期刊
FOOD CHEMISTRY
卷 166, 期 -, 页码 287-291出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.06.026
关键词
Pressure; Extraction kinetics; Patricelli's model; Green tea
资金
- Specialized Research Fund for the Doctoral Program of Higher Education of China [20100181120076]
- National Natural Science Foundation of China [21376150]
- China Postdoctoral Science Foundation [2013M530400]
In the study, the kinetics of pressure-assisted solvent extraction (PSE) of polyphenols from green tea at different pressures (300, 400, 500 MPa) was studied. The model derived from Patricelli, which describes the two step extraction consisting of rapid washing followed by slow diffusion, had been applied to estimate the extraction kinetics. The model parameters were calculated using the experimental results obtained from PSE and conventional solvent extraction (CSE). The results showed a good prediction of Patricelli's model for extraction kinetics in all experiments (R-2 >= 0.996), which gave the possibility for estimation of the extraction rate and extent of PSE. The results also showed that the extraction by washing was more efficient with PSE than CSE. In addition, the initial extraction rate of the PSE was always much larger than that of the CSE. Therefore, PSE was more effective for extracting the green tea polyphenols than the CSE. (C) 2014 Elsevier Ltd. All rights reserved.
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