Kinetic and characterization studies for three bioactive compounds extracted from Rabdosia rubescens using ultrasound

doi:10.1016/j.fbp.2015.02.001

Chia Nan University of Pharmacy & Science Institutional Repository > 環境永續暨休閒學院 > 環境工程與科學系(所) > 期刊論文 > Item 310902800/29615

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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
显示于类别:	[環境工程與科學系(所)] 期刊論文

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