摘要
用超声波法提取了香蕉皮中的单宁。通过单因素试验法考察了丙酮体积分数、料液比、超声功率、提取温度及提取时间5个因素对单宁提取效果的影响。在单因素试验的基础上,通过正交试验,确定最佳工艺条件为:料液比为1︰25(g/mL)、超声功率为100 W,提取温度为55℃,提取时间为30 min,在该工艺条件下,单宁的平均提取率为79.45%,相对标准偏差为1.7%。
Using ultrasonic wave to exlract tannin from banana peel has performed. Effects of extraction conditions such as volume fraction of acetone, ratio of solid to solvent, ultrasonic power, extraction temperature, and exWaction time on the extraction effects were studied by single factor analysis method. The oahogonal experiment design was used to optimize the exWaction condition. The optimal extraction condition was as follows： ratio of solid to solvent 1 ： 25 （g/mL）, ultrasonic power 100 W, extraction temperature 55 ~C, and exlraction time 30 min. Under this condition, the average extraction yield was 79.45%, and its relative standard deviation was 1 7%.
出处
《食品工业》
北大核心
2014年第2期22-25,共4页
The Food Industry
基金
广西高等学校一投资助科研项目(201203YB170)
关键词
超声波
香蕉皮
单宁
提取
提取率
ultrasonic wave
banana peel
tannin
extraction
extraction yield
