摘要
采用研磨珠辅助法萃取苹果多酚,在单因素实验的基础上,采用响应面法优化萃取工艺。结果表明,研磨珠辅助萃取苹果多酚的最佳工艺条件为:超声时间23min,超声温度50℃,超声功率244W,珠加载量(珠∶料,g/g)1.25∶1,在此条件下苹果多酚得率为1.031mg/g。研磨珠辅助萃取与传统的超声波萃取法比较,苹果多酚得率提高了33.68%。
The response surface methodology based on single factor experiment was used to optimize processing parameters of extraction with grind balls for apple polyphenols. Results showed that the optimal processing conditions of ultrasonic extraction were ultrasonic time 23min, extraction temperature 50℃ and ultrasonic power 244W, balls to material ratio 1.25：1.The yields of apple polyphenols under the optimal extraction conditions were up to 1.031mg/g and 33.68% increased comparing with traditional ultrasonic extraction method.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第21期277-281,共5页
Science and Technology of Food Industry
关键词
响应面
苹果多酚
萃取
研磨珠
response surface method
apple polyphenols
extract
grind balls
