Application of response surface methodology to optimise supercritical carbon dioxide extraction of essential oil from Cyperus rotundus Linn.

被引：83
作者：
Wang, Hongwu [1 ]
Liu, Yanqing [1 ]
Wei, Shoulian [1 ]
Yan, Zijun [1 ]
机构：
[1] Zhaoqing Univ, Sch Chem & Chem Engn, Zhaoqing 526061, Peoples R China
来源：
FOOD CHEMISTRY | 2012年 / 132卷 / 01期
关键词：
Cyperus rotundus Linn; Essential oil; Supercritical carbon dioxide; Response surface methodology; Optimisation; CHEMICAL-COMPOSITION; FLUID EXTRACTION; CO2; EXTRACTION; SEED OIL; L; CONSTITUENTS; ANTIOXIDANT; PARAMETERS; PLANTS; YIELD;
D O I：
10.1016/j.foodchem.2011.10.075
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Supercritical fluid extraction with carbon dioxide (SC-CO2 extraction) was performed to isolate essential oils from the rhizomes of Cyperus rotundus Linn. Effects of temperature, pressure, extraction time, and CO2 flow rate on the yield of essential oils were investigated by response surface methodology (RSM). The oil yield was represented by a second-order polynomial model using central composite rotatable design (CCRD). The oil yield increased significantly with pressure (p < 0.0001) and CO2 flow rate (p < 0.01). The maximum oil yield from the response surface equation was predicted to be 1.82% using an extraction temperature of 37.6 degrees C, pressure of 294.4 bar, extraction time of 119.8 min, and CO2 flow rate of 20.91.1h. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码：582 / 587
页数：6
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