摘要
研究提取溶剂种类、提取剂浓度、料液比、提取时间和提取温度等对板栗壳多酚提取效果的影响,并利用二苯代苦味酰肼自由基体系,研究板栗壳多酚的抗氧化性。结果表明,板栗壳多酚的最佳提取条件为:30%的乙醇,料液比为1∶23,并在70℃水浴条件下振荡提取170min。在此条件下,产品的得率为7.9%,提取率为63.125%。0.005mg/mL的多酚提取液对二苯代苦味酰肼自由基体系的清除率为91.49%。
The effects of extraction reagent type, concentration, ratio of solid to liquid, extraction time and extraction temperature on extraction of the chestnut shell polyphenol were studied in this experiment, and the oxidation of chestnut shell polyphenol was also studied with DPPH radical system. The results showed that the best extrac- tion condition were solid-liquid ratiol：23 with 30 % ethanol, shaking for 170 min in the water bath at 70℃. The percent of production of chestnut shell polyphenol was 7.9 % and its extraction rate was 63.125 %. The clearance rate of chestnut shell polyphenol was 91.49 % to DPPH solution when the concentration of polyphenol extract was 0.005 mg/mL.
出处
《食品研究与开发》
CAS
北大核心
2008年第3期32-36,共5页
Food Research and Development
关键词
板栗壳
多酚
提取
抗氧化性
chestnut-shell
polyphenol
extraction
anti-oxidation
