摘要
通过研究常规条件下水提取因子(料液比、pH值、提取时间、提取温度、提取次数)和有机溶剂提取因子(不同浓度及不同酸碱度的甲醇和乙醇),以及超声波条件(频率、功率)等因素对苹果多酚提取效率的影响,取得苹果多酚提取优化条件,为充分开发利用多酚提供理论依据。
It was studied on the extract efficiency of apple polyphenol in three differently extraction conditions in this paper. The thee conditions are differently in the water （the factors were the rate of liquid to solid, pH, the extract time, the extraet temperature and the extract frequency） , in the organic solvent （the factors included the viscosity, the acidity and alkalinity of methyl alcohol and ethanol） and in different ultrasonic frequency and power. Through this studying, it hoped be obtained to the extract optimizing condition, and provide a theoretical basis for the full development and use of polyphenol.
出处
《农产品加工（下）》
2006年第12期13-16,共4页
Farm Products Processing
基金
山西省科技攻关项目(051067)。
关键词
苹果
多酚
提取
apple
polyphenol
extraction
