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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/29615


    標題: Kinetic and characterization studies for three bioactive compounds extracted from Rabdosia rubescens using ultrasound
    作者: Yang, Yu-Chiao
    Wei, Ming-Chi
    貢獻者: 環境工程與科學系
    關鍵字: Rabdosia rubescens
    Ultrasound-assisted extraction
    Oleanolic acid
    Ursolic acid
    Oridonin
    Second-order kinetic model
    日期: 2015-04
    上傳時間: 2016-04-19 19:02:07 (UTC+8)
    出版者: Inst Chemical Engineers
    摘要: Rabdosia rubescens is a well-known herbal tea in China with many health benefits. In this study, a hyphenated procedure involving heat-reflux and ultrasound-assisted extraction (HUAE) was developed to extract oleanolic acid (OA), ursolic acid (UA) and oridonin from R. rubescens. The effects of various parameters on the extraction efficiencies for these components were evaluated. Furthermore, the extraction kinetics were described and the activation energies for the three compounds of interest were derived based on the Arrhenius model. Under the optimized extraction conditions, the HUAE process extracted OA, UA and oridonin (0.54 +/- 0.02, 2.05 +/- 0.08 and 7.95 +/- 0.27 mg/g, respectively) from R. rubescens in higher yields than either technique alone. The activation energies for the OA, UA and oridonin extractions were -12.355, -13.880 and -7.166 kJ/mol, respectively. It was concluded that HUAE extractions follow second-order kinetics. HUAE technique is an efficient and environmentally benign process for use by the food and pharmaceutical industries. (C) 2015 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
    關聯: Food And Bioproducts Processing, v.94, pp.101-113
    Appears in Collections:[環境工程與科學系(所)] 期刊論文

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