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Supercritical fluid extraction of qu...

Martino, Karina Gorostiaga.

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Supercritical fluid extraction of quercetin from onion skins.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Supercritical fluid extraction of quercetin from onion skins./
作者:	Martino, Karina Gorostiaga.
面頁冊數:	87 p.
附註:	Source: Masters Abstracts International, Volume: 42-01, page: 0134.
Contained By:	Masters Abstracts International42-01.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1414670
ISBN:	0496194598

Supercritical fluid extraction of quercetin from onion skins.
Martino, Karina Gorostiaga.

Supercritical fluid extraction of quercetin from onion skins. - 87 p.

Source: Masters Abstracts International, Volume: 42-01, page: 0134.

Thesis (M.S.)--Michigan State University, 2003.

Supercritical fluid extraction with ethanol-modified carbon dioxide of quercetin from onion skins (red and yellow varieties) was studied. Static and dynamic modes were investigated as extraction methods, with the static mode yielding the highest amount of quercetin recovered. The total amount of 0.024 g of quercetin per kg of onion skin was obtained for the red variety, and 0.020 g per kg for the yellow variety, at 5700 psi, 40°C, an average of 7.6% (molar concentration) of ethanol, and in an extraction period of 2.5 h.

ISBN: 0496194598Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Supercritical fluid extraction of quercetin from onion skins.
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100 1 $a Martino, Karina Gorostiaga. $3 1925330
245 1 0 $a Supercritical fluid extraction of quercetin from onion skins.
300 $a 87 p.
500 $a Source: Masters Abstracts International, Volume: 42-01, page: 0134.
500 $a Adviser: Daniel Guyer.
502 $a Thesis (M.S.)--Michigan State University, 2003.
520 $a Supercritical fluid extraction with ethanol-modified carbon dioxide of quercetin from onion skins (red and yellow varieties) was studied. Static and dynamic modes were investigated as extraction methods, with the static mode yielding the highest amount of quercetin recovered. The total amount of 0.024 g of quercetin per kg of onion skin was obtained for the red variety, and 0.020 g per kg for the yellow variety, at 5700 psi, 40°C, an average of 7.6% (molar concentration) of ethanol, and in an extraction period of 2.5 h.
520 $a The extraction of pure quercetin from spiked diatomaceous earth was also investigated, extraction conditions were the same as for the onion skins. A maximum of 0.036 g of quercetin per kg of matrix was extracted.
520 $a The modifier was found to have an important influence on quercetin recovery. The greater the amount of ethanol collected in the trap, the greater the amount of quercetin recovered. This trend was found for both varieties and for the pure quercetin.
520 $a Identification and quantification analysis were conducted in a High Performance Liquid Chromatography system.
590 $a School code: 0128.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Engineering, Chemical. $3 1018531
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710 2 0 $a Michigan State University. $3 676168
773 0 $t Masters Abstracts International $g 42-01.
790 1 0 $a Guyer, Daniel, $e advisor
790 $a 0128
791 $a M.S.
792 $a 2003
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