DOI: 10.66106/hglaa6.20250204 ISSN: 3105-7489

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(Optimization and Kinetic Study on Green Chemical Extraction Process of Functional Components from Food By-products)

聂佳磊 Jialei Nie
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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.

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