摘要
主要采用析因试验对零余子多酚类的最佳提取工艺进行了探讨。试验结果发现:采用普鲁士蓝法检测时,最佳提取条件为乙醇浓度为70%,醇酸比为97.6∶2.4,提取温度为96℃,料液比1∶30,此时零余子多酚的最高得率为4.4503mg/g。
The optimal extracting technology of yam bean polyphenols was probed by the fractional factorial design. The results were as the following：When the Prussian blue was used, the optimal extracting technology was the ethanol concentration was 70%, the ratio of the ethanol and HCI was 97.6：2.4, temperature 96 ℃, the ratio of the material and the solvent was 1：30, under this condition the highest extracting rate was 4.4503 mg/g.
出处
《食品科技》
CAS
北大核心
2008年第1期188-190,共3页
Food Science and Technology
基金
湖北省教育厅(B200729006)。
关键词
零余子
多酚
提取
析因法
yam bean
polyphenol
extraction
fractional factorial design
