摘要
本研究通过单因素和正交试验优化了超声波辅助提取杨梅多酚的工艺,得出超声波辅助提取杨梅多酚的最佳工艺参数为:浸提液pH 4.0、乙醇浓度40%、超声时间40 min、超声功率400 W。在此最佳工艺条件下,杨梅多酚的提取率为13.147mg/g。并证明杨梅多酚具有较强的抗氧化作用。
In this article,the ultrasonic-assisted extraction of polyphenol from bayberry was studied. The single-factor experiments and orthogonal test showed that the best ethanol concentration, ultrasonic power, pH and ultrasonic time were 40% ,400W,4 and 40min respectively. Under the optimized conditions, the content of polyphenol was 13.147 mg/g. In addition, bayberry polyphenol has significant antioxidation activity.
出处
《食品工业》
北大核心
2011年第2期54-57,共4页
The Food Industry
基金
广州城市职业学院引进人才科研启动项目
关键词
杨梅
多酚
提取
抗氧化活性
bayberry fruit
polyphenol
extraction
antioxidation activity
