食品副产物中功能性成分的绿色化工萃取工艺优化及动力学研究
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聂佳磊
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江苏海洋大学，江苏连云港，222005
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摘要：针对果蔬副产物利用率低、传统萃取污染大、不易工业化等问题，以柑橘皮渣为原料、黄酮为目标组分，采用乙醇-水绿色溶剂耦合超声强化萃取。经单因素试验考察四项工艺参数的影响规律，再通过响应面试验优化得到适宜工业化的萃取工艺条件。本文基于化工固液传质基础理论，构建萃取动力学模型，拟合求解不同温度条件下的动力学速率常数、萃取活化能等核心参数，深度揭示超声耦合绿色溶剂体系强化萃取的传质内在机理。试验结果表明：经多因素优化后的绿色萃取工艺可大幅提升柑橘皮渣黄酮萃取效率，动力学模型拟合精度高，能够精准预判不同工况下的萃取过程变化规律，理论与试验契合度良好。本研究构建的新型绿色萃取工艺彻底摒弃甲醇、丙酮等高毒有机溶剂，兼具绿色环保、低能耗、高效率、无溶剂残留等优势，有效弥补了传统提取工艺的短板。
关健词：食品副产物；黄酮；绿色萃取；工艺优化；传质动力学；超声强化
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Optimization and Kinetic Study on Green Chemical Extraction Process of Functional Components from Food By-products
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Jialei Nie
Jiangsu Ocean University, Lianyungang Jiangsu 222005, China
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Abstract：To solve low utilization of fruit/vegetable by-products, severe pollution and poor industrialization of conventional extraction, citrus peel residue was used to extract flavonoids via ethanol-water green solvent coupled with ultrasonic enhancement. Single-factor tests were performed to investigate four key parameters, followed by response surface optimization for industrially feasible extraction conditions. Based on solid-liquid mass transfer theory, extraction kinetic models were established to calculate rate constants and activation energy, revealing the intensified mass-transfer mechanism of the combined system. Results demonstrate that the optimized green process remarkably improves flavonoid yield with well-fitted kinetic models for process prediction. Free from toxic methanol and acetone, the proposed technique features eco-friendliness, low energy consumption, high efficiency and zero solvent residue to overcome drawbacks of conventional extraction.
Keywords : food by-products; flavonoids; green extraction; process optimization; mass transfer kinetics; ultrasonic enhancement
参考文献
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