摘要
研究了超声波辅助提取苹果渣中多酚的工艺,利用二次回归正交旋转组合设计考察了乙醇体积分数、料液质量体积比、提取温度、提取时间对苹果渣中多酚物质提取率的影响;试验结果表明,各因子对提取率的影响大小依次是提取温度>料液质量体积比>提取时间>乙醇体积分数;最佳提取工艺条件是:乙醇体积分数50%、料液比1 g∶20 mL、提取温度60℃、提取时间24min;此条件下苹果多酚的提取率为3.80 mg/g。
Ultrasonic-assisted extraction technique for polyphenols from apple pomace were studied in this study, and the factors which affecting extraction yield, the concentration of ethanol, the ratio of apple pomace to extractant, extracting time and temperature were investigated using the secondary regression orthogonal rotary combination design. The results indicated that extraction ratio of polyphenols was affected by temperature, the ratio of apple pomace to extractant, time and the concentration of ethanol in order. The optimum conditions were as follows： the concentration of ethanol 50%, the ratio of apple pomace to extractant 1 ： 20, extraction temperature 60℃, extraction time 24 rain; the extraction yield on this condition was 3.80 mg/g.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2008年第4期20-23,共4页
Journal of Food Science and Biotechnology
基金
科技部"十五"食品安全重大专项(2001BA804A28)
关键词
超声辅助提取
苹果渣
苹果多酚
Ultrasonic-assisted extraction
apple pomace
polyphenols
