Primary Study on Technology of Bergenin Crystallized by Supercritical CO2

Abstract

Abstract: The effect of pressure, temperature and entrainers of extraction and crystallization on the purity and the crystal ratio of bergenin were investigated via single factor test, observing shape of crystal with scanning electron microscope (SEM), determining purity of bergenin by high performance liquid chromatography (HPLC). The result showed that the crystal of bergenin was distributed in grad on crystallization board; when we select the optimized parameters: pressure 15 MPa, tempera- ture 55 ℃ and ethanol, the purity of bergenin was more than 92% and the crystal ratio was more than 60%.

Key words: supercritical CO, 2extraction, recrystallization, bergenin

GAO Jie, ZHANG Wen-Cheng, PAN Jian. Primary Study on Technology of Bergenin Crystallized by Supercritical CO2[J]. FOOD SCIENCE, 2007, 28(10): 264-267.

[1]	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.
[2]	SHU Tong, DING Lina, WANG Qian, JIA Caihui, QIU Yiyi, RUAN Hui,,,. Structural Elucidation of Flavonoids in the Supercritical CO2 Extract of Black Goji Fruit by Using Ultra-high Performance Liquid Chromatography Coupled with Tandem Mass Spectrometry [J]. FOOD SCIENCE, 2020, 41(10): 206-212.
[3]	DING Lina, QIU Yiyi, SHU Tong, RUAN Hui. Determination of Flavonoids in the Supercritical CO2 Extract of Sea Buckthorn Fruit by Using Ultra-High Performance Liquid Chromatography-Mass Spectrometry [J]. FOOD SCIENCE, 2019, 40(18): 273-280.
[4]	SU Jianyu, MEI Guodong, FANG Liming, HUANG Yanbo. Preparation and Characterization of D-Boreonl from Leaves of Dryobalanops aromatica [J]. FOOD SCIENCE, 2017, 38(17): 151-157.
[5]	WANG Wenhua, REN Yue, WANG Yuqi, QU Yanfeng, JIANG Lianzhou, YU Dianyu, WANG Liqi. Optimization and Kinetics of Hydrogenation of Soybean Oil in Supercritical CO2 [J]. FOOD SCIENCE, 2017, 38(12): 177-183.
[6]	WANG Jiaqi, SONG Mingming, CHEN Kai, WANG Yueliang, DING Chuanbo, ZHENG Yinan, SHEN Lei, LIU Wencong. Optimization of Purification Process for Dihydroquercetin in Larch Roots by Response Surface Methodology [J]. FOOD SCIENCE, 2016, 37(4): 20-24.
[7]	QIAN Yuan, YAO Yijun, YIN Shi, YUAN Qiang, JU Xingrong, WANG Lifeng*. Extraction and Aroma Composition of Laurel Leaf Oleoresin [J]. FOOD SCIENCE, 2016, 37(22): 119-125.
[8]	ZHANG Qing’an1, FAN Xuehui1,2, MOU Zhaoli3, SONG Yun1, TANG Rongzhen1. Effect of Supercritical CO2 Treatment on Properties of Insoluble Dietary Fiber from Apricot Kernel Skins [J]. FOOD SCIENCE, 2015, 36(6): 1-5.
[9]	ZHANG Jie1,2, DENG Xu2, SHAO Chengbin1,2,*, YU Yang2, LIANG Chong2. Optimization of Supercritical CO2 Extraction of “Yanzhi” Red Radish Seed Oil and Analysis of Its Fatty Acid Composition [J]. FOOD SCIENCE, 2015, 36(24): 46-50.
[10]	LIAO Yaohua, WANG Dan, WANG Baoqing, LIU Zhenfeng, REN Baozeng, WANG Hongli. Supercritical CO2 Extraction and Chemical Composition Analysis of Vetiver Essential Oil [J]. FOOD SCIENCE, 2015, 36(20): 79-85.
[11]	ZHANG Jiaming, XU Duoxian, LI Xiangxin, QI Xiaofen, ZHANG Xu, YU Dianyu. Process Optimization for Synthesis of Low-Energy SLS-Type Structured Lipid by Transesterification in Supercritical CO₂ State Using Response Surface Methodology [J]. FOOD SCIENCE, 2015, 36(20): 67-72.
[12]	TANG Peng1, DUAN Haixia2, XIA Jinmei3,*, WENG Wuyin1, LI Qian3, XU Jianzhong3, LIN Yi3, XU Chen3. Optimization of Supercritical CO2 Extraction of Abalone Visceral Oil by Response Surface Methodology and Analysis of Fatty Acid Composition [J]. FOOD SCIENCE, 2015, 36(12): 153-159.
[13]	GU Renyong, YANG Wangen, YU JiGU Renyong, YANG Wangen, YU Ji. Optimization of Supercritical CO2 Extraction Conditions of Polyphenols from Young Fruits of Holboellio latifolia by Response Surface Methodology [J]. FOOD SCIENCE, 2015, 36(10): 76-80.
[14]	ZHANG Feng-su, CHEN Fei, LIU Xun-hong*, YANG Nian-yun, HOU Ya, MA Yang, LU Juan-juan. Determination and Fingerprint Analysis of Fatty Acid Composition of Antrodia camphorata Powder by GC-MS [J]. FOOD SCIENCE, 2014, 35(8): 275-278.
[15]	GAO Yu-jie1, ZHAO Li-yan2, AN Xin-xin2, YANG Wen-jian1, FANG Yong1, MA Ning1, HU Qiu-hui1,*. Supercritical CO2 Extraction of Oil from Ganoderma lucidum Spore and Analysis of its Volatile Compounds [J]. FOOD SCIENCE, 2014, 35(2): 41-46.

Primary Study on Technology of Bergenin Crystallized by Supercritical CO2

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments