超声波提取胡椒中抗氧化成分的研究

Study on ultrasonic extraction of antioxidant from pepper

以乙醇为提取溶剂,研究了超声波提取胡椒中抗氧化成分的工艺。优选出超声提取最佳工艺条件为:浸泡时间为12h,超声波提取时间为60min,料液比为1∶20(g/mL),原料粒度为60目。

Using ethanol as the extraction solvent, extraction techniques for antioxidant in pepper by ultrasonic were studied. The optimum condition was as follows： using ethanol to extract 60-mesh pepper for 12h at the ratio of 20mL ethanol to lg ground pepper.