid

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments