Physico-chemical Properties of Extract from Alisma orientalis by Supercritical Carbon Dioxide Extraction

doi:10.7506/spkx1002-6630-201021034

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (21): 152-154.doi: 10.7506/spkx1002-6630-201021034

• Basic Research • Previous Articles Next Articles

Physico-chemical Properties of Extract from Alisma orientalis by Supercritical Carbon Dioxide Extraction

YI Xing1,2， JIAO Shuang2，XIAO Xiao-nian1，ZHONG Qiu-chen2，YIN Hong-mei2

1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China；
2. Jiangxi Sino-German Food Engineering Center, Nanchang University, Nanchang 330047, China

Received:2010-06-30 Online:2010-11-15 Published:2010-12-29
Contact: YI Xing E-mail:yixingtt@hotmail.com

Abstract

Abstract:

Some physico-chemical properties such as acid value, saponification value, peroxide value and emulsification property of the extract from Alisma orientalis by supercritical carbon dioxide (SC-CO2) extraction were determined. The effects of storage time and temperature as well as illumination time on oxidative stability of the extract were also investigated. The optimal emulsification conditions of the extract were grinding time of 3 min, emulsification temperature of 25 ℃, and hydrophilic and lipophilic balance (HLB) value of emulsifier ranged from 15.2 to 15.6. During the storage at room temperature, SC-CO2 extract could result in rancidification. Meanwhile, the oxidation of the extract could be accelerated by temperature and illumination. Moreover, the saponification value exhibited an increase trend with the increase of storage time, temperature and illumination time. The illumination intensity had the strongest effect on saponification value.

Key words: Alisma orientalis, supercritical carbon dioxide extraction, physico-chemical, oxidative stability, emulsification property

CLC Number:

TS201.2

YI Xing1,2， JIAO Shuang2，XIAO Xiao-nian1，ZHONG Qiu-chen2，YIN Hong-mei2. Physico-chemical Properties of Extract from Alisma orientalis by Supercritical Carbon Dioxide Extraction[J]. FOOD SCIENCE, 2010, 31(21): 152-154 https://doi.org/10.7506/spkx1002-6630-201021034

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Physico-chemical Properties of Extract from Alisma orientalis by Supercritical Carbon Dioxide Extraction

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