2009•Food Science and Technology InternationalRequires access

Study of the impact of pretreatment on arecoline extraction rate

Jihua Li

Abstract

An investigation was made on Hainan areca nut. Studied the impact of the degree of maturity, drying methods and milling granularity on the arecoline's extraction rate. Mensurated arecoline's content in areca nut's peel and seed separately. The results showed that: areca nut with six degree of maturity, dried by vacuum freeze and milled to 50 mesh granularity, got the highest arecoline's extraction rate. The content of arecoline in peel was more than that in seed, and the red color of areca nut was from the seed.

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Key concepts: Arecoline, Areca, Nut, Betel, Extraction (chemistry), Chemistry, Food science, Mathematics