کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7595154 | 1492122 | 2015 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Optimisation and validation of the microwave-assisted extraction of phenolic compounds from rice grains
ترجمه فارسی عنوان
بهینه سازی و اعتبار سنجی از استخراج میکروویو ترکیبات فنلی از دانه های برنج
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
A new microwave-assisted extraction (MAE) method has been investigated for the extraction of phenolic compounds from rice grains. The experimental conditions studied included temperature (125-175 °C), microwave power (500-1000 W), time (5-15 min), solvent (10-90% EtOAc in MeOH) and solvent-to-sample ratio (10:1 to 20:1). The extraction variables were optimised by the response surface methodology. Extraction temperature and solvent were found to have a highly significant effect on the response value (p < 0.0005) and the extraction time also had a significant effect (p < 0.05). The optimised MAE conditions were as follows: extraction temperature 185 °C, microwave power 1000 W, extraction time 20 min, solvent 100% MeOH, and solvent-to-sample ratio 10:1. The developed method had a high precision (in terms of CV: 5.3% for repeatability and 5.5% for intermediate precision). Finally, the new method was applied to real samples in order to investigate the presence of phenolic compounds in a wide variety of rice grains.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 169, 15 February 2015, Pages 141-149
Journal: Food Chemistry - Volume 169, 15 February 2015, Pages 141-149
نویسندگان
W. Setyaningsih, I.E. Saputro, M. Palma, C.G. Barroso,