Ultrasound-Assisted Extraction of Capsaicin from Red Peppers and Mathematical Modeling

被引：19
|
作者：
Yue, Long [1 ]
Zhang, Feng [1 ]
Wang, Zhixiang [1 ]
机构：
[1] China Pharmaceut Univ, Sch Med, Nanjing 210009, Peoples R China
来源：
SEPARATION SCIENCE AND TECHNOLOGY | 2012年 / 47卷 / 01期
关键词：
capsaicin; mathematical model; ultrasound-assisted extraction; LIQUID-CHROMATOGRAPHY;
D O I：
10.1080/01496395.2011.604064
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
A mathematical model based on Fick's first law was established to describe ultrasound-assisted extraction of capsaicin from red peppers. By considering the mechanism of ultrasound-assisted extraction and the experimental data, the effects of parameters (ultrasound power, extraction temperature and extraction time, solvent/sample ratio, ethanol volume fraction) on yield of capsaicin would be analyzed in detail. The model was very convenient for obtaining optimal parameters in the ultrasound-assisted extraction of capsaicin. The calculation result by the model was agreed with the experimental data very well, indicating that the mathematical model could provide valuable guidance for the ultrasound-assisted extraction of capsaicin from red peppers.
引用
收藏
页码：124 / 130
页数：7
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