Formation of Dispersed Systems from Water Extracts of Milk Thistle Fruits

2020, №4

сс. 29-38

L.V. Pavlova, I.A. Platonov, E.A. Novikova

Key words: dispersed system, suspension, milk thistle, subcritical water, extraction

The regularities of the formation of dispersed systems (DS) from extracts of milk thistle
after extraction with water at 150, 200, 250 °C and 5 MPa in a dynamic mode were
studied. The sizes of particles in the obtained DS were determined. It has been established
by high performance liquid chromatography that the particles are formed by silibinin,
silichristin and silidianin. It has been shown that the characteristics of DS particles
depend on the concentration of these compounds in the extract, which makes it possible
to control the size of the formed particles during dynamic extraction.

Translated article

doi:10.1134/S1990793121070113

Предыдущая статья Следующая статья

Цитировать

ГОСТ
7.0.100-2018

Павлова, Л.В. Formation of Dispersed Systems from Water Extracts of Milk Thistle Fruits / Л.В. Павлова, И.А. Платонов, Е.А. Новикова. – Текст : непосредственный // Сверхкритические Флюиды: Теория и Практика.. – 2020. – Т. 15. – № 4. – С. 29-38. - DOI: 10.34984/SCFTP.2020.15.4.002

TRANSLIT

Pavlova, L.V. Obrazovanie dispersnyh sistem iz vodnyh ekstraktov plodov rastoropshi pyatnistoj / L.V. Pavlova , I.A. Platonov, E.A. Novikova. – Sverhkriticheskie Flyuidy: Teoriya i Praktika.. – 2020. – Т. 15. – № 4. – S. 29-38. - DOI: 10.34984/SCFTP.2020.15.4.002

L.V. Pavlova, I.A. Platonov, E.A. Novikova Formation of Dispersed Systems from Water Extracts of Milk Thistle Fruits. Sverhkriticheskie Flyuidy: Teoriya i Praktika, 4, 29-38 (2020). https://doi.org/10.34984/SCFTP.2020.15.4.002

Formation of Dispersed Systems from Water Extracts of Milk Thistle Fruits

Цитировать

Спасибо. Ваши данные отправлены