• Valentyn M. Chornyi Національний університет харчових технологій
  • Taras H. Mysiura National University of Food Technologies
  • Nataliia V. Popova National University of Food Technologies
  • National University of Food Technologies National University of Food Technologies



екстрагування, бурштин, сукциніт, розчинник, скам’яніла смола


Amber (succinite) is a potential source of a natural biologically active components complex that are promising to use for its intended purpose in various industries. In the presented work a wide range of multipolar solvents for extraction of target components from amber of Volyn region (Ukraine) is investigated, their influence on efficiency of this process and qualitative characteristics of the received extract is noted. For a number of organic solvents, the extraction efficiency of soluble solids as a quantitative characteristic of the solvent was studied. According to this indicator, the best extractants are white spirit, ethanol, acetone and petroleum ether. As an indicator of the quantitative efficiency of extraction of dyes represented in the raw material by the fraction of the resin, it is possible to use the optical density value of the extracts, with the highest values obtained in the case of acetone and ethanol. The redox potential value of the obtained extracts increases in the extraction process with all solvents except water, with which this indicator did not change. The change in color and structure of the obtained meal is illustrated by photographs of the appearance of amber after extraction. Low polar solvents, such as acetone and ethanol, which can remove both hydrophilic and hydrophobic substances, have been found to be most effective for extraction of target components from amber. In industries that work with technologies and products with high safety requirements, it is advisable to use ethanol to extract the target components from amber

Author Biographies

Valentyn M. Chornyi, Національний університет харчових технологій

кафедра процесів і апаратів харчових виробництв, аспірант

Taras H. Mysiura, National University of Food Technologies

National University of Food Technologies


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