{"title":"超声波辅助提取在肉桂及食品分析中的应用","authors":"Kristína Čišovská, K. Hroboňová","doi":"10.54779/ccsss20220323","DOIUrl":null,"url":null,"abstract":"The objective of this study was to select suitable experimental conditions for extraction of coumarin by Ultrasonic Assisted Extraction (UAE). Type of extraction solvent, extraction time and temperature were optimized to increase the extraction yield of coumarin from samples of cinnamon and foods containing cinnamon. Optimal UAE conditions include extraction time of 10 min, temperature of 50 °C and extraction solvent based on choline chloride and ʟ-lactic acid. The extraction yields were comparable to traditional solvents – water and methanol.","PeriodicalId":193810,"journal":{"name":"Czech Chemical Society Symposium Series","volume":"22 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2022-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The Application of Ultrasonic Assisted Extraction in Analysis Cinnamon and Food Products\",\"authors\":\"Kristína Čišovská, K. Hroboňová\",\"doi\":\"10.54779/ccsss20220323\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The objective of this study was to select suitable experimental conditions for extraction of coumarin by Ultrasonic Assisted Extraction (UAE). Type of extraction solvent, extraction time and temperature were optimized to increase the extraction yield of coumarin from samples of cinnamon and foods containing cinnamon. Optimal UAE conditions include extraction time of 10 min, temperature of 50 °C and extraction solvent based on choline chloride and ʟ-lactic acid. The extraction yields were comparable to traditional solvents – water and methanol.\",\"PeriodicalId\":193810,\"journal\":{\"name\":\"Czech Chemical Society Symposium Series\",\"volume\":\"22 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-11-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Czech Chemical Society Symposium Series\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.54779/ccsss20220323\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Czech Chemical Society Symposium Series","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.54779/ccsss20220323","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The Application of Ultrasonic Assisted Extraction in Analysis Cinnamon and Food Products
The objective of this study was to select suitable experimental conditions for extraction of coumarin by Ultrasonic Assisted Extraction (UAE). Type of extraction solvent, extraction time and temperature were optimized to increase the extraction yield of coumarin from samples of cinnamon and foods containing cinnamon. Optimal UAE conditions include extraction time of 10 min, temperature of 50 °C and extraction solvent based on choline chloride and ʟ-lactic acid. The extraction yields were comparable to traditional solvents – water and methanol.
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