Extraction of polydatin and resveratrol from Polygonum cuspidatum root Kinetics and modeling》.pdfVIP

food and bioproducts processing 9 4 ( 2 0 1 5 ) 518–524 Contents lists available at ScienceDirect Food and Bioproducts Processing j o u r na l h o m e pa ge: w w w. elsev /locate/fbp Extraction of polydatin and resveratrol from Polygonum cuspidatum root: Kinetics and modeling Jiye Zhang a, Li Zhou a, Peipei Zhang a, Tingting Liu a, Guangde Yang a, b b,∗ Rong Lin , Jun Zhou a School of Pharmacy, Health Science Center, Xi’an Jiaotong University, Xi’an 710061, PR China b Department of Pharmacology, Health Science Center, Xi’an Jiaotong University, Xi’an 710061, PR China a b s t r a c t The biochemical activities of polydatin and resveratrol have been proven to own considerable medicinal potential. However, the extraction processes are yet to be fully characterized. This study explores particularly the optimization and kinetics of polydatin and resveratrol extraction from Rhizoma Et Radix Polygoni Cuspidati (the root of Polygonum cuspidatum) in agitation extractions by ethanol and water mixtures. The effects of the parameters on several extraction processes have been fully investigated. The optimized condition for polydatin was found at 0.4 mole fraction of ethanol as the extraction solvents, temperature 323 K, agitation speed 500 rpm and solid to solvent ratio of 1:90. However, the optimized condition for resveratrol was 0.4 mole fraction of ethanol, temperature 323 K, agitation speed 800 rpm, solid to solvent ratio of 1:120. Furthermore, the extraction kinetics behavior of polydatin and resveratrol follows a first order kinetics with diffusion coefficien