摘要
采用加热回流提取法,研究了浸提温度、乙醇浓度、料液比和浸提时间对油橄榄果渣多酚提取得率的影响。在单因素试验的基础上,通过正交试验对提取条件进行了优化,得到了油橄榄果渣中多酚的最优提取工艺:浸提温度为60℃、乙醇浓度为75%、料液比为1:13、浸提时间为4 h,油橄榄果渣多酚提取得率为0.2469%。
The effects of extraction temperature, alcohol concentration, solid-liquid ratio, extraction time on the ployphenols from oil olive pomace by hot reflux were investigated. On the basid of single factor experiment, through the orthogonal test, the extraction conditions were optimized. The optimal parameters for this method were as follows： the olive pomace was extracted by alcohol desity of 75% with solid-liquid ratio of 1：13 at 60 ℃ for 4 h, and the extraction yield was 0.2469%.
出处
《食品科技》
CAS
北大核心
2015年第9期192-195,共4页
Food Science and Technology
基金
四川省技术创新工程专项(2013ZZ0038)
关键词
油橄榄果渣
多酚
提取
oil olive pomace
polyphenols
extraction
