摘要
在单因素实验的基础上,通过四因素三水平正交试验,确定用乙醇溶液提取苹果渣中酚类物质的最佳参数为:乙醇浓度70%(V/V),提取温度60℃,提取时间15min,盐酸添加量1000:1(体积比)。榨汁后立即将果渣投入乙醇等提取液中进行提取,否则酚类物质因酶促褐变而损失。
Based on the single factor experiment, the results of orthogonal experiment show that the optimum extraction processing for polyphenols are： 70% of alcohol, extraction temperature 60℃ and time 15min, adding 1000 ： 1（VN） HCl. The apple residue must be put into alcohol solution as soon as possible after the making of apple juice to avoid the loss ofpolyphenols caused by enzymatic browning.
出处
《食品工业》
北大核心
2007年第5期4-6,共3页
The Food Industry
关键词
苹果渣
酚类物质
提取
apple residue
polyphenols
extraction
