A comparative study of Cannabis sativa(Hemp)essential constituents obtained by using Supercritical Fluid Extraction(SCFE),Steam Distillation(SD)and Hydrodistillation(HD)is presented here.The optimized extraction tempe...A comparative study of Cannabis sativa(Hemp)essential constituents obtained by using Supercritical Fluid Extraction(SCFE),Steam Distillation(SD)and Hydrodistillation(HD)is presented here.The optimized extraction temperatures were 130,110and 50℃for hydrodistillation,steam distillation and supercritical fluid extraction respectively.The essential oil of C.sativa was analyzed by using Gas chromatography mass spectrometry(GC-MS).A total of 33,30and 31components have been identified in HD,SD and SCFE respectively.Yield of essential oil using SCFE(0.039%)was more than HD(0.025%)and SD(0.035%)extraction respectively.The main component of sesquiterpenes obtained by hydrodistillation at 130℃with their percentages included caryophyllene(40.58%),trans-α-bergamotene(5.41%),humulene(10.97%),cis-β-farnesene(8.53%)and monoterpenes includedα-pinene(2.13%),d-limonene(6.46%),p-cymol(0.65%)and cineole(2.58%)respectively.The main component of sesquiterpenes obtained by SD steam distillation at110℃including caryophyllene(38.60%)trans-α-bergamotene(4.22%),humulene(10.26%),cis-β-farnesene(6.67%)and monoterpenes includedα-pinene(3.21%),d-limonene(7.07%),p-cymol(2.59%)and cineole(3.88%)whereas the more percentages of major components were obtained by SCFE at 50℃included caryophyllene(44.31%),trans-α-bergamotene(6.79%),humulene(11.97%)cis-β-farnesene(9.71%)and monoterpenes includedα-pinene(0.45%),d-limonene(2.13%)p-cymol(0.19%)and cineole(1.38%)respectively.We found yield/efficiency,chemical composition,quality of the essential oils by supercritical fluid extraction superior in terms of modern,green,saving energy and a rapid approach as compared to traditional techniques.展开更多
Juice extraction from chopped sweet sorghum is an example of flow through porous media. Darcy’s law is often used to express this type of phenomenon. However, using Darcy’s law to construct a mathematical model to p...Juice extraction from chopped sweet sorghum is an example of flow through porous media. Darcy’s law is often used to express this type of phenomenon. However, using Darcy’s law to construct a mathematical model to predict juice extraction from chopped sweet sorghum is difficult, because the volume of the porous media changes during the pressing operations. A mathematical model was developed from fundamental analysis to predict the juice extraction ratio of chopped sweet sorghum, and experiments were conducted to verify the model. An experimental piston-cylinder assembly was developed to conduct the validation experiments. The parameters in the developed model were estimated by using non-linear regression analysis from the experimental data. Plots of the mathematical model agreed well with experimental data. R^2（coefficient of determination） values for all the regressions studied were higher than 0.99. Results showed that the juice extraction ratio of chopped sweet sorghum approached an asymptote with a maximum value that depended on the physical form of the sample. The model could help in understanding the mechanics of juice extraction from chopped sweet sorghum.展开更多
基金University of Agriculture,Faisalabad for research support
文摘A comparative study of Cannabis sativa(Hemp)essential constituents obtained by using Supercritical Fluid Extraction(SCFE),Steam Distillation(SD)and Hydrodistillation(HD)is presented here.The optimized extraction temperatures were 130,110and 50℃for hydrodistillation,steam distillation and supercritical fluid extraction respectively.The essential oil of C.sativa was analyzed by using Gas chromatography mass spectrometry(GC-MS).A total of 33,30and 31components have been identified in HD,SD and SCFE respectively.Yield of essential oil using SCFE(0.039%)was more than HD(0.025%)and SD(0.035%)extraction respectively.The main component of sesquiterpenes obtained by hydrodistillation at 130℃with their percentages included caryophyllene(40.58%),trans-α-bergamotene(5.41%),humulene(10.97%),cis-β-farnesene(8.53%)and monoterpenes includedα-pinene(2.13%),d-limonene(6.46%),p-cymol(0.65%)and cineole(2.58%)respectively.The main component of sesquiterpenes obtained by SD steam distillation at110℃including caryophyllene(38.60%)trans-α-bergamotene(4.22%),humulene(10.26%),cis-β-farnesene(6.67%)and monoterpenes includedα-pinene(3.21%),d-limonene(7.07%),p-cymol(2.59%)and cineole(3.88%)whereas the more percentages of major components were obtained by SCFE at 50℃included caryophyllene(44.31%),trans-α-bergamotene(6.79%),humulene(11.97%)cis-β-farnesene(9.71%)and monoterpenes includedα-pinene(0.45%),d-limonene(2.13%)p-cymol(0.19%)and cineole(1.38%)respectively.We found yield/efficiency,chemical composition,quality of the essential oils by supercritical fluid extraction superior in terms of modern,green,saving energy and a rapid approach as compared to traditional techniques.
文摘Juice extraction from chopped sweet sorghum is an example of flow through porous media. Darcy’s law is often used to express this type of phenomenon. However, using Darcy’s law to construct a mathematical model to predict juice extraction from chopped sweet sorghum is difficult, because the volume of the porous media changes during the pressing operations. A mathematical model was developed from fundamental analysis to predict the juice extraction ratio of chopped sweet sorghum, and experiments were conducted to verify the model. An experimental piston-cylinder assembly was developed to conduct the validation experiments. The parameters in the developed model were estimated by using non-linear regression analysis from the experimental data. Plots of the mathematical model agreed well with experimental data. R^2（coefficient of determination） values for all the regressions studied were higher than 0.99. Results showed that the juice extraction ratio of chopped sweet sorghum approached an asymptote with a maximum value that depended on the physical form of the sample. The model could help in understanding the mechanics of juice extraction from chopped sweet sorghum.
