Extraction of lutein from Marigold flower petals - Experimental kinetics and modelling

被引：73

作者：

Hojnik, Masa ^{[1
]}

Skerget, Mojca ^{[1
]}

Knez, Zeljko ^{[1
]}

机构：

[1] Univ Maribor, Fac Chem & Chem Engn, Lab Separat Proc, SI-2000 Maribor, Slovenia

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2008年 / 41卷 / 10期

关键词：

Lutein; Marigold; Conventional extraction; Diffusivity; Mass transfer;

D O I：

10.1016/j.lwt.2007.11.017

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The extraction kinetics behaviour of lutein from Marigold flower petals and simultaneous alkali hydrolysis has been studied. Extraction was carried out by varying following operating conditions: type of organic solvent, temperature, ratio liquid: material, concentration of alkali solution, and particle size of plant material. Experimental extraction curves were analysed with a mathematical model derived from Fick's second law. The extraction of lutein appeared to be governed by slow and fast diffusion processes. Results showed that the intra-particle diffusion was the rate-governing step of the extraction process, and that the chosen model gives very good approximation of experimental data. (C) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

引用

页码：2008 / 2016

页数：9

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