A green approach for the extraction and characterization of oridonin and ursolic and oleanolic acids from Rabdosia rubescens and its kinetic behavior

doi:10.1016/j.foodchem.2020.126582

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標題:	A green approach for the extraction and characterization of oridonin and ursolic and oleanolic acids from Rabdosia rubescens and its kinetic behavior
作者:	Yang, Yu-Chiao Wang, Chia-Sui Wei, Ming-Chi
貢獻者:	Kaohsiung Med Univ, Dept & Grad Inst Pharmacol Kaohsiung Med Univ Hosp, Dept Med Res Chia Nan Univ Pharm & Sci, Dept Appl Geoinformat
關鍵字:	Rabdosia rubescens Oridonin Ursolic acid Oleanolic acid Second-order rate model Diffusion model Ultrasound-assisted supercritical CO2 extraction Thermodynamic parameters
日期:	2020
上傳時間:	2022-11-18 11:22:02 (UTC+8)
出版者:	Elsevier Sci Ltd
摘要:	An ultrasound-assisted supercritical carbon dioxide (USC-CO2) procedure was developed for the extraction of ursolic acid, oleanolic acid and oridonin from Rabdosia rubescens, with yields that were 9.84-10.46 and 15.43-21.10% higher than those of the conventional SC-CO2 and heat-reflux extractions, respectively. USC-CO2 uses a shorter extraction time (1.83-2.09 times) and less organic solvent (3.39-173.25 times) to operate at a lower extraction temperature (5-16 degrees C). The dominant component in the extract was oridonin, which may indicate that the kinetic behavior in the extraction system is predominated by that of oridonin. Furthermore, the USC-CO2 and conventional SC-CO2 dynamic extraction kinetics of oridonin from R. rubescens were well described by the second-order rate and Fick's second law models. The extraction rate constant, energy of activation for diffusion, Biot number and thermodynamic parameters were deduced from the data obtained. These results provide valuable insights into the USC-CO2 and conventional SC-CO2 procedures.
關聯:	Food Chemistry, v.319, pp.10
显示于类别:	[應用空間資訊系(所)] 期刊論文

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