Microwave assisted extraction of flavonoids from Terminalia bellerica: Study of kinetics and thermodynamics
Microwave assisted extraction of flavonoids from Terminalia bellerica: Study of kinetics and thermodynamics
复制标题
DOI：
10.1016/j.seppur.2015.11.035
复制
发表时间：
2016-01-08
影响因子：
8.6
通讯作者：
Rajan, K. S.
中科院分区：
文献类型：
--
作者：
Krishnan, R. Yedhu;Rajan, K. S.
微波辅助固液萃取诃子中黄酮类化合物研究了溶剂与进料比（5-40 mL/g）和温度（40-100 ℃）对萃取动力学和热力学的影响。使用二级动力学模型分析黄酮类化合物浓度时间数据以确定萃取常数。利用扩散模型来确定扩散系数，同时考虑洗涤和扩散相。溶剂与进料比和温度被观察到显示出对类黄酮产率、提取速率和有效扩散系数的显著影响，其中最高溶剂与进料比和温度提供使用水作为溶剂的最大类黄酮产率25.21mgQE/g。建立了萃取动力学的经验方程。热力学参数表明MAE过程是自发的吸热过程。动力学和扩散模型提供了有价值的见解微波辅助萃取过程。T.观察到Bellerica是类黄酮的良好来源。因此，微波辅助萃取法是一种较好的提取红豆杉黄酮类化合物的方法。当单独使用水作为溶剂时，如在传统的印度药物制剂的情况下，使用bellerica。(C)2015 Elsevier B. V.版权所有。
Microwave-assisted solid liquid extraction (MAE) of flavonoids from Terminalia bellerica Roxb. has been investigated to understand the influence of solvent-to-feed ratio (5-40 mL/g) and temperature (40-100 degrees C) on kinetics and thermodynamics of extraction. The flavonoid concentration time data were analysed using a second order kinetic model to determine extraction constant. A diffusion model was utilized to determine diffusion coefficient taking into account of both washing and diffusion phases together. Solvent-to-feed ratio and temperature were observed to show a significant effect on flavonoid yield, extraction rate and effective diffusion coefficient with the highest solvent-to-feed ratio and temperature providing the maximum flavonoid yield of 25.21 mgQE/g using water as the solvent. An empirical equation has been developed to predict extraction kinetics. Thermodynamic parameters revealed MAE process to be spontaneous and endothermic. The kinetic and diffusion models provided valuable insights into the microwave assisted extraction process. T. bellerica was observed to be a good source of flavonoids. Therefore, MAE is a suitable method for extraction of flavonoids from T. bellerica when water alone is to be used as the solvent, as in the case of traditional Indian medicinal preparations. (C) 2015 Elsevier B.V. All rights reserved.