A green separation mode of synephrine from Citrus aurantium L. (Rutaceae) by nanofiltration technology
| Autor: | Guo-Ping Peng, Jia-Mei Gu, Cunyu Li, Zhi Xinglei, Yun Ma, Li Hemin |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
lcsh:TX341-641
02 engineering and technology alkaloids 0404 agricultural biotechnology medicine Citrus aurantium extract synephrine nanofiltration lipid‐lowering activity mass transfer process Original Research Mass transfer coefficient Active ingredient Chromatography biology Chemistry Synephrine 04 agricultural and veterinary sciences 021001 nanoscience & nanotechnology biology.organism_classification 040401 food science Rutaceae Linear relationship Membrane flux Nanofiltration 0210 nano-technology lcsh:Nutrition. Foods and food supply Food Science medicine.drug |
| Zdroj: | Food Science & Nutrition, Vol 7, Iss 12, Pp 4014-4020 (2019) Food Science & Nutrition Food Science & Nutrition, 7(12):4014-4020 |
| ISSN: | 2048-7177 |
| Popis: | Thermal breakage of alkaloid ingredients was a common problem to which attention should be paid in the application of fruit ingredients separation. In this study, the mathematical models were established to predict the rejection of synephrine from Citrus aurantium L. (Rutaceae). The experiment showed that there was a linear relationship between operation pressure and membrane flux. Meanwhile, under the influence of solution–diffusion effect and the charge effect, the mass transfer coefficient was power functioned with initial concentration. The mathematical model showed that the predicted rejections of synephrine from Citrus aurantium extract were well approximate to real ones, and the lipid‐lowering active ingredient had effectively enriched. The predicted model of nanofiltration separation has a preferable applicability to synephrine and provides references for nanofiltration separation, especially for raw food materials with synephrine. Thermal breakage of alkaloids ingredients was a common problem to which attention should be paid in the application of fruit ingredient separation. In this study, the mathematical models were based on the operating pressure and initial concentration to predict the rejection of synephrine. Moreover, the concentration of synephrine was effectively increased and the lipid‐lowering activity was also enhanced by using NF technology. The predicted model of nanofiltration separation has a preferable applicability to synephrine and provides references for nanofiltration separation, especially for raw food materials with synephrine. |
| Databáze: | OpenAIRE |
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