摘要
以蒸汽爆破新技术为主要研究对象,通过单因素试验及正交试验确定苹果渣多酚最佳提取工艺,并对其抗氧化活性进行研究。苹果渣多酚提取的最佳工艺为汽爆压力1.0 MPa、蒸汽爆破稳压时间100 s、复水率30%,此时苹果渣多酚的提取得率最高,达到0.43%,比汽爆前苹果渣多酚得率提高115%。经过汽爆、微波和超声联合处理,所得的苹果渣多酚的得率为0.81%。苹果渣多酚的DPPH清除率、羟自由基清除率和还原力均明显提高。
Taking steam explosion as the main research object,the optimum extraction technology of polyphenols from apple pomace was determined by single factor experiment and orthogonal experiment,and antioxidant activity of polyphenol was also measured.The best extraction technology of apple pomace polyphenols was steam burst pressure 1.0 MPa,steam burst time 100 s and rehydration rate 30%.The highest extraction rate was obtained,reaching to 0.43%,increased by 115%.The extraction rate of polyphenols from apple pomace was 0.81% after combined treatment with steam explosion,microwave and ultrasonic.The DPPH scavenging rate,hydroxyl radical scavenging rate and reducing power of apple pomace polyphenols were improved obviously.
作者
范祺
张明
张博华
杨立风
王崇队
马超
FAN Qi;ZHANG Ming;ZHANG Bohua;YANG Lifeng;WANG Chongdui;MA Chao(Jinan Fruit Research Institute,All China Federation of Supply&Marketing Co-operatives,Jinan 250014)
出处
《食品工业》
CAS
2021年第9期32-37,共6页
The Food Industry
基金
泉城产业领军人才(创新团队)项目(2018012)
济南市“高校20条”资助项目(2018GXRC007)。
关键词
苹果渣
蒸汽爆破
多酚提取
抗氧化
apple pomace
steam explosion
polyphenolextraction
antioxidation
