Optimisation of pulsed ultrasonic and microwave-assisted extraction for curcuminoids by response surface methodology and kinetic study

被引：59
作者：
Li, Ming [1 ,2 ]
Ngadi, Michael O. [3 ]
Ma, Ying [1 ]
机构：
[1] Harbin Inst Technol, Sch Food Sci & Engn, Harbin 150090, Heilongjiang, Peoples R China
[2] Tonghua Normal Univ, Coll Pharmaceut & Food Sci, Tonghua 134001, Jilin, Peoples R China
[3] McGill Univ, Dept Bioresource Engn, Ste Anne De Bellevue, PQ H9X 3V9, Canada
来源：
FOOD CHEMISTRY | 2014年 / 165卷
关键词：
Curcuminoids; Pulsed ultrasonic assisted extraction; Microwave assisted extraction; Response surface methodology; Kinetic study; CURCUMA-LONGA; ANTIOXIDANTS;
D O I：
10.1016/j.foodchem.2014.03.115
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
A response surface methodology and a kinetic study were used to optimise the pulsed ultrasonic and microwave techniques in the extraction of curcuminoids. Microwave-assisted extraction had the same efficiency as pulsed ultrasonic-assisted extraction, and both methods were better than continuous ultrasonic extraction of curcuminoids. For the pulsed ultrasonic-assisted extraction, the optimal conditions were 60% amplitude (AMP), 83% ethanol (v/v), 3/1 (s/s) pulsed duration/interval time and 10 min irradiation time. For the microwave-assisted extraction, the optimal conditions were 82% ethanol, 10% power level and 7 min of extraction time. Both methods used a 1:200 mass to solvent ratio. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：29 / 34
页数：6
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