菜籽饼粕中菜籽多酚的提取新工艺研究

A New Extracting Technology of Polyphenol from Rapeseed Cake

采用酸性乙醇体系提取菜籽饼粕中的菜籽多酚,确定了提取的最佳工艺:40目的菜籽饼粕,pH为2.0的(体积分数)70%乙醇溶液,料液比(g:mL)为1:4,提取温度为40℃,提取时间为40min,分3次提取。在此条件下,菜籽饼粕中菜籽多酚的提取率达到2.09%,高于以往的丙酮提取法。

rapeseed polyphenol was extracted from the rapeseed paste by acidic alcohol system . The best extracting condition was. 40 mesh sized rapeseed paste, pH 2.0, 70% ethyl alcohol solution, at 1：4 solid / liquid ratio, under 40 ℃, 40minuts, extracting 3 times. Under this condition, rapeseed polyphenol extraction rate was up to 2.09%, higher than acetone extraction method. The operating condition of the method was mild, suitable to the industrial application and was a economic way to reuse the agricultural subsidiary products.