Study on Polyphenols Extraction From Red Mold Rice Powder by Supercritical Carbon Dioxide Fluid

• Main Authors: Jhou Wun-Yao, 周文躍
• Other Authors: Pan Jian-Liag
• Format: Others
• Language: zh-TW
• Published: 2011
• Online Access: http://ndltd.ncl.edu.tw/handle/33230743467326775934

碩士 === 高苑科技大學 === 化工與生化工程研究所 === 100 === The supercritical fluid extraction of carbon dioxide (SFE-CO2) owns lower extraction temperature, higher compressibility, lower viscosity, lower surface tension and higher diffuse coefficient in comparison with traditional separation technique to extract the thermal instable materials. In this study, we extracted the polyphenols from red yeast rice by the supercritical carbon dioxide fluid and sought the optimum operation parameters including ethanol concentration, addition volume of ethanol cosolvent, extraction pressure, extraction temperature, flow rate and extraction time under red yeast rice weight and dynamic extraction time. Under red yeast rice weight 5.0g and dynamic extraction time 30 min, the optimum conditions were ethanol concentration 95.0%, addition volume of ethanol cosolvent 100 mL, extraction pressure 3500 psi, extraction temperature 60℃, flow rate 8 NL/min and extraction time 70 min. Under the optimal conditions, the polyphenols extraction efficiency was 1.78 mgGallic acid per 1 gram dry red yeast rice by SFE-CO2. When the extraction cycles were up to 14 times, the extraction efficiency of polyphenols was 9.457 mgGallic acid/g. The results of antioxidant analysis were DPPH 69.76 % and metal chelating activity 2.54 %.