Measurement of the diffusion coefficient of a model food dye (malvidin 3,5-diglucoside) in a high pressure CO2+methanol system by the chromatographic peak-broadening technique |
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| Affiliation: | 1. Waters Corporation, 34 Maple Street, Milford, MA 01757, USA;2. Department of Chemistry, University of North Carolina at Chapel Hill, Chapel Hill, NC 27599, USA;1. Biochemistry Department, University of Medicine and Pharmacy Victor Babes, Timisoara, Romania;2. Department of Public Health, University of Medicine and Pharmacy Victor Babes, Timisoara, Romania;3. Deparment of Legal Medicine, University of Medicine and Pharmacy Victor Babes, Timisoara, Romania;4. Institute of Legal Medicine, Timisoara, Romania;1. Department of Chemical Engineering and Chemical Technology, Hefei University of Technology, Hefei, Anhui 230009, China;2. Department of Chemical and Life Science Engineering, Virginia Commonwealth University, Richmond, VA 23284, USA;1. Beijing National Laboratory for Condensed Matter Physics, Institute of Physics, Chinese Academy of Sciences, Beijing 100190, China;2. School of Mathematics and Physics, University of Science and Technology, Beijing 100083, China;3. School of Physical Sciences, University of Chinese Academy of Sciences, Beijing 100049, China |
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| Abstract: | The accurate determination of the diffusion coefficients of solutes in supercritical solvents is a prerequisite for the modeling and design of extraction processes. At present, reported data on the diffusion of polar solutes in the system CO2+methanol at high pressure is scarce. In the work described here, malvidin 3,5-diglucoside was chosen as a representative example of anthocyanin compounds (natural food dyes). The diffusion coefficient of this compound was determined using a chromatographic peak-broadening technique. The effect of the amount of methanol in the solvent has been analyzed and the results show that a decrease in the diffusion coefficient occurs as the amount of methanol increases. This behavior has been attributed to the formation of solute–methanol clusters. Finally, the results obtained have also been correlated with temperature, solvent density and viscosity, with the best fit found in the correlation with density. |
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