Reaction Kinetics and Pathways for Salvianolic Acid B in High Temperature Water

Mechanism modeling and application of Salvia miltiorrhiza percolation process

Percolation is a common extraction method of food processing industry. In this work, taking the percolation extraction of salvianolic acid B from Salvia miltiorrhiza (Salviae Miltiorrhizae Radix et Rhizoma) as an example, the percolation mechanism model was derived. The volume partition coefficient was calculated according to the impregnation. experiment. The bed layer voidage was measured by single-factor percolation experiment and the internal mass transfer coefficient was calculated by the parameters obtained by fitting the impregnation kinetic model. After screening, the Wilson and Geankoplis, and Koch and Brady formulas were used to calculate the external mass transfer coefficient and the axial diffusion coefficient, respectively. After substituting each parameter into the model, the process of percolation of Salvia miltiorrhiza was predicted, and the coefficient of determination R² was all greater than 0.94. Sensitivity analysis was used to show that all the parameters studied had a significant impact on the prediction effect. Based on the model, the design space including the range of raw material properties and process parameters was established and successfully verified. At the same time, the model was applied to the quantitative extraction and endpoint prediction of the percolation process.