摘要
本文以苹果渣为原料,利用超声波协同酶法提取苹果中的多酚。经单因素及正交试验,确定苹果多酚最佳提取工艺条件为壳聚糖添加量为0.6%,玉米抗性淀粉添加量0.4%,搅拌时间20 min,pH值为7.5。
In this paper, apple cinder was used as the raw material to extract polyphenols from Apple by ultrasonic co enzyme method. Through single factor and orthogonal test, the optimum extraction conditions of apple polyphenols were as follows： the addition of chitosan was 0.6%, the content of maize resistant starch was 0.4%, the stirring time was 20 min, and the value of pH was 7.5.
作者
梁旭
严文怡
吕闻明
牛春艳
Liang Xu;Yan Wenyi;Lv Wenming;Niu Chunyan(College of Food Engineering,Jilin Agricultural Science and Technology College,Jilin 132101,China)
出处
《现代食品》
2018年第13期178-181,共4页
Modern Food
基金
吉林农业科技学院2017年省级大学生科技项目(编号:吉农院合字[2017]第2017084号)
关键词
苹果多酚
微胶囊
缓释
Apple polyphenols
Microcapsules
Sustained release
