Extraction and Dyeing Propertie of Juglone from Walnut Green Husk

2018 1st International Conference on Environment Prevention and Pollution Control Technology

生态环境科学

Han, M.M.^1,2 ; Shi, S.Y.^1,4 ; Wang, F.^1,2,3 ; Pang, M.X.^1,2,3 ; Qu, C.^5 ; Qi, J.H.^1,2,3,4

Beijing Key Lab. of Agric. Product Detection and Control of Spoilage Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing

102206, China^1

France the Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing

102206, China^2

Beijing Innovation Consortium of Swine Researeh System, Beijing

102202, China^3

Graduation Design of the Practical Training Program for the Cross-Cultivation of High-Level Talents, Beijing Colleges and Universities, 2018, China^4

Beijing Academy of Food Sciences, China^5

关键词: Crude extract;    Juglone;    Optimum conditions;    Orthogonal experiment;    Single-factor experiments;    Ultrasonic methods;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/199/4/042008/pdf
DOI  :  10.1088/1755-1315/199/4/042008

学科分类：环境科学（综合）

来源: IOP

【 摘 要 】

Ultrasonic method for the extraction of juglone from walnut green husk wes performed. The content of juglone was determined by spectrophotometry at wavelength 421 nm based on juglone as standard. Ultrasonic time, the solvent to sample ratio were selected for the single-factor experiment. By orthogonal experiment, the optimum condition was determined as solvent to sample ratio was 40:1, extracting temperature was 25°C, extracting time was 25min. In this condition, the actual content of juglone could reach to 2.5574mg/g. In this paper, the crude extracts of juglone from walnut green husk was used to dye something. The results had shown that when sodium sulfate was used to as a mordant, the coloring degree would be the deepest. The coloring degree became deeper and deeper with the dyeing time increasing. There was no significant difference in coloring degree between 120 min and 160 min.