Study on Antioxidant Compounds Extraction From Mung Yeast Powder by Supercritical Carbon Dioxide Fluid

• Main Authors: Chen Yin-Shang, 陳銀商
• Other Authors: Pan Jian-Liag
• Format: Others
• Language: zh-TW
• Published: 2011
• Online Access: http://ndltd.ncl.edu.tw/handle/57897976214765426047

碩士 === 高苑科技大學 === 化工與生化工程研究所 === 100 === Supercritical CO2 fluid is widely used as the extractant due to its nontoxic nature, relatively lower price, higher diffusivity, lower critical temperature and lower critical pressure. Therefore, supercritical CO2 fluid extraction (SFE-CO2) is an increasingly important processing technique for extracting functional compounds from plant materials. In this study, we sought individually the optimum extraction conditions of polyphenols and flavonoids from mung yeast powder by SFE-CO2 and analyzed the antioxidant activities of the extracts. Under the constant weight of mung yeast powder (5.0 g) and dynamic extraction time 30 min, the operation parameters included ethanol composition (in water), addition volume of ethanol modifier, extraction pressure, extraction temperature, CO2-flow rate and extraction time. The optimum conditions of the total polyphenols were mung yeast powder 5.0 g, dynamic extraction time 30 min, ethanol composition 95.0 %, addition volume of ethanol modifier 40.0 mL, extraction pressure 4500.0 psi, extraction temperature 60℃, CO2-flow rate 8.0 NL/min and static extraction time 30.0. Under SFE-CO2 optimum conditions, the extraction efficiencies were polyphenols 0.543mgGallic acid/g, flavonoids 2.44mgQuercetin/g. When the extraction cycles were up to 14 times, the extraction efficiencies were polyphenols 1.894 mgGallic acid/g and flavonoids 3.445 mgQuercetin/g. The results of antioxidant analysis were DPPH 86.65 % and metal chelating activity 6.15 %.